1-Getting started with Creamy Chicken Mushroom Pasta is straightforward and fun, especially when you’re aiming for a fast meal under 30 minutes. First, prepare your ingredients by slicing the chicken breasts thinly, chopping the white onion, and slicing the mushrooms to set everything up for smooth cooking. Boil the 10 oz of dried pasta in salted water until it’s al dente, then drain it while reserving some of the pasta water for adjusting the sauce later.

2-Next, heat 1 tablespoon of the olive oil and 1 tablespoon of unsalted butter in a large skillet over medium heat. Season the 2-3 pieces of thinly sliced chicken breasts with salt and pepper, then sear them until they’re nicely browned on both sides. In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped white onion until it’s soft, followed by the 3 cups of sliced mushrooms, cooking them until they’re tender.

3-Pour in the 1/2 cup white wine and 1/2 cup chicken stock, letting the mixture reduce while stirring occasionally. Stir in the 1/2 cup heavy cream and the cornstarch mixture (1 teaspoon cornstarch dissolved in 1 tablespoon water) to thicken the sauce, simmering gently for a few minutes. If you enjoy pasta dishes like this one, check out our garlicky chicken pasta recipe for more ideas on quick dinners.

4-Finally, mix the cooked pasta into the sauce along with the seared chicken, tossing everything to coat evenly. Stir in the 1 tablespoon of chopped fresh parsley just before serving to add a fresh touch. This step-by-step process ensures your Creamy Chicken Mushroom Pasta has that perfect balance of creamy texture and flavor.