Tender Chicken & Mushrooms in a Creamy Pasta Sauce – Comfort in Every Bite

Yields: 4 Servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Recipe Intensity: Medium. This recipe involves a sequence of steps—searing, sautéing, and sauce-making—in one pan. It’s perfect for cooks who are comfortable with multitasking and building layers of flavor.

Ingredients

For the Chicken and Seasoning:

2 large boneless, skinless chicken breasts (about 1.5 lbs), halved horizontally to create 4 thin cutlets
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon dried thyme or 2 tsp fresh thyme leaves

For the Mushrooms and Sauce:

8 oz cremini or baby bella mushrooms, sliced
1 medium shallot or ½ small yellow onion, finely chopped
3 cloves garlic, minced
2 tablespoons butter
¼ cup dry white wine (like Sauvignon Blanc) or additional chicken broth
1 ½ cups low-sodium chicken broth
1 cup heavy cream or half-and-half
½ cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons fresh parsley, chopped, for garnish

For Serving:

12 oz fettuccine, tagliatelle, or pappardelle pasta

Instructions

Step 1: Prepare the Chicken and Pasta

Begin by placing the chicken cutlets between two pieces of plastic wrap and gently pounding them to an even ½-inch thickness. This is the key to ensuring they cook quickly and remain tender. Pat them completely dry with paper towels—this is crucial for achieving a golden sear. Season both sides generously with salt, black pepper, and dried thyme.

Bring a large pot of salted water to a boil for your pasta. Cook according to package directions for al dente. Remember to reserve about 1 cup of the starchy pasta water before draining, as it’s a magical tool for adjusting your sauce later.

Step 2: Sear the Chicken to Perfection

While the pasta water heats, place a large skillet or Dutch oven over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter is melted and foaming, carefully add the chicken cutlets, ensuring they are not crowded (cook in batches if necessary). Sear for 4-5 minutes per side, without moving them, until a deep golden-brown crust forms and the chicken is cooked through. Transfer the chicken to a clean plate and tent with foil to rest. The chicken will continue to cook slightly from residual heat.

Step 3: Sauté the Mushrooms and Aromatics

Reduce the skillet heat to medium. Add the remaining 2 tablespoons of butter. Once melted, add the sliced mushrooms in a single layer. Let them cook, undisturbed, for 2-3 minutes to develop color. Then, stir and continue cooking for 5-7 minutes until they have released their moisture, are deeply browned, and are tender.

Add the chopped shallot (or onion) and sauté for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for just 60 seconds more, stirring constantly to prevent burning.

Step 4: Deglaze and Build the Sauce

Pour the dry white wine into the skillet. Use a wooden spoon to scrape up all the browned bits (the “fond”) from the bottom of the pan. Let the wine simmer and reduce by half, about 2 minutes. This step adds a tremendous depth of flavor.

Pour in the chicken broth, bring to a simmer, and let it reduce for about 3-4 minutes. This concentrates the flavor. Reduce the heat to low and stir in the heavy cream. Allow the sauce to gently simmer for 3-4 minutes, until it has thickened slightly and can coat the back of a spoon. Do not boil vigorously once the cream has been added.

Step 5: Finalize the Sauce and Combine

Turn off the heat. Gradually stir in the freshly grated Parmesan cheese until it is fully melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to thin it to your desired consistency. The starch in the water will also help the sauce cling to the pasta. Taste and adjust seasoning with more salt and pepper if needed.

Add the drained pasta directly to the skillet with the creamy mushroom sauce. Toss everything together until the pasta is evenly coated. Slice the rested chicken against the grain.

Step 6: Serve and Garnish

To serve, divide the creamy mushroom pasta among warm bowls. Top with the sliced tender chicken cutlets, spooning any extra sauce over the top. Garnish generously with fresh chopped parsley and an extra sprinkle of Parmesan cheese.

Customization & Pro-Tips

This recipe is wonderfully adaptable. Here’s how to make it your own:

Mushroom Mix: Use a blend of mushrooms for a more complex flavor. Cremini, shiitake (stems removed), and oyster mushrooms work beautifully together.
Creaminess Control: For a lighter sauce, substitute half-and-half for the heavy cream. For an even richer sauce, add a tablespoon of cream cheese along with the Parmesan.
Herb Variations: Fresh thyme is classic, but tarragon offers a lovely, subtle anise flavor that pairs wonderfully with chicken and cream. Rosemary, used sparingly, can also be a great addition.
Wine-Free Option: If you prefer not to cook with wine, simply omit it and use a full 2 cups of chicken broth. A teaspoon of fresh lemon juice added at the end can help replicate the slight acidity.
The Secret to Tender Chicken: Never skip the step of pounding the chicken to an even thickness. This ensures it cooks through at the same rate, preventing the thinner ends from drying out while the thicker center cooks.
Don’t Crowd the Mushrooms: Giving the mushrooms space in the pan allows their moisture to evaporate, leading to beautiful browning instead of steaming. If your skillet is small, sauté them in two batches.

Nutrition Information

(Please note: The following is an approximate estimate per serving, assuming the recipe serves 4 and includes heavy cream and white wine. Values will vary based on specific ingredients and brands used.)

Serving Size: 1 chicken cutlet with ¼ of the pasta and sauce

Calories: ~850 kcal
Total Fat: 38g
Saturated Fat: 21g
Cholesterol: 185mg
Sodium: 950mg
Total Carbohydrates: 70g
Dietary Fiber: 4g
Sugars: 6g
Protein: 50g

The Last Word on this Recipe:
This Tender Chicken & Mushrooms in a Creamy Pasta Sauce is more than just a meal; it is a warm, comforting embrace on a plate. It masterfully demonstrates how a few fundamental cooking techniques—proper searing, deglazing, and reduction—can transform humble ingredients into something truly extraordinary. The creamy sauce, rich with the essence of seared chicken and earthy mushrooms, is the heart of the dish, offering a luxurious experience that belies its straightforward preparation. It’s a reliable, crowd-pleasing masterpiece that promises—and delivers—pure, unadulterated comfort in every single, satisfying bite.