Easy Creamy Mushroom Chicken Pasta Recipe (One Pot)

This easy creamy mushroom chicken pasta is one of my favorite one-pot dinners to make. The combination of tender, juicy chicken, earthy mushrooms, and a rich, velvety sauce creates a meal that feels comforting, elegant, and full of flavor. Everything cooks in one pot, making cleanup a breeze and the result absolutely delicious.

Why You’ll Love This Recipe

I love this recipe because it’s quick, hearty, and perfect for busy nights when I want something satisfying without extra dishes. The creamy sauce clings beautifully to the pasta, and the mushrooms give it a deep, savory flavor. The white wine adds a subtle brightness, and the chicken soaks up all those rich, garlicky notes. It’s a restaurant-quality meal that’s simple enough to make at home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken Marinade:
4 Boneless, skinless chicken thighs
2 tablespoon Olive Oil
1 teaspoon Salt
½ teaspoon Pepper
optional; red pepper flakes

Sauce:
½ cup Dry white wine
3 tablespoon Butter
1 White onion diced
8 ounces Brown mushrooms sliced
2 cups Heavy Cream
2 tablespoon Flour mixed with 2 tablespoon water
1 tablespoon Garlic Powder
Salt & pepper to taste
Chopped parsley handful
optional; minced garlic

Directions

1. I start by marinating the chicken thighs with olive oil, salt, pepper, and red pepper flakes if I want a little heat. I let them sit for about 10–15 minutes while I prepare the other ingredients.
2. In a large deep skillet or pot, I heat a tablespoon of olive oil over medium-high heat. I sear the chicken thighs on both sides until golden brown and cooked through, about 5–6 minutes per side. I then remove them from the pan and set them aside.
3. In the same pan, I melt the butter and add the diced onion, cooking until it becomes translucent and fragrant.
4. I add the sliced mushrooms and cook for 4–5 minutes until they release their moisture and start to brown. If I’m using minced garlic, I stir it in now and cook for another 30 seconds.
5. I pour in the dry white wine, scraping up any browned bits from the bottom of the pan, and let it simmer for 2–3 minutes to reduce slightly.
6. I add the heavy cream, garlic powder, salt, and pepper, stirring well to combine.
7. Once the sauce starts to bubble, I mix the flour with water and pour it in slowly, stirring until the sauce thickens and becomes silky smooth.
8. I return the chicken to the pan, coating it in the creamy sauce. I let it simmer on low heat for a few more minutes so the flavors blend together.
9. I finish the dish with chopped parsley and serve it over pasta, letting the sauce soak into every bite.

Servings and Timing

This recipe makes about 4 servings. It takes approximately 30 minutes to make—10 minutes for prep and 20 minutes for cooking.

Variations

Sometimes I like to use chicken breast instead of thighs for a leaner option. I’ve also added spinach, sun-dried tomatoes, or peas for extra color and flavor. For a richer taste, I occasionally stir in some grated parmesan cheese at the end. If I don’t have wine, I replace it with chicken broth and a squeeze of lemon juice for acidity.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in a skillet over low heat with a splash of cream or milk to loosen the sauce. It can also be reheated in the microwave in short bursts, stirring in between. The sauce stays creamy and delicious when reheated properly.

FAQs

Can I use chicken breast instead of thighs?

Yes, I often use chicken breast, but I make sure not to overcook it so it stays tender and juicy.

What can I use instead of white wine?

I replace it with chicken broth and a bit of lemon juice or apple cider vinegar for similar acidity.

Can I add vegetables to this dish?

Definitely. I like adding spinach, broccoli, or peas for extra color and nutrition.

How do I make the sauce thicker?

I mix an extra teaspoon of flour with water and stir it into the sauce while simmering until it reaches the desired consistency.

Can I use milk instead of heavy cream?

Yes, but the sauce will be lighter. I recommend adding a bit of butter or cream cheese to maintain richness.

What pasta works best with this recipe?

I prefer fettuccine or penne, but any pasta that holds sauce well will work perfectly.

Can I make this recipe without pasta?

Yes, I sometimes serve the creamy chicken and mushroom mixture over rice, mashed potatoes, or even cauliflower rice.

How do I prevent the sauce from curdling?

I cook it on low heat and avoid boiling the cream. Stirring continuously helps maintain a smooth texture.

Can I make it ahead of time?

Yes, I cook the sauce and chicken ahead and store them separately. I reheat gently and toss with freshly cooked pasta before serving.

What can I serve with this dish?

I love pairing it with garlic bread, a crisp green salad, or roasted vegetables to complete the meal.

Conclusion

I love how this easy creamy mushroom chicken pasta delivers rich, comforting flavors with minimal effort and just one pot. The tender chicken, savory mushrooms, and luxurious sauce make it an irresistible dish that always feels like a treat. Whether it’s a weeknight dinner or a special meal, this recipe never fails to impress.

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