Creamy Chicken and Mushroom Pasta Recipe

This recipe is a quick and delicious way to enjoy a comforting bowl of pasta. With only one pot to clean up, it’s perfect for those busy weeknights when you want to make a satisfying dinner without spending too much time in the kitchen. The creamy sauce is made with chicken broth and grated Parmesan cheese, and the mushrooms add a nice earthy flavor. Let’s get cooking!


  • 1 pound boneless, skinless chicken breasts, cubed
  • 8 ounces sliced mushrooms
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 8 ounces dried pasta
  • 3 cups low-sodium chicken broth
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (optional)


  1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove from the pot and set aside.
  2. In the same pot, add the mushrooms, onion, garlic, oregano, and red pepper flakes. Cook until the vegetables are soft and the mushrooms have released their liquid, about 5-7 minutes.
  3. Add the pasta, chicken broth, and cooked chicken to the pot. Stir well to combine and bring the mixture to a boil.
  4. Reduce the heat to medium-low and let the pasta simmer for 15-20 minutes, stirring occasionally, until the pasta is cooked and the sauce has thickened.
  5. Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
  6. Serve hot, garnished with fresh parsley if desired. Enjoy!

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