Creamy chicken alfredo spaghetti with mushrooms served on a plate

Creamy Chicken & Mushroom Alfredo Spaghetti

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why make this recipe

This dish gives you a rich, creamy sauce with tender chicken and mushrooms. It cooks fast and uses simple pantry ingredients. If you like easy pasta meals, try the similar rotisserie chicken broccoli pasta for another quick dinner idea.

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introduction

Creamy Chicken & Mushroom Alfredo Spaghetti is a simple dinner you can make any night. The sauce is smooth and cheesy. The mushrooms add a mild earth flavor and the chicken adds protein. It feels special but it is easy to cook. For another creamy option, see creamy rotisserie chicken broccoli pasta.

how to make Creamy Chicken & Mushroom Alfredo Spaghetti

Cook the pasta, brown the chicken, then cook the mushrooms and garlic. Add cream and Parmesan and let the sauce thicken. Toss the spaghetti in the sauce or serve the sauce on top. Finish with a little more pepper and cheese.

Ingredients :

300g spaghetti, 2 chicken breasts, sliced into strips, 2 tbsp olive oil, 250g white mushrooms, sliced, 3 garlic cloves, minced, 200ml heavy cream, 50g grated Parmesan cheese, 1 tsp dried Italian herbs, Salt & black pepper to taste

Directions :

  1. Cook the spaghetti in salted boiling water according to package instructions. Drain and set aside.
  2. Heat olive oil in a large pan over medium heat. Add the chicken strips and cook until golden and cooked through, about 5–7 minutes.
  3. Add the mushrooms and sauté for 3–4 minutes until softened.
  4. Stir in the minced garlic and cook for another minute until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer.
  6. Add Parmesan cheese, Italian herbs, salt, and pepper. Stir until the sauce is smooth and slightly thickened, about 2–3 minutes.
  7. Toss the cooked spaghetti into the sauce or serve the sauce over the pasta.
  8. Season with extra black pepper and a sprinkle of Parmesan, if desired.

how to serve Creamy Chicken & Mushroom Alfredo Spaghetti

Serve hot on plates or in a big bowl. Add extra grated Parmesan on top. A green salad or steamed vegetables go well with this pasta. You can also serve it with a side like creamy smothered chicken and rice for a hearty meal.

how to store Creamy Chicken & Mushroom Alfredo Spaghetti

Cool the pasta and sauce to room temperature. Put it in an airtight container. Store in the fridge for 2–3 days. Reheat gently on the stove with a splash of milk or cream to loosen the sauce. Do not leave at room temperature more than 2 hours.

tips to make Creamy Chicken & Mushroom Alfredo Spaghetti

  • Use fresh Parmesan for better flavor.
  • Do not boil the cream; keep a gentle simmer to avoid curdling.
  • Slice chicken thin so it cooks fast and stays tender.
  • Dry the mushrooms well before cooking so they brown, not steam.
  • If sauce is too thick, add a little pasta water or milk to reach the right texture.

variation (if any)

  • Use fettuccine or linguine instead of spaghetti.
  • Swap chicken for cooked shrimp or sliced ham.
  • Add spinach or peas for more vegetables.
  • Use half-and-half instead of heavy cream for a lighter sauce.

FAQs

Q: Can I use pre-cooked chicken?
A: Yes. Add pre-cooked chicken near the end to heat through. Do not overcook.

Q: Can I make this dairy-free?
A: Use dairy-free cream and a dairy-free cheese substitute. Texture will change.

Q: How can I make the sauce thicker?
A: Let it simmer a little longer or add a small sprinkle of cornstarch mixed with water and cook until it thickens.

Q: Can I freeze this pasta?
A: Cream sauces can separate when frozen. You can freeze, but expect changes in texture. Reheat slowly and stir well.

Conclusion

For another chicken and mushroom pasta idea with a similar creamy sauce, see this recipe: Chicken Mushroom Fettuccine Alfredo – Momsdish.

Creamy Chicken & Mushroom Alfredo Spaghetti

A rich and creamy dish that combines tender chicken and mushrooms with al dente spaghetti, perfect for a quick dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta
  • 300 g 300g spaghetti
Chicken
  • 2 pieces 2 chicken breasts, sliced into strips Slice chicken thinly for faster cooking.
Vegetables
  • 250 g 250g white mushrooms, sliced Dry the mushrooms well before cooking.
  • 3 cloves 3 garlic cloves, minced Add for flavor.
Dairy
  • 200 ml 200ml heavy cream Do not boil, keep at a gentle simmer.
  • 50 g 50g grated Parmesan cheese Use fresh for best flavor.
Oils & Seasonings
  • 2 tbsp 2 tbsp olive oil For sautéing.
  • 1 tsp 1 tsp dried Italian herbs
  • Salt & black pepper to taste

Method
 

Cooking the Pasta
  1. Cook the spaghetti in salted boiling water according to package instructions. Drain and set aside.
Cooking the Chicken & Vegetables
  1. Heat olive oil in a large pan over medium heat. Add the chicken strips and cook until golden and cooked through, about 5–7 minutes.
  2. Add the mushrooms and sauté for 3–4 minutes until softened.
  3. Stir in the minced garlic and cook for another minute until fragrant.
Making the Sauce
  1. Pour in the heavy cream and bring to a gentle simmer.
  2. Add Parmesan cheese, Italian herbs, salt, and pepper. Stir until the sauce is smooth and slightly thickened, about 2–3 minutes.
Combining
  1. Toss the cooked spaghetti into the sauce or serve the sauce over the pasta.
  2. Season with extra black pepper and a sprinkle of Parmesan, if desired.

Notes

Serve hot on plates or in a bowl. Pairs well with a green salad or steamed vegetables. Can be stored in the fridge for 2-3 days.