Creamy Mushroom Chicken Pasta with Red Pepper

Name: Creamy Mushroom Chicken Pasta with Red Pepper and Thyme
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb penne; 2 tablespoons olive or canola oil; 1 lb chicken breasts (or boneless, skinless thighs) (500g ); 1 medium onion (chopped); 1/2 lb mushrooms (sliced (250g)); 1 red bell pepper (chopped); 5 cloves garlic (minced fine); 1 chicken bouillon cube; 1 cup water ((8oz, 227g)); 1 ¼ cups heavy cream ((10oz, 283g)); ¾ cup grated parmesan cheese ((3oz, 85g)); 2 tablespoons fresh thyme (or 1 teaspoon dried); 3 tablespoons fresh parsley (chopped); Salt and pepper to taste

Published: Jul 30, 2019 · Modified: May 9, 2024 by Kelly · This post may contain affiliate links · 60 Comments

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Creamy Mushroom Chicken Pasta with Red Pepper - pasta in a creamy, garlicky sauce with slices of juicy chicken, mushrooms, and red peppers. A quick and easy pasta dish full of amazing flavor. Ready in under 30 minutes.

Creamy Red Pepper and Mushroom Chicken Pasta - pasta in a creamy, garlicky sauce with slices of juicy chicken, mushrooms, and red peppers. A quick and easy pasta dish full of amazing flavor. Ready in under 30 minutes. #pasta #easy #recipe #dinner #quick #creamy #mushroom #chicken #under30minutes

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Mushroom Chicken Pasta is a family favorite

Pasta is my go-to dish when I want a quick and easy dinner that the whole family loves. And nothing satisfies a carb craving like a big bowl of creamy, garlicky pasta with chicken. Flavored with mushrooms, red bell peppers, and parmesan – a wonderful combination. It’s definitely a family favorite!

What’s my secret to amazing pasta dishes?

It starts off with a good quality, al dente pasta. Next is my garlicky cream sauce that’s a base for many of my pasta sauces. It’s seasoned perfectly with garlic, cream, and parmesan – that umami flavor bomb. The real secret? Flavor combinations that perfectly balance each other.

In this case, I wanted a mushroom pasta. What pairs well with mushroom? Definitely butter and cream. And for delicious depth of flavor that complements the mushrooms, to scent the sauce, and add color and texture: red bell peppers and a sprinkling of thyme and parsley. Thyme adds an earthy, woodsy flavor. Parsley adds a bright, fresh flavor.

How to make Mushroom Chicken Pasta

For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper. Sauté chicken breasts in a little oil until golden brown. Remove the chicken from the pan and slice. Skinless, boneless chicken thighs work great in this recipe, too.

Add remaining tablespoon oil to pan. Add onions and cook until softened. Add mushrooms and cook until golden brown. Add the red pepper and garlic, stir, and cook for about 2 minutes.

Deglaze pan with water and bouillon cube, scraping bottom to release any bits sticking to the bottom of the pan. Add cream and thyme. Bring to a simmer. Let simmer 2-3 minutes then turn off heat. Add parmesan slowly, whisking constantly until melted. Salt and pepper to taste. I like to add the sliced chicken to the sauce so it gets good and covered with sauce.

Sprinkle with parsley, then toss with pasta.

Recipe

Creamy Mushroom Chicken Pasta with Red Pepper and Thyme

Kelly

Creamy Mushroom Chicken Pasta with Red Pepper and Thyme- pasta in a creamy, garlicky sauce with slices of juicy chicken, mushrooms, and red peppers. A quick and easy pasta dish full of amazing flavor. Ready in under 30 minutes.

5 from 17 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings servings

Calories 988 kcal

Ingredients

1 lb penne 500g or other pasta (cooked until al dente and tossed with 2 tablespoons butter)
2 tablespoons olive or canola oil
1 lb chicken breasts (or boneless, skinless thighs) 500g
1 medium onion chopped
½ lb mushrooms sliced (250g)
1 red bell pepper chopped
5 cloves garlic minced fine
1 chicken bouillon cube
1 cup water (8oz, 227g)
1 ¼ cups heavy cream (10oz, 283g)
¾ cup grated parmesan cheese (3oz, 85g)
2 tablespoons fresh thyme or 1 teaspoon dried
3 tablespoons fresh parsley chopped
Salt and pepper to taste

Instructions

For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
When oil is hot, put chicken in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and slice.
Add remaining tablespoon oil to pan. Add onions and cook until softened.
Add mushrooms and cook until golden brown.
Add the red pepper and garlic, stir, and cook for about 2 minutes.
Deglaze pan with water and bouillon cube, scraping bottom to release any bits sticking to the bottom of the pan.
Add cream and thyme. Bring to a simmer. Let simmer 2-3 minutes then turn off heat.
Add parmesan slowly, whisking constantly until melted.
Salt and pepper to taste.
Add sliced chicken and parsley to sauce, then toss with pasta.
Serve.

Notes

You can use white or yellow onions.
Feel free to use white or cremini or a mix of mushrooms.

Nutrition

Calories: 988kcalCarbohydrates: 98gProtein: 50gFat: 44gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 173mgSodium: 736mgPotassium: 1117mgFiber: 6gSugar: 9gVitamin A: 2641IUVitamin C: 54mgCalcium: 283mgIron: 3mg

Keyword creamy mushroom pasta

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