One Pan Creamy Chicken and Mushroom Pasta

ByAnne Danahy, RD Published Updated on
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If you’re craving comfort food with a healthier twist, you’ll love this creamy chicken and mushroom pasta dish. 

Seared chicken breast, lots of mushrooms, and pasta simmer together in one pan, making for fast and easy cooking and cleanup. And the creamy sauce is made with high-protein Greek yogurt flavored with tomato paste and tarragon. 

This dish is like chicken stroganoff with a twist and one of those lick-the-plate-clean dinners you’ll make over and over again!

A pan of creamy chicken and mushroom pasta on a white background. Mushrooms, forks, and a plate of the dish are in the background. this …

If easy, one-pan dinners are your jam, you’ll love this one, as well as my chicken with spinach and mushrooms and one pot pappardelle pasta primavera.

Why You’ll Love This Recipe

  • FAST AND EASY. It comes together in less than 30 minutes, and because everything cooks in one pan, clean-up is a breeze.
  • HIGH IN PROTEIN. Yes, there’s pasta, but chicken breast and the protein in Greek yogurt really help balance it out. Each serving has over 40g of protein.
  • DELICIOUS FLAVOR. The main flavors in this sauce come from garlic, onion, tomato paste, and dried tarragon, and believe me when I tell you, the Mediterranean flavor combination is delicious.

Recipe Ingredients

Here are the main ingredients needed to make creamy chicken and mushroom pasta. Substitutions and variations are in the section below.

Be sure to check out the recipe card below for the complete list of ingredients with measurements.

Ingredients needed to make creamy chicken mushroom pasta.

Chicken. Use boneless, skinless chicken breast. I typically buy whole breasts so I can slice them thin and pound them. To save time, you can also use thin-cut or chicken tenderloin pieces.

Tomato paste. Just a little bit cooked into the hot pan adds so much flavor. For convenience, buy tomato paste in the tube. It keeps in the refrigerator for months and there’s less waste than canned tomato paste.

Tarragon. It’s such an underused Mediterranean spice with a lovely fragrance and flavor. I use dried tarragon, but if you have fresh, use it by all means. About one tablespoon of fresh minced tarragon equals one teaspoon dried.

Pasta. Pappardelle is my favorite, but any flat pasta or noodles work well.

Greek yogurt. I use plain, whole-milk Greek yogurt. It’s thick and rich and less likely to curdle when you add it to the hot sauce.

Substitutions and Variations

  • Swap boneless, skinless chicken thighs for breasts. Note that dark meat takes a little longer to cook.
  • Use low or non-fat Greek yogurt instead of full-fat. See the tip below for tempering the yogurt to prevent curdling when you add it to the sauce. 
  • Use sour cream instead of Greek yogurt for even more of a chicken stroganoff flavor. Note that sour cream is higher in fat and doesn’t have protein like Greek yogurt.

Step-By-Step Instructions

1. Slice the chicken. Cut each chicken breast in half lengthwise so you have two thinner pieces. Place them on a sheet of plastic wrap with another piece on top. 

Steps 1&2 to make creamy chicken and mushroom pasta.

2. Pound the chicken. Use the flat side of a meat mallet to pound the chicken a few times to tenderize it and ensure the pieces are about the same thickness. This helps each piece cook evenly and at the same time. 

3. Brown the chicken.  Heat the olive oil in a large saute pan with a lid and brown the chicken on each side. 

Steps 3 & 4 to make creamy chicken and mushroom pasta.

4. Cook the vegetables. Remove the chicken from the pan and add the onion, garlic, and mushrooms. Saute until they’re golden, about five minutes. Add the tomato paste and flour and cook for one more minute.

5. Combine the pasta and chicken. Add the chicken stock to the pan and bring it to a boil. Then, add the pasta or noodles (break them in pieces if needed to fit) and lay the chicken on top. Bring it to a boil, then cover, reduce the heat, and simmer until the pasta is tender, about seven minutes for pappardelle. 

Steps 5 & 6 to make creamy chicken and mushroom pasta.

6. Add the Greek yogurt. Slowly fold in the Greek yogurt and stir everything so it’s evenly coated with the sauce.  Serve immediately.

A pan of creamy chicken and mushroom pasta on a white background. A plate of the dish is in the background.

Expert Tips

Don’t pull the chicken away from the pan if it sticks. That means it’s not done. When it’s golden, it will lift up easily.

You don’t have to completely cook the chicken when browning it. It will finish cooking with the pasta.

Make sure you scrape up the brown bits from the browned chicken (and vegetables). They add amazing flavor.
 
Temper your yogurt to ensure it doesn’t break or curdle in the sauce. This is especially important if using low or non-fat yogurt. To do this, measure the yogurt and let it sit at room temperature while chicken and pasta cook. When the pasta is tender, remove about 4 tablespoons of the sauce from the pan and stir it into the yogurt. Then, add this back to the sauce. 

The sauce may seem thin before you add the yogurt, but it will thicken with the yogurt and even more as it cools.

What to Serve with Creamy Chicken and Mushroom Pasta

Serve this tasty dinner with:

Recipe FAQs 

How long can you keep leftovers?

Store leftovers in the refrigerator for up to three days. I don’t recommend freezing this dish because the yogurt will separate.

What can I do if the sauce is too thick?

If the sauce is too thick, add extra chicken stock, about ½ cup at a time.

Related Easy One-Pan Recipes

Nothing beats a delicious and easy one-pan meal. Try these others too!

Love this recipe? Please leave a 5-star rating on the recipe card below & a review in the comments section further down the page. Your email will not appear publicly!

A pan of creamy chicken and mushroom pasta on a white background. Mushrooms, forks, and a plate of the dish are in the background.

One Pan Creamy Chicken and Mushroom Pasta

An easy, creamy, 30-minute chicken dinner
5 from 2 votes
Print Pin
Course: Main Course
Cuisine: American
Diet: Lower Carb, Heart Healthy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 480kcal
Author: Anne Danahy, RD

Ingredients

  • 1 pound chicken breast boneless, skinless
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 pound baby Bella mushrooms stemmed and sliced
  • 3 cloves garlic minced
  • 1 tablespoons flour
  • 2 tablespoons tomato paste
  • 3 cups low sodium Chicken Stock
  • 1 teaspoon dried tarragon
  • 8 ounces dried pasta noodles Pappardelle or other flat noodles
  • 3/4 cup Greek yogurt full fat

Instructions

  • Cut each chicken breast in half lengthwise. Lay them on plastic wrap, place another piece of plastic wrap on top, and using the flat side of a meat mallet, pound them a few times to tenderize the chicken and ensure that each piece is even thickness.
  • Pat the chicken breast pieces dry, and sprinkle them with salt and pepper.
  • Heat the oil in a large sauté pan with a lid over medium-high heat. Saute the chicken breasts until golden on each side (about 3 minutes per side). Don't pull them away from the pan. When they're ready to turn, they will lift up easily.
  • Remove the chicken from the pan, and place on a plate, and set aside.
  • Add the onions, mushrooms, and garlic to the saute pan, and saute for about 5 more minutes until softened and caramelized.
  • Add the flour, and tomato paste to the pan. Stir to combine these with the vegetables and cook for one more minute.
  • Add the chicken stock and tarragon to the pot and stir well. Bring the stock to a boil, and then add the dried pasta. If desired, break the pasta or noodles into pieces to fit in the pan.
    Gently mix to submerge the pasta, and lay the chicken breasts on top of the pasta. If desired, cut the chicken into smaller pieces for easier serving.
  • Bring the mixture to a boil, then cover, reduce the heat to medium-low, and let simmer for about seven minutes or until the chicken is thoroughly cooked and the pasta is al dente.
  • Remove the pan from the heat.
  • Place the Greek yogurt in a bowl or measuring cup, temper the yogurt by slowly adding about four tablespoons of the pan sauce to the yogurt, while stirring to combine.
  • Fold the warmed yogurt into the sauce and gently stir to combine the chicken and noodles with the sauce.
  • Taste and add extra salt, pepper, or tarragon if needed. Serve immediately.

Notes

The sauce will thicken as it cools. 
If the sauce seems too dry, add extra stock, about 1/4 cup at a time until you achieve the right consistency. 
This is best served immediately, but you keep leftovers in the refrigerator for up to three days. Do not freeze this recipe because the sauce will separate. 

Nutrition

Calories: 480kcal | Carbohydrates: 54g | Protein: 43g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 572mg | Potassium: 1406mg | Fiber: 3g | Sugar: 6g | Vitamin A: 215IU | Vitamin C: 5mg | Calcium: 112mg | Iron: 3mg
https://cravingsomethinghealthy.com/skillet-tarragon-chicken-with-noodles/

19 Comments

    1. Awww thanks! I was worried because I’ve had some very bad experiences with photos of comfort food! The sun finally came out in AZ!

      Reply

  2. Love love this one pot meal! I know my husband is going to love this so I’m def adding this to my next week’s meal plan!! Thanks, Anne!

    Reply

  3. This looks so flavorful – I can taste the umami from the broth and tomato through the screen! Love pappardelle noodles too.

    Reply

  6. Yum, I love tarragon and just ate a chicken salad with avocado and tarragon. Will try this recipe soon!

    Reply

    1. Thanks for visiting Janice! I’m a huge fan of tarragon too – it’s such an underused herb. Hope you enjoy the recipe!

      Reply
5 from 2 votes (2 ratings without comment)

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