Creamy Chicken and Mushroom Pasta
This Chicken and Mushroom Pasta is a family favorite. Juicy chicken and fresh mushrooms are coated in a rich, creamy sauce and topped with gooey, melty cheese. This is the perfect comforting meal for any day of the week and makes delicious leftovers, too.
For more chicken pasta recipes, be sure to check out my Crockpot Angel Chicken, Instant Pot Chicken and Noodles, and Chicken Cordon Bleu Casserole.

If you love a good creamy chicken pasta, then you are in for a treat today. This chicken and mushroom pasta is loaded with flavor! From the juicy seasoned chicken, fresh mushrooms, and super creamy garlic sauce, this recipe is a winner and is one that my husband asks for all the time.
It’s a big pan of comfort food and is super filling, too. I love that it’s special enough for a Sunday dinner, yet simple enough to prepare for an easy weeknight meal.
And did I mention how good the leftovers are? Yeah, it’s one of those recipes that I swear tastes even better the next day!
We love to eat this chicken pasta with crusty Air Fryer Garlic Bread to soak up that creamy sauce, or with a simple side dish like Strawberry Spinach Salad.
Ingredients for Chicken and Mushroom Pasta
- Chicken – I used 2 large boneless skinless chicken breasts, which is about 1 to 1 1/2 pounds of chicken, cut into chunks.
- Mushrooms – you’ll need about 1/2 of a pound of sliced fresh mushrooms. I like to use cremini mushrooms or baby bella mushrooms.
- Pasta – you can use whatever kind of pasta you like, but I recommend using penne. It’s a sturdy enough noodle for holding up to the thick and creamy sauce.
- Spinach – fresh, chopped baby spinach adds some color to the pasta.
- Heavy cream – adds richness to the creamy mushroom sauce.
- Cheese – I like to use a combination of mozzarella and mild cheddar cheese for that ultimate creamy, cheesy flavor.
- Soy sauce – this may seem like an odd ingredient, but don’t leave it out! It will balance the richness of the sauce and also adds tons of flavor.
- Flour – a small amount of all purpose flour will help to thicken the sauce.
- Butter and olive oil – are used for cooking the chicken and creating that rich and creamy sauce.
- Garlic – about 3 cloves of fresh minced garlic adds depth and flavor to your creamy mushroom chicken pasta.
- Spices – you will use a combination of garlic powder, salt, and black pepper for seasoning the chicken and the creamy pasta sauce.
A full list of ingredients, measurements, and instructions are located in the recipe card below.
How to Make Chicken and Mushroom Pasta – Step by Step
Step 1: Bring a large pot of water to a boil. Season water with salt, and cook pasta until al dente.
Step 2: Slice chicken breasts into chunks and season generously with salt, pepper, and garlic powder. Heat a large skillet over medium-high heat and add the olive oil. Sauté the chicken pieces until cooked through and lightly browned on all sides. Remove the cooked chicken to a plate and set aside.
Step 3: In the same pan, add another Tablespoon of olive oil and sauté the sliced mushrooms until tender. Remove and add to the plate of chicken and set aside.
Step 4: Lower the temperature to medium heat. Melt butter, then stir in the minced garlic and cook for 30 seconds until fragrant. Stir in the soy sauce. Whisk in the flour, and continue whisking until it’s combined with all the liquid. Cook for 1-2 minutes.
Step 5: Once the flour is no longer raw, raise your heat and slowly start whisking in the heavy cream, and bring to a low boil.
Step 6: Add in 1 cup of each cheese to the sauce mixture, and continue to whisk so that it all combines and melts. Season with salt and pepper.
Step 7: In a large mixing bowl, combine the pasta, chicken, fresh spinach, and mushrooms, and then top with the cheese sauce. Stir carefully to completely combine, then spread the pasta mixture evenly into a greased, 9×13 inch baking dish. Top with the remaining shredded cheeses.
Step 8: Bake at 350 degrees for 25 minutes, until cheese has melted and is bubbling. Sprinkle with a little fresh parsley if desired and serve immediately.
Tips and Notes
- What kind of chicken to use: I like to use chicken breasts, but you could also use boneless skinless chicken thighs. This is also a great recipe for using store-bought rotisserie chicken for a little short-cut. Your baking time will remain the same even when using cooked chicken.
- Cheese choices: Feel free to swap the cheeses in this recipe for another that you like better. I like to use a combination of cheddar and mozzarella, but you could also use colby or Monterey jack, or add in some parmesan cheese if you prefer.
- Add some veggies. This is an easy recipe to add some veggies to, like sliced sweet red peppers, frozen peas, or chopped broccoli. You can also leave out the spinach or mushrooms if those aren’t your thing.
- Any leftover chicken pasta can be stored in an airtight container in the fridge for 3-4 days. Reheat small portions in the microwave before serving.
More Easy Chicken Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Creamy Chicken and Mushroom Pasta
Ingredients
- 16 ounces penne pasta
- 2 boneless, skinless chicken breasts, about 1-1 1/2 pounds
- Garlic powder, salt, pepper, to taste
- 2-3 Tablespoons olive oil, divided
- 8 ounces sliced mushrooms
- 4 Tablespoons unsalted butter, 1/2 a stick
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 cup all purpose flour
- 2 cups heavy cream
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 1/2 cups shredded cheddar cheese, divided
- 4 ounces fresh baby spinach, chopped
Instructions
- Preheat oven to 350 degrees and grease a 9×13 baking dish with cooking spray.
- Bring a large pot of water to a boil. Season water with salt, and cook pasta until al dente, according to package directions.
- Slice chicken breasts into chunks and season generously with salt, pepper, and garlic powder. Heat a large skillet over medium high heat and add 2 Tablespoons of the olive oil. Sauté the chicken pieces until cooked through and lightly browned on all sides. Remove to a plate and set aside.
- In the same pan, add another Tablespoon of olive oil and sauté the sliced mushrooms until tender. Remove and add to the plate of chicken and set aside.
- Lower the heat to medium. Add the butter to the pan and melt. Stir in the minced garlic and cook for 30 seconds until fragrant. Stir in the soy sauce. Whisk in the flour, and continue whisking until it's combined with all the liquid. Cook for 1-2 minutes.
- Once the flour is no longer raw, raise the heat and slowly start whisking in the heavy cream. Bring to a low boil.
- Add in 1 cup of each cheese, and continue to whisk so that it all combines and melts. Season with salt and pepper.
- In a large mixing bowl, combine the pasta, chicken, fresh spinach, and mushrooms, and then top with the cheese sauce. Stir carefully to completely combine, then spread the pasta mixture evenly in the prepared baking dish. Top with the remaining shredded cheeses.
- Bake at 350 degrees for 25 minutes, until cheese has melted and is bubbling. Serve immediately.
Notes
- What kind of chicken to use: I like to use chicken breasts, but you could also use boneless skinless chicken thighs. This is also a great recipe for using store-bought rotisserie chicken for a little short-cut. Your baking time will remain the same even when using cooked chicken.
- Cheese choices: Feel free to swap the cheeses in this recipe for another that you like better. I like to use a combination of cheddar and mozzarella, but you could also use colby or Monterey jack, or add in some parmesan cheese if you prefer.
- Add some veggies. This is an easy recipe to add some veggies to, like sliced sweet red peppers, frozen peas, or chopped broccoli. You can also leave out the spinach or mushrooms if those aren’t your thing.
- Any leftover chicken pasta can be stored in an airtight container in the fridge for 3-4 days. Reheat small portions in the microwave before serving.
This was absolutely delicious!! I used rotisserie chicken that I had on hand. Also used Penne pasta made from chickpeas. Otherwise I followed the recipe. My husband can’t wait to have the left overs. This is great for 2 people or more. I will make this again for the holidays since l’ll be feeding a family. Thank you again for another wonderful recipe!!
Delicious – My family loved your recipe. Easy to make, too.
This was so delicious! Will definitely make again.