Description

Creamy Garlic Mushroom Chicken Pasta Hug is a delightful one-pan meal combining tender seasoned chicken, sautéed garlic mushrooms, and a rich Parmesan cream sauce tossed with al dente cavatappi pasta. Perfectly balanced flavors and creamy textures come together in under an hour for a comforting, satisfying dinner.

Ingredients

Scale

Pasta

16 oz cavatappi pasta
Salt (for pasta water)

Chicken

1 lb chicken breast, cut tender-style
1–2 tbsp olive oil
Salt, black pepper, garlic powder, onion powder, crushed red pepper, paprika (for seasoning chicken)

Sauce and Vegetables

3 tbsp butter
Approximately 8 oz sliced mushrooms (or as much as you like)
~17 g minced fresh garlic (about 4 cloves)
1 can (10.5 oz) cream of mushroom soup
1/4–1/2 cup water
6 oz shredded Parmesan cheese
1/4–1/2 cup reserved pasta water
Parsley flakes (for garnish)
Italian seasoning (to taste)

Instructions

Cook Chicken: Heat a saucepan over medium to medium-high heat and add olive oil. Season one side of the chicken breast with salt, black pepper, garlic powder, onion powder, crushed red pepper, and paprika. Place the chicken seasoned side down onto the hot oil and cook for 4–6 minutes per side until cooked through. Remove chicken from the pan and allow it to rest.
Boil Pasta Water: In a second pot, bring salted water to a boil to cook the pasta.
Melt Butter and Prepare Chicken: Reduce heat on the chicken pan to low and add butter, melting it gently. While the butter melts, slice or dice the rested chicken into bite-sized pieces.
Sauté Mushrooms: Increase the heat to medium or medium-high and add sliced mushrooms to the pan in a flat, even layer. Fry mushrooms for 3 minutes without stirring, then stir and repeat until mushrooms turn golden brown and tender, approximately 6–8 minutes total.
Add Garlic: Add the minced garlic to the mushrooms and cook for about 1 minute until fragrant, careful not to burn the garlic.
Create Sauce: Stir in the cream of mushroom soup and gradually add 1/4 cup water. Add up to 1/2 cup water as needed until the sauce reaches your preferred thickness. Bring the sauce to a gentle simmer, cover the pan, and stir every 2–3 minutes for about 5 minutes to meld flavors.
Add Parmesan Cheese: Stir in the shredded Parmesan cheese until it melts into a smooth, creamy sauce.
Cook Pasta: Cook the cavatappi pasta in the boiling salted water according to package directions until al dente. Drain the pasta, reserving 1/4–1/2 cup of the pasta water.
Adjust Sauce Consistency: Add small splashes of reserved pasta water to the sauce to thin it and create a glossy, emulsified texture that will cling to the pasta.
Combine Chicken and Sauce: Return the sliced chicken to the pan with the sauce. Allow it to warm together over low to medium heat for 3–5 minutes so the flavors meld and chicken heats through.
Toss and Serve: Toss the creamy mushroom chicken sauce with the cooked cavatappi pasta. Serve hot, garnished with additional Parmesan cheese and parsley flakes for a fresh finish.

Notes

Ensure the chicken is cooked through by checking that its juices run clear and internal temperature is at least 165°F (74°C).
Do not burn the garlic when adding it; cook just until fragrant to avoid bitterness.
Adjust the amount of water in the sauce gradually to achieve your desired creaminess and consistency.
Reserve pasta water to adjust sauce thickness and help it cling better to the pasta.
Use fresh parsley flakes for garnish to add a pop of color and freshness.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave with a splash of water or cream.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: chicken pasta, creamy mushroom pasta, garlic chicken pasta, cavatappi pasta recipe, easy weeknight dinner