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Are you ready for the creamiest chicken mushroom pasta recipe yet? Today’s dish is packed with savory, cheesy flavors, tender pieces of chicken thighs, and al dente linguine. The result is a luscious, silky-smooth pasta to make any night of the week.

Before you start cooking, I’ll fill you in on the best ingredient swaps if you don’t have everything on hand. Plus, how to make a low-carb version of this recipe that has all the same, comforting flavors.

And be sure to read the bit below about how I always make sure my chicken is as tender and juicy as possible.

Hungry yet? Here are all my best Tips & Tricks for the best chicken alfredo pasta recipe.

How to Make Creamy Chicken Mushroom Pasta With Alfredo Sauce – Best Tips & Tricks


1. Which ingredients can we change in this chicken mushroom pasta recipe?
There are a few easy ingredient swaps that will still make the most delicious creamy chicken and mushroom pasta with alfredo sauce.

First, you can use any kind of pasta, including ziti, penne, rotini noodles, pappardelle, ravioli, rigatoni, tagliatelle, cannelloni, pappardelle, or spaghetti. If you use a different kind of pasta, keep the liquid to pasta ratio the same as in the recipe, but you may need to adjust the cooking time based on the package directions.


As for mushrooms, feel free to use your favorites, such as porcini, portobellos, shiitake, oyster, or king oyster.

You can also swap out the proteins. Substitute chicken with shrimp, bacon, or sausage. If using shrimp, cook it until just pink and opaque, about 4 minutes total. If using bacon or sausage, cook until golden brown.

You can even make this mushroom alfredo pasta dish vegetarian by replacing the chicken with veggies, such as chopped asparagus.

Vegetarian or not, there are dozens of tasty and colorful vegetables that you can add to this chicken mushroom pasta recipe such as spinach, squash, broccoli, zucchini, cauliflower, carrots, and more. Simply chop the veggies into bite-sized pieces and cook until crisp-tender after cooking the chicken or other protein.

2. Best way to cook the chicken for creamy mushroom pasta

Here are the step-by-step instructions for how I always prepare chicken for creamy alfredo pasta:

- First, chop the chicken thighs into small bite-sized pieces.
- Next, season them all over with plenty of salt and pepper.
- Meanwhile, in a large skillet heat the olive oil over medium heat.
- When the pan is hot, add the chicken and sauté, until golden and cooked through. This should take about 5 min.
- Finally, remove the chicken from the pan and set aside.


You can also use leftover chicken or turkey for this creamy mushroom pasta recipe. Chop the meat into bite-sized pieces and stir it into the sauce along with the pasta just before serving.

3. Can you make this mushroom and chicken alfredo pasta low carb?

Absolutely! Instead of linguine, use spaghetti squash for a low-carb, keto-friendly chicken and mushroom alfredo.

If you go this route, reduce the liquid to 1 cup of broth, as spaghetti squash contains a fair bit of water.

For best results, roast a whole spaghetti squash using the instructions below, then add the cooked strands into your cheesy sauce with the chicken and mushrooms.

How to Cook Spaghetti Squash:
Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise, scoop out the seeds and discard.
Drizzle the inside of the squash with a bit of olive oil and sprinkle with salt and pepper.
Place the spaghetti squash cut side down on the baking sheet*. Roast for 30 to 40 minutes or until lightly browned on the outside and fork-tender. The time will vary depending on the size of your squash.
Remove from the oven and flip, then allow it to cool until ready to handle. Using a fork, scrape, and fluff the flesh strands from the sides of the squash.


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