This Easy Chicken and Mushroom Pasta is a cozy, weeknight dinner that comes together in 30 minutes. It’s made with tender chicken, mushrooms, and your favorite jar sauce, transformed into a luscious, creamy pink sauce that feels indulgent without being heavy.
If you are looking for pasta recipes using jarred marinara sauce, then try the instant pot penne alla vodka or the spicy chicken pasta recipe next!
Why You'll Love This Chicken & Mushroom Pasta
Most creamy chicken mushroom pasta recipes use a white Parmesan sauce, sometimes with wine. I took a different approach and paired the chicken and mushrooms with a creamy tomato sauce—and it was a hit with my kids! It’s an easy weeknight win the whole family will love.
For a quick shortcut, I use jarred marinara and add heavy cream to create a rich, luscious pink sauce. The marinara brings bright tomato flavor and acidity, while the cream mellows it out and makes the sauce silky and creamy—no need to simmer a sauce from scratch. It’s one of those dinners that tastes like you spent much more time in the kitchen than you actually did.
If you love easy pasta dishes for busy weeknights, be sure to check out my other pasta favorites!
-maria doss
★★★★★
"I wanted to use over my leftover mushrooms and tiny tomatoes. This was a great tasting surprise. I had wide pasta noodles. Also placed scallions. Thank you so much. What an awesome way to use leftover ingredients from a different recipe"
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Tips for Success
- Marinara sauce - I used Prego sauce (tomato, basil and garlic).
- Make it lighter - Use 1 cup canned coconut milk instead of heavy cream. It tastes just as delicious.
- Use boneless skinless breasts, thighs or tenderloins.
- Chicken stock - I used 33% reduced sodium stock. If you are using regular or no sodium stock, then adjust salt accordingly.
- 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.
- Use your favorite pasta shape instead of penne.
- To save time, you can also buy fresh pre-sliced mushrooms at the grocery store.
- If you prefer not to use chicken, you can use any other protein. Shrimp would be another great option.
More Creamy Pasta Dishes With Chicken
Easy Chicken Mushroom Pasta
Ingredients
- 8 ounces penne pasta
- 1 to 2 tablespoons olive oil
- 8 to 10 ounces white mushrooms sliced
- 2 tablespoons unsalted butter
- 1 to 2 boneless skinless chicken breasts chopped into bite-sized cubes
- ½ cup chopped onion
- 2 garlic cloves minced
- ½ teaspoon red pepper flakes
For the sauce
- 1 ¾ cups marinara sauce I used Prego, tomato, basil & garlic
- 1 cup heavy cream or use canned coconut milk
- ½ cup chicken stock or use pasta water
- ½ to 1 teaspoon salt adjust based on the type of sauce & stock used
- ¼ teaspoon ground black pepper
For the rest
- ½ cup shredded parmesan cheese
- Fresh basil leaves chopped
Instructions
- Cook pasta. Cook pasta in a pot of boiling salted water until al dente; drain.8 ounces pasta
- Cook mushrooms. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until hot. Add the mushrooms and cook for 2–4 minutes, stirring occasionally, until they start to turn golden around the edges. Transfer the mushrooms to a separate bowl and set aside.8 to 10 ounces mushrooms
- Cook chicken. Heat the butter in the same skillet over high heat. Add the chicken in a single layer and season with salt and pepper. Cook for 2–3 minutes, then flip the chicken. Add the chopped onion, garlic, and red pepper flakes, and cook, tossing occasionally, until the onion is translucent and the chicken is about three-quarters cooked.2 tablespoon butter, 1 to 2 chicken breasts, ½ cup onion, 2 minced garlic cloves, ½ teaspoon red pepper flakes
- Cook sauce. Stir in all the sauce ingredients and give everything a good mix. Bring to a boil, then reduce the heat and cook for 5–8 minutes, until the sauce thickens slightly.1 ¾ cups marinara sauce, 1 cup heavy cream, ½ cup stock
- Finish. Add the cooked pasta, mushrooms, Parmesan, and basil. Toss everything together until well coated, then remove from the heat. Let it sit for a few minutes before serving.½ cup parmesan
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Chicken and Mushroom Pasta FAQ'S
Use a marinara you already enjoy eating, preferably one that isn’t overly sweet. Garlic or basil marinara works especially well, while a chunky sauce may not give you the smooth, creamy texture you want. Heavy cream helps mellow a more acidic sauce, and since marinara can vary in salt and seasoning, taste before adding more. You also don’t need an expensive jar—the chicken, mushrooms, cream, and seasonings add plenty of flavor to a good everyday marinara.
I like to cook the mushrooms separately first, then add them back at the end. Mushrooms release a lot of moisture as they cook, so giving them space in a hot skillet helps that moisture evaporate and allows the edges to turn golden instead of steaming. Adding them back at the end keeps them flavorful and prevents them from getting lost in the sauce.
Heavy cream transforms marinara into a rich, silky pink sauce. It mellows the tomato’s acidity, adds richness, and helps the sauce coat the pasta beautifully. The goal isn’t to turn it into an Alfredo sauce—the tomato flavor should still shine through, so use just enough cream to make the sauce creamy without overpowering the marinara.
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Ingredients you'll need
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. Got more mushrooms? Try the sauteed garlic mushrooms or the mushroom sandwich recipe!
- 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, as I did for the instant pot tomato cream pasta
- 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. You might also love our roundup post of parmesan cheese recipes.
How to make chicken and mushroom pasta?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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:
- 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. I also have a pressure cooker version: instant pot shrimp pasta.
- 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.
- Make It Vegetarian – Skip the chicken altogether and double the amount of mushrooms. Swap chicken stock for vegetable stock or use pasta cooking water for a meatless mushroom pasta dish.
- Lighten It Up – Use half-and-half, light cream, or canned coconut milk in place of heavy cream. It’s still creamy, just less rich.
- 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, similar to our chicken vodka pasta recipe.
- 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.
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
D
I wanted to use over my leftover mushrooms and tiny tomatoes. This was a great tasting surprise. I had wide pasta noodles. Also placed scallions. Thank you so much. What a awesome way to use left over ingredients from a different recipe
Maria Doss
Glad you liked it, have a great week - Maria
Rebecca
Yum!!!
Maria Doss
Glad to hear. Have a wonderful week - Maria