Creamy Chicken and Mushroom Pasta

This hearty pasta dish is literally a hug in a bowl. It’s creamy, cheesy and surprisingly very flavourful given how simple and quick it is to make.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x


  • extra-virgin olive oil
  • 4 boneless, skinless chicken thighs, cut into thin slices
  • 1 onion, very thinly sliced
  • 250g chestnut mushrooms, thinly sliced
  • 4 garlic cloves, very thinly sliced
  • small bunch of thyme, leaves picked
  • 180ml white wine
  • 300ml double cream
  • 150ml whole milk
  • 100g gruyère cheese, grated
  • 400g dried pasta of choice (I used tagliatelle)


  1. Heat a splash of olive oil in a large saucepan set over a medium heat. Add the chicken, season with salt and pepper and cook, stirring frequently, for 3 minutes.
  2. Add the onion and chestnut mushrooms, season again with salt and pepper, and cook, stirring occasionally, for a further 5 minutes, or until the onions and mushrooms have softened.
  3. Add the garlic and thyme leaves and cook, stirring frequently, for 1 minute, then add the white wine and cook until mostly evaporated, 3 to 5 minutes.
  4. Add the double cream and milk, season again with salt and pepper, and bring to a simmer. Reduce the heat to low and simmer for 5 mins.
  5. Add the gruyère, take the saucepan off the heat and stir until melted. Taste and adjust the salt and pepper levels to your liking.
  6. Boil your pasta in plenty of generously salted water according to the package instructions then drain, reserving some of the cooking water.
  7. Add your pasta to the sauce with a splash of pasta water and toss until the sauce nicely coats the pasta, then serve and enjoy.

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

0 0 votes
Recipe Rating
Notify of

Inline Feedbacks
View all comments