Creamy Chicken and Mushroom Pappardelle with Burrata

Creamy chicken and mushroom pappardelle with burrata is one of those indulgent, comforting dishes I love making when I want something rich, satisfying, and packed with flavor. Wide ribbons of pappardelle are coated in a velvety mushroom cream sauce, tossed with tender chicken, and finished with a creamy ball of burrata that melts right into the dish. It feels like something straight out of a restaurant—but I get to enjoy it at home.

Why You’ll Love This Recipe

I love how luxurious this pasta feels without being overly complicated. The earthiness of mushrooms and the creaminess of the sauce pair beautifully with juicy chicken and silky pappardelle. And that burrata? It’s the crown jewel. Once I cut into it, the creamy center oozes into the sauce, creating the most deliciously rich bite every time. Whether I’m serving it for a cozy dinner or impressing guests, it’s always a winner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pappardelle pasta
• Boneless, skinless chicken breast or thighs (sliced)
• Olive oil
• Salt and pepper
• Garlic (minced)
• Onion or shallot (finely chopped)
• Mixed mushrooms (cremini, shiitake, or button, sliced)
• Heavy cream
• Chicken broth or white wine (for depth)
• Parmesan cheese (grated)
• Fresh thyme or parsley
• Burrata cheese (1 ball per serving or to share)

Directions

1. I bring a pot of salted water to a boil and cook the pappardelle according to the package instructions. I reserve some pasta water before draining.
2. While the pasta cooks, I heat olive oil in a large skillet over medium-high heat. I season the chicken with salt and pepper, then sear it until golden and cooked through. I remove it from the skillet and set it aside.
3. In the same skillet, I add a bit more oil and sauté the onion or shallot until soft, then add the garlic and cook until fragrant.
4. I toss in the mushrooms and sauté until browned and tender.
5. I deglaze the pan with a splash of chicken broth or white wine, letting it simmer and reduce slightly.
6. I stir in the heavy cream and bring it to a gentle simmer, then add the cooked chicken back in along with some grated parmesan and fresh thyme.
7. I add the drained pappardelle to the pan and toss everything together. If the sauce is too thick, I loosen it with a bit of the reserved pasta water.
8. I serve the pasta in bowls, topping each with a ball of burrata and a sprinkle of fresh herbs. I break the burrata open right before eating and let the creaminess blend into the sauce.

Servings and timing

This recipe serves 4 people. It takes me about 15 minutes to prep and 25 minutes to cook, so I usually have everything ready in around 40 minutes.

Variations

Sometimes I use shredded rotisserie chicken to save time,. I’ve also used spinach or kale stirred into the sauce for a pop of green. For a slightly lighter version, I reduce the cream and add a splash of milk or more broth. Truffle oil drizzled on top makes it even more decadent when I’m feeling fancy.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of cream or pasta water to bring the sauce back to life. I usually add fresh burrata only when serving, so I don’t reheat it with the pasta.

FAQs

Can I use another type of pasta?

Yes, I can! Fettuccine or tagliatelle also work well if I don’t have pappardelle on hand. I just stick with a wide, flat noodle to catch all that creamy sauce.

What kind of mushrooms are best?

I like using a mix of cremini and shiitake for a rich, earthy flavor, but even plain button mushrooms work just fine.

Can I make this without cream?

Yes. I sometimes use a mix of milk and a little flour to thicken the sauce, or go for a broth-based version if I want something lighter.

Do I have to use burrata?

Not at all, but I highly recommend it. If I can’t find burrata, I use fresh mozzarella or a dollop of ricotta for a creamy finish.

Can I make this ahead of time?

The sauce and chicken can be made ahead and stored in the fridge for a day. I cook the pasta fresh and add the burrata just before serving for the best texture and taste.

Conclusion

Creamy chicken and mushroom pappardelle with burrata is pure comfort food with a touch of elegance. I love how all the components come together in one luscious, satisfying dish. Whether I’m cooking it for a dinner party or just treating myself to something special, it always feels like a little moment of luxury on a plate.

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