Quick Dirty Chicken Mushroom Pasta
Whip up a comforting meal in just 30 minutes with this Quick Dirty Chicken Mushroom Pasta, a rich and indulgent one-pan recipe perfect for busy weeknights! Tender pieces of golden-seared chicken, earthy mushrooms, and al dente pasta are smothered in a creamy Parmesan sauce infused with garlic, Italian seasoning, and a touch of chicken broth for extra depth. This crowd-pleasing dish brings together simple pantry ingredients and fresh flavors without sacrificing elegance or ease. Serve it with a sprinkle of fresh parsley for a pop of color, and watch it disappear from the table. Whether you're craving a cozy dinner or need a reliable last-minute recipe, this easy chicken and mushroom pasta is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 8 ounces pasta (penne or fusilli)
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic cloves, minced
- 8 ounces white mushrooms, sliced
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, slice the chicken breast into bite-sized pieces and season with a pinch of salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, or until golden and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes until softened and lightly browned, stirring occasionally.
Pour in the chicken broth and stir to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
Lower the heat to medium-low and stir in the heavy cream, Parmesan cheese, Italian seasoning, salt, and black pepper. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
Return the cooked chicken to the skillet along with the drained pasta. Toss everything together until well coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency.
Taste and adjust seasoning as needed. Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 3678 mg | 160% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 7.8 g | ||
| Protein | 197.5 g | 395% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1031 mg | 79% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2315 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
