Chicken Mushroom Pasta

Ingredients

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

• Pasta – Like in my penne pasta recipes, I like to use penne in this chicken mushroom pasta recipe, but any bite-sized noodles like farfalle, ziti, or bowties or even longer ones like fettuccini or linguini work great.
• Chicken – I have used boneless, skinless breasts like in air fryer chicken parmesan or all chicken breast recipes, but thighs or even diced tenderloins will work in a pinch.
• Mushrooms - White button variety, is more commonly available year-round in most supermarkets and is also not too expensive. Baby Bella like an air fryer mushrooms recipe or chicken and mushroom soup, also works wonderfully and adds a robust flavor to the dish.
• Jarred tomato sauce - Like in all my pasta dishes, I like to use Prego (tomato, basil, and garlic) sauce.
• Chicken stock - I like to use 33% reduced sodium stock because it gives the flexibility to adjust the salt based on individual needs. If you use no sodium or regular stock, then adjust salt accordingly.
• Heavy cream - Gives richness and body. Use canned coconut milk to make it healthier.
• Parmesan – Use freshly grated parmesan if possible. It melts smoothly and is luxurious.

Variations

My favorite part about this chicken mushroom pasta recipe is that you can customize it with whatever you have at home. Mix in any of the following ingredients -

1. Shrimp - Sear shrimp first like in garlic butter shrimp pasta, remove cooked shrimp into a bowl before proceeding with the sauce.
2. Spinach - Spinach makes a delicious addition. Toss baby spinach almost at the end and let wilt before adding parmesan cheese.
3. Vegetarian - Skip the chicken and use vegetable stock instead.
4. Lighter pasta - Try using half & half, light cream, or canned coconut milk to make it waist friendly.
5. Alcohol - Adding a splash of white wine or ¼ cup vodka, will add a welcome brightness as in instant pot penne alla vodka.
6. Rotisserie chicken - Stir in chopped rotisserie chicken along with sauce and cream.

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.

Pro tip - The slices are seared in medium-high heat, to seal in all the juices without making them leak copious amounts of liquid into the pan.

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

Pro tip: Cook in high heat to develop flavor! Browning the meat or mushrooms in high heat jump starts the chemical reaction that causes food to brown. And as explained in the creamy chicken pesto pasta, browned foods have a richer and more varied flavor profile.

3. 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.

Pro tip: How to cook pasta al dente? Al dente means “to the bite” in Italian - it’s a noodle that’s cooked until it’s perfectly tender but with a firm center. Start checking the noodle for doneness a minute or two before the recommended time in the package.

How to serve?

This chicken mushroom pasta is a weeknight staple because it's a complete meal that combines protein, pasta, and vegetables in one delightful dish. For a perfect accompaniment, I highly recommend serving it alongside crusty bread, allowing you to savor every last bit of the rich sauce.

How to store?

• Storage: Place the leftovers in an airtight container and store in the refrigerator for up to 4 days.
• Reheat - Warm in the microwave with a splash of water to loosen up the sauce.
• Freezing: You can technically freeze this chicken mushroom pasta dish. However, penne loses its shape and becomes somewhat mushy. If that doesn’t bother you, feel free to freeze the leftovers in an airtight container for up to a month.
• To Thaw: Take it out of the freezer a day before and let it thaw in the fridge.

Helpful tips

1. Marinara sauce - I used Prego sauce (tomato, basil and garlic).
2. Make it healthier - 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 meat 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 noodle 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 mushroom pasta.