Creamy Chicken and Mushroom Pasta
Creamy Chicken and Mushroom Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Creamy Mushroom Sauce
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon dried Italian seasoning
- 5 ounces fresh spinach
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
⏱️ 2 min
- 2
Add the seasoned chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 7 min
- 3
While the chicken cooks, bring a large pot of salted water (1 tablespoon salt) to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.
⏱️ 10 min
- 4
In the same skillet used for the chicken, melt 2 tablespoons of butter over medium heat. Add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
⏱️ 7 min
- 5
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the all-purpose flour and cook for another minute, stirring constantly, to create a roux.
⏱️ 2 min
- 6
Gradually whisk in the chicken broth, then the heavy cream, ensuring no lumps. Stir in the dried Italian seasoning, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 3-5 minutes, allowing it to thicken slightly.
⏱️ 5 min
- 7
Stir in the fresh spinach until it wilts, then add the 1/2 cup of grated Parmesan cheese. Stir until the cheese is melted and fully incorporated into the sauce.
⏱️ 3 min
- 8
Return the cooked chicken to the skillet with the sauce. Add the drained fettuccine and toss everything together until the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min
- 9
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, as desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken and Mushroom Pasta
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon salt, for pasta water
For the Creamy Mushroom Sauce
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon dried Italian seasoning
- 5 ounces fresh spinach
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
⏱️ 2 min - 2
Add the seasoned chicken to the hot skillet and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.
⏱️ 7 min - 3
While the chicken cooks, bring a large pot of salted water (1 tablespoon salt) to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water.
⏱️ 10 min - 4
In the same skillet used for the chicken, melt 2 tablespoons of butter over medium heat. Add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
⏱️ 7 min - 5
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the all-purpose flour and cook for another minute, stirring constantly, to create a roux.
⏱️ 2 min - 6
Gradually whisk in the chicken broth, then the heavy cream, ensuring no lumps. Stir in the dried Italian seasoning, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 3-5 minutes, allowing it to thicken slightly.
⏱️ 5 min - 7
Stir in the fresh spinach until it wilts, then add the 1/2 cup of grated Parmesan cheese. Stir until the cheese is melted and fully incorporated into the sauce.
⏱️ 3 min - 8
Return the cooked chicken to the skillet with the sauce. Add the drained fettuccine and toss everything together until the pasta is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 3 min - 9
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, as desired.
⏱️ 1 min