Mushroom Chicken Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6 people
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Calories
427 kcal
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Course
Main Course
Mushroom Chicken Pasta
Description
This recipe begins by cooking mushrooms and spinach with olive oil until browned and wilted. Cubed chicken is then seared to develop a crust, followed by deglazing the pan with white wine and garlic. A sauce made from half and half, chicken broth, Worcestershire sauce, Dijon mustard, and a blend of dried herbs is combined and simmered. Butter and flour create a roux to thicken the sauce, while grated Parmesan adds richness and subtle saltiness.
The farfalle pasta provides a slightly chewy base that holds the creamy sauce well. The texture of sautéed mushrooms and chicken cubes contrasts with the tender pasta and spinach, offering a satisfying bite. This meal is suited for lunch or dinner and can be paired simply with a salad or crusty bread.
Use dry white wines like Chardonnay or Sauvignon Blanc for the sauce, or substitute with non-alcoholic wine or chicken broth if preferred. Freshly grated Parmesan is recommended over prepackaged for better melt and flavor. Reserve some pasta water to adjust sauce consistency if needed. Leftovers keep well refrigerated or frozen, and they reheat best gently to avoid sauce separation.
Ingredients
Sauce
- 1 ¼ cup half and half
- 3/4 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon parsley dried
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon thyme
- ¼ teaspoon ground sage
Pasta
- 2 tablespoons olive oil divided
- 8 oz. white mushrooms cleaned and patted dry, sliced
- 2 cups spinach packed
- 1 lb. chicken breast boneless, skinless
- salt to taste
- black pepper to taste
- ½ cup white wine See notes, dry
- 3 tablespoons butter salted
- 3 cloves garlic minced
- 2 tablespoons flour
- ¾ cup Parmesan Cheese grated
- ¾ lb. farfalle pasta see notes
Instructions
Prep Work
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
Cook the Mushrooms/Chicken
- Heat 1 tbsp. olive oil in a deep skillet over medium-high heat. Add the mushrooms and cook for 4 minutes, then lightly sprinkle with salt to enhance their flavor. Add the spinach and sauté for 2 more minutes, until the mushrooms are brown and the spinach is wilted. Remove and set aside.
- Cut the chicken into bite-size cubes and season with salt and pepper.
- Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat. Add the chicken and cook on each side for 2-3 minutes, until a brown crust has developed. Remove and set aside.
Make the Sauce/Cook the Pasta
- Begin boiling a pot of water for the pasta. Once a boil is reached, stir in salt. (I use ½ tbsp. kosher salt.)
- Meanwhile, add the white wine and garlic to the skillet and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Let it reduce by half, about 4 minutes.
- Add the butter and let it melt. Add the flour and stir continuously for 2 minutes, until it begins to brown.
- Reduce heat to medium low. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce heat to low.
- Simmer, partially covered, while you cook the pasta to al dente according to package instructions. Drain once cooked.
- Gradually sprinkle the Parmesan cheese into the sauce.
- Add the cooked pasta gradually, until your desired sauce/pasta ratio is obtained. (I prefer slightly less than ¾ lb.) Add the cooked mushrooms, spinach, and chicken and stir to combine. Cover partially and heat through for 1 to 2 minutes. Remove from heat and serve!
Notes
- This recipe makes 6 servings and nutritional values are estimates per serving.
- Dry white wines such as Chardonnay or Sauvignon Blanc are preferred; marsala or madeira offer a unique twist. Non-alcoholic wine or chicken broth can substitute for white wine.
- Recommended mushrooms include white button, baby portabella, or cremini. If omitting mushrooms, consider adding extra spinach, sautéed zucchini, or sundried tomatoes.
- Frozen spinach can be used if thawed and patted dry before incorporating.
- Use freshly grated Parmesan cheese for best flavor and melt quality to prevent graininess from the sauce.
- Any pasta variety works though farfalle is used here; penne or ziti are good alternatives.
- Reserve pasta cooking water to adjust sauce thickness if necessary.
- Leftovers store in airtight containers refrigerated for up to 3 days or frozen up to 3 months; reheat gently by microwave on low or stovetop double boiler to maintain sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 93mg | 31% |
| Sodium | 622mg | 26% |
| Potassium | 610mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1424IU | 28% |
| Vitamin C | 6mg | 7% |
| Calcium | 193mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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