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Entree Recipes
Chicken Pasta

Chicken Mushroom Linguine

30 minutes
4 servings

Simple, yet delicious, pasta made with shredded chicken and fresh mushrooms then tossed in a light cream sauce.

Chicken Mushroom Linguine
This pasta dish is both simple and delicious. It features shredded chicken and fresh mushrooms, all tossed in a light cream sauce.

Welcome to my kitchen, where magic happens, and taste buds throw a party! Today, I’m unveiling a recipe that’ll transport you to flavor heaven: the Chicken Mushroom Linguine.

Imagine a symphony of tender pasta, juicy chicken, and earthy mushrooms, all swirled together in a creamy embrace. Hungry yet? Let’s dive in!

Chicken Mushroom Linguine

What is Chicken Mushroom Linguine?

This dish isn’t just food; it’s a love letter to your senses. Imagine a rustic Italian trattoria, candlelit tables, and laughter echoing off ancient walls. That’s where our Chicken Mushroom Linguine belongs—a place where comfort meets elegance. It’s a celebration of simple ingredients dancing harmoniously on your plate.

Why You’ll Love this Recipe

Let me spill the beans (or should I say, linguine?). This recipe isn’t just about sustenance; it’s about soul-nourishment. When you twirl that forkful of creamy linguine, you’re not just eating; you’re savoring life. It’s like a warm hug from Nonna, a whispered secret shared over candlelight. Trust me; your taste buds will high-five each other.


  • 1 lb linguine pasta: Because life is too short for bland noodles.
  • 1 Tbsp olive oil: The golden elixir that kickstarts our sautéing symphony.
  • 1 lb boneless, skinless chicken breast: The protein powerhouse.
  • 3 Tbsp unsalted butter: Creamy dreams are made of this.
  • 16 oz baby bella mushrooms: Earthy, umami-packed wonders.
  • 3/4 cup heavy cream: Velvet in a carton.
  • 2 Tbsp fresh flat-leaf parsley (chopped): Green goodness for a pop of color.
  • 1/4 cup grated Parmesan cheese: Because cheese makes everything better.
  • 4 tsp truffle oil: A dash of luxury (you deserve it!).

Substitutions & Additions

  • Vegetarian Twist: Swap chicken for pan-seared tofu or roasted eggplant.
  • Gluten-Free Option: Use gluten-free linguine or zoodles (zucchini noodles).
  • Vegan Magic: Replace heavy cream with coconut milk and skip the cheese (shh, don’t tell Nonna).
  • Herb Extravaganza: Experiment with fresh basil, thyme, or chives.

Equipment Needed for Chicken Mushroom Linguine


How to Make this Recipe

  1. Boil the Linguine:
    • Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil.
    • Drop in the linguine and cook until al dente. Remember, we want a little bite!
  2. Sauté the Chicken and Mushrooms:
    • Heat that olive oil in a skillet over medium heat.
    • Add the chicken breast (seasoned with salt and pepper) and cook until golden and cooked through.
    • Remove the chicken and set it aside.
    • In the same pan, toss in those baby bella mushrooms. Sauté them until they release their earthy aroma and turn golden.
  3. Creamy Magic:
    • Melt the unsalted butter in the skillet (yes, the same one; we’re all about flavor layers).
    • Pour in the heavy cream and let it bubble gently.
    • Grate in some Parmesan cheese (because life is better with cheese).
    • Stir, stir, stir! Our sauce is coming together like a harmonious food orchestra.
  4. Bring It All Together:
    • Return the chicken to the pan, nestling it in that creamy goodness.
    • Add the cooked linguine. Toss everything together until every strand is coated in velvety sauce.
    • Sprinkle the chopped parsley and drizzle the truffle oil. Trust me, this is where the magic happens.
  5. Serve and Savor:
    • Plate up your Chicken Mushroom Linguine.
    • Garnish with extra Parmesan, a sprig of parsley, and a sprinkle of love.
    • Pair it with a glass of your favorite wine (or a fizzy soda if you’re feeling bubbly).

Cooking Tips & Tricks

  • Mushroom Love: Let those baby bellas brown—deep flavor alert!
  • Parmesan Power: Freshly grated, please. No shortcuts.
  • Truffle Whimsy: A little goes a long way. Be the fairy godparent of flavor.
Chicken Mushroom Linguine

Serving Suggestions

  • Rustic Bowls: Imagine a Tuscan farmhouse table.
  • Extra Parmesan Snow: Because life needs more cheese.
  • Candlelight Ambiance: Set the mood; let the linguine be your muse.

Storage Suggestions

Leftovers? Lucky You!: Refrigerate in an airtight container. Reheat with a sprinkle of love.

Chicken Mushroom Linguine

Recipe FAQ

Can I use dried parsley? Sure, but fresh parsley sings a happier tune.

Can I skip the truffle oil? You can, but your taste buds might stage a protest.

Can I make this ahead for a dinner party? Absolutely! Just reheat gently and dazzle your guests.

    And there you have it, my dear friends! A plateful of comfort, a bowl of joy, and a recipe that’ll make your heart sing. Whether you’re cooking for family, friends, or just yourself (because self-love is essential), this Chicken Mushroom Linguine is a warm hug on a plate.

    So, go forth, whip up this delightful dish, and share your kitchen adventures with me. Remember, cooking is an art, and you’re the artist. Bon appétit! 

    Chicken Mushroom Linguine

    Chicken Mushroom Linguine

    4.60 from 15 votes
    This pasta dish is both simple and delicious. It features shredded chicken and fresh mushrooms, all tossed in a light cream sauce.
    Yield 4 servings
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes


    • 1 lb linguine pasta
    • 1 Tbsp olive oil
    • 1 lb boneless, skinless chicken breast
    • 3 Tbsp unsalted butter
    • 16 oz baby bella mushrooms
    • 3/4 cup heavy cream
    • 2 Tbsp fresh flat-leaf parsley chopped
    • 1/4 cup grated Parmesan cheese
    • 4 tsp truffle oil


    • Bring a large stockpot of water to boil. Add pasta and cook until al dente, about 10-12 minutes. Drain pasta, reserving 1 cup pasta water, and return pasta to pot. 
    • While pasta is cooking, heat olive oil over medium-high heat. Add chicken breast, season with salt and pepper, and cook, 4-6 minutes per side until chicken is cooked through. Remove from pan and shred chicken with two forks.
    • In the same pan, add butter and mushrooms and cook, 4 minutes until mushrooms are slightly soft. 
    • Add chicken back to pan along with heavy cream and parsley. Stir to combine, bring to boil, then reduce heat and simmer for 5 minutes.
    • Remove pan from heat and toss with pasta and 1 cup reserved pasta water.
    • Divide evenly among bowls or plates and top each with equal amount of parmesan cheese and truffle oil. Serve immediately.
    Tried this recipe?Snap a photo and mention @JenniferMeyering
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