Chicken mushroom pasta is a one-pot wonder!

This easy one pot pasta is filled with tender pieces of chicken breast in a creamy mushroom sauce.

It’s an easy weeknight meal that goes from countertop to table in no time.

a bowl of mushroom chicken with pasta

An Easy Weeknight Meal

  • Easy ingredients like chicken, white mushrooms, pasta, and dairy mean this dish is ready in minutes!
  • Make ahead! Chicken mushroom pasta can be enjoyed all week since it reheats well.
  • This budget-friendly recipe allows for tossing in leftover veggies or sneaking in fresh veggies for those picky eaters!
labeled ingredients to make mushroom chicken with pasta: broth, parsley, pasta, garlic, onion, mushrooms, chicken, salt and pepper, milk, basil, oil, cornstarch, and cream

Ingredients and Variations

Chicken – Boneless skinless chicken breasts can be replaced with chicken thighs. If using rotisserie chicken, add it towards the end of cooking so it doesn’t dry out.

Pasta – Choose medium-sized shapes so you get a little bit of everything in one bite. Small shells, penne, or rotini are excellent choices.

Sauce – Milk and cream give this sauce a creamy texture while broth adds flavor.

Variations – Broccoli florets, sliced zucchini or brussels sprouts, or chopped kale pair perfectly with mushrooms. Try chopped fresh spinach and some extra Italian seasoning to change it up.

How to Make Mushroom Chicken Pasta

  1. Season and cook the chicken chicken per the recipe below.
  2. Cook the onion, mushrooms, and garlic until softened. Stir in the milk, broth, pasta, and cornstarch and simmer until the pasta is tender.
  3. Stir in the chicken and let it rest until thickened.
Mushroom chicken with pasta prepared in a frying pan

Storing Leftovers

  • Keep leftover mushroom chicken pasta in a covered container in the refrigerator for up to 4 days.
  • For a freezer-friendly version, make the sauce and chicken and freeze it, then defrost and add fresh pasta when ready to serve.

More Tasty Chicken Pasta Dishes

Did you try this Mushroom Chicken with Pasta recipe? Be sure to leave a rating and comment below!

Mushroom chicken with pasta prepared in a frying pan
5 from 27 votes↑ Click stars to rate now!
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Mushroom Chicken with Pasta

Chunks of juicy chicken breast in a creamy mushroom sauce with your favorite pasta.
Prep Time 10 minutes
Cook Time 18 minutes
Resting time 5 minutes
Total Time 33 minutes
Servings 6


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  • 1 pound boneless skinless chicken breasts
  • 1 teaspoon dried basil
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper or to taste
  • 1 tablespoon vegetable oil
  • 8 oz mushrooms sliced
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 ½ cups milk
  • 1 ½ cups chicken broth
  • ½ cup heavy cream
  • 12 oz medium pasta rotini or penne
  • 1 tablespoon cornstarch
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons grated Parmesan cheese


  • Cut the chicken into bite sized pieces and season with the basil, ½ teaspoon salt, and ¼ teaspoon black pepper.
  • In a large skillet with a lid, heat the vegetable oil over medium high heat. Add the chicken and cook until lightly browned and cooked through, about 5 to 6 minutes. Set aside in a bowl.
  • Add the onion, mushrooms, and garlic to the pan. Cook for 4 to 5 minutes or until the onion begins to soften. Stir in the milk, chicken broth, cream, pasta, and corn starch.
  • Bring to a boil over medium-high heat, reduce to a simmer and cover. Cook covered for 8 to 12 minutes, stirring occasionally, or until pasta is tender. Add water or additional broth as needed. Once pasta is tender, mix in cooked chicken.
  • Remove the pasta from the heat and let rest uncovered for 5 minutes. Stir and season with additional salt and pepper to taste. Garnish with chopped parsley and grated parmesan cheese.


For a baked version of this recipe, place finished mushroom chicken pasta in a casserole dish, and sprinkle it with parmesan cheese. Place it under the broiler until it’s golden brown and bubbling. Garnish with chopped parsley before serving.
5 from 27 votes

Nutrition Information

Calories: 441 | Carbohydrates: 51g | Protein: 28g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 76mg | Sodium: 564mg | Potassium: 687mg | Fiber: 3g | Sugar: 7g | Vitamin A: 560IU | Vitamin C: 5mg | Calcium: 132mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American
mushroom chicken pasta being served from a pot with text
A serving of mushroom chicken with pasta in a bowl with text
a close up of mushroom chicken with pasta with text
Top image - a serving of mushroom chicken with pasta. Bottom image - mushroom chicken with pasta being scooped out with a spoon with text


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I used pork loin instead of chicken, because that is what I had. I only used 1/2 the mushrooms and slightly blended them with the broth; my son will not eat mushrooms. This recipe went over well with the wife and family, so it is a keeper. I will need to try with chicken, but I am sure it will be just as good, (or maybe better)!5 stars

    1. Hi Karen, we haven’t tried this recipe in the crockpot yet but maybe another reader can offer some assistance!

  2. I’ve made something similar enough but with my own tweak and depending what I had on hand. (sometimes with leftover chicken) I sometimes cheated using jarred alfredo or I’ve made my own. Chicken, mushrooms, onions, garlic, red pepper flakes, sometimes if I have red and/or green peppers that I need to use up I will dice and saute them up with the onions & garlic and toss that in. Undercook the pasta by a minute or two , mix all together and toss in oven. Cover with foil and uncover the last 5 minutes or so if you want to top with cheese.5 stars