This Chicken Mushroom Pasta is a cozy dish loaded with tender chicken and juicy mushrooms in a creamy sauce. It’s comfort food that you can whip up in no time!
Every bite is a hug for your taste buds! I love tossing in some extra herbs for a pop of flavor. And who can say no to pasta? It’s just so good!
Key Ingredients & Substitutions
Pasta: Farfalle has a fun shape and holds sauce well, but you can swap it with penne or rotini if you prefer. These options also work nicely with creamy sauces.
Chicken: Boneless, skinless chicken breast is lean and fits smoothly into this recipe. If you’re looking for alternatives, diced turkey breast or tofu would be great for a protein twist.
Mushrooms: I use button or cremini mushrooms due to their rich flavor. If mushrooms aren’t your thing, zucchini or bell peppers can give similar textures and add a fresh taste.
Heavy Cream: This adds richness, but you can use half-and-half for a lighter option. Coconut milk gives a creamy feel too, making it a fantastic dairy-free substitute!
Parmesan Cheese: Grated Parmesan adds a salty, nutty flavor. If you’re out, consider Pecorino Romano for a sharper taste. Nutritional yeast is a good vegan alternative.
How Can I Sauté Mushrooms Perfectly?
Sautéing mushrooms can be tricky since they release moisture, which can prevent browning. To get them nicely cooked:
- Heat your skillet before adding the mushrooms; this helps them brown better.
- Don’t overcrowd the pan; work in batches if needed for even cooking.
- Patience is key; cook on medium-high heat for about 4-5 minutes until golden!
This technique will give you mushrooms that are flavorful and beautifully caramelized, enhancing your pasta dish. Enjoy your cooking!
How to Make Chicken Mushroom Pasta
Ingredients You’ll Need:
Pasta and Chicken:
- 12 oz (340 g) farfalle (bowtie) pasta
- 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
Cooking Essentials:
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
Mushrooms & Veggies:
- 8 oz (225 g) mushrooms, sliced
- 3 cloves garlic, minced
- 3 cups fresh spinach, roughly chopped
For the Sauce:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped (plus extra for garnish)
- Optional: red pepper flakes for a bit of heat
How Much Time Will You Need?
This Chicken Mushroom Pasta recipe takes about 25 minutes in total—10 minutes for prep and about 15 minutes to cook everything. It’s quick, straightforward, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Add the farfalle pasta and cook according to the package instructions until it’s al dente (cooked but still slightly firm). Once done, drain it and set it aside.
2. Sauté the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook for about 5-7 minutes until it’s golden brown and cooked all the way through. Once cooked, remove the chicken from the skillet and set it aside.
3. Sauté the Mushrooms:
In the same skillet you used for the chicken, add the sliced mushrooms. Sauté them for about 4-5 minutes until they release their moisture and start to brown. Make sure to stir occasionally!
4. Add Garlic and Spinach:
Once the mushrooms are golden, add the minced garlic and cook for another 30 seconds until it becomes fragrant. Then, stir in the chopped spinach and cook just until it’s wilted, which should take about 1-2 minutes.
5. Create the Sauce:
Pour the heavy cream and chicken broth into the skillet, stirring to combine everything well. Let the sauce simmer gently for about 3-4 minutes until it slightly thickens.
6. Add Cheese and Chicken Back:
Add the grated Parmesan cheese to the sauce and stir until it’s melted and creamy. Then, return the cooked chicken to the skillet, mixing it well with the sauce. Allow it to simmer for another 1-2 minutes to heat through.
7. Combine With Pasta:
Now, add the cooked farfalle pasta to the skillet. Toss everything together until the pasta is evenly coated with the creamy sauce.
8. Final Touches:
Stir in the chopped parsley and taste the dish, adjusting salt and pepper as needed. If you’d like a bit of heat, sprinkle in some red pepper flakes.
9. Serve and Enjoy:
Serve your Chicken Mushroom Pasta hot, garnished with extra parsley on top. Enjoy your delicious and creamy meal!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If using frozen chicken, make sure to thaw it completely first. The safest way is to let it thaw in the refrigerator overnight, or you can use the quick method by placing the sealed chicken in cold water for about an hour. Pat the chicken dry before dicing and cooking.
How Can I Make This Pasta Gluten-Free?
You can easily make this dish gluten-free by using gluten-free farfalle pasta, which is widely available in stores. Just be sure to follow the package instructions for cooking times, as they may vary slightly from traditional pasta.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet over low heat, adding a splash of cream or chicken broth to loosen the sauce, and stir until warmed through.
Can I Add Other Vegetables?
Definitely! Feel free to add or substitute vegetables based on your preference. Broccoli, bell peppers, or peas can be great additions. Just adjust the cooking time slightly to ensure all veggies are tender yet still vibrant!
