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–+ servings
Mushroom Chicken Pasta in a skillet with a cream sauce and spinach.
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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 Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course, Pasta
Cuisine: American, Italian
Servings: 6 people
Calories: 427kcal
Author: Stephanie

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
US Customary - Metric

Instructions

Prep Work

  • 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

  • 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.
  • Cut the chicken into bite-size cubes and season with salt and pepper.
  • 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

  • Begin boiling a pot of water for the pasta. Once a boil is reached, stir in salt. (I use ½ tbsp. kosher salt.)
  • 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.
  • Add the butter and let it melt. Add the flour and stir continuously for 2 minutes, until it begins to brown.
  • Reduce heat to medium low. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce heat to low.
  • Simmer, partially covered, while you cook the pasta to al dente according to package instructions. Drain once cooked.
  • Gradually sprinkle the Parmesan cheese into the sauce.
  • 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:
  • 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. And try my Chicken Madeira and Truffle Pasta recipes next!
Storage:
  • 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!
Nutritional information is an estimate and is per serving. This recipe makes 6 servings.

Nutrition

Calories: 427kcal | Carbohydrates: 26g | Protein: 27g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 622mg | Potassium: 610mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1424IU | Vitamin C: 6mg | Calcium: 193mg | Iron: 2mg