One Pot Creamy Mushroom Pasta: a mouthwatering, time-saving recipe that delivers rich, delicious flavors without any hassle. Ready in about 30 minutes and cooked in a single pot for minimal cleanup.
Creamy Mushroom Pasta
Comfort food at its finest: It’s substantial, warming, and decadent, making it ideal for winter evenings or when seeking something cozy and filling.
Creamy mushroom pasta mixes the deep, earthy tastes of mushrooms with a creamy sauce and al dente pasta for a warm and tasty dinner. The earthy and savory tastes of the mushrooms complement the creamy sauce nicely, resulting in a tasty and filling pasta meal.
The creamy sauce clings to the pasta, coating each strand with a luscious mushroom flavor that will have you reaching for seconds.
You can prepare this creamy mushroom pasta from start to finish in one pot, reducing cleaning and making it a simple alternative for busy weeknights; this recipe is incredibly customizable, allowing you to tailor it to your tastes.
Here’s Why You’ll Love This Creamy Mushroom Pasta
- Incredible flavor
- Easy one-pot prep
- Versatile and adaptable recipe
- Comfort food at its best
Ingredients for making Creamy Mushroom Pasta
- Pasta: You can use any pasta you prefer, but long, flat noodles like fettuccine or linguine work well with creamy mushroom sauce.
- Olive Oil: Use the oil to sauté the garlic and onion, adding richness and flavor to the dish.
- Chicken: you need chicken breast to supplement the Mushroom. Skinless and boneless chicken breasts are a great option.
- Mushrooms: add a rich and earthy flavor to the pasta, and their tender texture pairs well with the creamy sauce.
- Garlic and onion: add depth and flavor to the dish.
- Seasonings: seasoning the dish with garlic and onion powder, salt, black pepper, thyme, and paprika enhance the flavor of the dish.
- Chicken broth: helps to thin out the heavy cream to create a light sauce.
- Heavy cream: adds richness and velvety texture to the sauce, making it luscious and decadent.
- Parmesan cheese: balances off the sauce’s creaminess by adding a tangy and salty touch to the meal. It also helps to thicken the sauce slightly, adding to its luscious texture.
- Fresh parsley: garnish with freshly chopped parsley for a burst of color and freshness.
- Red pepper flakes (optional): add a hint of spiciness and warmth.
How to make Creamy Mushroom Pasta
- Season the chicken and brown it—heat olive oil over medium heat in a large, deep skillet or Dutch oven. Season the chicken cubes and add them to the pot. Cook until cooked through and golden brown on all sides. Remove the chicken from the pot and set aside.
- Saute the onions: Add oil to the same pot, add the onions, and cook until it becomes translucent.
- Add the mushrooms and cook until tender and slightly browned. Add the minced garlic, thyme, and paprika and cook for another minute until fragrant.
- Pour the chicken broth and the heavy cream into the pot and bring the mixture to a boil.
- Stir in the pasta, ensuring it is fully submerged. Then reduce the heat to a simmer. Cover and cook until the pasta is al dente, occasionally stirring to prevent sticking.
- Stir in the Parmesan cheese, mix well, add the cooked chicken back into the pot, and continue cooking until the sauce thickens and the ingredients are heated.
- Garnish: Remove the pot from the heat and stir in the chopped parsley. Taste and adjust seasoning as needed. If desired, add crushed red pepper flakes for a hint of spice.
Variation and Substitute
- Pasta: You can also use Spaghetti or fettuccine pasta.
- Broth: You can substitute Chicken broth for vegetable broth in the creamy pasta sauce.
- Cream: Feel free to use light cream or half-and-half. Your pasta will still come out delicious.
- Mushroom: You can substitute a variety of mushrooms in the creamy sauce, including portobello, baby Bellas, white button, or cremini mushrooms.
- Parsley: Both dry and fresh parsley are great options; you can use any.
Tips for making Creamy Mushroom Pasta
- Check for freshness: Look for any signs of sliminess, discoloration, or a foul smell, which may indicate spoilage. Fresh mushrooms should be firm, with a clean and earthy smell.
- Sauté mushrooms properly: When sautéing mushrooms, cook them until they release moisture and turn golden brown. This helps to enhance their flavor and texture.
- Avoid overcrowding the pan, as this can result in mushrooms releasing too much moisture and becoming soggy instead of caramelizing.
- Don’t overcook the pasta: Cook the pasta al dente, which means it should cook until it’s still firm to the bite. The pasta will continue to cook slightly in the sauce, so undercooking it slightly will help to prevent it from becoming too soft or mushy.
- Let it rest: Once you finish cooking the creamy mushroom pasta, let it rest for a few minutes off the heat. This allows the flavors to meld together and the sauce to thicken slightly.
Can I make this dish ahead of time?
While eating creamy mushroom pasta right away is preferable, you may prepare some of the ingredients ahead of time, such as slicing the mushrooms and onions and keeping them separately. However, we recommend cooking and assembling the pasta before serving it to maintain the best texture and flavor.
Can I freeze creamy mushroom pasta leftovers?
Cream-based sauces, such as this one, may not freeze well because the texture and consistency of the sauce alter when thawed and reheated, resulting in a divided or gritty sauce. We recommend eating the creamy mushroom pasta leftovers within a day or two of making it for the best taste and quality.
Can I reheat leftovers of creamy mushroom pasta?
Yes, you can reheat leftovers of creamy mushroom pasta in a microwave or on the stovetop over low heat. Add extra broth or cream to the sauce to help rehydrate it, and occasionally stir to prevent sticking.
How to Clean and Cut Full Mushrooms
Cleaning and cutting mushrooms is an important step in preparing them for cooking. Here’s a step-by-step guide on how to clean and cut full mushrooms:
- Step 1: Gather your materials (a sharp knife and cutting board)
- Step 2: Clean the mushrooms: Wipe off any dirt on the mushrooms using a clean, damp cloth or paper towel. Avoid soaking mushrooms in water, as they can become waterlogged and lose flavor.
- Step 3: Trim the stem
- Step 4: Slice or quarter the mushrooms
- Step 5: Check for any blemishes and trim them off with your knife.
- Step 6: Repeat with the remaining mushrooms
- Step 7: Rinse if necessary. You can rinse the sliced mushrooms under cold water to remove any remaining debris or dirt.
How to Store Mushrooms
Store mushrooms in a paper bag or loosely covered container in the refrigerator to allow air circulation. Do not store them in airtight plastic bags or containers, as this can cause them to become slimy and spoil faster. Clean mushrooms before using them, as washing them can cause them to become waterlogged and spoil faster.
What to Serve with Creamy Mushroom Pasta
- Homemade Garlic Bread
- No-Knead Garlic Pull-Apart Bread Loaf
- Tomato Cucumber Salad
- Black Eyed Peas Salad
- Roasted Vegetables
- Grilled Chicken or Steak
- Sauteed Spinach or Greens
More Easy Pasta Recipes to Try:
- Cajun Shrimp And Pasta Recipe
- Homemade Spicy Chicken Spaghetti Recipe
- Easy One-Pot Ground Beef Pasta
- Cajun Jambalaya Pasta Recipe
One pot creamy mushroom pasta
- 12 oz. linguine or fettuccine pasta substitute: spaghetti
- 2 tbsp. olive oil divided
- 1 lb. boneless skinless chicken breasts, cubed into 1.5 inch thickness
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium yellow onion chopped
- 2 cups cremini mushrooms (sliced fresh) substitute: white button mushrooms
- 3 cloves garlic minced
- 1/2 teaspoon thyme
- 1 teaspoon paprika
- 4 cups low-sodium chicken broth
- 1 cup heavy cream substitute: light cream or half-and-half
- 1/2 cup Parmesan cheese freshly grated
- 1/2 cup chopped fresh parsley substitute: 2 tbsp. dried parsley
- crushed red pepper flakes (Optional) to taste
- Heat 1 tablespoon olive oil over medium heat in a large, deep skillet or Dutch oven. Season the chicken cubes with onion powder, garlic powder, salt, and pepper, then add them to the pot. Cook until cooked through and golden brown on all sides. Remove the chicken from the pot and set aside.
- Add the remaining 1 tablespoon of olive oil to the same pot, add the onions, and cook until it becomes translucent—about 3 minutes.
- Add the mushrooms and cook for 4-5 minutes until tender and slightly browned. Add the minced garlic, thyme, and paprika and cook for another minute until fragrant.
- Pour the chicken broth and the heavy cream into the pot and bring the mixture to a boil.
- Stir in the pasta, ensuring it is fully submerged. then reduce the heat to a simmer. Cover and cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Stir in the Parmesan cheese, mix well, add the cooked chicken back into the pot, and continue cooking for another 2-3 minutes until the sauce thickens and the ingredients are heated.
- Remove the pot from the heat and stir in the chopped parsley. Taste and adjust seasoning as needed. If desired, add crushed red pepper flakes for a hint of spice.
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