Chicken Mushroom Pasta

This Chicken Mushroom Pasta is ready in under 30 minutes. Aldente pasta is smothered in a lusciously creamy pink sauce and is loaded with chunks of tender chicken and buttery mushrooms. It is indulgent but not ridiculously rich. Swap out cream for coconut milk for a healthier twist!

Course Dinner

Cuisine American

Keyword chicken and mushroom pasta, chicken mushroom pasta no cream, creamy chicken mushroom pasta

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 604kcal

Author Maria Doss

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 size cubes)
½ cup chopped onion
2 garlic cloves, minced
½ teaspoon red pepper flakes

Group - 1

1 ½ cups marinara sauce I used Prego, tomato, basil & garlic
1 cup heavy cream or use canned coconut milk
½ cup chicken stock I used 33% reduced sodium
½ to 1 teaspoon salt adjust based on the type of sauce & stock used
¼ teaspoon ground black pepper

Group - 2

½ cup shredded parmesan cheese
Fresh basil leaves chopped

Instructions

Cook pasta in a pot of salted boiling water until al dente, drain.
In the meantime, heat olive oil in a large skillet over medium-high heat until moderatly hot. Add mushrooms and cook until they begiin to turn golden around 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.
Transfer mushrooms into a seperate bowl. Toss diced chicken with some salt and pepper.
Heat butter in the same skillet, over high heat, add chicken in a single layer, cook for 2 to 3 minutes, flip and stir in chopped onion, garlic and red pepper flakes. Cook tossing occasionally, until onion is translucent and chicken is ¾th cooked.
Pro tip: Cook in high heat to develop flavor! Browning the meat in high heat jump starts the chemical reaction that causes food to brown, because browned foods have a richer and more varied flavor profile.
Stir in all group-1 ingredients, give a good stir, let it come to a boil and cook for 5 to 8 minutes or thickened slightly.
Stir in cooked pasta, mushrooms, parmesan and basil. Toss, remove from heat and serve after 5 minutes.

Video

Notes

Make it healthy – Use canned coconut milk instead of heavy cream.

To save time you can also buy fresh pre-sliced mushrooms at the grocery store.

Chicken stock – We used 33% reduced sodium stock. If you are using regular or no sodium stock then adjust salt accordingly.

Make it healthier – Use 1 cup canned coconut milk instead of heavy cream. It tastes just as delicious.

Jarred sauce – We used Prego sauce (tomato, basil and garlic).

Nutrition