Indulge in a comforting and effortless dinner with this creamy chicken and mushroom pasta. Tender slices of chicken breast mingle with sautéed mushrooms in a rich, silky sauce, all wrapped around perfectly cooked penne—ready in under half an hour.

Why You’ll Love This Recipe

It’s a one-pan wonder: the pasta cooks in the same skillet as the chicken and mushrooms, meaning fewer dishes and less fuss.
Silky, comforting sauce built from pantry staples makes this recipe both simple and satisfying.
Versatile and customizable: you can easily swap in different veggies or seasonings to match your mood.
Ideal for weeknight dinners when you want something special without excessive effort.

Ingredients

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

454 g (1 lb) boneless, skinless chicken breast, sliced
8 mL (½ tbsp) dried Italian seasoning
30 mL (2 tbsp) olive oil
750 mL (3 cups) sliced cremini or button mushrooms
4 cloves garlic, minced
1 can condensed no-salt-added cream of mushroom soup
435 mL (1 ¾ cups) water
250 mL (1 cup) 2 % milk
750 mL (3 cups uncooked) penne pasta
20 mL (4 tsp) lemon juice
60 mL (¼ cup) grated Parmesan cheese

Directions

Sprinkle the sliced chicken with the dried Italian seasoning and season as desired.
In a large deep non-stick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, stirring occasionally, for about 5 minutes or until browned.
Add the sliced mushrooms and minced garlic to the skillet. Cook and stir for about 3 minutes, or until the mushrooms begin to soften.
Stir in the can of condensed cream of mushroom soup, the water and the milk. Bring the mixture to a boil.
Add the uncooked penne pasta and the lemon juice to the skillet. Reduce the heat to medium. Boil gently, uncovered, stirring often for about 9 minutes.
After 9 minutes, stir in the grated Parmesan cheese. Continue to cook and stir for 1 to 3 minutes, or until the pasta reaches your desired tenderness. If needed, adjust the sauce consistency: if it becomes too thick and the pasta is still firm, add a couple of tablespoons of water; if too runny, increase the heat to reduce the sauce.
Taste and season to preference. Serve hot, optionally sprinkled with extra Parmesan cheese or chopped fresh parsley or basil for brightness.

Servings and Timing

Makes 4 servings.
Prep time: 7 minutes.
Total time: 27 minutes.

Variations

Add 2 cups of small broccoli florets or asparagus pieces in the last 3 minutes of simmering for extra veggies.
Try stirring in a couple of handfuls of baby spinach just before serving so it wilts into the sauce.
Replace the mushrooms with a mix of wild mushrooms (e.g., shiitake + oyster) for deeper flavor.
Use a whole-wheat penne or gluten-free penne to suit dietary needs.
For extra richness, substitute half the milk with cream (if you prefer a truly decadent sauce).

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat: place in a saucepan over low–medium heat with a splash of water or milk to loosen the sauce, stirring until heated through. Or reheat in the microwave, stirring halfway through, again adding a bit of liquid if needed.
Note: The pasta will continue to absorb sauce as it sits, so you may want to loosen the sauce before reheating.

FAQs

What type of pasta works best?

Penne is ideal here because its shape holds the creamy sauce well. However, you could also use fusilli, rigatoni or even farfalle depending on what you have.

Can I use chicken thighs instead of chicken breasts?

Yes — boneless, skinless chicken thighs will work and bring a little more flavour and moisture. Just slice them similarly and adjust cooking time until they’re cooked through.

Can I make this vegetarian?

Absolutely. Replace the chicken with extra mushrooms, or add sautéed zucchini, bell pepper and spinach for a veggie-focused version. Use a vegetarian cream of mushroom soup and vegetable broth if desired.

Is the dish freezer-friendly?

While you can freeze it, pasta tends to soften/turn mushy upon freezing and reheating. It’s best eaten within a few days if stored in the fridge.

How can I make the sauce thicker or thinner?

If the sauce gets too thick and the pasta is not quite done, stir in a little water or milk. If it’s too thin and the pasta is done, raise the heat slightly and cook an extra minute or two to reduce the sauce.

Can I use heavy cream instead of milk?

Yes — using heavy cream will make the sauce richer and creamier. You may want to reduce the quantity slightly if you use cream to avoid it becoming too heavy.

What’s the best way to season this dish?

The Italian seasoning with the chicken already adds flavour. After cooking, taste and adjust with salt and pepper. A little lemon juice (as included) brightens the dish nicely. Chop fresh parsley or basil at the end for a fresh herbal note.

Can I add cheese besides Parmesan?

Yes. Parmesan is excellent because it melts smoothly and adds salty, nutty flavour. You could also stir in some shredded mozzarella, fontina or Gruyère for extra meltiness.

What if my pasta cooks faster than the sauce is done?

If the pasta is tender before the sauce is perfectly reduced, remove the skillet from heat to stop further thickening and serve immediately. Alternatively, you could simmer a bit longer before adding the pasta so timing aligns.

Can I add extra garlic or herbs?

Certainly. If you like more garlic, increase to 5 cloves. Fresh thyme or rosemary can also complement the mushrooms nicely — add when sautéing the mushrooms so the herbs infuse their flavor.

Conclusion

This creamy chicken and mushroom penne offers a satisfying, easy-to-execute dinner that feels indulgent yet is totally achievable on a weeknight. With tender chicken, savory mushrooms and a luscious sauce that ties everything together, it’s sure to become a favourite. Adapt it, enjoy it, and make it your own.