If there’s one recipe I can count on to satisfy everyone around the dinner table, it’s this One-Pot Creamy Garlic Chicken & Mushrooms. It’s rich, creamy, and filled with comforting flavors that come together in just one pot—making cleanup a breeze and dinner a joy.

This dish checks all the right boxes: juicy seared chicken, golden mushrooms, crisp turkey bacon and ham, and a velvety Parmesan cream sauce that clings to every strand of pasta. It’s the kind of meal that feels indulgent but doesn’t take hours in the kitchen. Plus, it uses pantry staples and simple ingredients, making it a reliable go-to any night of the week.

I first threw this together on a rainy night with a little leftover chicken and some mushrooms begging to be used up. The result? A dish so cozy and flavorful, it instantly earned a regular spot in my dinner rotation. It’s also one of those recipes you can dress up for company or keep simple for a casual dinner at home.

Let’s get started with the first part of the recipe, starting with that perfectly cooked pasta and the savory proteins that form the base of this one-pot favorite.

Ingredients You’ll Need

For the Pasta & Proteins:

• 8 oz (225 g) fettuccine or linguine
• 2 tbsp olive oil
• 1 lb (450 g) boneless chicken breast, cut into bite-sized strips
• 2 slices turkey bacon, chopped
• ½ cup (75 g) chicken ham, diced

For the Mushrooms & Aromatics:

• 8 oz (225 g) cremini or button mushrooms, sliced
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced

For the Creamy Sauce:

• 2 tbsp unsalted butter
• 1 cup (240 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream
• ½ cup (55 g) grated Parmesan cheese
• ½ tsp dried thyme (or 1 tsp fresh)
• ¼ tsp crushed red pepper flakes (optional)
• Salt & freshly ground black pepper, to taste

To Finish & Garnish:

• 2 tbsp chopped fresh parsley
• Extra grated Parmesan, for serving

STEP 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta—either fettuccine or linguine—and cook until just al dente according to the package directions. Don’t forget to reserve about ½ cup of the cooking water before draining. This starchy water will help bring the sauce together later.

Drain the pasta and set it aside while you move on to the next steps. Pro tip: toss the cooked pasta with a touch of olive oil if you’re worried about it sticking together.

STEP 2: Crisp the Turkey Bacon & Ham

While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Add the chopped turkey bacon and diced chicken ham, and cook for 3 to 4 minutes until lightly crisp and golden at the edges.

Once cooked, use a slotted spoon to transfer the bacon and ham to a plate. Set aside and keep warm—you’ll be adding it back in soon.

STEP 3: Sear the Chicken

Add the remaining 1 tablespoon olive oil to the same skillet. Season your chicken strips with a little salt and pepper, then lay them out in a single layer.

Let the chicken cook undisturbed for about 3 to 4 minutes per side, or until each piece is golden and cooked through. Don’t overcrowd the pan—if needed, work in batches to ensure even browning. Once the chicken is done, transfer it to the same plate with the bacon and ham.

At this point, your kitchen probably already smells amazing—from the golden chicken to the crispy turkey bacon and the aroma of pasta cooking. But the real heart of this One-Pot Creamy Garlic Chicken & Mushrooms is still to come: that rich, garlicky Parmesan cream sauce that brings all the ingredients together into one warm, satisfying dish.

This part of the recipe is where the flavors really build. Sautéed mushrooms add earthy depth, the garlic and onion infuse the sauce with savory richness, and a little butter and cream turn everything silky and smooth. Once you bring it all together with the pasta and protein, you’ll have a dish that tastes like it came from your favorite restaurant—only easier and with fewer dishes to wash.

Let’s pick up right where we left off and finish this delicious one-pot meal.

STEP 4: Sauté Mushrooms & Aromatics

Reduce the heat under your skillet to medium. Add 2 tablespoons of unsalted butter to the pan. Once melted, stir in the sliced mushrooms.

Cook the mushrooms for about 5 to 6 minutes, stirring occasionally, until they’ve browned and most of their liquid has evaporated. The goal here is to get them tender and a little golden around the edges.

Next, stir in the chopped onion and minced garlic, and sauté for another 2 to 3 minutes, just until the onion is soft and translucent and the garlic is fragrant. This is the foundation of flavor for your sauce, so don’t rush it.

STEP 5: Deglaze & Build the Sauce

Once the vegetables are soft, it’s time to deglaze the pan. Pour in 1 cup of chicken broth, scraping up any browned bits from the bottom with a wooden spoon. These bits are packed with flavor and help deepen the sauce.

Stir in:

• 1 cup of heavy cream
• ½ teaspoon dried thyme (or 1 teaspoon fresh)
• ¼ teaspoon crushed red pepper flakes (optional, for a gentle kick)

Bring the sauce to a gentle simmer, just until everything starts to bubble and thicken slightly. The cream and broth will blend into a smooth base, setting the stage for the cheese.

STEP 6: Melt in the Cheese

Reduce the heat to low and whisk in ½ cup of grated Parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth, creamy, and slightly thickened.

Taste the sauce and season it with salt and freshly ground black pepper. Depending on your broth and Parmesan, you might not need much salt, so start light and adjust to taste.

At this point, you should have a velvety sauce that’s packed with garlic, mushroom, and cheesy goodness—just waiting for all those other delicious components to come back in.

STEP 7: Combine Everything

Return the seared chicken, crispy turkey bacon, and diced chicken ham to the skillet. Stir them into the creamy sauce, along with the cooked pasta.

Toss everything together gently to coat the pasta in the sauce. If it feels a bit thick, add a splash or two of the reserved pasta water to loosen it up. The starch from the pasta water helps the sauce cling to the noodles perfectly.

Let everything warm through for 1 to 2 minutes over low heat, just until the entire dish is piping hot and ready to serve.

STEP 8: Garnish & Serve

Now for the finishing touch—fresh parsley and a little extra grated Parmesan.

Spoon the creamy pasta into bowls or serve it straight from the skillet if you’re going family-style. Sprinkle over 2 tablespoons of chopped fresh parsley and a handful of extra Parmesan for a pop of freshness and added richness.

Tips for the Best One-Pot Pasta Experience

1. Don’t Overcook the Pasta:
Since it gets reheated in the sauce, cook your pasta just until al dente. This way, it doesn’t become too soft once combined with the cream.

2. Add Pasta Water Gradually:
Start with just a splash and increase as needed. It’s easier to loosen a thick sauce than to fix one that’s too runny.

3. Use Freshly Grated Parmesan:
Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Freshly grated cheese ensures a silky, restaurant-style sauce.

4. Mix It Up:
This recipe works beautifully with other vegetables like spinach, peas, or sun-dried tomatoes. You can also swap the proteins for shrimp or leave the meat out for a vegetarian version.

5. Serve It Hot:
This dish is best enjoyed immediately while the sauce is at its creamiest and the pasta is perfectly coated.

One-Pot Creamy Garlic Chicken & Mushrooms: FAQs and Final Thoughts

By now, your creamy garlic chicken and mushroom pasta should be ready to serve—and likely already getting rave reviews. It’s cozy, satisfying, and just indulgent enough to feel like a treat without being overly fussy. But if you’re wondering about making it ahead, swapping out ingredients, or how best to store the leftovers, this section has you covered.

Here are some of the most frequently asked questions to help you get the most out of this recipe.

1. Can I make this dish ahead of time?

Yes, you can! While this pasta is best served fresh, you can make it a few hours in advance and gently reheat it on the stove with a splash of milk or broth to loosen the sauce. The cream sauce tends to thicken as it sits, so don’t skip the extra liquid when reheating.

2. How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use the stovetop or microwave and add a little broth, cream, or pasta water to revive the creamy texture.

3. Can I use a different kind of pasta?

Absolutely. Fettuccine or linguine work great, but you can also use penne, rigatoni, or spaghetti—whatever you have on hand. Just make sure it’s cooked to al dente so it holds up well once combined with the sauce.

4. What if I don’t eat turkey or ham?

You can omit the turkey bacon and chicken ham completely if you prefer, or substitute with traditional bacon, pancetta, or leave it out for a slightly lighter dish. The seared chicken and mushrooms still bring plenty of flavor on their own.

5. Is there a way to lighten up the sauce?

For a lighter version, you can swap the heavy cream for half-and-half or a mix of milk and Greek yogurt. Keep in mind the sauce won’t be quite as rich, but it will still be creamy and flavorful.

6. Can I make this recipe gluten-free?

Yes, simply use your favorite gluten-free pasta and ensure your broth and Parmesan are labeled gluten-free. The sauce itself is naturally gluten-free as long as all ingredients are verified safe.

7. Can I add vegetables?

Definitely. This dish works great with added vegetables like baby spinach, frozen peas, or steamed broccoli. Just stir them in during the final step when everything is combined and heated through.

Final Thoughts: Simple, Satisfying, and One-Pot Easy

There’s just something comforting about a warm bowl of creamy pasta, especially when it’s loaded with flavor and made in just one pot. This One-Pot Creamy Garlic Chicken & Mushrooms brings together everything we love about a home-cooked meal—tender chicken, earthy mushrooms, a luxurious sauce, and a few thoughtful touches that take it to the next level.

It’s a recipe that’s easy enough for a weeknight but special enough to serve when guests come over. Plus, with minimal cleanup and flexible ingredients, it’s one of those meals that you’ll find yourself coming back to again and again.

Whether you’re serving it straight from the skillet or portioning it into bowls with an extra sprinkle of Parmesan, this is the kind of dinner that brings everyone to the table.

If you try it, I’d love to hear how it turned out—let me know your favorite add-ins, swaps, or tips.

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