One Pan Creamy Chicken Mushroom Pasta
This easy weeknight creamy chicken and mushroom pasta comes together in just 25 minutes using one pan and tangy Greek yogurt instead of heavy cream. It’s a cozy, comfort-food weeknight dinner with a healthier twist.
Seared chicken breast, lots of mushrooms, and pasta simmer together in one pan, making for fast and easy cooking and cleanup. And the silky sauce features high-protein Greek yogurt flavored with a dab of tomato paste and dried tarragon.
Think chicken stroganoff with a twist. It’s one of those lick-the-plate-clean dinners you’ll make over and over again!
If easy, one-pan dinners are your jam, you’ll love this one, along with my chicken with spinach and mushrooms and one-pot pappardelle pasta primavera. And if your family is craving healthier comfort food, don’t miss my chicken pot pie casserole.
Dietitian Tip: Simple swaps like using olive oil instead of butter to make a roux and plain Greek yogurt instead of heavy cream for your sauce can turn classic, creamy comfort food into a heart-healthier, protein-rich dinner.
Recipe At-A-Glance
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVES: 4
DIFFICULTY: easy
RECIPE HIGHLIGHTS: A creamy, one-pot chicken and mushroom dish with a healthier twist — ready in about 25 minutes.
FEATURED INGREDIENTS: chicken breast, mushrooms, Greek yogurt, tomato sauce, tarragon, pasta
Why This Recipe Works
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.
Chicken. I recommend boneless, skinless chicken breast because they cook so fast. 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.
- If you have leftover sautéed mushrooms, toss them in. They’ll add a delicious herb and garlic flavor.
- For an extra pop of color (and nutrients) add a few handfuls of spinach at the end. Stir them into the hot sauce until they wilt.
How to Make Creamy Chicken Mushroom Pasta
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.
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.
4. Cook the vegetables. Remove the chicken from the pan and add the onion, garlic, and mushrooms. Sauté until they’re golden, about five minutes. Add the tomato paste and flour and cook for one more minute. Sautéeing and layering the ingredients like this builds amazing flavor.
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. Thicker pasta shapes will take longer to cook.
6. Add the Greek yogurt. Slowly fold in the Greek yogurt and stir everything so it’s evenly coated with the sauce. Serve immediately.
Expert Tips
Give the chicken a good sear! It’s the first step in building flavor in this recipe. Make sure you scrape up the brown bits from the chicken and vegetables as you layer the ingredients. They add amazing flavor.
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.
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.
Serving Suggestions
Serve this luscious chicken & mushroom pasta with:
- A bright fennel and orange salad
- Roasted fall vegetables
- A refreshing glass of iced sun tea
- Creamy blueberry chia pudding for dessert
Recipe FAQs
I don’t recommend freezing this dish because the yogurt will separate.
If the sauce is too thick, add extra chicken stock, about ½ cup at a time.
Make sure you use the recommended amount of dried pasta (in ounces). Break it up a bit if it’s too large to easily fit in the pan; make sure it’s evenly submerged in the cooking liquid, and stir it a few times. If you use too much pasta or it’s not completely covered in the liquid, it will be too hard. If this happens, stir it into the cooking liquid and cook for a few minutes longer.
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!
Easy One Pan Creamy Chicken & Mushroom Pasta
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
Nutrition
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Made this last night. Delicious. The whole household loved it. I chopped the chicken before I cooked it (oops) and maybe used too much tomato paste. And I only had fettuccine. But it still worked out amazingly. Loved using Greek yogurt rather than cream. Gave it that little bit extra!
I’m so glad you liked it!
Gorgeous comfort food? That’s hard to do. But these pics are so bright and beautiful!
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!
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!
Thanks Min! Hope you enjoy it 🙂
This looks so flavorful – I can taste the umami from the broth and tomato through the screen! Love pappardelle noodles too.
Thanks Jessica! I must say, I enjoyed it 🙂
Love how you used parpardelle in this dish – comfort food at its best!
Yes! Papardelle and a creamy sauce = total comfort food 🙂
Delish!!! And made in the cast iron! My favorite thing 🙂
I never appreciated just how wonderful cast iron is until recently! Now I hunt for those pans 🙂
I love a good one pot dinner that’s quick and easy. This looks like the perfect comfort food for rainy,cold days
I totally agree about quick and easy 🙂 Thanks for stopping by Allie!
Yum, I love tarragon and just ate a chicken salad with avocado and tarragon. Will try this recipe soon!
Thanks for visiting Janice! I’m a huge fan of tarragon too – it’s such an underused herb. Hope you enjoy the recipe!
Oh, yum! I love this! All the flavors I love plus the creaminess of the yogurt. 🙂
Thanks so much Pat! Happy New Year to you!
Those are my favorite pasta noodles! I’m weird, and like them slightly undercooked so they’re still a little chewy. 🙂
Looks like such a comforting dish for the winter!
Totally my favorite pasta noodles too Emily! So chewy and hearty!
Those are my favorite pasta noodles! I’m weird, and like them slightly undercooked so they’re still a little chewy. 🙂
Looks like such a comforting dish for the winter!