One-pot dinners have to be one of my favorite kinds of meals. With this creamy mushroom and chicken pasta, all the ingredients get to mingle and bubble together, giving this dish tons of flavor. It’s cozy and simple, and you don’t have to wash nearly as many dishes! This is a true no-fuss pasta dinner that always has my entire family coming back for seconds. My kids don’t even try to pick out the mushrooms – that’s huge for my picky eaters!
What’s in this Chicken Mushroom Pasta recipe?
Check out just a few of the simple, bold ingredients that make this one pot chicken pasta recipe so downright delicious:
Chicken Breasts: I use boneless, skinless chicken breasts, but you can use chicken thighs instead if preferred. Pasta: I love tricolored rotini for the visual interest it creates, but regular rotini or penne would both be wonderful substitutes! Mushrooms: Cremini, white button, and other types of mushrooms work fine. White Wine: If you’re not a wine drinker or don’t have any on hand, you can simply use more chicken broth! Feel free to add a squeeze of lemon juice to bring the acidity, if desired.
How to Store and Reheat
Store leftover mushrooms chicken pasta in an airtight container for up to 3 days in the refrigerator. To reheat individual servings, microwave for 30 second intervals, stirring between each, until warmed all the way through.
Notes and Tips
I recommend using fresh mushrooms for the best taste! However, canned will work in a pinch. Gently rinse mushrooms to clean them, but don’t let them soak. Then pat them dry before using. You can use fresh pre-sliced mushrooms to save some time! To prevent curdling, slowly stir the heavy cream into the pot.
How to Make Chicken Mushroom Pasta Step by Step
Cook the chicken: Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Add 1 1/2 pounds of thinly sliced chicken breasts, season with salt and pepper to taste, then cook until browned and cooked through. Transfer the chicken to a clean plate. Sauté the veggies: Heat 1 tablespoon of oil in the same pot. Add 1 cup of diced onion and sauté for 2-3 minutes. Add 8 ounces of sliced cremini mushrooms and cook until tender. Stir in 1 teaspoon of minced garlic, 1 teaspoon of thyme, and salt and pepper. Cook for 30 seconds. Cook the chicken mushroom pasta: Splash 1/2 cup of white wine into the pot and scrape up the brown bits, then let it simmer until reduced by half. Add 3 1/2 cups of chicken broth and 1 cup of heavy cream. Bring to a boil, then stir in 16 ounces of dry rotini pasta. Reduce the heat to medium, cover the pot, and cook 9-10 minutes until it’s al dente, stirring occasionally to avoid clumping. Stir ¾ cup of the parmesan into the pot until it’s melted, smooth, and fully incorporated, then add cooked chicken back into the pot, and simmer until the chicken is heated through. Serve with the remaining parmesan.
More Chicken Pasta Recipes We Love
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