It’s 5:30pm, you’re hungry after a long day and you want comfort food that comes together in about 30 minutes. This creamy chicken mushroom pasta is my go-to recipe for nights like that. Rich, tangy and comforting, it delivers a warm, satisfying bowl of pasta without fuss.
Tips for cooking the pasta
Key ingredients: fettuccine (or your favourite pasta), plenty of salted boiling water
When making any pasta dish, timing is everything. Start the water boiling first so the pasta can cook while you prepare the sauce. Use a large pot and salt the water generously before adding the pasta — it should taste noticeably salty. This seasons the pasta from the inside and keeps the final dish well balanced.
Follow the packet instructions but remove the pasta about 2 minutes before the recommended time so it remains al dente. Reserve a cup of the starchy cooking water before draining: adding some of that water to the sauce helps loosen it and creates a silky finish as the pasta soaks up moisture.
I like fettuccine for this recipe, but any long pasta works well: tagliatelle, linguine, or even penne if that’s what you have on hand.
Quick tips:
- Generously salt the pasta water.
- Take the pasta out slightly early so it finishes cooking in the sauce.
- Reserve some pasta cooking water to adjust sauce consistency.
Step-by-step instructions
Main ingredients: chicken, mushrooms, onion, garlic, cooking cream, olive oil, lemon, salt, pepper, parsley
Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium heat. Add a finely diced small onion and sweat until soft and translucent, about 3 minutes. Stir in finely chopped garlic and cook just until fragrant.
Push the onion and garlic to the sides of the pan and turn the heat up to high. Add 300g (about 11oz) chicken thigh strips, season with salt and pepper, and sauté until the chicken starts to brown but is not fully cooked through. Add 300g (about 11oz) sliced mushrooms and continue to sauté on medium-high so the mushrooms get a little colour — this adds depth of flavour.
After about 5 minutes, pour in 2/3 cup cooking cream. The cream may bubble; reduce the heat to low and simmer for 1–2 minutes while stirring. Squeeze in the juice of half a lemon (or a whole lemon if small) and stir through. Fold in about ½ cup finely chopped parsley (stalks and leaves) to brighten the sauce — it lifts the whole dish.
If your pasta is al dente, add it directly into the pan with the creamy chicken and mushrooms. Pour in about ½ cup of the reserved pasta cooking water to loosen the sauce and help it cling to the pasta. The pasta will continue to absorb liquid, so add more water if needed to keep the dish saucy.
Turn the heat off and taste for seasoning. I like to crack plenty of black pepper and add an extra squeeze of lemon if the sauce needs lifting. Serve immediately with lots of freshly grated Parmesan.
Extra pointers:
- Do not brown the onions too much when sweating as they can turn bitter.
- Lemon juice brightens and balances the cream — don’t be shy.
- Parsley adds freshness and rounds out the flavours.
Tips for making this great every time
- Lemon juice is essential — it elevates the whole dish.
- Cook the pasta to al dente before adding to the sauce so it finishes cooking in the pan.
- Keep the reserved pasta water; it’s the secret to a silky, saucy finish.
- Serve with generous grated Parmesan for extra richness and flavour.
📖 Recipe — Creamy Chicken & Mushroom Pasta
Creamy chicken & mushroom pasta
Creamy, tangy and comforting pasta that’s quick and easy to make in 30 minutes.
Prep time: 10 minutes | Cook time: 20 minutes | Total: 30 minutes
Serves: 4 | Calories (approx): 516 kcal per serving
Ingredients
- 300 g / 11 oz chicken thigh, about 2, cut into strips
- 300 g / 11 oz large flat mushrooms, sliced (about 3)
- 1 small onion, finely diced
- 2 cloves garlic, finely diced
- ⅔ cup cooking cream
- 2 tbsp olive oil
- Juice of ½ lemon (or whole lemon if small)
- Salt and freshly ground black pepper
- 300 g / 11 oz fettuccine or any pasta you prefer
- ½ cup parsley, finely chopped
- Grated Parmesan to serve, as desired
Instructions
- Bring a large pot of water to a boil and generously salt it. Cook pasta according to packet instructions but remove about 2 minutes early so it is al dente. Reserve some cooking water.
- Heat olive oil in a large pan. Sweat the onion over medium heat until soft and translucent, about 3 minutes. Add garlic and cook until fragrant.
- Push aromatics aside, increase heat, add chicken strips, season with salt and pepper, and sauté until starting to brown. Add mushrooms and cook until they release liquid and gain colour, about 5 minutes.
- Pour in the cream, reduce heat to low, and simmer for 1–2 minutes, stirring. Add lemon juice and chopped parsley.
- Add the pasta to the pan with about ½ cup reserved pasta water and toss to combine. Add more water if the sauce is too thick. Turn off the heat and adjust seasoning.
- Serve immediately with plenty of freshly grated Parmesan and extra black pepper.
Notes
Salt the pasta water well to avoid bland pasta. Reserving pasta water gives the sauce a silky texture and helps it adhere to the noodles. If the sauce tastes flat, add more lemon juice and freshly cracked black pepper. Be generous with Parmesan for the best finish.
Nutrition (per serving, approximate)
Calories: 516 kcal | Carbohydrates: 66.8 g | Protein: 26.9 g | Fat: 17.1 g | Saturated fat: 4.1 g | Fiber: 9.9 g