
A comforting, restaurant-style pasta with tender chicken, sautéed mushrooms and a rich garlic-Parmesan cream sauce—ready in under 40 minutes and perfect for family dinners.

This creamy garlic chicken and mushroom pasta is one of those dishes that instantly turns an ordinary weeknight into something special. I first created this combination on a frenzied evening when the kids were coming home late from soccer practice and the pantry offered only a handful of staples. The sauce came together so quickly and tasted so luxurious that it earned a permanent spot in our rotation. The balance of silky cream, sharp Parmesan and fragrant garlic coats every strand of fettuccine, while the golden chicken and earthy mushrooms add texture and heartiness.
What makes this dish memorable is the way simple techniques build deep flavor: browning the chicken creates caramelized notes, deglazing the pan with chicken broth lifts those fond bits into the sauce, and a gentle simmer allows the cream and cheese to marry without separating. It is indulgent yet approachable, and I love that it consistently pleases picky eaters and company alike. Serve with a crisp green salad and a glass of chilled white wine, and you have a meal that looks and tastes like effort, even when the kitchen is calm and efficient.
I remember the first time I plated this for friends; there was a collective pause at the table before forks moved in. Simple as it is, each forkful felt rich and thoughtfully layered. My teenagers now request this on school-night rotations, and it has become a favorite to bring when friends come over because it looks and tastes like I spent far longer on it than I actually did.
One of my favorite aspects is how forgiving the method is. If the sauce becomes too thick, reserved pasta water is the quick fix. If the sauce looks thin, a brief simmer will concentrate it. My mother-in-law once brought a bag of mixed wild mushrooms and the result elevated the dish into something almost restaurant-caliber; small ingredient upgrades make a surprisingly big difference.
Store cooled leftovers in airtight containers in the refrigerator for up to 3 days. Use shallow containers to speed cooling and preserve texture. When reheating, warm the pasta in a skillet over low heat with 1 to 2 tablespoons of chicken broth or water to restore creaminess; avoid high heat which can break the sauce. Do not refreeze once reheated. If you plan to meal prep, keep pasta and sauce separate and assemble within 24 hours for best texture.
For a lighter finish, substitute half-and-half for heavy cream, though the sauce will be slightly less rich. Use gluten-free fettuccine or penne if needed; cooking time will vary. Swap chicken for cooked shrimp or cubed tofu for a different protein profile—shrimp cooks quickly and should be added at the end. For vegetarian option, replace chicken broth with vegetable stock and omit chicken. To reduce sodium, use low-sodium broth and taste before adding extra salt.
Serve alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness. Roasted asparagus or garlic-butter green beans make excellent vegetable sides. For presentation, twirl the fettuccine into nests and top with sliced chicken and a few reserved sautéed mushrooms, then finish with a shower of fresh parsley and cracked black pepper. A wedge of lemon on the side brightens every bite.
This style of creamy pasta blends Italian technique with American comfort sensibilities. While traditional Italian cuisine often relies on lighter olive oil-based sauces, Italian-American kitchens embraced cream- and cheese-forward sauces to create luxurious, family-friendly meals. The use of mushrooms and Parmesan nods to Italy’s appreciation for umami and aged cheese while the addition of diced chicken offers hearty protein that became popular in home cooking throughout the mid-20th century.
In spring, swap cremini mushrooms for a mix of chanterelles and ramps when available; their delicate flavor uplifts the sauce. In autumn and winter, add a pinch of nutmeg to the cream for warmth and use roasted root vegetables on the side. During summer, finish with lemon zest and fresh basil in place of parsley to lighten the profile. The recipe scales well for holiday gatherings—double the batch and keep warm in a low oven.
For make-ahead: cook the pasta slightly under al dente so it holds up when reheated, and keep sauce and pasta separate in the fridge. Portion into individual containers with a small container of sauce on the side, or pack sauce only and combine with freshly cooked pasta on the day of serving. Use glass containers to maintain flavor and make reheating in the oven simple. Label containers with date and reheat within 3 days for best quality.
This dish has become a household favorite because it is forgiving, quick and endlessly adaptable. Whether you keep it classic or riff with seasonal mushrooms and herbs, the result is always a comforting plate that invites sharing. I hope you make it your own and create new memories around the table.
Reserve 1/2 cup of pasta cooking water before draining to adjust sauce consistency later.
Brown the chicken without overcrowding the pan to develop deep flavor and avoid steaming.
Use freshly grated Parmesan for the smoothest, creamiest finish and best melting behavior.
If reheating, add a small amount of broth to re-emulsify the sauce and heat gently to avoid separation.
This nourishing creamy garlic chicken & mushroom pasta recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Refrigerate leftovers in an airtight container and consume within 3 days.
If the sauce is too thick, add a splash of reserved pasta water or chicken broth and stir over low heat.
This Creamy Garlic Chicken & Mushroom Pasta recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Bring a large pot of salted water to a boil and cook 8 ounces of fettuccine until al dente. Reserve 1/2 cup of the pasta water, drain the rest, and set the pasta aside.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through, about 5 to 7 minutes. Remove and set aside.
In the same skillet, add sliced mushrooms and cook for 3 to 4 minutes until tender and browned, stirring occasionally to promote even color.
Stir in 4 cloves minced garlic and cook 30 to 60 seconds. Pour in 1 cup chicken broth to deglaze the pan, scraping up browned bits from the bottom.
Reduce heat to medium-low and add 1 cup heavy cream. Bring to a gentle simmer and allow to reduce for 4 to 5 minutes until slightly thickened.
Stir in 1 cup grated Parmesan and 1 teaspoon Italian seasoning until melted and smooth. If the sauce thickens too much, loosen with reserved pasta water.
Return the cooked chicken to the skillet and add the drained fettuccine. Toss to coat evenly, adjust salt and pepper, garnish with chopped parsley, and serve immediately.
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This recipe looks amazing! Can't wait to try it.
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