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5.0 from 12 votes

One Pot Creamy Chicken and Mushroom Pasta

No fuss ONE POT MEAL! So so creamy, so easy. Chockfull of tender chicken, mushrooms, and spinach!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 1 ½ pounds boneless, skinless chicken thighs cut into bite-size pieces
  • Kosher salt and freshly ground black pepper to taste
  • 1 ½ tablespoons unsalted butter
  • 8 ounces cremini mushrooms thinly sliced
  • 2 shallots diced
  • 3 cloves garlic minced
  • 1 tablespoon chopped fresh thyme 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 freshly grated parmesan
  • ¼ cup heavy cream

Instructions

    Cup of Yum
  1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  2. 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.
  3. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes.
  4. Stir in garlic and thyme until fragrant, about 1 minute.
  5. Whisk in flour until lightly browned, about 1 minute.
  6. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven.
  7. Stir in fusilli; season with salt and pepper, to taste.
  8. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is just al dente, about 8-9 minutes.
  9. Stir in chicken, spinach, Parmesan and heavy cream until spinach has wilted and pasta is tender, about 3 minutes.
  10. Serve immediately.