5 from 12 votes
One Pot Creamy Chicken and Mushroom Pasta
This One Pot Creamy Chicken and Mushroom Pasta features tender chicken thigh pieces cooked with cremini mushrooms, shallots, garlic, and fresh thyme in a creamy, Parmesan and Dijon mustard-infused sauce. Fusilli pasta cooks directly in chicken stock within the same pot, absorbing the flavors as it simmers. The addition of baby spinach at the end adds color and freshness to the rich dish.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
servings
Course:
Main Course
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.
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