This weeknight friendly Creamy Mushroom Chicken Pasta dish has layers of flavor with bacon, garlic, and white wine for a satisfying meal.
It’s a rare treat when you find a meal that will please both kids and adults alike. That’s quite an accomplishment, right?!
This dish does exactly that. I have yet to meet anyone who didn’t enjoy it! What kid doesn’t like pasta?! And the complex layers of flavor make the adults happy too.
Here are a few ideas to make this Creamy Mushroom Chicken Pasta recipe a full meal.
Wilt a bag of spinach down into the sauce right after the chicken is fully cooked. Toss in some steamed cauliflower or broccoli along with the cooked pasta. Or just serve it up with a green salad on the side.
No matter what you serve along with this, the pasta will be the star of the show!
Creamy Mushroom Chicken Pasta Recipe
This recipe is so flavorful because the ingredients are layered in the same pot.
I use Wellshire Uncured Beef Bacon, which crisps up nicely like regular bacon.
First, sauté the beef bacon, which will render its fat just like pork bacon. Remove the crispy bacon.
After that, add a touch of butter to cook mushrooms, onion, and garlic in the beef bacon fat. Transfer the mushroom mixture to a bowl.
And then, with a little bit of olive oil added to the pot, brown the chicken. Remove the browned chicken so we can make the sauce!
All those gorgeous brown bits in the bottom of the pot are scraped up when the pot is deglazed with some white wine.
To the white wine, stir in a flavorful chicken broth. And then add some cream cheese and a touch of heavy cream for richness.
Cook the pasta according to the package directions.
And then stir the cooked pasta in with the sauce and other ingredients.
How to Make Cream Sauce From Scratch
I like to build on layers of flavor when I make a homemade cream sauce.
For this cream sauce, bacon, mushroom, onion, and garlic provide a wonderful base flavor. White wine is perfect for deglazing the pot. A flavorful chicken stock is the main liquid in this cream sauce. And a bit of cream cheese and a little heavy cream add velvety texture.
The beauty of this recipe is that even though the cream sauce is rich, it’s much lighter than a cheese sauce for macaroni and cheese. So when you stir the pasta into this sauce, it gets lightly coated.
The pasta takes on the flavor of the sauce, without being overwhelmed by it.
Pasta and Noodle Recipes with Chicken
Here are a few more delicious chicken pasta recipes to try:
- Easy Chicken Parm Soup
- Baked Chicken Meatballs and Spaghetti
- Thai Noodles Recipe with Vegetables and Chicken
- Penne Pasta with Chicken Sausage, Sage, and Apple Cream Sauce
- Easy Chicken Pasta Primavera
More Pasta Recipes to Try:
- Warm Pasta Salad Recipe with Caramelized Leek, Bacon, and Goat Cheese
- Creamy Beef Pasta
- Kasha Varnishkes (Buckwheat Groats with Bowtie Pasta)
- Slow Cooker Beef Ragu with Pappardelle
- Mediterranean Pasta Salad Recipe
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Creamy Mushroom Chicken Pasta
- 1 pound pasta cooked to al dente (I used Pastificio G. Di Marlino Fuscillata Casareccia)
- 4 ounces beef bacon chopped
- 1 tablespoon unsalted butter
- 8 ounces button mushrooms sliced
- 1 medium yellow onion chopped
- 1 teaspoon salt divided
- 5 cloves garlic minced
- 1 tablespoon olive oil
- 1 1/2 pounds chicken tenders
- 1/2 cup dry white wine
- 1 cup chicken broth
- 4 ounces cream cheese at room temperature and cubed
- 1/4 cup heavy cream
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley leaves
- Cook the pasta to al dente according to the package directions. Drain.
- Preheat a 5-quart pot or Dutch oven over medium-high heat. Add the bacon and cook until crispy, about 3 to 5 minutes, stirring occasionally. Use a slotted spoon to transfer the bacon to a bowl and set aside for now. Leave the rendered bacon fat in the pot.
- Still over medium-high heat, add the butter, mushrooms, onion, and 1/2 teaspoon salt to the pot. Cook until the mushrooms are browned, about 5 minutes, stirring occasionally and turning the heat down as necessary. With the heat over medium-low, add the garlic and cook 1 minute more, stirring constantly. Transfer the mushroom/onion/garlic mixture to a bowl and set aside for now.
- Add the olive oil to the pot. Season the chicken tenders with the remaining 1/2 teaspoon salt. Brown the tenders for 1 minute per side, and then transfer to a plate (they’ll finish cooking in the sauce later).
- Add the wine to the pot and turn the heat up to medium-high. Cook until it’s reduced in volume by about half, about 1 to 2 minutes. Use a wooden spoon to scrape up the brown bits from the bottom. Add the chicken broth and bring up to a boil. Turn the heat down to medium and whisk in the cream cheese until smooth. Stir in the heavy cream and black pepper.
- Transfer the chicken back into the cream sauce along with any juices on the plate. Put the lid on the pot (cocked open, not fully closed), and cook until the chicken is fully cooked, about 5 minutes.
- Stir in the cooked pasta, mushroom mixture, parsley, and crisped bacon.
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