This indulgent pasta dish combines tender chicken, golden mushrooms, and a rich garlic cream sauce that coats every strand of pasta. Perfect for a cosy dinner or when you want to impress guests with restaurant-quality flavours at home.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 3 tbsp olive oil
• 2 tsp garlic powder
• 1 tsp dried thyme
• Salt and black pepper to taste

For the Pasta and Sauce

• 400g linguine pasta
• 2 tbsp butter
• 200g mushrooms, sliced (button or chestnut)
• 120ml dry white wine
• 240ml chicken stock
• 240ml double cream
• 50g Parmesan cheese, freshly grated
• 2 tbsp fresh parsley, chopped

How to Make Creamy Garlic Chicken Pasta

Prepare the Chicken

1. Flatten the chicken: Bring chicken to room temperature. Slice each breast horizontally through the centre to create 8 thinner pieces of even thickness.
2. Season well: Drizzle chicken with olive oil and coat thoroughly with garlic powder, thyme, salt, and pepper. Let rest for 10 minutes.
3. Cook the chicken: Heat a large frying pan over medium-high heat. Cook chicken pieces for 3-4 minutes each side until golden brown and cooked through. Remove and set aside.

Make the Sauce

1. Cook mushrooms: In the same pan, melt butter over medium heat. Add sliced mushrooms and cook for 5-6 minutes until golden brown.
2. Add wine: Pour in white wine and let it bubble and reduce by half (about 2-3 minutes).
3. Build the sauce: Add chicken stock and simmer for 3-4 minutes to reduce slightly.
4. Add cream: Pour in double cream and simmer gently for 5 minutes until the sauce thickens enough to coat the back of a spoon.
5. Finish sauce: Stir in grated Parmesan and half the fresh parsley. Season with salt and pepper to taste.

Cook the Pasta

1. Boil pasta: Meanwhile, cook pasta in salted boiling water according to packet instructions until al dente.
2. Reserve pasta water: Before draining, save a cup of the starchy pasta water.
3. Drain: Drain pasta and set aside.

Bring It All Together

1. Slice chicken: Cut the cooked chicken into strips.
2. Combine pasta and sauce: Add drained pasta to the creamy mushroom sauce. Toss well, adding a splash of pasta water if needed to help coat the pasta.
3. Add chicken: Gently fold in the sliced chicken and heat through for 1-2 minutes.
4. Final seasoning: Taste and adjust salt and pepper as needed.

Serving

1. Serve immediately: Divide between serving bowls whilst hot.
2. Garnish: Top with remaining fresh parsley and a twist of black pepper.

Tips for Perfect Results

• Even cooking: Flattening the chicken ensures quick, even cooking
• Don’t rush the sauce: Let each liquid reduce properly for maximum flavour
• Save pasta water: The starchy water helps bind the sauce to pasta
• Quality ingredients: Use freshly grated Parmesan and good-quality cream
• Serve immediately: Cream sauces are best served straight away

Variations

• Add vegetables: Try spinach, sun-dried tomatoes, or asparagus
• Different proteins: Substitute prawns or salmon for the chicken
• Wine-free version: Replace wine with extra chicken stock
• Herb variations: Try fresh basil or oregano instead of parsley

Wine Pairing

This rich, creamy pasta pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc, or a light red like Pinot Noir.

Storage

• Leftovers: Store in fridge for up to 2 days
• Reheating: Gently reheat in a pan with a splash of cream or milk to restore creaminess
• Not suitable for freezing: Cream sauces don’t freeze well

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4 people

Why This Recipe

The key to this dish is building layers of flavour – from the well-seasoned chicken to the golden mushrooms and the wine-enriched cream sauce. The starchy pasta water helps create a silky sauce that clings to every piece of pasta.