A hearty, wholesome, and creamy pasta dish that combines tender chicken, earthy mushrooms, and a rich cream sauce—beautifully balanced with roasted potatoes, fresh tomatoes, and steamed broccoli. This meal is comfort food at its best, bringing together creamy textures and roasted goodness in every bite.

Why You’ll Love This Recipe

This creamy chicken and mushroom pasta bowl is a full, satisfying meal that hits every note—savory, creamy, and fresh. It’s perfect for family dinners, meal prep, or impressing guests. The roasted potatoes add a crispy contrast to the smooth pasta, while the tomatoes and broccoli bring color, freshness, and balance. Plus, it’s versatile enough for customization with your favorite vegetables or proteins.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the creamy chicken & mushrooms:

2 chicken breasts, cut into cubes
200g mushrooms, sliced
1 small red bell pepper, diced
1 small onion, finely chopped
2 garlic cloves, minced
150ml heavy cream
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish

For the pasta:

250g angel hair or spaghetti
Salt for boiling water
1 tbsp butter or olive oil (optional)
Grated parmesan cheese (optional)

For the roasted potatoes:

300g potatoes, peeled and cubed
1 tbsp olive oil
½ tsp paprika
Salt and pepper to taste
Optional: garlic powder or dried herbs

For the veggies:

2 medium tomatoes, sliced
1 small head broccoli, cut into florets
Salt, pepper, and olive oil to taste

Directions

Roast the potatoes:
Preheat your oven to 200°C (390°F). Toss the cubed potatoes with olive oil, paprika, salt, and pepper. Spread them evenly on a baking tray and roast for 25–30 minutes until crispy and golden brown.
Cook the pasta:
Boil a large pot of salted water. Add the pasta and cook until al dente, according to package instructions. Drain and toss with butter or olive oil to prevent sticking. Set aside.
Prepare the broccoli:
Steam or blanch the broccoli florets for 3–4 minutes until tender but still bright green. Drain and set aside.
Cook the chicken:
In a large skillet, heat olive oil over medium-high heat. Season the chicken cubes with salt and pepper. Sear for 6–7 minutes until golden and cooked through. Remove from the skillet and set aside.
Sauté the vegetables:
In the same pan, add the chopped onion, garlic, and red bell pepper. Sauté for 3 minutes until fragrant. Add the mushrooms and cook for another 4–5 minutes until they soften and release moisture.
Make the creamy sauce:
Pour the heavy cream into the pan and season lightly. Stir well and bring to a gentle simmer. Return the chicken to the pan and let it cook together for about 5 minutes until the sauce thickens and coats the chicken.
Prepare the tomatoes:
Season tomato slices with olive oil and salt. You can serve them fresh for a burst of flavor or roast them in the oven for 5 minutes for extra sweetness.
Assemble the dish:
Place pasta in serving bowls. Spoon the creamy chicken and mushroom mixture over the top. Arrange roasted potatoes, tomato slices, and steamed broccoli around the edges. Garnish with fresh parsley and a sprinkle of parmesan if desired.

Servings and timing

Servings: 4
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Calories per serving: Approximately 600 kcal

Variations

Replace heavy cream with crème fraîche, coconut cream, or a dairy-free alternative.
Add spinach, zucchini, or peas for more greens.
Substitute chicken with tofu or chickpeas for a vegetarian version.
Use sweet potatoes or baked carrots instead of regular roasted potatoes for a sweeter flavor.
Try whole wheat or gluten-free pasta for a healthier option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of milk or cream to restore the sauce’s creaminess. Avoid microwaving for too long to prevent the chicken from drying out.

FAQs

1. Can I use another type of pasta for this recipe?

Yes, penne, fettuccine, or linguine all work wonderfully.

2. Can I make this dish ahead of time?

Absolutely. You can prepare the sauce and roast the potatoes ahead, then combine everything before serving.

3. What’s the best cream substitute for a lighter version?

Use half-and-half, evaporated milk, or unsweetened almond milk for a lighter sauce.

4. How can I make the sauce thicker?

Let it simmer longer or add a teaspoon of flour mixed with water to thicken.

5. Can I freeze this pasta dish?

It’s best enjoyed fresh, but you can freeze the chicken and sauce separately for up to a month.

6. Can I use pre-cooked chicken?

Yes, just add it at the end of cooking the sauce to heat through.

7. How do I make it spicier?

Add a pinch of chili flakes or a dash of hot sauce to the cream sauce.

8. What herbs go well with this dish?

Parsley, thyme, or basil complement the creamy mushroom flavors beautifully.

9. Can I skip the potatoes?

Yes, you can omit them or replace them with a side of garlic bread or salad.

10. How do I keep the broccoli vibrant green?

Blanch it briefly and immediately cool it in ice water to preserve the color.

Conclusion

This Creamy Chicken & Mushroom Pasta Bowl with Roasted Potatoes, Tomatoes & Broccoli is the perfect balance of comfort and nourishment. With its velvety sauce, roasted textures, and fresh vegetables, it’s a restaurant-quality meal that’s easy to make at home. Whether for a family dinner or a cozy weekend treat, this dish is sure to satisfy every craving.