Be sure to try my French Onion Pasta and Marry Me Chicken Pasta recipe next!
Mushroom Chicken Pasta
This Mushroom Chicken Pasta is so flavorful. It has the most delicious herb cream sauce with fresh spinach, savory mushrooms, and juicy chicken! You can’t beat the umami flavor that you get from those mushrooms, it’s such a special, subtle, unique flavor that pairs so well with everything else here! The sauce has the best combination of herbs, and it’s creamy, but not too creamy. It’s a mixture of chicken broth and half and half, made more indulgent with some freshly grated parmesan cheese, (which also adds MORE umami)! 😁 I can’t wait for you to try it. Be sure to check out my pro tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sauté the mushrooms, then add the spinach and cook until wilted. Set aside. Cut chicken into bite-size pieces and and season with salt/pepper. Sear the chicken in olive oil until cooked through, 5-6 minutes total.
Deglaze the skillet with white wine. Add the garlic and reduce the liquid by half. Melt the butter and add the flour. Cook for 2 minutes. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer. Sprinkle Parmesan cheese into the sauce over low heat.
Add cooked pasta and toss to combine. Add the spinach, mushrooms, and chicken. Cover and let it heat through for 1-2 minutes. Serve!
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Large Measuring Cup with a Spout -This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Box cheese grater – This recipe should be made with freshly grated Parmesan cheese, as it tastes better and melts much creamier. 8-inch Chef’s Knife– This is the one I have, I love it. Pasta Strainer Meat Tenderizer Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
