Valentina Ablaev
This chicken mushroom pasta is the perfect easy dinner that looks and tastes incredible ready in under 30 minutes! A rich and creamy sauce infused with the flavors of sun-dried tomatoes, buttery sauteed mushrooms, and cheesy rigatoni pasta. Have I sold you yet?
If you’re anything like me, you love a classic alfredo chicken pasta but would agree it’s missing something. Don’t get me wrong, I love a creamy, hearty alfredo, but I need my veggies! This is the pasta dish we created for adults who want to enjoy creamy pasta with extra flavor and vegetables. The sun-dried tomatoes bring a unique burst of flavor, and a dash of hot sauce brings just the right amount of heat. Seriously, you can’t go wrong with this recipe!
You Have to Make This Mushroom Chicken Pasta!
This chicken mushroom pasta recipe is the perfect 30-minute meal loaded with layers of flavor. Our classic alfredo sauce inspires this pasta sauce, taking it to new heights! The sauce is simmered with robust sun-dried tomatoes and just a touch of hot sauce. Our classic chicken breast recipe makes the perfect, juicy chicken strips. This comes together in just one pan, making the perfect pasta dinner!
Ingredients for Chicken Mushroom Pasta
- Pasta – rigatoni is the perfect pasta for this recipe.
Substitute: Use rotini, bowtie, penne, or any other short pasta shape instead! - Chicken breast – our easy pan-seared chicken recipe makes the perfect protein for this pasta.
- Mushrooms – white mushrooms sliced into thin pieces.
- Garlic – minced garlic adds the perfect flavor to this dish.
Substitute: If you don’t have fresh garlic, use garlic powder! One garlic clove is equal to ¼ tsp of garlic powder. - Sun-dried tomatoes – jarred sun-dried tomatoes bring so much flavor to this dish, just like in our tuscan chicken pasta.
- Broth – chicken broth gives this sauce the perfect depth of flavor.
Substitute: Vegetable broth may be used. - Heavy cream – cream makes the ideal base for this pasta sauce.
Substitute: Use half-and-half or whole milk for a lighter sauce. - Parmesan – freshly grated parmesan cheese thickens the sauce and adds a great flavor.
- Hot sauce – we use Frank’s Red Hot, but you can use your favorite hot sauce.
- Seasoning – all this recipe needs is salt and paprika for the perfect dish.
See the recipe card below for a complete list of ingredients and quantities.
How to Make Creamy Mushroom Chicken Pasta
- Cook chicken. Follow our classic chicken breast recipe to get the perfect protein for this pasta. Remove the chicken from the pan and set aside. Once the chicken cools, slice it into thin strands.
2. Mushrooms. To the same skillet, add mushrooms and butter, and saute until cooked. Add the garlic and butter to the pan and cook until the garlic is fragrant.
3. Prepare mushroom sauce. Add the sliced chicken and drained sun-dried tomatoes to the pan.
4. Stir in the flour until smooth. Then, add broth, cream, parmesan cheese, hot sauce, and seasoning. Heat the sauce until thickened. Add in the pasta and simmer.
Other Cooking Methods:
Though we love this stovetop version of the pasta dish, here are other simple variations on how to cook the pasta.
- Crockpot: Cook this dish in the crockpot by adding all the ingredients and cooking on low for 7-9 hours. Just like our slow cooker alfredo recipe, it’s perfect to throw together and let the slow cooker do the rest of the work.
- Instant pot: This pasta recipe can be cooked in the pressure cooker, just like our instant-pot alfredo recipe! Add everything to the instant pot and cook on high pressure for 10 minutes. Add the pasta into the pressure cooker raw, to prevent it from getting mushy. We recommend adding the chicken in cooked and cut into strips rather then putting the chicken in raw.
- Oven baked: We love our mushroom chicken casserole and can make the perfect chicken and mushroom pasta bake by adding pasta!
Serving Suggestions
There are so many ways to serve this pasta! Here are some of our favorite sides:
- Bread: A batch of buttery breadsticks makes the perfect starter for this pasta. Dip the mushroom chicken pasta into the sauce for a heavenly combination!
- Appetizer: A fancy pasta dish calls for a refined appetizer! Our caprese bruschetta recipe makes the best crunchy and delicious appetizer.
- Salad: A chopped garden salad makes the perfect side to this pasta dish!
Recipe FAQs
Sun-dried tomatoes can be found at most grocery stores!
Sun-dried tomatoes provide a unique roasted flavor that you don’t get from regular cherry tomatoes.
This pasta sauce resembles alfredo but has a more significant flavor depth.
Store & Reheat
- Storage. Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat. Warm up the leftovers in a pan until reheated and warm!
- Freeze. We don’t recommend freezing this dish.
More Recipes
If you enjoyed this chicken and mushroom pasta recipe, be sure to try our other favorite pasta recipes; here are some of our favorites:
If you tried this mushroom chicken pasta recipe or any other recipe on my website, please leave a star ratingand let me know how it went in the comments below – we appreciate it!
Creamy Chicken Mushroom Pasta
Ingredients
- 6 oz rigatoni pasta
- 1 chicken breast recipe
- 12 oz white mushrooms sliced
- 3 Tbsp unsalted butter divided
- 2 garlic cloves minced
- 1/3 cup sun-dried tomatoes drained & finely chopped
- 1½ Tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup heavy whipping cream
- 1/2 cup grated parmesan cheese
- 2 tsp hot sauce
- ½ tsp salt
- ¼ tsp ground paprika
Instructions
- Boil the pasta per package instructions in a large pot of salted water.
- Prepare a portion of our pan-seared chicken breast.
- Transfer the chicken to a plate and cool before slicing it into thin strips.
- Add the sliced mushrooms to the skillet and saute with 1 Tbsp of butter on medium-high heat. Lightly season the mushrooms with salt and pepper.
- Add minced garlic and the rest of the butter to the mushrooms, and cook until fragrant.
- Add the sliced chicken back into the pan with the sun-dried tomatoes.
- Whisk the flour into the skillet and stir until fully incorporated with no visible flour chunks.
- Turn the heat down, and add the broth, heavy cream, parmesan cheese, hot sauce, and seasonings to the pan.
- Cook over medium heat until the sauce thickens, stirring occasionally.
- Once the sauce has thickened, add the pasta to the skillet.
- Toss gently to combine.
- Serve and enjoy, friends!
Notes
- Where to buy sun-dried tomatoes? Most local grocery stores have sun-dried tomatoes. You will most likely find them in the pickle aisle.
- Storage. Leftovers can be stored in the fridge in an airtight container for up to 3 days.
- Reheat. Add the leftovers to a warm pan and heat until creamy and warm. Add a few tablespoons of milk if sauce is dry.
