Sautéed Chicken and Mushroom Pasta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken and earthy mushrooms simmer in a garlic-infused cream sauce, tossed with al dente spaghetti and fresh parsley. This italian-inspired pasta ready in about 40 minutes pairs spaghetti, chicken breast, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (12 ratings) Prep: 15 min Cook: 25 min Serves 2 Italian cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/4 cup pasta water.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 boneless chicken breast, cut into 1/2-inch cubes, and season with salt and pepper. Sear for 5-6 minutes until golden brown and cooked through, then remove and set aside.
  3. Step 3: In the same skillet, add 1 cup mushrooms, sliced, and sauté for 4-5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese, cooking for 2-3 minutes until the sauce thickens slightly.
  5. Step 5: Return the chicken to the skillet with the drained spaghetti. Toss with 1/4 cup reserved pasta water until the sauce coats the pasta evenly, about 1 minute.
  6. Step 6: Remove from heat and stir in 1 tbsp chopped fresh parsley. Serve immediately.

Frequently asked questions

How long does Sautéed Chicken and Mushroom Pasta take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken and Mushroom Pasta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.

Can I substitute ingredients in Sautéed Chicken and Mushroom Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken and Mushroom Pasta for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chicken and Mushroom Pasta?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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