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
Scale
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.
