One-Pot Creamy Chicken Mushroom Pasta for Your Busiest Nights

Ever stare into the pantry at 5 p.m., wondering how on earth you’re going to get a satisfying dinner on the table without creating a mountain of dishes? I’ve been there more times than I can count. That’s why this One-Pot Creamy Chicken Mushroom Pasta is my absolute go-to. It’s the kind of meal that feels like a warm hug but comes together in one pot with minimal fuss. Using just a single skillet, you get tender chicken, savory mushrooms, and pasta all swirled in the most luxurious, creamy sauce. It’s a lifesaver for those nights when you need a real dinner solution, fast.

Why You’ll Love This

This recipe is a true weeknight hero for so many reasons. First, there’s the obvious: you only dirty one pan. That means more time with your family and less time scrubbing pots. Second, it’s incredibly forgiving. The sauce is made right in the pan with the pasta, so it clings to every noodle perfectly. The combination of juicy chicken and earthy mushrooms creates a deeply savory base that’s so, so comforting. And because it all cooks together, the flavors have a chance to really get to know each other. It’s a guaranteed crowd-pleaser that solves the eternal question of what’s for dinner.

Ingredients You’ll Need

• 1 tablespoon olive oil: For sautéing and building flavor.
• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces: The hearty protein base.
• 8 ounces cremini or white mushrooms, sliced: They add a wonderful earthy, savory depth.
• 1 medium yellow onion, finely chopped: The aromatic foundation of the sauce.
• 3 cloves garlic, minced: For that essential punch of flavor.
• 12 ounces short pasta like penne, rigatoni, or fusilli: Holds the creamy sauce beautifully.
• 4 cups low-sodium chicken broth: This cooks the pasta and forms the body of our sauce.
• 1 cup heavy cream or half-and-half: Creates the rich, creamy texture.
• 1 cup freshly grated Parmesan cheese, plus more for serving: Adds salty, nutty flavor and helps thicken the sauce.
• 1 teaspoon Italian seasoning: A simple blend of herbs for classic flavor.
• Salt and freshly ground black pepper: To taste.
• Optional: 2 tablespoons chopped fresh parsley for garnish: Adds a fresh, bright finish.

Let’s Get Cooking Step by Step

1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper. Add them to the hot skillet and cook for 5-7 minutes, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
2. In the same skillet, add the chopped onion and sliced mushrooms. There should be enough residual oil and chicken drippings, but add another teaspoon of oil if the pan seems dry. Sauté for about 5-6 minutes, until the mushrooms have released their liquid and started to brown, and the onions are soft and translucent.
3. Add the minced garlic and Italian seasoning to the skillet and cook for just one minute, until fragrant. You don’t want the garlic to burn.
4. Pour in the uncooked pasta and the chicken broth. Give everything a good stir, making sure the pasta is submerged. Bring the liquid to a boil, then reduce the heat to a steady simmer. Cover the skillet and let it cook for about 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed.
5. Reduce the heat to low. Stir in the cooked chicken, heavy cream, and grated Parmesan cheese. Keep stirring until the cheese has melted and the sauce is smooth and creamy. Let it simmer gently for another 2-3 minutes to heat everything through. The sauce will thicken up nicely as it sits. Taste and adjust seasoning with more salt and pepper if needed.
6. Serve immediately, garnished with extra Parmesan and a sprinkle of fresh parsley if you like.

One-Pot Cooking Tips for Easy Cleanup

• Use the right pan. A wide, heavy-bottomed skillet or Dutch oven is key for even cooking and preventing the pasta from sticking.
• Don’t rush the first step. Getting a good sear on the chicken adds incredible flavor to the entire dish.
• Stir occasionally while the pasta simmers. This helps it cook evenly and keeps it from gluing itself to the bottom of the pan.
• If your sauce seems too thick when you add the cream, just splash in a little more broth or water until it reaches your desired consistency.
• And my favorite tip? Let the pan soak in warm, soapy water for 10 minutes after dinner. It’ll wipe clean in a flash.

Variations & Substitutions for Every Palate

This recipe is wonderfully adaptable. For a veggie boost, stir in a couple of handfuls of fresh spinach right at the end, just until it wilts. Not a fan of mushrooms? Swap them out for sun-dried tomatoes or roasted red peppers. If you’re looking for cheap dinners for a family, using chicken thighs is a great option—they’re often more affordable and stay incredibly juicy. To make it a bit lighter, you can use half-and-half instead of heavy cream, though the sauce will be a little less rich. Honestly, if you’re dairy-free, a quality unsweetened oat milk and nutritional yeast can work in a pinch, but the texture will be different. For a flavor twist, add a pinch of red pepper flakes with the garlic.

Serving Ideas & Pairings for a Complete Meal

This pasta is a whole meal in a bowl, but a simple side can round it out perfectly. A crisp green salad with a tangy vinaigrette cuts through the richness beautifully. Garlic bread is never a wrong answer for soaking up any extra sauce. For a lighter option, some simple steamed green beans or roasted broccoli on the side are fantastic dinner ideas for family meals. It’s also one of those great kid friendly dinners because you can easily keep the seasonings simple and let everyone add extra cheese at the table.

Storage & Reheating for Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb the sauce, so when reheating, it’s best to do it gently on the stovetop over low heat. Add a splash of broth or milk to loosen it up and stir frequently until warmed through. You can also reheat it in the microwave in 30-second intervals, stirring between each one. I don’t recommend freezing this dish, as the creamy sauce can separate and the pasta can become mushy upon thawing.

Frequently Asked Questions

• Q: Can I use a different type of pasta? A: Absolutely! Any short pasta with ridges or shapes that hold sauce well will work. Just be aware that cooking times may vary slightly depending on the shape and brand.
• Q: What are some other healthy dinner ideas I can make with this method? A: The one-pot method is great for healthy dinner ideas! You can load it up with extra vegetables like spinach, zucchini, or peas. Using whole wheat pasta and a lighter cream alternative can also adjust the nutritional profile.
• Q: My family isn’t big on mushrooms. What’s a good substitute? A: No problem! You can simply leave them out and add an extra cup of another veggie, like diced bell peppers or even some canned (and drained) artichoke hearts for a different flavor twist.