If you are searching for a comforting yet elegant dinner that feels like a warm hug on a plate, this Creamy Mushroom Chicken Pasta with Spinach and Parmesan Recipe is exactly what you need. Combining tender chicken, earthy mushrooms, vibrant spinach, and a luscious creamy sauce made with Parmesan, this dish hits every note for flavor and texture. It’s a perfect weeknight meal or a special occasion centerpiece that effortlessly brings together simple ingredients to create something truly memorable and indulgent.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building the rich, balanced flavor and satisfying texture that makes this Creamy Mushroom Chicken Pasta with Spinach and Parmesan Recipe so irresistible. From the fresh spinach adding a pop of color to the Parmesan lending its savory richness, every component enhances the dish.
- Half and half, 1 ¼ cup: Provides the creamy base that keeps the sauce smooth and velvety without being too heavy.
- Chicken broth, ¾ cup: Adds depth of flavor to the sauce with a subtle savory boost.
- Worcestershire sauce, 1 teaspoon: Brings a hint of umami that complements the mushrooms beautifully.
- Dijon mustard, 1 teaspoon: Introduces a subtle tang that balances richness in the sauce.
- Dried parsley, 1 teaspoon: Offers a mild herbal note that brightens the dish.
- Dried basil and onion powder, ½ teaspoon each: These herbs add aromatic layers enhancing the sauce complexity.
- Salt, dried oregano, thyme, ground sage (varied small amounts): A blend of seasoning essentials that elevate every bite.
- Olive oil, 2 tablespoons (divided): Used for sautéing to infuse flavors while browning ingredients.
- White button mushrooms, 8 oz. (sliced): Provide earthy, meaty texture and absorb the sauce beautifully.
- Spinach, 2 cups (packed): Fresh greens add vibrant color and a nutritious punch.
- Boneless skinless chicken breast, 1 lb.: The hearty protein centerpiece that’s tender and juicy.
- Salt and pepper: Essential for seasoning the chicken and sauce perfectly.
- Dry white wine, ½ cup: Adds subtle acidity and depth to the sauce; optional but highly recommended.
- Salted butter, 3 tablespoons: Enriches the sauce with smoothness and slight sweetness.
- Garlic, 3 cloves (minced): Provides fragrant aromatics that infuse the entire dish.
- Flour, 2 tablespoons: Helps thicken the sauce into its luscious, creamy consistency.
- Parmesan cheese, ¾ cup (grated): The star ingredient that brings savory, nutty flavor and thickens the sauce.
- Farafelle pasta, ¾ lb.: Its bowtie shape holds the sauce perfectly, making each bite delightful.
How to Make Creamy Mushroom Chicken Pasta with Spinach and Parmesan Recipe
Step 1: Prepare the Chicken and Mushrooms
Start by seasoning the chicken breasts generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat, then add the chicken. Cook until golden brown and cooked through, about 6-7 minutes per side depending on thickness. Remove the chicken from the pan and set aside to rest, ensuring it stays juicy.
In the same skillet, add the remaining tablespoon of olive oil and sauté the sliced mushrooms until they soften and release their juices, about 5 minutes. This step is crucial because it builds that satisfying earthy flavor layer fundamental to this Creamy Mushroom Chicken Pasta with Spinach and Parmesan Recipe.
Step 2: Create the Creamy Sauce
Lower the heat and add the butter to the mushrooms. Once melted, stir in the minced garlic and cook just until fragrant, about 30 seconds. Sprinkle the flour evenly over the mixture to create a roux, stirring constantly for 1 to 2 minutes to avoid any raw flour taste.
Slowly pour in the white wine, chicken broth, and half and half while whisking vigorously to keep the sauce smooth and lump-free. Add Worcestershire sauce, Dijon mustard, and all the dried herbs and spices. Let the sauce simmer gently until it thickens beautifully, about 5-7 minutes. Finally, stir in the grated Parmesan cheese until melted and silky.
Step 3: Combine Pasta, Spinach, and Chicken
Meanwhile, cook the farfalle pasta in salted boiling water following package instructions until al dente. Drain the pasta, reserving a small cup of pasta water just in case the sauce needs loosening.
Add fresh spinach to the creamy sauce and stir until wilted, then return the sliced chicken to the pan. Toss the cooked pasta into the sauce, combining everything with a gentle toss. If the sauce feels too thick, add a splash of reserved pasta water to reach your preferred consistency. This final meld of flavors is what makes the Creamy Mushroom Chicken Pasta with Spinach and Parmesan Recipe so utterly irresistible.
How to Serve Creamy Mushroom Chicken Pasta with Spinach and Parmesan Recipe
Garnishes
A sprinkle of freshly grated Parmesan and a handful of chopped fresh parsley or basil elevates the dish visually and flavor-wise. A pinch of cracked black pepper right before serving adds a hint of spice contrast that makes every bite sing. For an extra touch of indulgence, a drizzle of good-quality olive oil or a few lemon zest shavings can brighten the richness beautifully.
Side Dishes
This creamy pasta pairs wonderfully with light, fresh sides like a crisp garden salad or roasted vegetables such as asparagus or broccoli. Garlic bread or warm crusty rolls are perfect for sopping up any leftover creamy sauce, turning the meal into a fully satisfying experience.
Creative Ways to Present
To impress guests or family, serve the pasta on warm plates topped with whole sautéed mushrooms and a sprig of herbs for a rustic yet elegant look. For a cozy dinner, serve it family-style in a big, shallow bowl that invites everyone to dig in and share. Adding a small bowl of chili flakes nearby can offer a customizable spicy kick for those who love heat.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Mushroom Chicken Pasta with Spinach and Parmesan Recipe in an airtight container in the refrigerator for up to 3 days. The flavors often deepen after resting overnight, making reheated portions even more delicious.
Freezing
This dish can be frozen if needed, but because the sauce contains dairy and fresh spinach, texture may alter slightly. To freeze, place the cooked pasta and sauce in a freezer-safe container, leaving room for expansion, and thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, adding a splash of milk or broth to restore sauce creaminess. Stir frequently to prevent sticking and ensure even heating. Avoid microwaving directly without stirring to maintain texture and flavor balance.
FAQs
Can I use other kinds of mushrooms in this recipe?
Absolutely! While white button mushrooms are classic and mild, shiitake, cremini, or portobello mushrooms can add exciting flavor variations that enhance the earthy profile of the dish.
Is this recipe suitable for a gluten-free diet?
You can make it gluten-free by choosing gluten-free pasta and using gluten-free flour or cornstarch to thicken the sauce. Just be sure all other ingredients, like Worcestershire sauce, are verified gluten-free.
Can I substitute the half and half with cream or milk?
Yes, swapping half and half for heavy cream will make the sauce even richer, while milk can lighten it. If you use milk, consider adding a bit more butter or cheese to maintain that luscious texture.
What’s the best way to slice the chicken for this pasta?
Slice the cooked chicken breasts thinly against the grain for tender, bite-sized pieces that blend effortlessly with the pasta and sauce, allowing every forkful to have a perfect ratio of protein and creamy goodness.
Can I prepare parts of this recipe ahead of time?
You can cook the chicken and mushrooms up to a day in advance, storing them separately in the fridge. Assemble the pasta and sauce just before serving to keep everything fresh and vibrant.
Final Thoughts
This Creamy Mushroom Chicken Pasta with Spinach and Parmesan Recipe has quickly become one of my absolute favorites to whip up, whether for a hearty family dinner or an impressive yet easy meal for guests. The balance of savory mushrooms, tender chicken, fresh spinach, and indulgent Parmesan sauce is simply unbeatable. Give it a try and I promise you’ll have a new go-to recipe that feels special every time you make it.
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Creamy Mushroom Chicken Pasta with Spinach and Parmesan Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This creamy Mushroom Chicken Pasta combines tender chicken breasts, sautéed mushrooms, and fresh spinach in a rich Parmesan and white wine sauce, served over perfectly cooked farfalle pasta. A comforting and elegant dish perfect for weeknight dinners or casual entertaining.
Ingredients
Sauce Ingredients
- 1 ¼ cup half and half
- 3/4 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon ground sage
- ½ cup dry white wine
- 3 tablespoons salted butter
- 2 tablespoons flour
- 3 cloves garlic, minced
- ¾ cup Parmesan cheese, grated
Protein and Vegetables
- 1 lb boneless skinless chicken breast
- 8 oz sliced white button mushrooms (cleaned and patted dry)
- 2 cups packed fresh spinach
Other Ingredients
- 2 tablespoons olive oil (divided)
- Salt and pepper, to taste
- ¾ lb farfalle pasta
Instructions
- Prepare the Chicken: Season the boneless skinless chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown and cooked through, about 6-7 minutes per side depending on thickness. Remove chicken from skillet and set aside to rest, then slice into strips.
- Sauté the Vegetables: In the same skillet, add the remaining 1 tablespoon olive oil. Add the sliced mushrooms and cook until browned and softened, about 5-6 minutes. Add the minced garlic and cook for 1 minute until fragrant. Add the fresh spinach and cook until wilted, about 2 minutes.
- Make the Sauce: Sprinkle the flour over the vegetables in the skillet and stir to combine. Slowly whisk in the half and half, chicken broth, white wine, Worcestershire sauce, and Dijon mustard. Add the dried parsley, basil, onion powder, oregano, thyme, ground sage, and salt. Bring the mixture to a simmer and cook, stirring frequently, until the sauce thickens, about 5-7 minutes.
- Combine Ingredients: Stir in the butter and grated Parmesan cheese until melted and the sauce is creamy. Return the sliced chicken back to the skillet and stir to coat in the sauce. Adjust seasoning with salt and pepper to taste.
- Cook the Pasta: While preparing the sauce, cook the farfalle pasta according to package instructions until al dente. Drain and set aside.
- Serve: Toss the cooked pasta with the chicken and mushroom sauce. Serve immediately, garnished with additional Parmesan cheese if desired.
Notes
- Using dry white wine in the sauce adds depth of flavor; if preferred, substitute with extra chicken broth but note the flavor will be milder.
- Faralle pasta holds the sauce well, but other short pasta like penne or rotini can also be used.
- To make this dish ahead, prepare the sauce and chicken, then reheat gently with cooked pasta before serving.
