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Creamy Mushroom Chicken Pasta with Garlic Sauce

A close-up of rich Creamy Mushroom Chicken Pasta with garlic sauce, topped with fresh parsley.
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Follow this recipe to make a rich and satisfying pasta dish featuring tender chicken, sautéed mushrooms, and a homemade garlic cream sauce.

Ingredients

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  • 1 pound fettuccine pasta
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set the pasta aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the sliced mushrooms to the same skillet. Sauté until they release their moisture and begin to brown, about 5 minutes.
  4. Add the minced garlic to the skillet and cook for 1 minute until fragrant. Do not let the garlic burn.
  5. If using wine, pour it into the skillet and scrape up any browned bits from the bottom. Let it simmer until reduced by half, about 2 minutes.
  6. Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer. Stir in the Italian seasoning, salt, and pepper. Reduce the heat to low.
  7. Stir in the grated Parmesan cheese until the sauce is smooth. If the sauce is too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency.
  8. Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until the pasta is evenly coated with the sauce.
  9. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

Notes

  • To maximize garlic flavor without burning, add the garlic only after the mushrooms have softened and slightly browned.
  • For an extra creamy texture, use full-fat heavy cream and stir the Parmesan cheese in off the heat or over very low heat.
  • If you skip the wine, substitute it with an equal amount of chicken broth and add a small squeeze of lemon juice for brightness.

Nutrition

Find it online: https://cookerycourier.com/creamy-mushroom-chicken-pasta-with-garlic-sauce/