You know those dinners that just feel right? Like you’re eating in your favourite jumper, no matter what you’re actually wearing? That’s this chicken and mushroom pasta. It’s not flashy. It won’t try to wow you with twenty ingredients or obscure techniques. But it’s warm and creamy and smells like home — a proper midweek hug in a bowl.
I first made this on a Tuesday night with barely anything in the fridge and a bottle of wine already open (not even for cooking — just one of those evenings). It came together so effortlessly I almost didn’t trust it. But the rosemary hit the pan, the garlic got golden, the mushrooms softened, and suddenly the kitchen smelled like I had a plan all along.
Serve it in big bowls, don’t bother with a tablecloth, and eat it too fast while standing over the sink. That’s the vibe.
Why You’ll Love It
- Creamy but not heavy — no food coma here
- Comes together in under 30 minutes
- Brilliant for using up half a bottle of wine (or giving you a reason to open one)
- Mushrooms go all golden and buttery, like they should
- Works with chicken thighs, breasts, or whatever’s in the freezer
- Leftovers are pure gold — especially straight from the fridge with a fork (don’t lie)
Ingredients
- 200g dried pasta (penne or fettuccine work beautifully)
- 2 chicken thighs, boneless and skinless
- 1 tbsp plain flour (optional)
- 1 tbsp olive oil
- 1 tbsp butter
- 200g mushrooms, sliced (cremini, button, or whatever’s lurking in your fridge drawer)
- 4 garlic cloves, finely chopped
- 1 tbsp chopped fresh rosemary or thyme (or both!)
- ½ cup white wine (Sauvignon Blanc if you’re feeling posh)
- ¾ cup light cream
- 1 tbsp lemon juice + zest to finish
- ½ tsp black pepper
- ¼–½ tsp sea salt
- 50g parmesan, finely grated
- ½ cup fresh parsley, chopped
How to Make It
Cook the pasta like you mean it:
Boil your pasta in a big pot of salty water — like, properly salty. Undercook it slightly (1 minute less than the packet says). Scoop out a mug of pasta water before draining — you’ll probably need it later.
Sear the chicken ‘til golden:
Pat the chicken dry, season both sides with salt and pepper, and lightly dust with flour if using. Heat olive oil in a skillet and place the thighs smooth-side down. Cook 6–7 minutes on the first side, then flip and go for another 5. Once golden and cooked through, set aside and loosely cover with foil.
Get those mushrooms lovely and brown:
Add the butter to the same pan. If it looks a bit dry, a drizzle more oil won’t hurt. Toss in your mushrooms. Let them sit for a bit — don’t stir too much. You want golden edges, not sad steamy ones. This takes 5–7 minutes, and it’s worth the wait.
Build your sauce:
Toss in the garlic and herbs. Stir for a minute, then pour in the wine. Let it bubble and reduce for a couple of minutes. The smell at this stage? Absolute heaven.
Make it creamy and dreamy:
Pour in the cream and stir. Keep it on a gentle simmer — don’t let it boil or split. Push the mushrooms to one side and add parmesan in two batches, stirring until melted.
Pull it all together:
Add the lemon juice, pepper, and salt. Slice the cooked chicken into strips and add it to the pan with the pasta. Stir everything together. If it looks too thick, loosen with a splash of that saved pasta water.
Finish strong:
Stir in the parsley, then serve hot with lemon zest and extra parmesan sprinkled on top. Eat immediately, ideally with wine and no phone in sight.
Common Mistakes and How to Dodge Them
Why is my sauce grainy?
You might’ve boiled the cream or added the cheese too quickly. Lower the heat and add parmesan gradually.
Chicken turned out dry?
It’s easy to overcook. Make sure you’re using thighs (juicier!) and pull them off the heat as soon as they’re done. Don’t be scared of a meat thermometer — it’s not cheating.
Why’s it bland?
Check your salt — the pasta water needs to be salty, and don’t skimp on seasoning the chicken. The lemon at the end really brightens things too, so don’t skip it.
Mushrooms soggy?
You probably stirred them too often or crowded the pan. Give them space and let them sit to brown properly.
Storage and Reheating
Fridge: Keeps for 2–3 days. The flavour only gets better.
Freezer: Technically, yes — but the cream might split a bit on reheating.
Reheat:
- Microwave: Fine, but go in short bursts and stir often.
- Stovetop: Add a splash of water or cream and heat slowly.
- Eat cold: It’s not weird. You’re not alone.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Totally — just slice it thinner and keep an eye on the cooking time. Breast dries out faster, but it works.
Can I skip the wine?
You can! Use a splash of chicken stock and maybe a teaspoon of white wine vinegar for a little tang.
What cream should I use?
Light cream is perfect. Heavy cream works too — just makes it richer. Use what you’ve got.
Can I make it vegetarian?
Sure thing. Skip the chicken and double the mushrooms — or add spinach, peas, or a soft-boiled egg on top for protein.
Nutrition Facts (Per Serving):
- Calories: ~560
- Fat: 28g
- Carbs: 45g
- Protein: 32g
- Sodium: 540mg
- Sugar: 3g
Try More Jamie Oliver Recipes:
Jamie Oliver Chicken And Mushroom Pasta
Description
A cozy, creamy pasta loaded with garlicky mushrooms, seared chicken, and a hint of lemon — comfort food done right.
Ingredients
Instructions
- Boil pasta 1 min less than package says; reserve water.
- Season and sear chicken thighs until golden and cooked; set aside.
- Sauté mushrooms in butter until browned; add garlic and herbs.
- Deglaze with wine, reduce, then stir in cream and parmesan.
- Slice chicken, return to pan with pasta. Mix everything.
- Add parsley, lemon juice, zest. Adjust seasoning. Serve hot.
Notes
- Don’t skip the lemon zest at the end — it totally lifts the dish.
- If your sauce’s too thick, add a splash of reserved pasta water.
- Works beautifully with any mushrooms — mix and match.
- Leftovers keep great and make an excellent packed lunch.