Creamy Chicken and Mushroom Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
8
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Calories
734 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken and Mushroom Pasta
Description
The Creamy Chicken and Mushroom Pasta recipe features chicken breast pieces cooked until lightly browned and combined with sautéed mushrooms for an earthy touch. The sauce melds butter and garlic with soy sauce, thickened by flour, then enriched with heavy cream and cheese blends, creating a velvety texture and savory profile. Fresh spinach contributes a subtle green note to the rich sauce. After tossing with cooked penne pasta, the mixture is baked briefly to meld flavors and achieve a golden top layer.
The dish offers a creamy mouthfeel with tender chicken pieces and the mellow mushroom flavor throughout. Baking enhances the cohesion of ingredients and adds lightly browned cheesy crust. This pasta pairs well with simple sides or a light salad to balance its richness.
Notes highlight flexibility in using different chicken cuts or leftover rotisserie chicken without altering baking time. Cheese varieties can be swapped according to preference, and additional vegetables like peppers or peas can be added or substituted. Leftovers can be stored refrigerated for several days and reheated in small portions for best texture.
Ingredients
- 16 ounces penne pasta
- 2 chicken breast about 1-1 1/2 pounds, boneless, skinless
- garlic powder to taste
- salt
- black pepper
- 2-3 Tablespoons olive oil divided
- 8 ounces mushroom sliced
- 4 Tablespoons butter 1/2 a stick, unsalted
- 3 garlic minced, cloves
- 1/4 cup soy sauce
- 1/4 cup all-purpose flour
- 2 cups heavy cream
- 1 1/2 cups mozzarella cheese divided, shredded
- 1 1/2 cups cheddar cheese divided, shredded
- 4 ounces spinach chopped, fresh baby
Instructions
- Preheat oven to 350 degrees and grease a 9x13 baking dish with cooking spray.
- Bring a large pot of water to a boil. Season water with salt, and cook pasta until al dente, according to package directions.
- Slice chicken breasts into chunks and season generously with salt, pepper, and garlic powder. Heat a large skillet over medium high heat and add 2 Tablespoons of the olive oil. Sauté the chicken pieces until cooked through and lightly browned on all sides. Remove to a plate and set aside.
- In the same pan, add another Tablespoon of olive oil and sauté the sliced mushrooms until tender. Remove and add to the plate of chicken and set aside.
- Lower the heat to medium. Add the butter to the pan and melt. Stir in the minced garlic and cook for 30 seconds until fragrant. Stir in the soy sauce. Whisk in the flour, and continue whisking until it's combined with all the liquid. Cook for 1-2 minutes.
- Once the flour is no longer raw, raise the heat and slowly start whisking in the heavy cream. Bring to a low boil.
- Add in 1 cup of each cheese, and continue to whisk so that it all combines and melts. Season with salt and pepper.
- In a large mixing bowl, combine the pasta, chicken, fresh spinach, and mushrooms, and then top with the cheese sauce. Stir carefully to completely combine, then spread the pasta mixture evenly in the prepared baking dish. Top with the remaining shredded cheeses.
- Bake at 350 degrees for 25 minutes, until cheese has melted and is bubbling. Serve immediately.
Notes
- Chicken breasts are recommended but boneless skinless thighs or rotisserie chicken can be used as alternatives.
- Cheeses can be changed; cheddar and mozzarella work well, but Colby, Monterey Jack, or Parmesan are good substitutes.
- Additional vegetables like sliced sweet red peppers, frozen peas, or broccoli can be added, or spinach and mushrooms omitted if preferred.
- Store any leftovers in an airtight container in the refrigerator for 3 to 4 days and reheat in small portions for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 734 kcal
% Daily Value*
| Calories | 734kcal | 37% |
| Carbohydrates | 50g | 17% |
| Protein | 33g | 66% |
| Fat | 45g | 69% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 156mg | 52% |
| Sodium | 763mg | 32% |
| Potassium | 541mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1421IU | 28% |
| Vitamin C | 2mg | 2% |
| Calcium | 316mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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