Rich Chicken and Mushroom Pasta in Velvety Cream Sauce

If you’re craving a luxurious, restaurant-quality pasta dish, this Rich Chicken and Mushroom Pasta in Velvety Cream Sauce is exactly what you need! Tender chicken, earthy mushrooms, and perfectly cooked pasta are coated in a silky, creamy sauce that’s bursting with flavor. This dish is easy to make and perfect for a cozy weeknight dinner or a special occasion meal.

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Why You’ll Love This Recipe

✔ Creamy & Comforting – A rich, velvety sauce that coats every bite.
✔ One-Pan Wonder – Fewer dishes, more flavor!
✔ Easy to Make – Simple ingredients, but restaurant-level taste.
✔ Perfect for Any Occasion – Whether it’s a casual dinner or a special meal, this pasta never disappoints.

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Ingredients

For the Chicken:

– 2 large chicken breasts, sliced thin
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– ½ teaspoon paprika
– Salt & pepper, to taste
– 2 tablespoons olive oil

For the Pasta & Sauce:

– 8 oz fettuccine or penne pasta
– 2 tablespoons butter
– 3 cloves garlic, minced
– 1 small onion, finely chopped
– 8 oz mushrooms, sliced (button, cremini, or portobello)
– 1 cup heavy cream (or half-and-half for a lighter option)
– ½ cup chicken broth
– ½ cup Parmesan cheese, grated
– 1 teaspoon dried Italian seasoning
– ½ teaspoon red pepper flakes (optional, for a little kick)
– Fresh parsley, for garnish

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How to Make Chicken and Mushroom Pasta in Cream Sauce

1. Cook the Pasta

– Bring a large pot of salted water to a boil.
– Add the pasta and cook until al dente (according to package instructions).
– Drain and set aside, reserving ½ cup of pasta water.

2. Cook the Chicken

– Season chicken slices with garlic powder, onion powder, paprika, salt, and pepper.
– Heat olive oil in a large skillet over medium-high heat.
– Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through.
– Remove chicken from the pan and set aside.

3. Sauté the Mushrooms & Garlic

– In the same pan, add butter and melt over medium heat.
– Add onions and cook until soft (about 2 minutes).
– Toss in the garlic and mushrooms, cooking for 5 minutes until mushrooms are golden and fragrant.

4. Make the Velvety Cream Sauce
– Pour in chicken broth, scraping up any flavorful bits from the pan.
– Reduce heat to low and add heavy cream, Italian seasoning, and red pepper flakes.
– Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens.
– Stir in Parmesan cheese until melted and creamy.

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