One Pot Creamy Chicken and Mushroom Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course
One Pot Creamy Chicken and Mushroom Pasta
Description
One Pot Creamy Chicken and Mushroom Pasta starts with seasoning bite-sized chicken thighs and browning them in butter before setting aside. Sliced cremini mushrooms and diced shallots are sautéed in the same pot, releasing earthy and sweet flavors. Fresh garlic and thyme join briefly, followed by whisking in all-purpose flour to create a lightly browned base.
Chicken stock and Dijon mustard are added next, and the fusilli pasta simmers directly in this flavorful liquid until al dente. The chicken pieces return to the pot with baby spinach, Parmesan cheese, and heavy cream, which meld into a creamy sauce coating the pasta and vegetables. The spinach wilts to tender perfection, contributing a vibrant component to the dish.
This recipe offers a satisfying combination of tender chicken, earthy mushrooms, and a rich, creamy pasta sauce that is made in one pot for minimal cleanup. It suits dinner when a filling, comforting meal is desired without complicated steps.
Ingredients
- 1 ½ pounds chicken thighs cut into bite-size pieces, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ tablespoons butter unsalted
- 8 ounces cremini mushrooms thinly sliced
- 2 shallot diced
- 3 cloves garlic minced
- 1 tablespoon thyme chopped fresh leaves
- 2 tablespoons all-purpose flour
- 3 ½ cups chicken stock
- 1 ½ teaspoons Dijon mustard
- 2 cup fusilli pasta
- 4 cups baby spinach
- ⅓ cup Parmesan Cheese freshly grated
- ¼ cup heavy cream
Instructions
- Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside.
- Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven.
- Stir in fusilli; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is just al dente, about 8-9 minutes.
- Stir in chicken, spinach, Parmesan and heavy cream until spinach has wilted and pasta is tender, about 3 minutes.
- Serve immediately.
User Reviews
Overall Rating
5
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