You're going to love every bite of this rich and creamy chicken and mushroom pasta!
You simply brown some chicken breasts, then sauté some mushrooms and onions and create a quick pan sauce. Stir in cooked pasta and you have pure comfort food!
This is the easy weeknight pasta recipe that we are all craving right now!
I am so ready for fall. The temperature has dropped this week and I don't think I could face another salad.
Comfort food is what I want and this easy skillet chicken pasta recipe is pure comfort!
It's rich and creamy, with tender chicken, perfectly sautéed mushrooms and onions and a pan sauce that will have you licking your plate!
Boneless skinless chicken breasts - you could also use boneless skinless chicken thighs or chicken tenders.
Mushrooms - white button are fine, though you could go fancy with cremini or even a blend of mixed mushrooms.
Sherry - if you are serving this to kids and you don't want to use sherry, just use extra chicken stock.
Cream cheese - this was originally a Cooking Light recipe and they called for reduced fat cream cheese, I used full fat.
Onion - white or red.
Chicken broth - homemade is great, but canned will do.
Pasta - I used linguini - any dried pasta will work.
Butter and olive oil.
Parsley - optional for garnish.
Start your water boiling for pasta, you will be cooking it while you make the sauce. When the water is ready, cook it following the directions and drain.
Cut chicken into thin strips and sprinkle with salt and pepper. Heat a skillet over medium high heat and add butter and oil. When it's hot, add the chicken and sauté for about 5-7 minutes, turning when one side gets browned.
While the chicken is browning, slice the onions and mushrooms.
When the chicken is cooked through, remove it from the pan and place it in a bowl.
Add the onions and mushrooms to the pan, sprinkle with salt and pepper and sauté for about 3 minutes or until the onions are softened and the mushrooms are browning.
When they are done to your liking (and really it's a matter of preference, I like a little bite to my onions, you may like yours softer) remove them and place in the bowl with the chicken.
Add the sherry to the pan and scrape up any brown bits, letting it reduce a bit - for about 2 minutes.
Stir in the broth and pinch off the cheese into small bits. Simmer for about 3 minutes.
I am aware that my cheese didn't fully incorporate. Sometimes it does and sometimes it doesn't. If I whisk it in slowly, it works better. If I microwave it first with a little of the liquid and then add it, it works better.
However, I have discovered that nobody cares! Once you add the pasta, chicken and mushrooms, no one cares that your sauce didn't come together exactly as you planned.
I make this often enough that I can get new pics when the sauce does come together, but honestly if you are just a home cook like me, why worry over it?!
Add the chicken, mushrooms and onion back to the pan.
Add the cooked pasta and toss to coat. Taste and adjust the seasoning.
Serve garnished with minced parsley if you'd like.
This was so good. It was quick and easy, perfect for a weeknight.
It kind of had a tetrazzini/stroganoff kind of vibe going on.
You could easily make this recipe your own - add garlic or peppers. Add some fresh grated Parmesan cheese.
More comfort food recipes:
Instant Pot Sausage, Potatoes and Cabbage
The Best Slow Cooker Pot Roast
Slow Cooker Beef and Barley Soup
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Creamy Chicken Mushroom Pasta
- 8 ounces linguini dried
- 2 boneless, skinless chicken breasts cut into thin slices
- 1 tbsp butter
- 1 tbsp olive oil
- 8 ounces button mushrooms sliced
- 1 small onion thinly sliced
- ½ cup dry sherry can use chicken broth
- 1 cup chicken broth
- ½ cup cream cheese
- salt and pepper to taste
- flat-leaf parsley optional, for garnish
- Heat pasta water and cook according to directions, while the sauce is being prepared.
- Melt butter and olive oil over medium high heat.
- Salt and pepper the chicken and add it to skillet. Brown well on one side, then turn for a total of about 7 minutes or until chicken is cooked through. Remove and place in a bowl.
- Add onions and mushroom and sprinkle with salt and pepper. Cook until onions are tender and mushrooms are starting to brown - about 3 minutes. Remove from the pan and add to the bowl with the chicken.
- Pour the sherry in the pan and scrape up any brown bits. Pinch the cream cheese into small pieces and add it and the broth to the skillet. Simmer for about 3 minutes, breaking up the cream cheese. It will not completely melt.
- Add the chicken mixture and the pasta to the skillet. Toss to coat, taste and add salt and pepper if needed. Optionally garnish with parsley.
This was originally published in 2011 and has been updated for 2020.
Yum! This made for the perfect dinner, my whole family loved it! 🙂
My family devoured it! Absolutely delicious!
I am trying to squeeze in several more of those comfort-food dishes, and the weather in SoCal sometimes even co=operates:)
I love the combination of mushrooms and sherry, especially with the additional creaminess (yes, ful-fat everything in this house, too:)
I'm with you on the "low-fat" yogurt, cream cheese, milk, etc., etc., a full fat type of person. I quote Ruhlman a lot on that - it's not fat that makes you fat, it's eating too much. At any rate, your pasta does sound delish.
Ruth Daniels says
Great dish and I love your creamy take. Thanks so much for sharing with Presto Pasta Nights. It's always great when you do. This one sounds awesome.
It looks like a fabulous dish and the subtle shift is happening here too.
Uh yum! I'm a full fat kinda' girl too, although calling myself a girl is a bit of a stretch...more like ole' lady. Ha.
Deepa Praveen says
Grate Pasta Dish..My latest post was also a pasta dish..but thislooks more delicious than mine..Will try it for sure..
it's odd--i don't mind the neufchatel cream cheese, but i find any other low-fat cheese positively revolting. that said, i can't blame ya for sticking with the rich stuff for this one. 🙂
Yum! I'm coming over for dinner! That and also to have Coco in my lap!
PS I don't believe in low fat cream cheese eithe!
Mary at Deep South Dish says
Love these kinds of pasta dishes. Looks marvelous!
Pam - Like you I'm trying to fit in all the comforting, richest, most satisfying dishes before the weather changes.
I'm all for pasta with full fat cheese.
This sounds wonderful. I love skillet meals and this pasta sounds especially delicious. I hope you have a great day. Blessings...Mary
I don't do low fat either. If I'm going to indulge in cream cheese, give me all the fat and flavor. I just won't butter my bread, that's all.
Lydia (The Perfect Pantry) says
It's still cold enough here in Rhode Island for dishes like this. But I, too, am beginning to crave some lighter dishes.
Big Dude says
Looks really good Pam
Fat free diary is silly. Also, most of the recipes I find from Cooking Light that I end up making, are not at all "light" - this would be one. You sold me with the tetrazzini/stroganoff vibe.
once in a blue moon says
we have been in the 20s this looks like a great way to warm up~
shabby girl says
We always use low-fat. Yes, we are THOSE people. But I love pasta and I love cream cheese. Sounds heavenly!
Hoenstly, I love to wallow in rich dishes no matter what the season! Especially something like this.
My Carolina Kitchen says
More and more I'm finding Cooking Light recipes are to our liking these days. We don't use non-fat things, but some low fat products are pretty good, including, I think, cream cheese. But I certainly respect freedom of choice. It what makes the world go around.
Lovely pasta dish Pam.
5 Star Foodie says
A great pasta dish, creamy and delicious!
Looks delicious! I always choose full-fat too. I think my whole family would really like this one.
Tins and Treasures says
Good Morning, Pam,
This looks like one that my hubby would like...more cheese than vegetables!
Happy Monday ~Natalie
I would like this, I love both of those dishes so a combination would be very pleasing.
LOL, I love that, too. The sherry and the cream cheese...oh my! I would love a plate of your dreamy pasta =)
Most people are busy trying to healthify recipes...and you dehealthify them. That's kinda sorta what I love about you. Creamy dreamy pasta. Delicious.