One-Pot Creamy Chicken and Mushroom Pasta
A creamy, comforting one-pot pasta dish with tender chicken breasts, earthy mushrooms, and a rich Parmesan sauce, perfect for a quick and easy American-style dinner.
Ingredients
Check ingredients as you go.
Let’s make it
Heat olive oil in a large pot or deep skillet over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and translucent, about 3 minutes.
Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5 minutes. Stir occasionally to ensure even cooking.
Add the sliced mushrooms and dried thyme to the pot. Cook, stirring occasionally, until mushrooms begin to soften, about 4 minutes.
Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the uncooked penne pasta. Reduce heat to a gentle simmer and cook, uncovered, stirring occasionally, until pasta is tender and liquid is mostly absorbed, about 12-15 minutes.
Stir in the heavy cream and freshly grated Parmesan cheese. Continue to cook on low heat, stirring frequently, until the sauce is creamy and well combined, about 3-4 minutes. Season with salt and black pepper to taste.
Remove from heat. Garnish with chopped fresh parsley if desired, and serve immediately for the best flavor and texture.
Tips & notes
Use freshly grated Parmesan for a richer flavor. Stir occasionally while cooking pasta to prevent sticking. If the sauce gets too thick, add a splash of chicken broth or water to loosen it.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cool completely before storing to maintain best quality.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of milk or chicken broth if the sauce thickens too much during reheating.
