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Mushroom Chicken Pasta

This Mushroom Chicken Pasta has juicy chicken, savory mushrooms, and spinach tossed in a delicious cream sauce! Make it with any kind of pasta for a restaurant-quality meal your family will love!

Prep Time
20 mins
Cook Time
20 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 dried parsley
  • ½ teaspoon EACH: dried basil, onion powder
  • ¼ teaspoon EACH: salt, dried oregano, thyme, ground sage
Pasta
  • 2 tablespoons olive oil divided
  • 8 oz. sliced white button mushrooms cleaned and patted dry
  • 2 cups spinach packed
  • 1 lb. boneless skinless chicken breast
  • salt and pepper to taste
  • ½ cup dry white wine See notes.
  • 3 tablespoons salted butter
  • 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

  • Pro Tips:
  • Storage:
  • Nutritional information is an estimate and is per serving. This recipe makes 6 servings.
  • Wine: Chardonnay and Sauvignon Blanc are the best options for this recipe, followed by Pinot Grigio. For a fun twist, use marsala or madeira wine! Non-alcoholic wine or chicken broth may also be used.
  • Mushrooms: White button mushrooms work well in this, baby portabella mushrooms or cremini mushrooms are fantastic varieties too.
  • If you must leave out the mushrooms: You can supplement with more spinach, or add sauteed zucchini or even sundried tomatoes instead!
  • Spinach: Frozen spinach may also be used for this, let it thaw and pat it dry prior to using.
  • Grate the cheese from a wedge and avoid using packaged grated cheese. It will melt and taste much better. I use Belgioioso Parmesan cheese.
  • Make sure the base of the sauce isn’t too hot when the cheese is added, or the dairy can separate and result in a grainy consistency.
  • Pasta: Any variety of pasta can be used, penne and ziti are other great choices.
  • Pasta Water: Always feel free to reserve pasta water as a precaution for creamy sauces. If the sauce becomes thick/clumpy, a small splash of pasta water will smooth it out.
  • To make this with steak instead of chicken: Check out my Steak Pasta recipe!
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Leftovers can be reheated in the microwave (I use "melt" mode which is lower power), or in a makeshift double boiler on the stovetop, which is an even better way to reheat.
  • Cream sauces don't always reheat quite back to their original consistency, but this one comes close!

Nutrition Information

Calories 427kcal (21%) Carbohydrates 26g (9%) Protein 27g (54%) Fat 22g (34%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.2g Cholesterol 93mg (31%) Sodium 622mg (26%) Potassium 610mg (17%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1424IU (28%) Vitamin C 6mg (7%) Calcium 193mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

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.