creamy mushroom pasta w/ chicken

$10.04 recipe / $1.67 serving
by Beth - Budget Bytes
4.47 from 15 votes
Pin RecipeJump to recipe →

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

This post is dedicated to all of you who are still going out to eat at the Olive Garden. ;D

This is a super simple, very flavorful pasta dish that will cost about the same for six servings as you’d pay for one at an “Italian Style Family Restaurant.” …Plus, you’ll be using fresh, delicious ingredients. No jelly-like cream sauces from a can here.

I used white wine in my recipe because I really like the flavor that it lends to sauces but if you don’t want to use it, just replace it with the same volume of chicken broth.

I also used pre-sliced mushrooms but only because the store was out of whole mushrooms. I would prefer to cut my own and slice them thinner than these were… but you can’t have everything in life, right?

If you’re not a fan of parsley, you could also stir in some fresh baby spinach because we all know that spinach, mushrooms, cream and chicken play well together. Parsley just happens to be far less expensive and I like it all the same.

Creamy Mushroom Pasta with Chicken

Top view of plate of creamy mushroom pasta with chicken

Share this recipe

Creamy Mushroom Pasta w/ Chicken

4.47 from 15 votes
This creamy mushroom pasta is a restaurant favorite that’s surprisingly easy to make at home.
Servings 6
Prep 10 minutes
Cook 30 minutes
Total 40 minutes


  • 2 Tbsp olive oil ($0.22)
  • 1/2 yellow onion ($0.16)
  • 3 cloves garlic ($0.21)
  • 1 lb. mushrooms ($3.38)
  • 2 Tbsp all-purpose flour ($0.02)
  • 1 cup chicken broth ($0.00)
  • 1/2 cup white wine ($7.99 bottle)
  • 1/2 cup half & half ($0.30)
  • 1/2 tsp dried thyme ($0.05)
  • salt and pepper to taste ($0.05)
  • 1/4 bunch fresh parsley ($0.22)
  • 2 oz. Parmesan ($1.00)
  • 8 oz. pasta ($0.59)
  • 2 boneless, skinless chicken breasts ($2.49)
Email Me This Recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • Season the chicken breasts on both sides with salt and pepper (or any other seasoning you like). Cook on a George Foreman Grill about 8 minutes per breast. Alternatively, you can cook them in a non-stick skillet over medium-high heat for about 5 minutes per side or until cooked through. Keep the chicken on a plate covered with foil until ready to eat.
  • While the chicken is cooking, prepare the sauce. Cut the onion into a small dice and mince the garlic. Cook them in a large skillet over medium heat with olive oil. Cook about two minutes or until the onion is translucent. Add the sliced mushrooms and a dash of salt and cook until the mushrooms have completely softened and released all of their moisture (about 7 minutes).
  • Add the 2 Tbsp of flour to the skillet. Stir and cook for about 2 minutes. It will coat the mushrooms and will begin to turn golden in color. Just make sure to keep stirring so that the flour does not burn.
  • Add the chicken broth to the skillet along with the white wine and thyme. Whisk until no flour lumps remain. Let simmer until thickened (about 3-5 minutes).
  • While the sauce is simmering, get a large pot of water boiling for the pasta. Cook the pasta according to the directions on the box (boil for 5-7 minutes or until al dente then drain).
  • Once the sauce has thickened, turn off the heat and stir in the cream. Continue to let simmer until reduced in volume and thickened. Give the sauce a taste and season with salt and pepper.
  • Roughly chop the parsley and stir it in with the drained pasta. Grate about 2 ounces of parmesan over top (or top each serving individually). Slice the chicken and serve each bowl of pasta with a few slices of chicken.

See how we calculate recipe costs here.


Serving: 1ServingCalories: 449.3kcalCarbohydrates: 37.53gProtein: 43.22gFat: 14.32gSodium: 541.25mgFiber: 2.4g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
close up of creamy mushroom pasta with chicken

Step By Step Photos

Begin by cooking your chicken on a George Foreman Grill – I find this to be the fastest, easiest way to cook chicken. I don’t have pictures of this because you literally put it on there, turn it on and then go do something else while it works it’s magic.

chopped onions and minced garlic
Dice the onion fairly small (or you can grate it on a cheese grater). Also, mince the garlic. I had some jarred garlic that I’ve been trying to use up so I used about 1 Tbsp of that.

cooked onions and garlic in pan with olive oil
Cook the onions and garlic in olive oil over medium heat until softened and transparent.

package of sliced mushrooms
Add a pound of sliced mushrooms and a dash of salt to the skillet. The salt helps draw the moisture out of the mushrooms. Continue to stir and cook until the mushrooms have completely softened and all of the moisture has been cooked out (they’ll be soft, brown in color and no liquid should be in the bottom of the skillet).

mushrooms roux cooking in pan
Add the flour to the mushrooms and continue to cook for about 2 minutes. The flour will be the thickening agent for the sauce and letting it cook for a couple of minutes will toast the flour and get rid of any paste-like flavors. (this is actually a picture from another recipe because I forgot to take a photo of this step – oops!)

chicken broth and wine added to mushroom roux in pan
Add the chicken broth, wine and thyme. Whisk until no flour lumps remain. Allow to simmer over medium heat until thickened (3-5 minutes). While it is simmering, begin cooking the pasta in a separate pot (follow directions on the package).

cream added to roux mixture
Once the sauce has thickened, turn off the heat and add the half & half. Give the sauce a taste and season with salt and pepper as needed.

chopped parsley added to sauce
Roughly chop the parsley and stir it into the sauce.

cooked pasta added to sauce
Stir in the drained pasta.

bowl of chicken mushroom pasta topped with parmesan
Either grate the parmesan over the entire skillet of pasta or add to each individual serving.

plate of creamy mushroom pasta with chicken
Add a few slices of the grilled chicken on top for a complete meal.

Got a date? Make this together, share the rest of the bottle of white wine and enjoy a great meal without having to tip the wait staff!

This post may contain affiliate links which won’t change your price but will share some commission.

Share this recipe

Posted in: , , , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Leave a Comment