Chicken pasta with tomato and mushrooms is one of those dishes that always delivers. Comforting, flavorful, and surprisingly easy to make. This version combines tender chicken pieces, pearl onions, earthy mushrooms, and a rich tomato–white wine sauce that clings perfectly to penne. It’s our basic chicken pasta recipe with a few small touches that make it feel special enough for a weekend dinner.
The magic starts with dredging the chicken in seasoned flour before browning it. This step locks in moisture and helps thicken the sauce later on. Shallots (or pearl onions) bring a natural sweetness, while mushrooms add a savory depth. The tomato–white wine base is simple but full of flavor, and a little fresh thyme ties it all together.
Serve this pasta with plenty of grated parmesan and fresh parsley for brightness. A side salad or warm crusty bread rounds out the meal perfectly. And since the sauce comes together while the pasta boils, the whole dish can be on the table in under an hour.
Why This Tomato and Mushroom Chicken Pasta Works So Well
This is a true basic chicken pasta recipe, but the balance of flavors makes it taste far from ordinary. The combination of tomato and white wine creates a light yet robust sauce that doesn’t overpower the chicken or pasta. The mushrooms soak up the sauce beautifully, adding both texture and earthy flavor.
It’s also flexible. You can swap in other pasta shapes, use rosé or red wine for a deeper taste, or even add a handful of other herbs, such as basil or sage, at the end for extra color, flavor, and nutrition. Leftovers reheat well, making it a great make-ahead option for busy days.
Tips for Serving and Pairing
This pasta loves a good sprinkle of parmesan, and the nutty flavor plays perfectly with the tomato–wine sauce. A crisp glass of white wine makes a natural pairing, echoing the flavors in the sauce. If you’re serving guests, arrange the pasta on a platter, top with parsley and parmesan, and set it in the center of the table for everyone to help themselves. It’s simple, rustic, and sure to disappear quickly.
If you enjoyed this recipe, you might also like my Chicken with Olives, Chanterelle Pasta with Bacon, Prosciutto and Melon Salad, or Easy Italian Meatballs with Farfalle, three more Italian-inspired favorites.
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Chicken Pasta with Tomato, Mushrooms, and White Wine Sauce
Ingredients
- 500 g (1.1 lb) chicken fillets or thigh fillets
- 1 dl (½) cup wheat flour
- 1 can about 400 g / 14 oz crushed tomatoes
- 200 g (7 oz) button mushrooms
- 8 (7 oz) pearl onions or 4 banana shallots, or 8–10 small shallots
- 2 dl (¾ cup + 1 tbsp) white wine
- 2 dl (¾ cup + 1 tbsp) chicken stock
- 3 tbsp olive oil
- 2 cloves garlic
- 2 sprigs fresh thyme or 1 tbsp dried thyme
- Salt to taste
- Freshly ground black pepper to taste
- Chopped fresh parsley for serving
- Freshly grated parmesan for serving
- 400 g (14 oz) penne pasta adjust if needed
Instructions
- Cut the chicken into bite-sized pieces. Peel pearl onions (quarter shallots if using). Peel and finely chop the garlic. Clean the mushrooms and cut them into quarters.
- On a plate, combine the wheat flour with 2 tsp salt and a generous amount of black pepper. Dredge the chicken pieces in the seasoned flour.
- Heat 2 tbsp olive oil in a frying pan and brown the chicken pieces. Transfer to a large pot.
- Sauté the pearl onions or shallots in the frying pan for 2–4 minutes. Add the chopped garlic and cook for 1 more minute. Transfer to the pot with the chicken.
- Pour the white wine into the pot and let it simmer until reduced by about half.
- Add the chicken stock, crushed tomatoes, and thyme. Simmer gently until the chicken is fully cooked and tender.
- Cook the pasta according to the package instructions. Add the sauce to the drained pasta, along with a little pasta cooking water if needed, and toss to combine.
- Serve immediately topped with chopped parsley and freshly grated parmesan.
Notes
- Wine substitute: If you prefer not to cook with wine, you can replace it with extra chicken stock plus a tbsp of white balsamic vinegar or a squeeze of lemon juice for acidity.
- Pasta choice: Penne works well because the sauce clings to the ridges, but you can use rigatoni, fusilli, or spaghetti with equally delicious results.
- Make it ahead: The sauce can be prepared a day in advance and stored in the fridge. Reheat gently and add freshly cooked pasta before serving.
- Cheese options: Parmesan adds a nutty, salty finish, but Pecorino Romano or Grana Padano are excellent alternatives.
- Serving suggestion: A simple green salad and some crusty bread make this chicken pasta a complete meal.
- Storage: Leftovers keep well in the fridge for up to 3 days. Add a splash of water or stock when reheating to loosen the sauce.
