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How to make One Pot Creamy Chicken Pasta

This chicken pasta with mushrooms recipe is a quick and delicious meal.  It doesn’t take long AND it’s full of flavor. 

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Pasta recipes are the best comfort food, so I’m always trying out new recipes and flavors to change things up. Who else loves one pot meals? It makes dinner so easy. This recipe is made with a few ingredients, and those are always a winner for me. You probably have the ingredients in your fridge and pantry already.

This meal doesn’t require any weird ingredients or kitchen appliances. The only thing you need is a skillet and pot. I always hate it when I find a recipe on the Internet and it looks good and then I read the ingredient list and it has something that I would never buy. It’s so frustrating. Cleanup is also easy since you’re only using a couple of pans.

I don’t know about you, but I always have about four kinds of pasta in my pantry at all times. My kids aren’t big fans of rice, so I go to the pasta a lot for dinner. My kids could have spaghetti three times a week, but not me, so I love mixing it with different flavors and sauces to change things up.

Scroll all the way to the bottom of the post to get the full recipe card. You can print and pin the recipe from there.

chicken, pasta and mushrooms on white plate with asparagus on the side

One Pot Creamy Chicken Pasta Recipe

This recipe calls for rosemary because I LOVE rosemary.  It’s a great flavor for the colder months. I know a lot of people don’t like it, so you can replace that with thyme or Italian seasonings instead.  You can change it easily for your taste and don’t have to worry about messing up the rest of the recipe.

Many creamy dishes have heavy cream in them, but not this one. I hate ingredients going to waste and I don’t have many recipes that require cream so I prefer to use cream cheese.

I just threw in some asparagus we had in the refrigerator in a skillet with some butter and garlic and it was the perfect side dish to this meal! 

This is also a great dish to double and take the leftovers to lunch during the week. I love a hot lunch. The spices get into the pasta and it makes great leftovers. Just add it to an airtight container and store it in the refrigerator. You can heat it up in the microwave. It can be refrigerated for up to 3 days.

Ingredients for Creamy Chicken Mushroom Pasta Recipe

Angel hair pasta– Angel hair pasta is great for this recipe because it’s smaller and each pasta piece can get covered in the yummy sauce.

Butter– Salted or unsalted butter is fine. I use whatever I have in my fridge.  I’ve also been dying for one of these butter crocks! You can substitute olive oil if you prefer.

Mushrooms– You can use whatever mushrooms you like. I use regular button mushrooms and buy them presliced to save time. They are usually the cheapest in the grocery store so I go for that. I also leave them sliced because I have one kid that doesn’t like mushrooms so it’s easy to pick those out for him. :/

Chicken breasts– Boneless skinless chicken breast is what’s listed in this recipe, but you can use boneless and skinless chicken thighs as well. I sometimes feel thighs have a little more flavor because of the dark meat. They are also cheaper cut of meat and usually have those in my freezer.

Cream cheese– This is the ingredient that makes this dish creamy and yummy! No heavy cream or milk in this recipe.

White wine– Sauvignon blanc and chardonnay are great wines to cook with. If you don’t have wine, then you can substitute chicken broth or chicken stock.

Dried paprika and dried rosemary

Salt and black pepper to taste

The photo above shows some fresh parsley sprinkled on top, but that’s not a necessary ingredient. Dried parsley works well too. It gives this dish a little more color. You can leave it out if you don’t have any.

chicken, pasta and mushrooms on white plate with asparagus on the side

How to make creamy mushroom chicken pasta dish

Step 1

Cook pasta according to the package directions.

Step 2

Melt the butter in a skillet over medium heat and add mushrooms, paprika and rosemary and sauté for 5-8 minutes until mushrooms are soft.

Step 3

Take mushrooms out and place them in another bowl.  Add chicken to the pan and cook 5 minutes, flip and cook another 5 minutes or until done.

Take chicken out and pour white wine into the skillet and bring to boil.  Scrape the bottom of the pan.  Turn heat to low, add cream cheese to pan and stir until smooth.

Tips for cooking chicken
  1. Make sure your heat is not turned up too high. You would rather cook your chicken longer than burn. You can always turn your heat up a little if you realize it’s cooking slow. You want your chicken to be a nice golden brown color.
  2. If you’re having trouble flipping your chicken over because it’s sticking to the pan, then it’s not ready to turn over and needs more time to cook. Wait a little longer and try flipping again.

Step 4

Drain pasta and add back to the pot.  Add in mushrooms and cream cheese sauce.

Step 5

Slice chicken, place on top of the creamy pasta and serve. You can even sprinkle a little fresh grated parmesan cheese or red pepper flakes on top to finish it off.

chicken, pasta and mushrooms on white plate with asparagus on the side

More Easy Dinner Recipes

Here are a few more one pot meals that are perfect for weeknight family dinners.

One Pot Creamy Chicken Pasta

This one pot creamy chicken pasta recipe is a quick and delicious meal.  It doesn't take long AND it's full of flavor. 
Course Main Course
Cuisine American
Keyword Chicken, pasta
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Author Holly- Keeping Life Sane

Ingredients

  • 8 oz angel hair pasta
  • 6 tablespoon butter
  • 1 lb sliced mushrooms
  • 4 chicken breasts
  • 8 oz cream cheese cubed
  • 2/3 cup white wine
  • 1 teaspoon paprika
  • 2 teaspoon rosemary

Instructions

  • Cook pasta according to directions.
  • Melt butter in pan and add mushrooms, paprika and rosemary and sauté for 5-8 minutes until mushrooms are soft.
  • Take mushrooms out and place in another bowl. Add chicken to pan and cook 5 minutes, flip and cook another 5 minutes or until done.
  • Take chicken out and pour white white into skillet and bring to boil. Scrape the bottom of the pan. Turn heat to low and add cream cheese to pan and stir until smooth.
  • Drain pasta and add back to pot. Add in mushrooms and cream cheese sauce.
  • Slice chicken and place on top.

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