Creamy Chicken Mushroom Pasta
Creamy chicken mushroom pasta has a rich and delicious cheesy cream sauce, and it’s basically all made in one pan!
The pasta itself boils in a different pot, but everything else is made in one giant skillet.
As many of you know I am still unable to use my right hand after an accident.
So I am taking alllllll the help from friends and family offering to help me cook, and it’s actually been really fun.
In this episode of “who’s helping Cheri cook” is my amazing husband who really struggles even boiling water (sorry babe but you know it’s true).
So if I can walk him through making this delicious dish anything is possible ha ha đŸ™‚
How to make creamy chicken mushroom pasta
You’ll start by seasoning a few thin cut chicken breasts with kosher salt, pepper, Italian seasoning, and crushed red pepper flakes.
Set a large skillet over medium heat and add some olive oil along with the chicken breasts.
These are pretty thin so they should take right around 3 to 4 minutes per side.
I also started the pasta water… we won’t make the pasta until the end but it’s nice if the water is already boiling.
Once the chicken breasts are cooked, remove them and set aside.
Then add a little more olive oil, a diced onion, sliced Portobello mushrooms, kosher salt, and pepper to the same skillet over medium heat.
Cook the onions and mushrooms about four to five minutes stirring a few times.
Then add in a big bag of baby spinach, some minced garlic, and some chicken base (Better than Bouillon) for a little extra punch of flavor.
The spinach will look like a lot when you first put it in, but after two to three minutes of cooking it wilts down just like this.
Remove all of the veggies from the skillet and put them on a plate or in a bowl, there is a good amount of liquid which is perfectly fine.
Time to make the sauce!
To the same skillet add in some butter, a pint of heavy cream, and more kosher salt, pepper, Italian seasoning, and crushed red pepper flakes.
I’m sure you’ve caught on that I like to season in layers… it just makes the dish much more flavorful.
At this point your pasta water should be boiling, so check the cook time according to which pasta you are using.
Drop the pasta attempting to time it so everything is done at once.
Bring the cream to a boil and then reduce the heat and let it simmer for five to six minutes, stirring a few times.
Add some freshly grated parmesan during the last minute to really thicken up the sauce.
Then all the other layers that we have made get to join the party in the giant skillet of goodness!
Slice the chicken and add that in along with the veggies.
And also the cooked pasta, you can use any cut of pasta you like but I absolutely love Angel hair.
Stir until everything is combined, I’ve found that using tongs works best.
It does take a few minutes for everything to come together so just be patient.
Taste for seasoning, friends… it might be perfectly perfect or it may need some more kosher salt, pepper, Italian seasoning, and/or red pepper flakes.
This creamy chicken mushroom pasta is pure comfort food and is sure to put a smile on everyone’s face at dinner!
We were lucky enough to have some leftover and it was just as yummy the next day.
If you like like creamy chicken mushroom pasta, you might also like these recipes…
Chicken Bacon Ranch Baked Pasta
One Pot Chicken Caesar Pasta
Bacon Mac and Cheese
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Creamy Chicken Mushroom Pasta
Creamy Chicken Mushroom Pasta is pure comfort food, but an easy enough recipe to whip up on a weeknight that the whole family will love!
Ingredients
- 1 pound pasta of choice (I used Angel hair)
- 3 to 4 thin cut chicken breasts
- kosher salt, pepper, Italian seasoning, crushed red pepper flakes
- 2 tablespoons olive oil
- 1 onion diced
- 8 oz sliced Portobello mushrooms
- 10 oz fresh baby spinach leaves
- 5 to 6 cloves garlic minced
- 1 tablespoon chicken base (I used Better than Bouillon) optional
- 2 tablespoons butter
- 1 pint heavy cream
- 1/2 cup freshly grated parmesan cheese
Instructions
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Start boiling a pot of salted water for the pasta. We won't cook the pasta until the last few minutes, but we want the water already boiling.
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Season the chicken breasts on both sides with kosher salt, pepper, Italian seasoning, and crushed red pepper flakes.
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Set a large skillet over medium heat and add one tablespoon of the olive oil. Once hot add the chicken breasts and cook 3 to 4 minutes per side depending on how thin they are.
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Remove the chicken from the skillet and set aside. Add the remaining one tablespoon of olive oil to the skillet along with the diced onions and sliced mushrooms. Season with more kosher salt and pepper and cook 4 to 5 minutes.
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Add the spinach, garlic, and chicken base (if using) to the skillet and cook 2 to 3 minutes stirring occasionally. Remove the veggies from the skillet and set aside.
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Add the butter, heavy cream, kosher salt, pepper, Italian seasoning, and crushed red pepper flakes to the skillet. Bring to a boil and then reduce the heat to simmer for 5 to 6 minutes, stirring a few times. Stir in the parmesan cheese during the last minute.
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Check the cook time on the type of pasta that you're using and boil the pasta timed so that everything is ready together.
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Slice the chicken and add it into the skillet along with the cooked veggies and cooked pasta.
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Stir until combined, taste for seasoning and add more kosher salt, pepper, Italian seasoning, and crushed red pepper flakes if needed.
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