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Creamy Chicken Mushroom Pasta (One-Pot)

Creamy chicken mushroom pasta in a white bowl topped with fresh parsley and grated Parmesan cheese
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Creamy one-pot chicken mushroom pasta with rotini, cremini mushrooms, and a rich white wine Parmesan sauce. A hearty, high-protein dinner that comes together in a single Dutch oven.

Ingredients

Scale
  • 16 ounces dry rotini pasta (1 box)
  • 3.5 cups low-sodium chicken broth
  • 1 cup heavy cream, room temperature
  • 1.5 pounds boneless, skinless chicken breasts, sliced thin
  • 3 tablespoons olive oil, divided
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1 cup diced onion
  • 8 ounces cremini mushrooms, sliced and patted completely dry
  • 1 teaspoon minced garlic
  • 1 teaspoon dried thyme
  • 0.5 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1 cup freshly grated Parmesan cheese, divided
  • Chopped fresh parsley, optional, for garnish

Instructions

  1. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the sliced chicken breasts, season with kosher salt and black pepper, and cook for 4 to 5 minutes until browned and cooked through to 165 degrees F internal temperature. Transfer to a clean plate and set aside.
  2. Heat the remaining 1 tablespoon of olive oil in the same pot. Add the diced onion and saute for 2 to 3 minutes until softening and slightly translucent.
  3. Add the sliced, patted-dry mushrooms and cook for about 2 minutes until tender. Stir in the minced garlic, dried thyme, and a pinch of salt and pepper. Cook for 30 seconds until fragrant.
  4. Pour in the white wine and scrape up all the browned bits from the bottom of the pot using a wooden spoon. Simmer until the wine reduces by half, about 2 minutes.
  5. Pour in the chicken broth, then add the room-temperature heavy cream slowly while stirring constantly to prevent curdling. Bring to a boil, then stir in the dry rotini. Reduce heat to medium, cover, and cook for 9 to 10 minutes until al dente, stirring occasionally to prevent clumping.
  6. Stir in 0.75 cup of the grated Parmesan until fully melted and smooth into the sauce.
  7. Return the cooked chicken to the pot and simmer for 1 to 2 minutes until heated through. Garnish with fresh parsley and serve immediately with the remaining 0.25 cup of Parmesan passed at the table.

Notes

  • Add the heavy cream slowly while stirring constantly. Cold dairy added too quickly to a hot liquid can curdle or separate.
  • Pat mushrooms completely dry before slicing. Wet mushrooms will steam instead of sear and add excess water to the sauce.
  • Stir the pasta every few minutes while it cooks to prevent clumping in the thick cream sauce.
  • To cut active cook time in half, use pre-sliced mushrooms and shredded rotisserie chicken. Skip Step 1 and add rotisserie chicken at the very end just to warm through.

Nutrition

Find it online: https://www.benefitiany.com/chicken-mushroom-pasta/