Chicken Pasta with Spinach and Mushrooms
Tender chicken, sautéed mushrooms, and baby spinach tossed with pasta in a creamy garlic Parmesan sauce.
Servings: 6 servings
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
For extra flavor, use a combination of baby bella and white mushrooms. Boneless, skinless chicken thighs can replace the chicken breasts. Half-and-half can replace the heavy cream for a slightly less rich sauce.