Chicken in Mushroom Sauce served on a bed of tagliatelle is a favourite in this house. Whenever we have chicken at the weekend, I use the leftovers for this recipe. It is a budget friendly recipe and make the chicken go further. I like to add a bit of paprika but this is optional. Served as a main course there is never any waste and the family is well fed for quickly and cheaply.
This Chicken in Mushroom Sauce is the kind of meal you gravitate towards after a long day, when the weather is doing its worst and all you want is something warm, creamy, and soul-soothing. For me, this dish feels like a cosy evening tucked away in the kitchen, windows slightly steamed, the smell of onions and garlic drifting through the house, and the promise of a hearty bowl of pasta waiting at the end.
What I love most about this dish is how familiar it feels, even on the first try. It’s the combination of simple ingredients that many of us already keep on hand, coming together in a way that feels special but not fussy. Chicken, mushrooms, onions, garlic — nothing extravagant or intimidating — yet when they meet butter and a creamy sauce, a bit of magic happens. You’re left with something that tastes like the effort of a slow Sunday dish, even if you made it on a Tuesday between work emails.
The real hero here, in my opinion, is the mushrooms. Chestnut mushrooms have such a lovely, earthy flavour — almost nutty — and when they hit the pan with a bit of butter and start to soften, they create a foundation of savoury richness that sets the tone for the whole dish. Paired with lightly golden onions and garlic, that base becomes irresistibly fragrant. It’s one of those moments where you stop and think, yes, this is going to be good.
Then comes the creamy element, that luxurious mushroom sauce that wraps around everything like a soft blanket. Using condensed cream of mushroom soup might sound old-fashioned, but it’s one of those shortcuts that proves why shortcuts exist — it’s dependable, flavourful, and thickens beautifully without the stress of making a roux. Enriched with cream, paprika, and black pepper, the mushroom sauce gains warmth, depth, and a gentle heat that lifts everything without overpowering it. When the mushrooms join this bubbling pot of comfort, it’s hard not to sneak a spoonful just to “check the seasoning.”
There’s also something deeply satisfying about stirring in freshly grated Parmesan. Half goes into the mushroom sauce, melting into silky strings that make the texture even richer and more indulgent. The rest gets scattered over the finished plate, melting slightly into the heat of the pasta and sauce. Parmesan always feels like the finishing touch that says a dish is ready — like putting on your coat before stepping out, except in this case you’re stepping into dinner.
And speaking of dinner, I always say that tagliatelle is such an underrated pasta for creamy dishes. Those long ribbons catch the sauce in a way spaghetti never quite manages. Each forkful becomes an equal partnership between pasta, chicken, and mushroom, with the mushroom sauce clinging lovingly to every strand.
The chicken itself brings that nice bit of bite, especially when cut into small, tender pieces. They absorb the heat of the sauce quickly, so everything comes together in one harmonious bowl. A final sprinkle of chopped parsley brightens the dish, giving a flash of colour and a fresh lift that prevents the richness from becoming too heavy.
What I adore about Chicken in Mushroom Sauce is that it feels like a dish built from small luxuries — a knob of butter, a handful of cheese, a swirl of cream — yet it’s still wonderfully accessible. It’s the sort of meal that makes you want to sit down properly, perhaps with a glass of something comforting, and enjoy each mouthful slowly. A dish that makes the room feel warmer and the day feel lighter.
It’s homely cooking at its best: simple ingredients, honest flavours, and a bowlful of pure comfort. When you need a dinner that feels like a warm hug, this is the one to make.
Chicken in Mushroom Sauce
Equipment
- 2 Sauce Pans Large
Ingredients
- 12 oz chicken breast cut into bitesize pieces, leftovers
- 8 oz chestnut mushrooms wipe/slice
- 1 cup parmesan
- 10 oz condensed cream of mushroom soup
- 1 large onion peel/chopped
- 4 cloves garlic peel/minced
- 1 tsp paprika
- ½ cup half and half or double/heavy
- 8 oz tagliatelle
- 2 oz unsalted butter
- 4 sprigs parsley chop to garnish
- salt to taste
- 1 1/2 tsp ground black pepper
Instructions
- Place a large pan over a medium heat and add the butter and a little olive oil. Once melted, add the onion, mushrooms and garlic and sauté until the garlic and onion have turned a lovely golden brown and the mushrooms softened.8 oz chestnut mushrooms, 1 large onion, 2 oz unsalted butter, 4 cloves garlic
- Place a large pan of salted water over a high heat and bring to the boil. When boiling, add the tagliatelle and cook according to the packet instructions.8 oz tagliatelle
- In a separate pan add the condensed soup, cream, paprika, ground black pepper and a small pinch of salt and place over a medium low heat. As the contents start to warm, stir well as the sauce thickens.10 oz condensed cream of mushroom soup, 1 tsp paprika, ½ cup half and half, 1 1/2 tsp ground black pepper, salt
- Add the mushrooms to the sauce and raise the heat so the sauce is gently bubbling.
- Taste the sauce and add seasoning if required
- Pour hot water into your serving bowls ready for serving.
- Add half of the cheese and the chopped chicken and stir for a further 2 minutes. Unless the cheese has melted, and the chicken has heated up.1 cup parmesan, 12 oz chicken breast
- Drain the pasta which should be ready by now and serve in warmed dish with the chicken and mushroom sauce over the top.
- Add the remaining cheese and parsley to the Chicken in Mushroom Sauce and serve immediately.1 cup parmesan, 4 sprigs parsley
28 comments
An old classic that I had forgotten. Used to eat this a lot in the 90s. Welcome back old friend.
Really easy to cook and the results were impressive.
Amazing creamy flavour, the chicken and mushrooms work perfectly together.
A hearty and filling dish that left everyone satisfied.
Such a comforting dish, my whole family loved it.
I loved how quick it was to pull together while still tasting special.
Perfect balance of creaminess and seasoning.
Restaurant-quality without the fuss—brilliant recipe.
The sauce was incredibly silky and coated the tagliatelle beautifully.
The tagliatelle held the sauce beautifully—so good together.
My partner said it tasted like something from a restaurant.
One of the best creamy chicken dishes I’ve tried.
The mushrooms gave it such a deep, earthy taste—fantastic.
The paprika added a lovely warmth to the sauce.
A great recipe for anyone who loves mushrooms and pasta.
Absolutely delicious—will be making this again for guests.
Lovely midweek meal, simple ingredients but big flavour.
Very generous portions and really comforting to eat.
The whole kitchen smelled amazing while cooking this.
Even the leftovers tasted fantastic the next day.
A rich and indulgent dish that still feels easy and homely.
Such a cosy, comforting bowl of food—ideal for cold evenings.
The chicken turned out tender and juicy, even in small pieces.
Creamy, savoury and packed with flavour—couldn’t ask for more.
The Parmesan on top was the perfect finishing touch.
Rich, warm and absolutely delicious—will make again soon.
The combination of garlic, onions and mushrooms was spot on.
This dish has gone straight into my regular meal rotation.