Creamy Mushroom Chicken Pasta is a comforting, flavor-packed dinner that comes together in under 30 minutes. Tender pasta is coated in a silky, garlicky cream sauce and tossed with bite-sized pieces of chicken, earthy mushrooms, sundried tomatoes and spinach. It’s a satisfying weeknight meal that feels special enough for guests but is easy enough for busy evenings.
If you haven’t tried this creamy mushroom chicken pasta, you’re in for a treat. The combination of rich cream, tangy sundried tomatoes and savory mushrooms creates a balanced sauce that clings to every noodle. This recipe is flexible — use your favorite pasta shape, swap in different greens, or try other proteins for variety.
If you enjoy quick pasta dinners, also consider other easy recipes like Creamy Chicken Tortellini Pasta or Simple Pesto Tomato Pasta for more weeknight inspiration.
Why you’ll love this Creamy Chicken and Mushroom Pasta
- Fast and easy. This recipe uses common pantry and fridge staples and can be ready in about 30 minutes, making it ideal for busy weeknights.
- Luxurious cream sauce. Heavy cream, cream cheese and Parmesan combine with garlic and sundried tomatoes to create a rich, velvety sauce that coats pasta beautifully.
- Balanced and nourishing. The dish includes protein from chicken and vegetables like mushrooms and spinach, delivering a satisfying, well-rounded meal.
Ingredients you’ll need
- Pasta: Use your favorite shape. Rotini, fusilli, penne or shells all work well because they hold sauce.
- Chicken: Chicken tenderloins, boneless skinless breast or thighs (cut into bite-sized pieces) are all fine choices.
- Seasoning: Salt, black pepper, paprika and a pinch of chili flakes for warmth.
- Olive oil: A light-tasting olive oil or other neutral oil to sear the chicken.
- Butter: Unsalted butter to sauté mushrooms and add richness to the sauce.
- Mushrooms: Baby Bella or cremini mushrooms are recommended; pre-sliced saves time.
- Sundried tomatoes: Add sweet-tart depth — a little goes a long way.
- Garlic: Fresh minced garlic for bright savory flavor.
- Liquids: Heavy cream and low-sodium chicken broth form the base of the sauce.
- Cheese: Parmesan and cream cheese make the sauce silky and flavorful.
- Greens: Baby spinach or another tender leafy green stirred in at the end.
How to make this Creamy Chicken and Mushroom Pasta
- Cook the pasta: Prepare pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Sear the chicken: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add seasoned chicken pieces and sear 1–2 minutes per side until golden and cooked through. Remove and set aside.
- Sauté mushrooms and garlic: In the same pan, melt butter. Sauté garlic for about 30 seconds, then add mushrooms and cook 3–4 minutes until tender and browned.
- Build the sauce: Add diced sundried tomatoes and sauté another minute. Pour in heavy cream and chicken broth, then add cream cheese, Parmesan, paprika, chili flakes and a splash of the reserved pasta water. Stir and simmer gently until the sauce is smooth and slightly thickened.
- Finish the dish: Stir in Parmesan and baby spinach until the greens wilt. Return the cooked pasta and chicken to the pan and toss to coat thoroughly. Cook together for 3–4 minutes on medium-low so flavors meld.
- Serve: Remove from heat and garnish with chopped basil and extra grated Parmesan. Serve warm for the best texture and flavor.
Recipe notes and tips
- Prepare and measure all ingredients before you start — the recipe moves quickly once the pan is hot.
- Use block-style cream cheese rather than the spreadable kind for a creamier result.
- A large skillet gives the chicken room to sear and makes it easier to combine all ingredients evenly.
- Fresh mushrooms deliver the best umami; if using pre-sliced, pat them dry before cooking.
- Reserve pasta water to adjust sauce consistency — the starchy water helps the sauce cling to the pasta.
- If you can’t find sundried tomatoes, 1 cup of diced fresh or grape tomatoes works as a substitute.
- Serve immediately while warm; the sauce will thicken as it cools so add a splash of broth when reheating if needed.
- Swap spinach for kale or another leafy green if desired; adjust cooking time so tougher greens soften.
FAQs
Short or shaped pasta like rotini, fusilli, penne or shells works best because these shapes capture the sauce. Long pasta such as spaghetti or linguine can be used, but shaped pasta is easier to eat and often better at holding the creamy sauce.
How should I clean mushrooms?
Wipe mushrooms with a damp paper towel or give them a very quick rinse and pat dry immediately. Mushrooms soak up water, so avoid prolonged soaking to prevent sogginess.
Can I use other proteins?
Yes. Chicken thighs, turkey, shrimp or sausage are all good alternatives. For a vegetarian version, increase the mushrooms and add beans or chickpeas for protein.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of chicken broth or milk to loosen the sauce, stirring until heated through.
More Recipes You’ll Love
- Easy Beef Lo Mein Noodle
- Cheese Tortellini Alfredo
- Crunchy Fried Chicken
- Chicken Avocado Pasta Salad
- Garlic Parmesan Shrimp Spaghetti
- Cherry Tomato Pesto Pasta
I hope you enjoy this Creamy Chicken and Mushroom Pasta. If you make it, rate the recipe and share your experience. Tag @cookinwithmima on social media if you’d like to show your version — it’s always fun to see adaptations and swaps!
Creamy Chicken and Mushroom Pasta
Ingredients
- 8 oz rotini pasta (or any pasta)
- 1.5 lb chicken tenderloin, sliced
- ½–¾ tsp black pepper, to taste
- ⅔–½ tsp salt, to taste
- 1 tbsp olive oil
- 3 tbsp butter
- 8 oz Baby Bella or cremini mushrooms, sliced
- ¾ tsp paprika (divided)
- ¾ cup sundried tomatoes (packed in oil), diced
- 4 cloves garlic, minced
- 1½ cups heavy cream
- 1½ cups low-sodium chicken broth
- ½ cup grated Parmesan cheese
- 4 oz cream cheese
- ½ tsp chili flakes
- 1 handful baby spinach
Instructions
- Cook the pasta al dente according to package directions. Reserve 1 cup of pasta water before draining.
- Slice mushrooms and chicken; mince garlic and dice sundried tomatoes.
- In a large skillet over medium heat, add olive oil and sear the chicken pieces 1–2 minutes per side until golden and cooked through. Season with salt, pepper and paprika. Remove and set aside.
- In the same pan, melt butter. Sauté garlic for 30 seconds, then add mushrooms and cook 3–4 minutes until tender.
- Add sundried tomatoes and sauté for another minute. Stir in heavy cream, chicken broth, cream cheese, spices and a splash of pasta water; cook until smooth and slightly thickened.
- Stir in Parmesan and spinach until wilted, then return the pasta and chicken to the pan and toss to coat. Cover and cook together on medium-low for 3–4 minutes.
- Remove from heat and garnish with chopped basil and extra grated Parmesan before serving.
Notes
- Prep ingredients before turning on the heat — things come together fast.
- Use block cream cheese for a creamier texture.
- A large skillet ensures even searing and easy mixing.
- Fresh mushrooms offer better flavor; pat dry before sautéing.
- Adjust sauce thickness with reserved pasta water or additional broth as needed.