Amazing 1-Pot Creamy Chicken Mushroom Pasta Now

If you are staring down a busy Tuesday night and thinking, “I need something comforting, flavorful, and done fast,” then let me tell you about creamy chicken mushroom pasta. Seriously, this recipe is my secret weapon for making weeknight dinners feel special without spending forever at the stove. I’m Anna, and I’m obsessed with finding simple, flavorful chicken recipes that make everyday cooking easier and, honestly, way more joyful. I believe great food doesn’t need complication, just good technique and a few quality ingredients.

This one-pot wonder is proof! Everything cooks right in one pot—the mushrooms get perfectly caramelized, the pasta cooks right in the broth, and that sauce? Oh, that sauce is pure silk. You’re going to love how little cleanup you have when you’re done eating this amazing creamy chicken mushroom pasta.

Essential Ingredients for Creamy Chicken Mushroom Pasta

Okay, the beauty of this creamy chicken mushroom pasta is that it relies on simple pantry staples, but we need to treat them right! We’re using penne because those ridges grab onto that rich sauce perfectly, but feel free to swap in rigatoni or shells if that’s what you have. The mushrooms are key here—we want cremini because they have such a deep, earthy flavor once they brown up nicely.

Since this is a one-pot meal, the broth is doing double duty: cooking the pasta and creating the sauce base. Don’t skimp on the broth quality! And finally, the finish: sour cream and Parmesan are what give us that luxurious, silky texture. Trust me, these ingredients, when treated right, create magic in under 35 minutes.

Sourcing Quality Components for Your Creamy Chicken Mushroom Pasta

When it comes to the chicken, please, please, please make sure it’s cooked through! If you’re using leftover chicken breast, you must verify it hit an internal temperature of 165°F (74°C) before you toss it in the pot. I always keep a digital thermometer handy; it’s the only way to be absolutely sure everything is safe and tender. For the mushrooms, try to slice them evenly so they cook at the same rate. And for the parsley? Fresh is always best for that final pop of color and brightness, but if you’re absolutely desperate, a tiny pinch of dried parsley stirred in with the broth will work in a pinch.

Ingredient Table

Ingredient	Quantity (For 4 Servings)
Olive Oil	2 tablespoons
Cremini Mushrooms (sliced)	10 ounces
Kosher Salt	1 teaspoon (divided)
Black Pepper	1 teaspoon (divided)
Low-Sodium Chicken Broth	3 cups
Penne Pasta	12 ounces
Cooked Shredded Chicken Breast	2 cups
Sour Cream	½ cup
Grated Parmesan Cheese	⅓ cup
Fresh Parsley (chopped)	2 tablespoons

Step-by-Step Instructions for One Pot Creamy Chicken Mushroom Pasta

This is where the magic happens! Because we are doing this all in one pot, timing is everything, but honestly, it’s so forgiving. You’re going to be amazed at how quickly this creamy chicken mushroom pasta comes together. Just follow these steps, keep your heat steady, and you’ll have dinner on the table before you know it.

Sautéing Mushrooms to Develop Flavor

Grab your biggest Dutch oven or a nice, deep skillet—we need room for everything to mingle later! Set that over medium-high heat and drizzle in your olive oil. Once it shimmers a little, toss in those sliced mushrooms. They are going to look like a lot at first, but they cook down fast. Now, hit them with half of your salt and pepper (that’s ¼ teaspoon of each). Stir them around every minute or so, and let them sit for a good 7 to 8 minutes. You want them to stop releasing all their water and start getting truly golden brown and tender. That browning is where all the deep, earthy flavor comes from, so don’t rush this part!

Building the Base Liquid and Cooking the Pasta

Once those mushrooms are looking gorgeous, it’s time to build the base. Pour in all 3 cups of your low-sodium chicken broth and crank the heat up until it hits a rolling boil. Now, dump in the penne pasta and your 2 cups of pre-cooked, shredded chicken. Give everything a good stir to make sure nothing sticks to the bottom. Cover the pot, drop the heat down to medium, and let it bubble gently for about 10 to 12 minutes. Keep checking and stirring occasionally—we want the pasta cooked perfectly al dente, and most of that liquid should be absorbed, leaving behind a starchy coating on the pasta.

Achieving the Silky Sauce Finish

This step is crucial for that incredible silky texture, so listen up! Once the pasta is cooked and the liquid is mostly gone, pull the entire pot *off* the heat. Seriously, take it off the burner completely. Now, stir in your sour cream and the grated Parmesan cheese. Mix gently until everything melts together into a smooth, creamy sauce that coats every piece of pasta. Taste it right now! Add the rest of your salt and pepper if it needs a little boost. If it seems too thick, add just a splash of hot water until it’s the consistency you love. Spoon it into bowls immediately.

Why You Will Love This Easy Chicken Dinner

I know you’re busy, and that’s why I developed this recipe to be your new go-to for a satisfying meal. This isn’t just dinner; it’s stress relief in a bowl! Forget complicated cooking schedules; this creamy chicken mushroom pasta is designed to fit right into your hectic life, delivering maximum flavor for minimum effort. It’s the perfect weeknight pasta solution.

Quick Prep and Minimal Cleanup

This is the best part of the whole process, hands down. Because it’s a true one pot pasta dish, you only dirty one Dutch oven! That means you spend less time scrubbing pans at the sink and more time relaxing after you eat this easy chicken dinner. The simple method keeps the prep time under 15 minutes, so you can get this on the table fast.

• Everything cooks together—no separate sauce pans needed!
• Fast total cook time means dinner is ready in about 30 minutes.
• Cleanup takes literally two minutes.

Flavor Profile and Texture

What you end up with is deeply satisfying. The earthy, savory mushrooms pair beautifully with the tender shredded chicken. The sauce isn’t heavy or gloppy; it’s rich, velvety, and clings perfectly to the penne. It’s comforting food that still feels fresh thanks to that final sprinkle of bright parsley.

• Earthy mushrooms provide depth.
• Tender chicken breast adds satisfying protein.
• The sour cream and Parmesan create a luxurious, silky coating.

Tips for Perfect Creamy Chicken Mushroom Pasta

Even though this is a one-pot recipe, there are a few little tricks I’ve learned over the years—especially when dealing with pasta and sauce in the same vessel—that keep this creamy chicken mushroom pasta from going sideways. A little attention here means you get that perfect balance of tender pasta and luscious sauce every single time.

Controlling the Pasta Consistency

The biggest pitfall in any one-pot pasta is ending up with soup or, worse, a dry brick stuck to the bottom! The key is managing that chicken broth. You need the liquid to boil vigorously before you add the pasta so the starch releases properly. When you drop the heat and cover the pot, watch the time closely. If you cook it too long, the pasta will suck up every drop and become mushy when the sour cream goes in. You want it slightly underdone—al dente—when you take it off the heat because it’s going to continue cooking gently when you stir in the dairy.

If, by chance, you take the lid off and there’s still a small puddle of broth left, that’s actually great! That starchy liquid is what helps the sour cream emulsify without breaking. If it’s totally dry, just add a splash of hot water or extra broth while stirring in the sour cream to loosen it up.

Incorporating Fresh Herbs and Seasoning

I mentioned using fresh parsley, and I really mean it—it makes such a difference! Dried herbs just don’t have that vibrant, almost citrusy lift that fresh parsley gives to rich, creamy dishes. You want to stir that beautiful green right in at the very end, after the sour cream and Parmesan have melted in. The residual heat is enough to warm it through without dulling its color or flavor.

As for salt and pepper, remember we seasoned the mushrooms separately, and the broth is already salty. That’s why we save the rest of the seasoning for the very end. Once the sauce is built, give it a thorough taste test. You might find you need more pepper to cut through the richness, or maybe just a tiny extra pinch of salt. Never add all your salt at the beginning in a recipe like this; you can always add more, but you can’t take it out!

Serving Suggestions for Your Creamy Chicken Mushroom Pasta

This creamy chicken mushroom pasta is already a complete meal—it has protein, carbs, and veggies cooked right in! But if you want to round out the plate, especially if you’re serving a hungry crowd, keeping the sides simple is the way to go. We don’t want anything too heavy that competes with that rich sauce. I usually aim for something bright and crisp to cut through the creaminess of this easy chicken dinner.

Vegetable Pairings

Think fast, minimal cooking! A simple green salad tossed with a light vinaigrette is perfect. The acidity wakes up your palate between bites of pasta. If you want something warm, roasted broccoli or asparagus tossed with just a drizzle of olive oil and a squeeze of lemon juice works beautifully. They roast up while the pasta is cooking, so there’s no extra waiting time. Even quick-steamed green beans tossed with a tiny bit of garlic powder makes a great addition! If you are looking for more chicken inspiration, check out my joyful spring chicken dinner ideas.

• A simple mixed green salad with a bright, acidic dressing.
• Quick-roasted broccoli or asparagus with lemon.
• Steamed green beans seasoned lightly.

Storing and Reheating Leftover Creamy Chicken Mushroom Pasta

I always hope there are leftovers because this creamy chicken mushroom pasta is fantastic the next day, but you do have to be a little careful reheating it. The biggest change when you store pasta with dairy sauces is that they tend to thicken up quite a bit when cold. Don’t panic if it looks like a solid block in the fridge! That’s normal because the starch and the sour cream really set up.

The key to preserving the texture is using an airtight container and adding liquid before you reheat. I recommend using extra chicken broth or even just plain water. Start slow on the heat to gently wake up those flavors without scorching the bottom of the pan. This helps bring back that beautiful, silky sauce consistency we worked so hard to achieve.

Storage Table

Storage Duration	Reheating Method
Up to 3 days in the refrigerator	Stovetop is best. Add 1-2 tablespoons of broth or water per serving. Heat gently over medium-low heat, stirring constantly until warmed through.
Up to 1 month frozen (if necessary)	Thaw overnight in the fridge first. Reheat on the stovetop as directed above. Avoid microwaving if possible, as it can sometimes make the sauce grainy.

Frequently Asked Questions About This Recipe

I get so many great questions about tweaks and substitutions for this easy chicken dinner! It shows how much you all love making it. Here are the few things I hear most often when people are planning their creamy chicken mushroom pasta night.

Can I Substitute the Chicken Type in This Creamy Chicken Mushroom Pasta?

Absolutely, yes! Since we add the chicken at the very end just to warm it through, the type of cooked chicken you use doesn’t change the cooking time much. Rotisserie chicken is an absolute lifesaver here—just shred about two cups worth. You can also use leftover grilled chicken breast or even cubed baked chicken thighs if you prefer a richer flavor. Just remember that whatever chicken you use, it needs to be fully cooked before it goes into the pot! For inspiration on baking chicken thighs, check out my guide on baking boneless chicken thighs.

How Can I Make This Pasta Recipe Lighter?

That’s a fair question if you’re watching your fat intake! You can definitely lighten this up without ruining the texture. Instead of full-fat sour cream, try using plain Greek yogurt. It adds that necessary tang and creaminess, but with less fat. When stirring it in off the heat, add it slowly to prevent it from curdling. For the Parmesan, use a high-quality, finely grated variety, as you’ll get more flavor punch with less volume. It won’t be *exactly* the same as the full-fat version, but it will still be delicious!

Share Your Experience Making Creamy Chicken Mushroom Pasta

I truly hope this recipe makes your weeknights a little easier and a lot tastier! Once you try this creamy chicken mushroom pasta, I want to hear all about it. Did you add a little extra garlic? Did the kids love it? Please leave a rating below and share a picture of your beautiful dinner with me. Happy cooking, friends! You can also find more great recipe ideas on my Pinterest page.

Print