Creamy Chicken Mushroom Spinach Pasta Recipe

This creamy tender Chicken Mushroom Spinach Pasta is made with garlic parmesan sauce, seared chicken breasts, and earthy mushrooms, ready in 30 minutes. Tossing the hot pasta directly into the pan creates a thick, glossy sauce that coats every single noodle perfectly. I love making this on busy weeknights when I need a quick but comforting dinner.

Why This Classic Works

I used to end up with a watery sauce when cooking spinach and mushrooms together. I quickly learned that cooking the mushrooms down first and adding the spinach at the very end solves the problem entirely.

Searing the chicken in the same pan builds an incredible base flavor from the browned bits left behind. It saves me from washing extra dishes while guaranteeing a much richer sauce.

Chicken Mushroom Spinach Pasta Ingredients

• 8 oz penne pasta
• 1 lb chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 3 cups fresh baby spinach
• 1/2 cup grated parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

How To Make Chicken Mushroom Spinach Pasta

1. Boil The Pasta: Cook the penne in a large pot of salted boiling water according to package directions, then drain and set aside.
2. Sear The Chicken: Heat olive oil in a large skillet over medium-high heat, add the seasoned chicken pieces, and cook for 6 to 8 minutes until golden brown.
3. Cook The Veggies: In the same skillet, add the sliced mushrooms and cook for 5 minutes until browned, then stir in the minced garlic for 30 seconds.
4. Build The Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits, then stir in the heavy cream and let it simmer for 3 minutes.
5. Combine And Serve: Stir in the fresh spinach until wilted, then add the cooked chicken, pasta, and parmesan cheese, tossing everything together until heated through.

Recipe Tips

• Don’t crowd the mushrooms: Leaving space in the pan allows the mushrooms to brown rather than steam, giving them a much deeper flavor.
• Reserve pasta water: Keep a splash of starchy pasta water handy to thin out the cream sauce if it gets too thick while tossing.
• Grate your own cheese: Pre-shredded parmesan contains anti-caking agents that can make your smooth cream sauce turn grainy.

What To Serve With Chicken Mushroom Spinach Pasta

A crisp green salad dressed in a sharp vinaigrette cuts through the richness of the cream sauce perfectly. Garlic bread is also excellent for soaking up any extra sauce left at the bottom of the bowl.

How To Store

Keep leftover pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to bring the cream sauce back to life. I do not recommend freezing this dish as the cream sauce will separate when thawed.

FAQs

• Can I use chicken thighs instead of breasts? Yes, boneless skinless chicken thighs work exceptionally well. They are more forgiving and remain incredibly tender when simmered in the sauce.
• What type of pasta works best? Penne, rigatoni, or farfalle are great choices because their shapes hold onto the thick cream sauce. You can also use long noodles like fettuccine if preferred.
• Can I make this dairy-free? You can substitute the heavy cream with full-fat coconut milk and use a dairy-free parmesan alternative. The flavor profile will change slightly but it still yields a creamy texture.

Nutrition

• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 145mg
• Sodium: 620mg
• Total Carbohydrate: 45g
• Protein: 35g

Try More Recipes:

• Chicken Mushroom Pasta Recipe
• Chicken Fajita Pasta Recipe
• Creamy Chicken Parmesan Pasta Recipe

Chicken Mushroom Spinach Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Creamy tender Chicken Mushroom Spinach Pasta made with fresh baby spinach, seared chicken breast, and earthy mushrooms ready in 30 minutes. This quick stovetop meal provides a comforting, fast dinner solution for busy weeknights when time is tight.

Ingredients

• 8 oz penne pasta

• 1 lb chicken breasts, cut into bite-sized pieces

• 2 tbsp olive oil

• 8 oz cremini mushrooms, sliced

• 3 cloves garlic, minced

• 1/2 cup chicken broth

• 1 cup heavy cream

• 3 cups fresh baby spinach

• 1/2 cup grated parmesan cheese

• 1/2 tsp salt

• 1/4 tsp black pepper

Directions

• 1. Boil The Pasta: Cook the penne in a large pot of salted boiling water according to package directions, then drain and set aside.
• 2. Sear The Chicken: Heat olive oil in a large skillet over medium-high heat, add the seasoned chicken pieces, and cook for 6 to 8 minutes until golden brown.
• 3. Cook The Veggies: In the same skillet, add the sliced mushrooms and cook for 5 minutes until browned, then stir in the minced garlic for 30 seconds.
• 4. Build The Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits, then stir in the heavy cream and let it simmer for 3 minutes.
• 5. Combine And Serve: Stir in the fresh spinach until wilted, then add the cooked chicken, pasta, and parmesan cheese, tossing everything together until heated through.