Chicken And Mushroom Sauce For Pasta Recipe
This One-Pan Skillet Chicken with Mushroom Sauce is the perfect weeknight meal! This skillet chicken recipe is made with juicy bites of chicken breast simmered in a simple and flavorful mushroom sauce. Enjoy over white rice, pasta, or cauliflower rice for an easy, well-rounded dinner option.
chicken and mushroom sauce for pasta recipe
Since the chicken is cut into cubes, it cooks super quickly which lowers the risk of it drying out. It also spends most of its cooking time simmering in a delicious mushroom sauce which adds tons of flavor and plenty of moisture!
If you do know you want a thicker mushroom sauce, you can thicken it quickly by adding a cornstarch slurry. Simply mix together equal parts cornstarch and water, then whisk that into the sauce (very little bits at a time) until your desired texture is reached.
After a bit of simmering and fiddling, this delicious dish was ready in no time. And, holy Toledo Batman, this easy chicken breasts recipe with mushrooms and a delectable cream sauce is some kind of goodness, far and away from boring or ho-hum. The savory cream sauce with a hint of cognac, combined with the chicken and mushrooms, is most satisfying.
This one skillet Chicken Breasts with Mushroom Cream Sauce Recipe with chicken and mushrooms in a savory cognac cream sauce is a delicious way to turn plain chicken breasts into something special in about 30 minutes.
If you like mushroom flavor this is delish! I had sautéed a large package of mushrooms the night before so was able to just throw these in and it sped things up. I used the sides I had- baby parslied potatoes and broccoli. The men smashed up the potatoes and put the chicken and mushroom sauce over these. We do family night on Mondays with extended family and every one including the 4 littles raved on this! Leftovers today were even better!
This Chicken Mushroom Pasta recipe is made with jar tomato sauce and ready in under 30 minutes. Make a luscious pink sauce with heavy cream or using coconut milk for a family friendly weeknight dinner!
If your family loves chicken pasta recipes for dinner, then check out Chicken Broccoli Pasta Bake, Chicken Baked Ziti or Spicy Chicken Pasta.
If you are in a mood for pasta dinner that your family will love, yet done in less than 30 minutes, this is perfect for you. Everything from the juicy chicken breast, buttery mushrooms to the luscious pink sauce (which is like a marinara alfredo), this dish is a winner!
The perfect creamy sauce! Your entire family will be shocked that this pasta comes out so creamy, perfectly decadent and rich. The combination of marinara sauce, chicken stock, cream / no cream and parmesan cheese in the right proportion, makes this absolutely delicious.
We used white button variety, which is more commonly available year round in all grocery stores and also not too expensive. Baby Bella also work wonderfully and add a robust flavor to the dish. Fresh mushrooms work best for this recipe! They hold their shape and add some nice texture and color to the sauce.
This Chicken Mushroom Pasta recipe is made with jar sauce and ready in under 30 minutes. Make a luscious pink sauce with heavy cream or using coconut milk for a family friendly weeknight dinner!
I wanted to use over my leftover mushrooms and tiny tomatoes. This was a great tasting surprise. I had wide pasta noodles. Also placed scallions. Thank you so much. What a awesome way to use left over ingredients from a different recipe
Start with our base recipe (you'll find it in the recipe card at the end of this post!) and read through our riffs & substitutions section to help you tweak, adjust, and make this cream sauce your own.
There are a ton of different ways to make (and personalize!) this mushroom cream sauce! If you haven't made mushroom sauce before, we recommend starting with our base recipe as written below and coming back to this section when you're ready to riff.
To make this recipe vegan: Use almond milk or coconut milk and replace the parmesan with a little bit of nutritional yeast (or omit it entirely). This sauce is also great with our Magic Cauliflower Cream sauce!
Additions and Substitutions. Use butter or avocado oil instead of olive oil. Use white button or cremini mushrooms in place of part or all of the portobellos if you prefer. Use cup white wine or stock in place of cup of milk. Add your favorite veggies (broccoli, peas, kale, spinach, etc.) or protein (chicken, shrimp, Italian sausage) to make this sauce a little heartier. Add fresh or dried herbs (we like sage, rosemary, and thyme) or a pinch of nutmeg for a flavor boost. Finish the sauce with a squeeze of lemon or a dash of fish sacue for extra brightness. Use goat cheese, white cheddar, asiago, or gruyere in place of the parmesan if you like. For a full list of additions, riffs, and substitutions, be sure to read through the post above.
Vegetarian and Vegan/Dairy-Free options. Strict vegetarians should look for a parmesan cheese made without rennet. To make this recipe vegan, swap almond milk or coconut milk for the milk and replace the parmesan with a bit of nutritional yeast (or omit it!) You can also swap our favorite vegan cauliflower cream sauce for the milk and flour here!
This turned out pretty yummy!! I may have added just a few more mushrooms, because I can't resist. I added dried thyme with the s&p. I also added chopped, cooked chicken after mixing in the cheese and simmered a couple more minutes. Served over spaghetti squash. Thank you for the recipe!!
Rich and flavorful, my chicken with mushroom sauce is an ultra comforting braised chicken dish to cozy up with on a chilly evening. Prepared with dried porcini mushrooms for a deep, earthy flavor, a hint of white wine, plus fresh thyme, this chicken recipe has lots of silky, savory sauce to spoon over top of warm, buttered pappardelle noodles!
One of our beloved chicken dishes during this time of year is my chicken with mushroom sauce, which is a rich braised chicken recipe brimming with earthy porcini mushrooms, shallots, garlic, white wine, and fresh thyme.
Prepared with an abundant sauce enriched with a touch of butter for flavor, we love to enjoy this chicken dish with warm, buttered pappardelle noodles to mingle with that silky mushroom sauce, making it extra cozy.
Seasoning and searing off the chicken pieces first helps to create a layer of flavor before building the sauce, and then when everything is slowly simmered and braised stove-top, the delicious flavors really come together.
Absolutely delicious! Quick to make and so good. I used chicken broth instead of wine. I used the leftover flour from dredging the pork to thicken the sauce, which added flavor. I doubled the sauce but will triple it next time. Will be in my regular rotation going forward.
Delicious. I used 2 boneless chops that I cut in half to make 4 medallions. I only used 1/4 c flour for the dredging but used the amount of spices called for in the recipe. I doubled the sauce and used plain greek yogurt for the cream addition. I served with rigatoni and added a squeeze of lemon at the end. It was perfect. Will make again for sure!
Comment *i made this for dinner tonight. I did not use low sodium chicken broth and found the meal needed a lot of salt. Next time I make this recipe I will salt the flour mixture and add both chicken and beef broth for more depth of flavor.
Hi Sue, I do not specify the amount of pasta since it depends if you use fresh pasta or different shapes of pasta absorb sauce differently. So just cook your favorite pasta. Serve on the plate and scoop as much pork in the mushroom sauce as you like! Enjoy!
Comment I doubled the sauce as I suspected the penne pasta would absorb it. It did. My lesson learned is this. Pour the sauce over the pasta right before serving. Flavor was delicious, just wished the end result was saucier. I will be making again!
Comment *I tried your recipe and wanted to make some comments. (1) The amount of flour used for dredging was too much. I suggest 1/2 cup of flour (2) In the picture the mushrooms look small. I do not think you used portabellas, otherwise it would have been darker. I did use portabellas but shitake or other mushrooms could be substituted. (3) The pasta should be a hearty/thick pasta or shape that can hold the sauce. (4) I was surprise at how much it made. You might want to indicated that this serves 6-8 people Otherwise this was easy to prepare and my family enjoyed it.
Thank you so much for your detailed comment! As for the flour, you can use less or use leftover flour to thicken the sauce. These are Baby Portabella mushrooms, but yes, you can use any type of mushrooms. Obviously, this recipe can be adjusted for fewer servings but we love leftovers so I often cook for a couple of days. Glad that your family enjoyed this recipe and you took the time to leave a comment!
I used boneless chicken thighs, which I cubed and cooked fully in the skillet. I put the chicken, the sauce, and rotini pasta in a casserole dish, topped with cheese, and baked to melt the cheese. I also used whole milk instead of half-and-half, as a compromise with my perpetually dieting mother.
Today, I made the chicken with mushroom sauce. But, I seasoned the chicken a day before just because for more flavor when it is time for searing the next following day. Unfortunately, my oven is out of order so, I seared the chicken on my skillet, remove the skins and browned both sides, until fully cooked. On a sauce pan I made the sauce separately then poured it on the chicken. I served it with mash potatoes and salad on the side. Thank you so much it was a hit w/ the family.