Introduction

There is something deeply restorative about a bowl of pasta. Whether you’ve had a long day at the office or you’re looking for a romantic meal for two, creamy pasta hits the spot like nothing else. My Creamy Mushroom Chicken Pasta with a Tangy Drizzle is a dish that feels high-end but comes together in under 30 minutes.

We are combining succulent chicken breast, earthy mushrooms, and a velvety Parmesan cream sauce spiked with a hint of Dijon mustard. While I love a classic spaghetti recipe with homemade sauce, sometimes the soul craves the richness of heavy cream and garlic. This recipe is designed to be approachable, decadent, and foolproof.

Why I Love This Recipe

• Textural Balance: The snap of the al dente pasta against the tender chicken and soft mushrooms is perfection.
• The “Secret” Ingredient: Dijon mustard adds a subtle acidity that cuts through the richness of the heavy cream, preventing the dish from feeling too heavy.
• Quick Cleanup: It uses minimal pots and pans, much like my favorite one-pan breakfast bake.
• The Drizzle: Finishing the dish with a touch of ketchup or hot sauce might sound unusual, but that sweet-vinegar contrast elevates the savory umami of the mushrooms.

List of Ingredients

For the Chicken and Sauce:

• 250g Chicken Breast: Cubed into bite-sized pieces.
• 1 tbsp Olive Oil: For searing.
• 1 Onion: Finely chopped.
• 2 Cloves Garlic: Minced.
• 200g Mushrooms: Cremini or button mushrooms, sliced.
• 200ml Heavy Cream: The base for our silky sauce.
• 50ml Chicken Broth: (or water) to adjust consistency.
• 1 tsp Dijon Mustard: For that signature tang.
• 50g Parmesan Cheese: Freshly grated for the best melt.
• Salt & Pepper: To taste.
• Optional: Ketchup or hot sauce (for the drizzle) and fresh parsley (for garnish).

For the Pasta:

• 200g Linguine or Spaghetti: Use high-quality bronze-cut pasta if possible.
• 2 Liters Water: For boiling.
• 1 tsp Salt: To season the pasta water.

Swaps and Notes

• The Protein: If you aren’t a fan of chicken, this sauce works beautifully with sliced turkey or even pan-seared tofu. For a different take on chicken and cheese, you might also enjoy these easy cheesy chicken sliders.
• Vegetable Boost: Feel free to stir in two cups of fresh baby spinach or half a cup of frozen peas during the last two minutes of simmering the sauce.
• Dairy-Free: You can substitute the heavy cream with full-fat coconut milk or a cashew-based cream for a vegan-friendly sauce base.
• The Pasta: While linguine is my go-to, this sauce clings well to penne or rigatoni too.

List of Steps

1. Boil the Pasta: Bring 2 liters of salted water to a boil. Add the pasta and cook until al dente (usually 1-2 minutes less than the package instructions). Drain and set aside.
2. Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant.
3. Brown the Chicken: Add the diced chicken to the skillet. Cook until the chicken is golden brown on all sides and cooked through.
4. Cook the Mushrooms: Stir in the sliced mushrooms. Cook for 5–7 minutes until they have released their moisture and turned deep brown.
5. Simmer the Sauce: Pour in the heavy cream, chicken broth, and Dijon mustard. Let the mixture simmer gently for about 5 minutes until it begins to thicken.
6. Cheese and Seasoning: Stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
7. Combine: Toss the cooked pasta directly into the skillet with the sauce, or plate the pasta and spoon the creamy chicken mixture over the top.
8. The Finish: Drizzle with a small amount of ketchup or hot sauce, garnish with fresh parsley, and serve immediately.

Tips for Success

• Don’t Overcook the Chicken: Small cubes of chicken cook very fast. Remove them from the pan if they are done before the mushrooms, then add them back in at the end to keep them juicy.
• Save Pasta Water: Before draining your pasta, scoop out a half-cup of the starchy water. If your sauce becomes too thick, a splash of this water will make it creamy again.
• Freshly Grated Cheese: Pre-shredded cheese is coated in potato starch to prevent clumping, which can make your sauce grainy. Grate your own Parmesan for a professional finish.

Serving Suggestions and Pairings

This pasta is a star on its own, but it pairs wonderfully with a crisp green salad or roasted asparagus. If you are hosting a larger dinner party and need more inspiration for crowd-pleasing mains, consider these chicken enchiladas or even a side of instant pot lasagna.

For drinks, a dry white wine like Sauvignon Blanc or a light Pinot Grigio complements the creamy sauce perfectly.

Nutritional Information (Per Serving)

• Calories: ~720 kcal
• Fat: 38g
• Carbohydrates: 62g
• Protein: 32g
• Fiber: 3g

Storage and Leftover Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Cream sauces can “split” or become oily when reheated. To fix this, add a splash of milk or water before microwaving or heating on the stovetop. Stir frequently to re-emulsify the sauce.
• Freezing: I do not recommend freezing this dish, as the cream and mushrooms can change texture significantly upon thawing.

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More Recipes You Will Love

• Classic Spaghetti Recipe with Homemade Sauce
• Easy Cheesy Chicken Sliders
• Instant Pot Lasagna

Final Thoughts

I hope this Creamy Mushroom Chicken Pasta becomes a staple in your kitchen! It’s the perfect blend of simple techniques and bold flavors. If you try this recipe, please leave a comment below or share your photos with us. Don’t forget to follow Chef Maniac for more weekly recipe inspiration!