I’m excited to share a comforting and flavor-packed pasta dish that blends juicy garlic-seasoned chicken, earthy mushrooms, and a silky cream sauce. It’s perfect for cozy dinners or when I want something a bit indulgent yet easy to make.

Why You’ll Love This Recipe

I love this dish because it uses everyday ingredients to create something elegant and satisfying. The white wine and garlic amp up the flavor, while the cream gives that velvety texture. It’s easy enough for a weeknight, but impressive enough for company.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken cutlets (boneless, skinless)
All‑purpose flour
Salt, pepper, garlic powder, fresh thyme (or dried)
Butter
Mushrooms (baby bella or cremini), sliced
Garlic (minced)
Shallot (finely diced)
Chicken broth
Apple cider vinegar or white grape juice
Heavy cream
Dijon mustard
Pasta (any short shape like penne, bow‑tie, or rigatoni)
Fresh parsley (for garnish)

Directions

Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
Season and sear chicken. In a shallow bowl, combine flour, garlic powder, thyme, salt, and pepper. Dredge chicken in the mixture. Melt butter in a large pan over medium heat; cook chicken cutlets 3–5 minutes per side until golden and cooked through. Remove and keep warm.
Sauté mushrooms, garlic, and shallot. Add more butter to the pan, then mushrooms. Sauté until they begin to brown (about 4–6 minutes). Stir in garlic and shallot; cook for 2 minutes until fragrant.
Build the sauce. Sprinkle remaining flour over mushroom mixture, stir until pasty. Pour in broth and apple cider vinegar; whisk to combine. Add thyme sprigs. Simmer 5–7 minutes until slightly thickened.
Finish the sauce. Whisk in heavy cream, Dijon mustard, salt, and pepper. Simmer until the sauce coats the back of a spoon.
Combine and serve. Slice or cube the chicken. Lower heat, remove thyme stems, add chicken and pasta to the sauce. Stir until everything is heated through. Garnish with parsley and serve.

Servings and timing

Servings: 4
Prep time: about 10 minutes
Cook time: about 35 minutes
Total time: around 45 minutes

Variations

Vegetarian: Skip the chicken and use vegetable broth. Add extra mushrooms or a meat substitute.
Lighter cream: Use half‑and‑half or whole milk instead of heavy cream; avoid skim milk to prevent separation.
Add cheese: Stir in grated Parmesan at the end for a richer sauce.
Spicy twist: Add red pepper flakes when sautéing the garlic for a kick.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm it in a pan over low heat, adding a splash of broth or cream to restore the sauce. In a pinch, the microwave works fine—just stir halfway through to heat evenly.

FAQs

What pasta shape works best?

I usually use short, sturdy shapes like penne, rigatoni, or bow‑tie so they hold onto the creamy sauce well.

Can I use chicken thighs instead of cutlets?

Absolutely. I’ve substituted boneless skinless thighs before; just adjust cooking time since they’re thicker—you want internal temperature to reach 165 °F.

Can I make this ahead of time?

Yes. I can prepare the chicken and sauce separately, refrigerate, then reheat and toss with freshly cooked pasta when I’m ready to serve.

How do I thicken the sauce if it’s too runny?

I whisk another teaspoon of flour into a bit of cold broth or cream, then stir it into the sauce and simmer briefly until it thickens.

Can I freeze leftovers?

You can freeze the sauce without pasta for up to a month. Thaw overnight in the fridge, reheat gently and toss with fresh pasta. Cream sauces can sometimes separate after freezing, but whisking in a bit of fresh cream usually brings it back together.

Conclusion

This garlic chicken and mushroom pasta delivers restaurant-quality comfort with simplicity. The rich, creamy sauce, garlicky aroma, and tender chicken make it a go-to in my kitchen. I hope it becomes a favorite in your home too—enjoy every savory bite!

Garlic Chicken & Mushrooms in a Creamy Pasta Sauce

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Author: Sue
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Gluten Free

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Description

Tender seared chicken cutlets, sautéed mushrooms, and fragrant garlic come together in a rich, creamy sauce tossed with your favorite pasta for a meal that feels like a restaurant dish made at home.

Instructions

Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
Season and sear chicken. In a shallow bowl, combine flour, garlic powder, thyme, salt, and pepper. Dredge chicken in the mixture. Melt butter in a large pan over medium heat; cook chicken cutlets 3–5 minutes per side until golden and cooked through. Remove and keep warm.
Sauté mushrooms, garlic, and shallot. Add more butter to the pan, then mushrooms. Sauté until they begin to brown (about 4–6 minutes). Stir in garlic and shallot; cook for 2 minutes until fragrant.
Build the sauce. Sprinkle remaining flour over mushroom mixture, stir until pasty. Pour in broth and apple cider vinegar or white grape juicE
; whisk to combine. Add thyme sprigs. Simmer 5–7 minutes until slightly thickened.
Finish the sauce. Whisk in heavy cream, Dijon mustard, salt, and pepper. Simmer until the sauce coats the back of a spoon.
Combine and serve. Slice or cube the chicken. Lower heat, remove thyme stems, add chicken and pasta to the sauce. Stir until everything is heated through. Garnish with parsley and serve.

Notes

Vegetarian: Skip the chicken and use vegetable broth. Add extra mushrooms or a meat substitute like Impossible sausage.
Lighter cream: Use half-and-half or whole milk instead of heavy cream; avoid skim milk to prevent separation.
Add cheese: Stir in grated Parmesan at the end for a richer sauce.
Spicy twist: Add red pepper flakes when sautéing the garlic for a kick.