Creamy Mushroom Chicken Pasta

This creamy oyster mushroom chicken pasta transforms simple ingredients into a restaurant-worthy meal that's perfect for weeknight dinners or impressing weekend guests. The combination of tender chicken, earthy oyster mushrooms, and a silky Parmesan cream sauce creates layers of flavor that will have everyone asking for seconds.

I first created this dish when trying to use up some oyster mushrooms from our local farmers market. My husband who typically avoids mushroom dishes cleaned his plate and declared it his new favorite pasta dish. Now it appears on our dinner table at least twice a month.

Ingredients

• 12 oz fettuccine or spaghetti: pasta shape matters as the wider noodles capture more of the delicious sauce
• 1 lb boneless skinless chicken thighs: juicier and more flavorful than breast meat
• 2 cups oyster mushrooms: these have a delicate texture and mild flavor perfect for this dish
• 2 cups broccoli florets: adds color, nutrition, and texture contrast
• 2 tbsp olive oil: use a good quality oil for best flavor
• 3 cloves garlic: fresh garlic is essential for authentic flavor
• 1 cup heavy cream: creates the luxurious base of the sauce
• 1 cup chicken broth: adds depth while keeping the sauce from becoming too heavy
• 1 cup grated Parmesan cheese: freshly grated works best for smooth melting
• 1 tbsp butter: adds richness and helps thicken the sauce
• 1/2 tsp salt: enhances all the flavors
• 1/4 tsp black pepper: freshly ground provides the best flavor
• 1 sprig fresh rosemary: optional but adds wonderful aromatic quality

Step-by-Step Instructions

Cook the Pasta:

Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add your pasta and cook until al dente according to package directions, usually 8 to 10 minutes. Before draining, reserve half a cup of the starchy pasta water which helps bind the sauce. Drain pasta but do not rinse it as the starch helps the sauce adhere better.

Cook the Chicken:

Heat a large skillet over medium high heat and add a tablespoon of olive oil. When the oil is shimmering, add your sliced chicken thighs in a single layer, being careful not to overcrowd the pan. Season with salt and pepper directly in the pan. Cook for about 4 minutes on each side until golden brown and completely cooked through. The chicken should reach an internal temperature of 165°F. Remove from the pan and set aside on a plate.

Sauté Mushrooms and Broccoli:

Without cleaning the pan, add the remaining tablespoon of olive oil to the same skillet. This captures all the flavorful bits left from cooking the chicken. Add minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it. Add your sliced oyster mushrooms and broccoli florets to the pan. Cook for about 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown and the broccoli brightens in color while still maintaining some crispness.

Make the Cream Sauce:

Pour the chicken broth into the pan with the vegetables, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits contain concentrated flavor. Add the heavy cream and bring the mixture to a gentle simmer. Let it cook for 3 to 4 minutes to reduce slightly. Add the grated Parmesan cheese and butter, stirring constantly until completely melted and the sauce becomes smooth and velvety. The sauce should coat the back of a spoon.

Combine Everything:

Return the cooked chicken pieces to the skillet, including any accumulated juices. Add the drained pasta directly to the sauce and toss everything together using tongs until the pasta is evenly coated with sauce and the ingredients are well distributed. If the sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency. The starch in the water helps the sauce cling to the pasta.

Serve and Garnish:

Transfer the pasta to warmed serving plates or bowls. Garnish with a small sprig of fresh rosemary which not only looks beautiful but adds a subtle aromatic element. Serve immediately while hot for the best flavor and texture experience.

Oyster mushrooms are the star ingredient in this recipe. Their delicate texture absorbs the flavors of the sauce while adding their own subtle earthiness. The first time I served this to my mushroom skeptic mother in law, she asked for the recipe before dinner was even over. Their unique petal like shape also adds visual interest to the finished dish.

Storage and Reheating

This pasta keeps wonderfully in the refrigerator for up to three days in an airtight container. The flavors actually develop and improve overnight as the ingredients meld together. When reheating, add a small splash of cream or milk to revitalize the sauce. Heat gently over medium low heat on the stovetop, stirring frequently to prevent the sauce from breaking. Microwave reheating works in a pinch, but use 50% power and stir halfway through for best results.

Ingredient Substitutions

Dont have oyster mushrooms? Button mushrooms or cremini mushrooms work beautifully in this recipe, though they have a slightly different texture. Shiitake mushrooms add a more intense earthy flavor if thats your preference. If broccoli isnt your favorite, asparagus, peas, or spinach make excellent alternatives. For a lighter version, you can substitute half and half for the heavy cream, though the sauce wont be quite as rich. Chicken breasts can replace thighs if you prefer white meat, just be careful not to overcook them.

Wine Pairing Suggestions

This creamy pasta dish pairs beautifully with a medium bodied white wine. A lightly oaked Chardonnay complements the richness of the cream sauce without overwhelming the delicate mushroom flavor. If you prefer red wine, a light Pinot Noir works wonderfully, as its earthiness echoes the mushrooms while its acidity cuts through the creaminess of the sauce. For a special occasion, this dish is not out of place with a glass of Champagne or Prosecco, whose effervescence provides a perfect counterpoint to the rich sauce.

Common Recipe Questions

→ Can I use a different type of mushroom?

Yes, you can substitute cremini, shiitake, or button mushrooms if oyster mushrooms aren't available. Each variety will bring a slightly different flavor profile, with cremini offering a more earthy taste and shiitake providing a more intense umami flavor.

→ How do I prevent the cream sauce from breaking?

To prevent the cream sauce from breaking, simmer gently and avoid boiling. Add the Parmesan gradually while stirring constantly, and ensure the heat is reduced to low when incorporating cheese. The butter helps emulsify the sauce for a smooth consistency.

→ Can I make this dish vegetarian?

Absolutely! Simply omit the chicken and substitute vegetable broth for chicken broth. You might want to add extra mushrooms or include other vegetables like bell peppers or spinach for additional texture and flavor.

→ What pasta shapes work best with this sauce?

While the recipe suggests fettuccine or spaghetti, any medium to wide pasta works well with this creamy sauce. Pappardelle, linguine, or even rigatoni would capture the sauce nicely. Tube pastas like penne also hold the sauce well in their centers.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to restore the sauce's creaminess, as it will thicken when chilled. Reheat gently on the stovetop over medium-low heat, stirring frequently.

→ What can I serve as a side dish?

This pasta pairs beautifully with a simple green salad dressed with lemon vinaigrette or some garlic bread to soak up the extra sauce. For a lighter option, roasted asparagus or sautéed green beans complement the richness of the cream sauce.