Easy Creamy Chicken Mushroom Sauce Recipe - Allrecipes.com
Easy Creamy Chicken Mushroom Sauce Recipe
  • READY IN 35 mins

Easy Creamy Chicken Mushroom Sauce

Recipe by  

"I created this delicious cheesy pasta sauce with chicken and mushrooms one day when trying to think of a simple meal. Since then, everyone I serve it to LOVES it!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. In a large skillet, melt butter over medium heat and add onion, mushrooms and garlic; saute until golden brown.
  2. Bring a large pot of lightly salted water to a boil; add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a large saucepan over medium-low heat, combine soup, cream, ground black pepper, paprika and salt; heat until sauce thickens.
  4. Add mushroom mixture to sauce and bring to a slow boil over medium heat; stir in cheese and chopped chicken.
  5. Pour sauce onto pasta; serve.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2007

Great recipe! It was pretty quick and easy and very good. There were a couple major adjustments however that I made. I ended up using about 1/2 cup half and half, since I didnt have heavy cream on hand. Either way 1/8 would not have been enough. Also 1 pound of mushrooms seemed like a bit much, I ended up using 2 small cans of mushrooms instead. I just didnt saute them. Thirdly 5 teaspoons seemed a bit outrageous, and this is from someone who loves pepper. I used about 1 1/2 teaspoons of pepper instead. Fourthly, insyead of using 2 tablespoons of Paprika, I started with one teaspoon and from there added a little more to taste. And lastly, had I added 3 cups of cheddar cheese, we may as well have had nachos, so I just added about 1 1/2 cups. It turned out great!

Most Helpful Critical Review
Sep 10, 2010

I honestly thought there was a mistake w/the measurements in this recipe. WAY too much pepper, paprika and cheese. Not nearly enough cream. I followed the recipe exact.

Jul 23, 2003

I hadn't read any of the reviews before I made this dish and found it to be absolutely amazing that people would actually use 5 tsps. of pepper and then complain that there was too much pepper in this recipe! I used about 3/4 of a tsp. and it was delicious. Thanks shadowhawk!

Apr 17, 2006

Delicious! I added a bit more soup than it called for and to cut down on the calories and fat I used a fat free mushroom soup and instead of cream I used 1% milk. It was really good and I WILL make it again!

May 31, 2005

It's a good recipe. As other reviewers, i didn't use pepper as much. I modified the recipe to my taste and ingredients i had at the time. I used penne pasta, used evaporated milk instead of heavy cream. I didn't have condensed cream of mushroom, so i used condensed cream of potato and pureed it. I also used the can of breast chicken which already salty, so i didn't use any salt for seasoning. Added some mozarella cheese instead of cheddar cheese. and seasoned with pinch of herbs for final touch. And it turned out really good!!

Aug 04, 2012

First, make sure you add the pepper to taste! If you dump in the whole amount I think you will be rather disappointed! I also added the paprika to taste. Instead of canned cream of mushroom soup, I made my own to avoid all the additives: sauteed some chopped 'shrooms in butter, added some garlic and sauteed a few minutes more. Then added some flour, cooked out the starchy flavor a bit, then added some milk, and then some chicken stock (which I boiled and strained after I poached and cubed the chicken for this recipe), and a dollop of sour cream. Seasoned with salt, pepper and added some parsley. Tasted WAY better than the canned stuff, YUM! Unfortunately, the final result of the overall recipe was nothing that made us say "wow." Seemed as though it was missing something but couldn't put a finger on it. Was alright but I don't know that I would make it again.

Jan 19, 2012

I lowered the calories in this recipe by using half the cheese, skim milk, and 2 tbsp of nonfat yogurt, no margarine and spraying my pan with olive oil! And still great on taste!

Oct 18, 2002

Too much pepper!!!! If it's reduced to 1 Tablespoon it tastes really good, and is really easy


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 841 kcal
  • 42%
  • Carbohydrates
  • 81.7 g
  • 26%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 34.7 g
  • 53%
  • Fiber
  • 5.9 g
  • 23%
  • Protein
  • 51.1 g
  • 102%
  • Sodium
  • 888 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Baked Lemon Chicken with Mushroom Sauce

See how to make lemony chicken served with a savory mushroom sauce.

Easy Chicken Tetrazzini

See how to make an easy baked chicken tetrazzini.

Creamy Parmesan & Sun-Dried Tomato Chicken Penne

See time-saving tips for a quick-and-easy chicken penne pasta dinner.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States