WHAT’S FOR DINNER?
Spinach Mushroom Chicken Pasta
Rated Array out of 5
COOK TIME
15 min
TOTAL TIME
25 min
SERVINGS
3-4 servings
Creamy, garlicky, packed with spinach and full of flavor, this Spinach Chicken Mushroom Pasta is an easy dinner recipe you can make right at home in under 30 minutes. It’s the perfect mix of comfort food and weeknight dinner in one restaurant style meal!
Ok, I admit it, I am a total sucker for a creamy pasta dish. Whenever I make my Spinach Artichoke Chicken Pasta, Brussels Sprouts and Parmesan Pasta, or even my Chicken Bacon Ranch Baked Pasta, I feel like I’m at a restaurant. I know that’s bold of me to say, but honestly the combination of pasta tossed with a creamy sauce just gives the entire dish this hearty and fancy feel even though the recipes are so easy!
That’s what I absolutely love about this creamy mushroom pasta with chicken and spinach. First of all, it has such a good balance of flavors and textures. The juicy chicken, earthy mushrooms, and pop of spinach all mix together to make a creamy garlic-parmesan sauce that coats every single piece of pasta. It’s rich without being heavy and feels like a restaurant-quality meal thats made in no time!
And that’s super important when it comes to busy weeknights. It all comes together in one pan, which is my favorite kind of dinner situation. You just cook the chicken and mushrooms, whisk together the garlic cream sauce, then toss it all with spinach and your pasta of choice. In about 30 minutes, you’ve got a creamy, flavorful meal on the table that’s ready to dig into!
Ingredients You’ll Need
Parpadelle Pasta – This is a wide, flat noodle that holds onto creamy sauces really well, giving every bite a good balance of sauce and texture. But the beauty of this dish is that any pasta will work so you can use whatever you have on hand.
Boneless Chicken Breasts – Lean protein makes this dish even more satisfying. Cut them into even chunks so they cook quickly and stay tender.
Olive Oil – Used to sear the chicken and help the seasonings stick. It also balances the creamy sauce later.
Salt and Pepper – Layers flavor throughout the dish both in the sauce and on the chicken.
Sliced Mushrooms – Adds an earthy flavor and a little texture contrast to the creamy sauce. Cook them until golden so they add even more flavor.
Butter – Builds the base of the sauce and adds a silky texture. It also helps the garlic release it’s flavor without burning.
Minced Garlic – Brings warmth to the creamy sauce. Freshly minced garlic is best if you have it.
All Purpose Flour – Thickens the sauce and helps it cling to the pasta.
Chicken Broth – Thins the sauce just enough to coat the pasta evenly while adding more chicken flavor.
Heavy Cream – Gives you that restaurant-style creaminess. It combines with the broth and cheese to make the sauce smooth.
Grated Parmesan Cheese – Adds salty, nutty flavor and helps thicken the sauce naturally.
Spinach – Adds freshness, color, and a little nutrients to the dish. It wilts down perfectly into the sauce without overpowering it which makes it a hit with kids, too.
How To Make Chicken Mushroom Spinach Pasta
Boil the Pasta: Bring a large pot of salted water to a boil and cook your pasta according to the package directions until al dente. Drain well and set aside.
Cook the Chicken: Cut the chicken breasts into bite-sized chunks and season generously with salt and pepper. Heat a large skillet over medium-high heat with a drizzle of olive oil. Add the chicken pieces and cook for about 3 to 5 minutes per side until golden and cooked through. Remove the chicken from the pan and set it aside on a plate.
Sauté the Mushrooms: In the same skillet, add the sliced mushrooms and cook over medium heat for 7 to 10 minutes, stirring until they’re tender and slightly browned. Once done, remove the mushrooms and place them with the cooked chicken.
Make the Creamy Garlic Sauce: Lower the heat to medium and melt the butter in the skillet. Add the minced garlic and cook for about 30 seconds until fragrant. Whisk in the flour and cook for another 30 seconds to remove the raw flour taste. Slowly pour in the chicken broth while whisking continuously, then add the heavy cream. Stir in the grated parmesan cheese, salt, and pepper, and let the sauce simmer gently for a few minutes until it thickens and becomes smooth.
Add the Spinach, Chicken and Mushrooms: Once the sauce has thickened, stir in the fresh spinach, cooked chicken, and mushrooms. Stir until spinach is wilted and chicken is covered.
Combine with the Pasta: Add the cooked pasta to the skillet and toss until all the noodles are covered in the creamy garlic-parmesan sauce. Serve in bowls and top with grated parmesan. Enjoy!
Expert Tips
Cut the chicken into evenly sized pieces so they cook at the same time while staying juicy and tender.
Let the chicken rest for a couple of minutes after cooking on a plate as this helps the juices redistribute and keeps the meat tender when mixed into the sauce.
Whisk constantly when adding the flour and liquids to avoid any lumps so you get that smooth, glossy sauce texture.
Keep the heat on medium when building the sauce. Too high and the cream can separate or scorch, which changes the texture.
If you can, use freshly grated parmesan instead of pre-shredded. It melts better and gives the sauce a restaurant-quality finish.
Add the spinach at the very end so it wilts without turning mushy or losing its bright green color.
Save a small cup of pasta water before draining in case the sauce feels too thick. A splash can loosen it up and help everything cling to the pasta better.
Taste the sauce right before serving and adjust the salt or pepper at that point since parmesan naturally adds saltiness.
For the creamiest texture, remove the sauce from heat right before it fully thickens since it will continue to thicken as it cools.
Ways To Customize
Protein: Instead of chicken breasts, you can use chicken thighs, ground beef, turkey, or make it a seafood dish by using shrimp, salmon, or your favorite white fish.
Pasta: I used pappardelle pasta because I love the way the sauce clings to it but you can use rotini, penne, spaghetti or your favorite gluten free or high protein pasta.
Veggies: Swap the spinach and mushrooms for other veggies like broccoli, asparagus, or zucchini for a different flavor and texture. You can also add sun-dried tomatoes or roasted red peppers for a little sweetness and color.
Sauce: For a lighter version, use half-and-half or milk instead of heavy cream, or add a spoonful of Greek yogurt at the end. For a thick tangy sauce, melt in a bit of cream cheese or mascarpone cheese.
Seasonings: Add crushed red pepper flakes for a little kick, or mix in Italian seasoning, thyme, or basil for an herb flavor. A squeeze of fresh lemon juice or zest right before serving brightens the flavors and balances the creaminess.
Storage Instructions
Storing: Leftover pasta keeps fresh in an airtight container in the refrigerator for up to 3 days. Let it cool completely before storing. The flavors actually deepen overnight, making it just as good (if not better) the next day. Freezing is not recommended as the cream sauce will break when thawed causing a gritty texture.
Reheating: Reheat leftovers gently in a skillet over low heat with a splash of milk, cream, or broth to loosen the sauce and bring back its silky texture. You can also microwave it in 30-second intervals, stirring in between to heat evenly.
FAQ
Do I need to use fresh parmesan, or is pre-grated fine?
Freshly grated parmesan melts smoother and gives the sauce a creamier finish. Pre-grated works, but it doesn’t blend as well and can make the sauce slightly grainy.
How can I keep the chicken from drying out?
Cook the chicken just until it’s no longer pink in the center, then pull it from the pan. It will finish gently cooking once added back to the warm sauce without getting tough.
Can I make this dish ahead of time?
Yes, you can cook everything except the pasta, then store the sauce and chicken together in the fridge. Boil fresh pasta when ready to eat, reheat the sauce gently, and toss it all together.
Can I use leftover cooked chicken to save time?
Shredded rotisserie chicken or leftover grilled chicken works great, just stir it into the sauce at the end to heat through.
Can I use frozen spinach instead of fresh?
Yes, just thaw it completely and squeeze out as much liquid as possible before adding it to the sauce so it doesn’t water down the cream.
More Easy Pasta Dinner Recipes
Print
Spinach Mushroom Chicken Pasta
Pasta dish filled with chicken, mushrooms, spinach, pasta and a yummy creamy garlic sauce. Topped with parmesan, of course. Lotta parmesan.
Ingredients
Parpadelle pasta (or pasta of your choice)
4 boneless chicken breasts, cut into chunkc
olive oil
salt and pepper
1 8 ounce package sliced mushrooms
2 Tablespoons butter
1 Tablespoon minced garlic
1 Tablespoon flour
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated parmesan cheese
1/4 teaspoon pepper
1/2 teaspoon coarse kosher salt
2 cups spinach
Instructions
- In a large pot, boil water and prepare pasta and then drain and set aside.
- After cutting chicken into chunks, sprinkle with large pinches of salt and pepper. In a large skillet, add olive oil and cook chicken pieces on med-high heat for 3-5 minutes on each side or until chicken is cooked all the way through. Remove chicken and set aside on a plate.
- Add the mushrooms to the pan, cook for about 7-10 minutes until tender. Remove and set aside with chicken.
- In the same pan, add the butter and garlic, cook until tender. Whisk in the flour then add the chicken broth, heavy cream, parmesan cheese, salt and pepper. Whisk together on low-med heat and simmer. Whisk until the sauce starts to thicken.
- Once thickened, add spinach, chicken and mushrooms. Heat and stir until chicken is covered and spinach is wilted.
- Add pasta and stir sauce into pasta until all is covered. Serve and top with more parmesan cheese.
Notes
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2 Responses
Made this the other day and it was awesome! Didn’t have heavy cream so I used half and half, the sauce wasn’t as thick as I would have liked, but that was expected.
The toddler asked for seconds though! So I must have done something right! ?
Yay!! So glad to hear you liked it! That is a favorite of my ours as well including our toddler too. If a toddler likes it, you know it must be good! Thank you so much for letting me know!