mushroom chicken pasta

Seared chicken strips are mixed through this Creamy Mushroom Chicken Pasta all done in one pot with garlic, mushrooms AND parmesan cheese! ORIGINAL CAFE DELITES RECIPE

Creamy Mushroom Chicken Pasta (One Pot)

chicken thigh fillets, (boneless skinless)

basil

Salt and pepper, (to season)

olive oil, (divided)

yellow onion, (chopped)

garlic, (minced (or 1 tablespoon minced garlic))

dry white wine, ((or chicken stock/broth))

(250 g) brown or Cremini mushrooms, (sliced)

(1 litre) chicken broth, ((or stock))

(375 ml) can evaporated milk*

milk

salt and pepper, (to taste)

(300 g) uncooked penne pasta ((just over 4 cups))

parmesan cheese

fresh parsley, (chopped)

Season chicken thighs with dried basil, salt and pepper. Heat 2 teaspoons of oil in a large saucepan or pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. Remove and set aside.

Add the remaining oil to the pot. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.

Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the broth, milks (or cream if using), salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.

Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken. Slice the chicken into strips and stir through the pasta.

Garnish with fresh parsley and extra parmesan, if desired

Enjoy!

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!

Mushroom Chicken Pasta

¼ cup half and half

chicken broth

Worcestershire sauce

Dijon mustard

parsley

½ teaspoon EACH: dried basil, onion powder

EACH: salt, dried oregano, thyme, ground sage

olive oil (divided)

mushrooms

spinach (packed)

chicken breast

Salt and pepper (to taste)

dry white wine (See notes.)

salted butter

garlic (minced)

flour

Parmesan cheese (grated)

¾ lb. Farfalle pasta (see notes)

Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.

Prep Work

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.

Cook the Mushrooms/Chicken

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!

Make the Sauce/Cook the Pasta

https://mediavine-res.cloudinary.com/video/upload/t_original/v1710002173/e6kaunbupmctkadnb23a.mp4

This Mushroom Chicken Pasta has juicy chicken, savory mushrooms, and  fresh spinach tossed in a delicious herb cream sauce! Make it with any kind of pasta for a restaurant-quality meal your family will love!

This chicken mushroom pasta recipe is pure comfort food! Cooked in a delicious creamy mushroom sauce, this pasta dish is packed with flavor.

Chicken Mushroom Pasta Recipe

chicken breasts (sliced)

kosher salt and black pepper (to taste)

onion

garlic

thyme

white wine

heavy cream

dry rotini pasta (1 box)

Parmesan cheese (divided)

parsley (for garnish)

Heat

In a Dutch oven set over medium-high, heat 2 tablespoons of the oil.

Cook

Add the sliced chicken to the skillet, season with salt and pepper, and cook until it’s browned and cooked through, 4-5 minutes. Transfer the chicken to a clean plate and set aside.

Sauté

Heat the remaining oil in the same pot, then add the onion and sauté for 2-3 minutes. Add the sliced mushrooms and cook until tender, about 2 minutes. Stir in the garlic, thyme, and a bit of salt and pepper, and cook for 30 seconds, until fragrant.

Deglaze

Splash the white wine into the pot, scrape the brown bits from the bottom, and simmer until reduced by half.

Boil

Add the chicken broth and cream. Bring the mixture to a boil, then stir in the pasta. Reduce the heat to medium, cover the pot, and cook 9-10 minutes until it’s al dente, stirring occasionally to avoid clumping.

Simmer

Stir ¾ cup of the Parmesan into the pot until it’s melted, smooth, and fully incorporated, then add cooked chicken into the pot and simmer until the chicken is heated through.

Garnish

Garnish with parsley and serve with the remaining cheese.

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