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This delicious mushroom and chicken pasta is a creamy, savory, saucy dish that’s so easy to put together and perfect for any busy weeknight or weekend dinner!
This recipe is similar to chicken fricassee, but sometimes calling a dish by a more common name is in order. That’s how I felt with this recipe.
The veggies in this fricassee recipe include garlic, onion, mushrooms, and carrots. Adding basil and lemon juice add more depths of flavor that deepen as the sauce simmers.
Browning the chicken breast halves first really increases the flavor and tenderness of the chicken as the chicken juices get sealed in and leave a nicely browned, drool-worthy crust.
Tips for Chicken Mushroom Pasta
You will first heat a heavy skillet or Dutch oven to medium-high heat (7-8) for 5 minutes – I like to use cast iron.
You’ll want to heat your pan until it’s “screaming” hot on medium-high heat.
I like to cook my chicken breast on high heat just like a steak. An iron skillet or Dutch oven is best, as it can tolerate the high heat and is great for even heat distribution.
This method of cooking the chicken will result in tender, juicy meat instead of the typical tough, dry meat that chicken breast is known for.
Don’t add oil to the pan. Just oil the meat by massaging it in and letting it sit on a plate until time to add to the pan.
Add oil to the chicken on a large plate, massaging it in and letting it sit while the pan heats.
Making Chicken Mushroom Pasta
Once the pan is “screaming hot,” you will add the chicken to the hot pan and cook about 5 minutes on first side or until nicely browned.
You will then turn the chicken over and cook about 5 more minutes on the other side (or until nicely browned and juices run clear.
Once the chicken is nicely browned, reduce pan heat to low-medium (about 3). Remove the chicken from the pan to a plate.
Add butter, garlic, basil, and carrots to the pan and cook 5 minutes covered. Add mushrooms and cook 5 more minutes (covered).
Sprinkle flour over vegetable mixture. Add lemon juice and broth and mix with fork or whisk.
Bring the mixture to a boil on medium-high heat and cook a few minutes until thickened a bit, stirring frequently.
Lower heat to about 3 and add cream and cooked chicken. Heat for about 5 minutes until thickened.
Serve hot over your choice of pasta. I like rotini for this, but you can use any that you love and have on hand.
Enjoy! Share this recipe freely on Facebook and Pinterest with your friends and family, and let me know how yours turns out in the comments below!
Mushroom and Chicken Pasta (quick & easy)
- 1 pound chicken breast, skinless, boneless, split lengthwise (about 2 breasts)
- 2 Tbsp flour, all purpose
- 1 Tbsp oil
- 2 Tbsp butter
- 2 Tbsp garlic, minced
- 3 mushrooms, white or cremini, medium sized, sliced
- 1 large carrot, sliced
- ¾ cup cream
- 2 tsp basil, dry
- ½ tsp salt, more to taste
- ½ tsp black pepper, more to taste
- 1-½ cup chicken broth or stock
- ¼ cup lemon juice or juice from one lemon
- Heat heavy skillet or Dutch oven to medium-high heat (7-8) for 5 minutes – I like to use cast iron.
- Add oil to chicken on a large plate and massage in. Let sit while pan heats.
- Add chicken to hot pan and cook 5 minutes on first side.
- Turn chicken and cook 5 more minutes.
- Reduce pan heat to low-medium (about 3).
- Remove chicken from the pan to a plate.
- Add butter, garlic, basil, and carrots to pan and cook 5 minutes covered.
- Add mushrooms and cook 5 more minutes (covered).
- Sprinkle flour over vegetable mixture in pan. Add lemon juice and broth and mix with fork or whisk.
- Bring to a boil on medium-high heat and cook a few minutes until thickened a bit, stirring frequently.
- Lower heat to about 3 and add cream and cooked chicken. Heat for about 5 minutes until thickened.
- Serve hot over pasta.