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Mushroom Chicken Pasta
5 from 18 votes

Mushroom Chicken Pasta

Mushroom Chicken Pasta pairs tender bite-sized chicken and sautéed white mushrooms with spinach in a creamy, flavorful sauce enriched by Parmesan and a mix of herbs and Dijon mustard. The addition of white wine adds a mild tang and depth. Served over farfalle pasta, this dish provides a balanced, comforting meal with layered savory notes and contrasting textures.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 6 people
Calories: 427 kcal
Course: Main Course
Cuisine: Italian, American

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 onion powder
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon thyme
  • ¼ teaspoon ground sage
  • ¼ teaspoon salt
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
  • black pepper to taste
  • salt 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
    Cup of Yum
  1. 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
  1. 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.
  2. Cut the chicken into bite-size cubes and season with salt and pepper.
  3. 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
  1. Begin boiling a pot of water for the pasta. Once a boil is reached, stir in salt. (I use ½ tbsp. kosher salt.)
  2. 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.
  3. Add the butter and let it melt. Add the flour and stir continuously for 2 minutes, until it begins to brown.
  4. Reduce heat to medium low. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce heat to low.
  5. Simmer, partially covered, while you cook the pasta to al dente according to package instructions. Drain once cooked.
  6. Gradually sprinkle the Parmesan cheese into the sauce.
  7. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 427

% 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.