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Creamy Mushroom Pasta Recipe

30 Minutes

super easy


Enjoy the rich and comforting taste of creamy mushroom pasta, a healthier and more nutritious version of the classic recipe. This recipe is perfect for any day of the week and will satisfy your cravings without weighing you down.

Tender mushrooms and al dente pasta are coated in a velvety, creamy sauce that’s flavored with garlic and oregano, so every bite is packed with flavor.

This creamy mushroom pasta is not only delicious, but also easy to prepare in one pan, making cleanup a breeze.

Take a savory journey with these creamy mushroom pastas that will leave you wanting more. It’s a dish that will wow your guests and make you feel like a gourmet chef in the comfort of your own kitchen.



Adjust Servings
200 grams spaghetti *or any pasta of choice
250 grams mushrooms
2 lean chicken breasts
1 onion
400 ml chicken broth
250 ml heavy cream
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves
1 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon salt
To Finish
50 grams grated parmesan cheese
handful of fresh parsley
Nutritional Information
512 Calories
25 g Fat
34 g Protein
38 g Carbs
3 g Sugars


Start with the Chicken
Start by seasoning two lean chicken breasts on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the pan is hot, add the chicken breasts and sear for about 3-4 minutes on each side until browned. Once they are done, remove the chicken from the pan and set them aside.
In the same pan, add 1 tablespoon of butter and 1 chopped onion. Fry the onions until they are translucent and slightly browned, then add 2 cloves of crushed garlic and fry for another 30 seconds until they are translucent. Then add 250g chopped mushrooms and 1 tsp oregano to the pan and stir occasionally until the mushrooms are brown and soft.
Mark as complete
Creamy sauce!
Add 200 g spaghetti and 400 ml chicken stock, 1/2 tsp black pepper and 1/2 tsp salt to the pan. Stir everything together and bring the mixture to the boil. Once the spaghetti mixture starts to boil, reduce the heat to medium and let it cook for about 10-12 minutes, until the pasta is cooked to your liking and most of the liquid has been absorbed. Be sure to stir occasionally so the pasta doesn't stick to the pan.
Finally, add 250ml of heavy cream to the pan and stir everything together. Put the chicken breasts back into the pan, making sure they are coated with the sauce, and let everything cook for another 2-3 minutes until the chicken is fully cooked and the sauce has thickened. Remove the pan from the heat and let it sit for a few minutes to allow the sauce to thicken even more. Once it's ready, serve the creamy mushroom pasta in bowls topped with parmesan cheese and fresh parsley. Enjoy!
Mark as complete
This recipe can easily be made vegetarian by simply omitting the chicken breasts and using vegetable broth instead of chicken broth.
If you prefer a spicier pasta dish, feel free to add more black pepper or red pepper flakes to the recipe.
If you're looking for a healthier option, you can substitute heavy cream with half and half or milk, though this will change the creaminess of the dish. Alternatively, you can use a dairy-free milk such as almond or coconut milk for a vegan option.
To store this creamy mushroom chicken pasta, place it in an airtight container and store it in the refrigerator for up to 3-4 days. When reheating, add a splash of chicken broth or water to loosen up the sauce and prevent it from becoming too thick.

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