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!
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!
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.