Creamy Garlic Mushroom Chicken with Roasted Potatoes

If you love rich, comforting Italian-inspired dinners, this Creamy Garlic Mushroom Chicken is about to become your new favorite. Golden pan-seared chicken breasts are smothered in a silky garlic Parmesan mushroom sauce and served over tender pasta, with crispy roasted potatoes on the side.

It’s elegant enough for guests, yet simple enough for a cozy weeknight dinner. The creamy sauce clings beautifully to the pasta, while the roasted potatoes add a satisfying, rustic touch.

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 1 tablespoon butter

For the Garlic Mushroom Cream Sauce

• 8 oz (225g) cremini or button mushrooms, sliced
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley

For Serving

• 12 oz fettuccine pasta
• 1½ lbs baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions

1️⃣ Roast the Potatoes

1. Preheat oven to 400°F (200°C).
2. Toss halved baby potatoes with olive oil, rosemary, salt, and pepper.
3. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway through, until golden and crispy.

2️⃣ Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook fettuccine according to package instructions until al dente.
3. Reserve ½ cup pasta water, then drain and set aside.

3️⃣ Sear the Chicken

1. Season chicken breasts with salt, pepper, and Italian seasoning.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Sear chicken for 5–6 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).
4. Remove from skillet and set aside.

4️⃣ Make the Garlic Mushroom Sauce

1. In the same skillet, add mushrooms and sauté until browned (about 5 minutes).
2. Add minced garlic and cook 30 seconds until fragrant.
3. Pour in chicken broth and simmer 2–3 minutes.
4. Stir in heavy cream, thyme, and red pepper flakes.
5. Simmer until slightly thickened (5–7 minutes).
6. Add Parmesan cheese and stir until melted and smooth.
7. Season with salt and pepper to taste.

5️⃣ Combine & Serve

1. Return chicken to the skillet and spoon sauce over the top.
2. Simmer together for 3–4 minutes.
3. Toss pasta lightly with a bit of sauce (add reserved pasta water if needed).
4. Plate pasta, top with sliced chicken, spoon over extra mushroom sauce, and sprinkle with fresh parsley.
5. Serve alongside crispy roasted potatoes.

Tips for the Best Creamy Garlic Chicken

• Don’t overcrowd the pan when searing chicken — it helps develop that golden crust.
• Use freshly grated Parmesan for the smoothest sauce.
• Let the sauce gently simmer — boiling can cause cream to separate.
• Add a splash of white wine before the broth for deeper flavor.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze chicken and sauce separately for up to 2 months.
• Reheating: Warm gently on the stovetop with a splash of cream or broth to loosen the sauce.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless thighs work beautifully and stay extra juicy.

2. What mushrooms work best?

Cremini, baby bella, or white button mushrooms are ideal. You can also mix in shiitake for richer flavor.

3. Can I make this lighter?

You can substitute half-and-half for heavy cream, though the sauce will be slightly thinner.

4. Is this recipe gluten-free?

Use gluten-free pasta and ensure your broth and Parmesan are certified gluten-free.

5. What can I serve instead of potatoes?

Garlic bread, sautéed green beans, or a fresh Italian salad pair wonderfully.

6. How do I thicken the sauce more?

Simmer longer or stir in a small slurry of cornstarch and water if needed.