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Creamy Chicken and Mushroom Pasta

This Chicken and Mushroom Pasta is a family favorite. Juicy chicken and fresh mushrooms are coated in a rich, creamy sauce and topped with gooey, melty cheese. This is the perfect comforting meal for any day of the week and makes delicious leftovers, too.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Calories: 734 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 16 ounces penne pasta
  • 2 boneless, skinless chicken breasts about 1-1 1/2 pounds
  • Garlic powder, salt, pepper to taste
  • 2-3 Tablespoons olive oil divided
  • 8 ounces sliced mushrooms
  • 4 Tablespoons unsalted butter 1/2 a stick
  • 3 cloves garlic minced
  • 1/4 cup soy sauce
  • 1/4 cup all purpose flour
  • 2 cups heavy cream
  • 1 1/2 cups shredded Mozzarella cheese divided
  • 1 1/2 cups shredded cheddar cheese divided
  • 4 ounces fresh baby spinach chopped

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees and grease a 9x13 baking dish with cooking spray.
  2. Bring a large pot of water to a boil. Season water with salt, and cook pasta until al dente, according to package directions. 
  3. 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.
  4. 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.
  5. 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.
  6. Once the flour is no longer raw, raise the heat and slowly start whisking in the heavy cream. Bring to a low boil.
  7. Add in 1 cup of each cheese, and continue to whisk so that it all combines and melts. Season with salt and pepper.
  8. 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.
  9. Bake at 350 degrees for 25 minutes, until cheese has melted and is bubbling. Serve immediately.

Notes

  • What kind of chicken to use: I like to use chicken breasts, but you could also use boneless skinless chicken thighs. This is also a great recipe for using store-bought rotisserie chicken for a little short-cut. Your baking time will remain the same even when using cooked chicken.
  • Cheese choices: Feel free to swap the cheeses in this recipe for another that you like better. I like to use a combination of cheddar and mozzarella, but you could also use colby or Monterey jack, or add in some parmesan cheese if you prefer.
  • Add some veggies. This is an easy recipe to add some veggies to, like sliced sweet red peppers, frozen peas, or chopped broccoli. You can also leave out the spinach or mushrooms if those aren't your thing.
  • Any leftover chicken pasta can be stored in an airtight container in the fridge for 3-4 days. Reheat small portions in the microwave before serving.

Nutrition Information

Calories 734kcal (37%) Carbohydrates 50g (17%) Protein 33g (66%) Fat 45g (69%) Saturated Fat 25g (125%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 0.2g Cholesterol 156mg (52%) Sodium 763mg (32%) Potassium 541mg (15%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1421IU (28%) Vitamin C 2mg (2%) Calcium 316mg (32%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 734

% 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.