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–+ servings
Chicken and mushroom pasta recipe.
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5 from 5 votes

BEST Creamy Chicken Pasta

This is the best creamy chicken pasta recipe you’ll make all year—tender chicken, al dente pasta, and a rich cream sauce that comes together fast. You’ll love how this chicken and pasta dish tastes restaurant-worthy with simple ingredients.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dinner, lunch
Cuisine: Italian American
Keyword: chicken, cream sauce
Servings: 5 servings
Calories: 611kcal

Equipment

Ingredients

  • 1 lb rigatoni or any short or long pasta that you like
  • 1 Tablespoon extra virgin olive oil and 1-2 Tablespoons more
  • 1 Tablespoon butter
  • 1.5 lbs of boneless skinless chicken thighs you could use chicken breasts
  • 1 shallot finely chopped
  • 8 ounces baby bella mushrooms cleaned and sliced (or white mushrooms)
  • 1 Tablespoons fresh rosemary just leaves, roughly chopped
  • 1 cup cream
  • 1 teaspoon sea salt plus more to taste
  • 1 teaspoon freshly ground black pepper plus more to taste
  • 1 lemon juice freshly squeezed, plus the zest
  • ⅓ cup Parmigiano Reggiano freshly grated, more to serve

Instructions

Boil the Pasta

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve about ½ cup of pasta water, then drain.

Cook the Vegetables

  1. Clean and slice the mushrooms and shallot.
  2. Heat the butter and olive oil in a large skillet. Add the shallot and cook until it softens.
  3. Add the mushrooms and cook until tender. Season with sea salt.
  4. Transfer the mushrooms and shallot to a small bowl.

Cook the Chicken

  1. In the same skillet, add a drizzle of olive oil. Add the chicken, leaving space between each piece so they brown evenly.
  2. Cook until fully done (internal temperature 165°F / 74°C). Transfer to a cutting board and slice. (should take about 6-8 minutes per side, depending on thickness).

Prepare the Sauce

  1. Return the mushrooms and shallot to the skillet. Add the rosemary.
  2. Pour in the white wine and let it cook off for 1–2 minutes.
  3. Add the cream, then stir in the Parmigiano Reggiano. Stir in the lemon juice.

Combine

  1. Add the sliced chicken back into the sauce.
  2. Add the cooked pasta and toss so everything is well coated.

Finish and Serve

  1. Stir in the fresh parsley.
  2. Before serving, grate on some lemon zest, add more grated cheese, a touch more black pepper. Serve warm and enjoy immediately.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

  • Pasta: Use your favorite pasta shape. I used rigatoni, but you could use penne or even any long pasta (like spaghetti or linguine).
  • Chicken: Use boneless skinless chicken thighs for extra tenderness, or swap in chicken breasts if you prefer a leaner option. 
  • Mushrooms: Slice the mushrooms evenly so they brown instead of steaming.
  • White wine: Deglaze the pan with white wine to lift all the flavorful bits from the bottom.
  • Reserve: Don’t skip reserving pasta water—it helps the sauce cling to the pasta.
    Add the Parmigiano Reggiano off the heat so it melts smoothly.
  • Season: Taste and adjust salt at the end since the cheese naturally adds saltiness.
    Finish with fresh parsley and a squeeze of lemon for brightness.
  • Thickness: The sauce will look looser when you first combine it with the pasta. As it simmers, the cream thickens quickly and turns into the ideal silky coating.

Nutrition

Calories: 611kcal | Carbohydrates: 74g | Protein: 17g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 630mg | Potassium: 511mg | Fiber: 4g | Sugar: 6g | Vitamin A: 905IU | Vitamin C: 12mg | Calcium: 149mg | Iron: 2mg
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