Go Back
+ servings
Mushroom and Chicken Pasta on white plate
Print Recipe
5 from 1 vote

Mushroom and Chicken Pasta (quick & easy)

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 423kcal
Author: Savory With Soul


  • 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.


Calories: 423kcal | Carbohydrates: 9g | Protein: 13g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 117mg | Sodium: 733mg | Potassium: 344mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3969IU | Vitamin C: 16mg | Calcium: 53mg | Iron: 1mg