Perfect for a mid-week meal or Sunday dinner, this creamy chicken and mushroom pasta is a delicious and comforting meal. Creamy mushroom sauce is seasoned with rosemary and served with seared chicken breast over pasta.
Spring is here, but we are still enjoying those cool evenings that beg for comfort food at the table with family. It’s still cool enough that I can make hot dishes in the oven without the kitchen getting too warm.
This dish just screams comfort. Creamy chicken with mushroom sauce, seasoned with fresh rosemary over thick Amish noodles. You can use another pasta, but this is what I had on hand, and it’s hearty and delicious.
Comforting, filling, and just darn good farm food.
When people think farm food, they often idolize going out to the garden to grab everything they need, milk the cow in the morning for cream, or grab the chicken… you know where this is going.
You don’t have to live on acres of land to eat this way. Just about everything I used in this recipe came from local farms.
The milk came from a local farm we visit every week for that reason (we should hopefully have our own milk cows here shortly), the noodles from a local Amish store, chicken from a local farm, and fresh rosemary right from our garden.
It’s about finding local food sources near you. We love eating this way and will continue to do so as we slowly transition into raising most of our food ourselves.
Chicken And Mushroom Tips:
- If you are buying whole mushrooms, make sure to clean them by wiping them off with a damp towel. Rinsing them with water can give them a not-so-pleasant texture.
- Use a large skillet. I use a 12 or 14 inch cast iron skillet. If the skillet is too small, then the chicken may overcrowd, which would lead to it not searing (aka adding lots of flavor), but steaming instead.
- To make this recipe gluten-free, you can swap out regular noodles for gluten-free ones. For the sauce, substitute cornstarch for the flour. Add a tablespoon or two of cornstarch to a glass with a few tablespoons of water until it forms a slurry. Stir into the cream sauce slowly while it is bubbling until desired thickness is reached.
- Use pre-sliced mushrooms to make this recipe faster and easier.
- Substitute the pasta for rice for a delicious, creamy, chicken and mushroom rice dish.
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What type of noodles can I use for this recipe?
You can really use just about any noodle for this recipe. I like using wide, flat noodles or penne. Honestly, spaghetti, rigatoni, farfalle, fettuccini, etc. would all work.
Tools you may need to make this recipe:
Large skillet – cast iron or stainless steel
Pot for making pasta
Cutting board
Knife
Liquid and dry measuring cups
Measuring spoons
How To Make Creamy Chicken And Mushroom Pasta
Sear The Chicken:
Pound chicken breast and cut in half.
Melt butter on high heat in a cast iron or stainless steel skillet. Add chicken breasts to hot butter to sear on both sides, and sprinkle with salt on both sides. The searing should just takes a few minutes on each side.
Reduce to medium heat and cook for an additional 5-10 minutes until no longer pink.
While the chicken is cooking, boil pasta according to instructions.
Create The Creamy Mushroom Sauce
Remove the chicken from the cast iron skillet and set aside.
Add butter to the hot skillet and melt.
Add sliced mushrooms and garlic. Sauté about 5 minutes.
Pour in heavy cream and einkorn flour and whisk together. Bring to a simmer. Cook for about 5 minutes until it thickens.
Sprinkle in parmesan cheese and cook on low until melted.
Add herbs, salt, onion powder, and pepper.
Place chicken in creamy mushroom sauce and allow to warm up.
Place pasta on a plate and serve the creamy chicken and mushroom sauce over top.
Sprinkle with a little more parmesan and fresh herbs, if desired. Enjoy.
Find More Farm To Table Meal Ideas:
- The Best Shepherd’s Pie From Scratch
- Sausage Sauerkraut Soup
- Chicken Marsala Soup
- Homemade Hamburger Helper
- Meatball Sub Recipe
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone
Creamy Chicken And Mushroom Pasta
Ingredients
- 4 chicken breasts
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1 pound pasta
Sauce
- 2 tablespoons butter
- 8 ounces baby bella mushrooms, sliced
- 5 cloves garlic, minced
- 1 1/2 cups heavy cream
- 2 tablespoons einkorn flour
- 1/2 cup parmesan, shredded
- 1 teaspoon herbs de provence, or Italian seasoning blend
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- freshly ground black pepper, several grindings
Instructions
- Pound chicken breast and cut in half.
- Melt butter on high heat in a cast iron or stainless steel skillet. Add chicken breasts to hot butter to sear on both sides, and sprinkle with salt on both sides. Reduce to medium heat and cook for an additional 5-10 minutes until no longer pink.
- While the chicken is cooking, boil pasta according to instructions. Remove the chicken from the cast iron skillet and set aside. Add butter to the hot skillet and melt.
- Add sliced mushrooms and garlic. Sauté about 5 minutes.
- Pour in heavy cream and einkorn flour and whisk together. Bring to a simmer. Cook for about 5 minutes until it thickens.
- Sprinkle in parmesan cheese and cook on low until melted.Add herbs, salt, onion powder, and pepper.
- Place chicken in creamy mushroom sauce and allow to warm up.
- Place pasta on a plate and serve the creamy chicken and mushroom sauce over top.
- Sprinkle with a little more parmesan and fresh herbs, if desired. Enjoy.
Notes
- If you are buying whole mushrooms, make sure to clean them by wiping them off with a damp towel. Rinsing them with water can give them a not-so-pleasant texture.
- If the skillet is too small, then the chicken may overcrowd, which would lead to it not searing (aka adding lots of flavor), but steaming instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very delicious. The Alfredo sauce was so flavorful, loved it! I added a bunch of veggies that needed to be used up. Thank you!
Do you know if whole raw milk would work instead of just cream?
New to cooking with milk as we can’t tolerate store bought- now that we have raw, I’m excited to try recipes with milk!
A little nervous about having a split or curdled sauce.
delicious and easy. I served it over rice instead of pasta. I would love to have the chicken measured in pounds versus ” 4 chicken breasts” though, I ended up with a little more chicken than I think should have been in. my end result was thicker than yours.