Easy Chicken Mushroom Pasta

Ingredients you'll need to make pasta with chicken and mushrooms

Scroll down to the recipe card below for full information on ingredients and amounts.

• Pasta – I like using penne pasta because its hollow, tube shape holds onto the sauce beautifully, and its size matches well with the bite-sized pieces of chicken and mushrooms. That said, other short pastas like farfalle, ziti, or bowties work just as well, and even longer noodles like fettuccine or linguine are great if you're going for a more elegant presentation.
• Chicken – Boneless, skinless chicken breasts cook quickly and slice up easily. However, chicken thighs offer a juicier alternative, and diced tenderloins are a convenient option for busy weeknights—just be sure not to overcook them to keep the meat tender.
• Mushrooms – White button mushrooms are a budget friendly and easy-to-find choice available all year round. For deeper flavor, you can use Baby Bella (or cremini) mushrooms.
• Jarred Tomato Sauce – I like to use Prego’s Tomato, Basil, and Garlic sauce in many of my pasta dishes because it delivers a great base of flavor with no extra effort.
• Chicken Stock – I recommend using 33% reduced sodium chicken stock to give you more control over the saltiness of the final dish. If you use no-sodium or full-sodium versions, just remember to taste and adjust the salt accordingly at the end.
• Heavy Cream – A splash of heavy cream transforms the red sauce into a luscious pink cream sauce that's rich without being overly heavy. For a lighter, dairy-free option, canned coconut milk is a great substitute and still gives the sauce a smooth, creamy texture without compromising on flavor.
• Parmesan – Freshly grated parmesan is best here—it melts better, blends more seamlessly into the sauce, and gives the dish a rich, savory finish. Pre-shredded varieties often contain anti-caking agents that can affect the smoothness of your sauce.

1 & 2. Heat olive oil in a large skillet over medium-high heat until moderately hot. Add mushrooms and cook until they begin to turn golden around the edges - 2 to 4 minutes, stirring occasionally.

2. Season diced chicken with some salt and pepper. Heat butter in the same skillet, over high heat, add chicken in a single layer.

3 & 4. Cook for 2 to 3 minutes, turn over and stir in chopped onion, garlic, and red pepper flakes. Cook tossing occasionally, until onion is translucent and chicken is ¾th cooked.

5. Stir in marinara sauce, heavy cream, stock, salt, and pepper, give a good stir, let it come to a boil, and cook for 5 to 8 minutes or thickened slightly.

6. Stir in cooked al dente pasta, mushrooms, parmesan, and basil. Toss, remove from heat, and serve after 5 minutes.

Substitutions and Variations

My favorite part about this creamy pasta with chicken and mushrooms is that you can customize it with whatever you have at home. Here are a few suggestions:

1. Use Shrimp Instead of Chicken – For a seafood twist, sear shrimp first and remove them before cooking the sauce. Add them back in just before serving to avoid overcooking.
2. Add Spinach – Baby spinach is a great way to sneak in some greens. Stir it in at the end of cooking and let it wilt before adding the parmesan cheese.
3. Make It Vegetarian – Skip the chicken altogether and double the amount of mushrooms. Swap chicken stock for vegetable stock for a meatless mushroom pasta dish.
4. Lighten It Up – Make it without cream for a lighter sauce. Use half-and-half, light cream, or canned coconut milk in place of heavy cream. It’s still creamy, just less rich.
5. Add Alcohol for Depth – A splash of white wine or ¼ cup of vodka adds brightness and depth of flavor—similar to what you’d find in a classic vodka sauce.
6. Use Rotisserie Chicken – Short on time? Stir in chopped rotisserie chicken along with the sauce and cream instead of cooking fresh chicken.

How to Store and Reheat Pasta with Chicken and Mushrooms

The dish keeps well and is perfect for leftovers the next day. Here’s how to store and reheat it for the best texture and flavor:

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors continue to develop, making it even more delicious the next day.
• Reheat: Warm gently in the microwave or on the stovetop with a splash of water, chicken broth, or cream to loosen the sauce and bring it back to a creamy consistency without drying out.
• Freezing: While you can freeze it for up to 1 month, keep in mind that pasta may soften and lose its shape slightly when thawed. If texture isn’t a major concern, it’s a convenient option for quick meals.
• To Thaw: Transfer the frozen pasta to the refrigerator and let it thaw overnight before reheating.

💡 Tip: If you’re planning to freeze a batch ahead of time, consider undercooking the pasta slightly so it holds up better after freezing and reheating.

Recipe tips

1. Marinara sauce - I used Prego sauce (tomato, basil and garlic).
2. Make it lighter - Use 1 cup canned coconut milk instead of heavy cream. It tastes just as delicious.
3. Use boneless skinless breasts, thighs or tenderloins.
4. Chicken stock - I used 33% reduced sodium stock. If you are using regular or no sodium stock then adjust salt accordingly.
5. Use a large skillet - Be sure to cook your chicken and mushrooms in a single layer so it gets a golden brown crust. If you overcrowd the pan, it might steam instead. It’s best to work in batches if your pan is not large enough to fit everything at once.
6. Use your favorite pasta shape instead of penne.
7. To save time you can also buy fresh pre-sliced mushrooms at the grocery store.
8. If you prefer not to use chicken, you can use any other protein. Shrimp would be another great option.
9. Use gluten-free pasta to make it gluten-free chicken and mushroom pasta.