Creamy Mushroom Chicken Pasta with Parmesan and Scallions

If you love mushrooms, this pasta is for you. We’ve packed it with sliced creminis, which bring deep, earthy flavor to every bite. Pan-roasted chicken seasoned with Italian herbs, springy cavatappi spirals and a luscious cream sauce come together for a comforting meal that’s ready in no time.

Topped with a sprinkle of Parmesan cheese and fresh scallions, this dish is sure to impress. It’s simple enough for a weeknight yet special enough for company.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add cavatappi and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, pat chicken dry and season with Italian seasoning, salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, 4-6 minutes per side. Transfer to a plate.
3. In the same skillet, melt butter over medium heat. Add sliced mushrooms and cook until browned, about 4-5 minutes. Add minced garlic and cook until fragrant, 30 seconds.
4. Stir in cream sauce base and mushroom stock concentrate. Bring to a simmer, then reduce heat to low. Add cooked pasta and chicken back to the skillet, tossing to coat. If sauce is too thick, add reserved pasta water a tablespoon at a time.
5. Remove from heat. Stir in half the Parmesan cheese. Serve topped with remaining Parmesan and sliced scallions.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, fusilli or rigatoni works well.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and add more mushrooms or veggies like spinach.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.