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Creamy Mushroom Chicken Pasta in White Bowl with Vintage Fork

Creamy Mushroom Chicken Pasta

This weeknight friendly Creamy Mushroom Chicken Pasta dish has layers of flavor with bacon, garlic, and white wine for a satisfying meal.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8 servings
Calories 505kcal


  • 1 pound pasta cooked to al dente (I used Pastificio G. Di Marlino Fuscillata Casareccia)
  • 4 ounces beef bacon chopped (I used Wellshire)
  • 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.
  • Serve.


Calories: 505kcal | Carbohydrates: 47g | Protein: 33g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 796mg | Potassium: 700mg | Fiber: 2g | Sugar: 3g | Vitamin A: 527IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 2mg