Chicken Pasta with Spinach and Mushrooms
This Chicken Pasta with Spinach and Mushrooms brings tender chicken, browned mushrooms, and a creamy garlic Parmesan sauce together in one cozy dinner. Add a handful of fresh spinach and a pot of penne, and you have a hearty meal with plenty of flavor in every bite.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
The whole dish takes about 40 minutes, including prep, and makes six servings. Cook the pasta while you work on the skillet, then toss everything together right at the end. Keep a little pasta water nearby so you can make the sauce as creamy and loose as you like.
Why This Recipe Works
Brown the chicken first: Cooking the chicken before the mushrooms gives it time to turn golden. The browned bits left in the skillet become part of the sauce when you stir in the broth and cream.
Give the mushrooms their own time: Sautéing them before adding liquid lets them brown instead of simply simmering in the sauce.
Finish the spinach last: Baby spinach only needs a minute or two to wilt. Adding it near the end keeps this step quick and leaves the pasta ready to toss.
Ingredient Notes
You will find the full amounts in the recipe card below. Here are a few things to keep in mind as you gather your ingredients.
Penne or rotini: Either shape works. Cook it just to al dente so it holds up when tossed with the sauce.
Chicken breasts: Cut boneless, skinless chicken breasts into bite-sized pieces. Chicken thighs are also an option.
Olive oil and butter: Use the oil and 1 tablespoon of butter for the chicken, then the remaining 2 tablespoons of butter for the mushrooms.
Mushrooms: Sliced white mushrooms, baby bella mushrooms, or a mixture of the two work well.
Garlic and seasonings: Minced garlic, Italian seasoning, salt, and pepper flavor the chicken and sauce. The red pepper flakes are optional.
Baby spinach: Fresh spinach wilts directly in the creamy sauce.
Heavy cream and Parmesan: Freshly grated Parmesan melts into the cream to make the sauce. Half-and-half gives a slightly less rich version.
Chicken broth and pasta water: Broth loosens the browned bits in the skillet. Save 1/2 cup of pasta water before draining, then add only what you need at the end.
Parsley: Chopped fresh parsley is an optional finishing touch.
How to Make Chicken Pasta with Spinach and Mushrooms
- Cook the pasta in salted boiling water until al dente, reserving 1/2 cup of pasta water before draining. Meanwhile, heat the oil and 1 tablespoon of butter in a large skillet. Season and cook the chicken for 5–7 minutes until golden and the internal temperature reaches 165°F on a food thermometer, then set it aside.
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter and the sliced mushrooms. Cook for 5–7 minutes until browned and tender, then stir in the garlic for about 30 seconds.
- Pour in the chicken broth and heavy cream, scraping up the browned bits from the skillet. Bring to a gentle simmer and cook for 2–3 minutes.
- Stir in the freshly grated Parmesan until melted and the sauce is smooth.
- Add the baby spinach and cook for 1–2 minutes, just until wilted.
- Return the chicken to the skillet and add the drained pasta. Toss to coat, adding a little reserved pasta water only if needed. Taste for salt and pepper, then finish with optional parsley and extra Parmesan.
Tips for Creamy Chicken Pasta
Have the ingredients ready: Mince the garlic, grate the Parmesan, and slice the mushrooms before you start. The sauce steps move quickly once the chicken is cooked.
Use the pasta water a little at a time: You may not need all 1/2 cup. Toss after each splash and stop when the sauce coats the pasta the way you like.
Keep the simmer gentle: The cream only needs a short simmer before the cheese goes in. Stir the Parmesan until smooth before adding the spinach.
Serving Suggestions
This creamy chicken pasta with spinach and mushrooms is hearty enough to serve on its own. For a little something alongside it, try a simple green salad or slices of crusty bread to catch the sauce.
Frequently Asked Questions
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs can replace the breasts. Cut them into bite-sized pieces and cook them through before setting them aside.
Can I make the sauce lighter?
You can use half-and-half instead of heavy cream. The sauce will be slightly less rich.
Which mushrooms should I use?
White mushrooms or baby bella mushrooms work, and a combination gives you a little variety.
What if the sauce gets too thick?
Add a little of the reserved pasta water and toss again. Start with a small splash rather than pouring in the full 1/2 cup.
Common Mistakes to Avoid When Making Chicken Pasta with Spinach and Mushrooms
Draining away all the pasta water: Scoop out 1/2 cup before you drain. It gives you an easy way to loosen the finished sauce without starting over.
Adding garlic too early: Let the mushrooms brown first, then cook the garlic briefly before pouring in the liquids.
Overcooking the pasta: Stop at al dente. The pasta still gets tossed with the warm sauce before serving.
Chicken Pasta with Spinach and Mushrooms
Equipment
- large pot
- colander
- large skillet
- measuring cups and spoons
- knife
- cutting board
- spoon
Ingredients
- 12 ounces penne or rotini pasta
- 1 ½ pounds boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 tablespoons butter divided
- 8 ounces mushrooms sliced
- 4 cloves garlic minced
- ½ teaspoon Italian seasoning
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 3 cups fresh baby spinach
- 1 cup heavy cream
- 1 cup Parmesan cheese freshly grated
- ½ cup chicken broth
- ½ cup reserved pasta water if needed
- 1 tablespoon fresh parsley chopped; optional
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and season with Italian seasoning, salt, pepper, and red pepper flakes if using. Cook for 5–7 minutes, stirring occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F on a food thermometer. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium and add the remaining 2 tablespoons of butter. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and tender.
- Add the garlic and cook for about 30 seconds, until fragrant.
- Pour in the chicken broth and heavy cream, stirring to scrape up any browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for 2–3 minutes.
- Stir in the Parmesan cheese until melted and the sauce is smooth.
- Add the spinach and cook for 1–2 minutes, just until wilted.
- Return the cooked chicken to the skillet, then add the drained pasta. Toss until well coated. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Taste and adjust the salt and pepper. Garnish with fresh parsley and additional Parmesan cheese, if desired.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Spoon this chicken with spinach and mushrooms into bowls while the sauce is warm and creamy. A little extra Parmesan on top is an easy finishing touch for a comforting pasta dinner.