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Mushroom Chicken Pasta

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A quick and comforting weeknight dinner featuring tender chicken, earthy mushrooms, bright spinach, and a silky creamy sauce tossed with pasta.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 8 ounces cremini or button mushrooms, sliced
  • 4 cups fresh spinach
  • 1 to 1.5 cups creamy pasta sauce (jarred Alfredo or homemade)
  • 8 ounces pasta (penne, fettuccine, or rigatoni)
  • 2 tablespoons olive oil
  • 2–3 cloves garlic, minced
  • Salt, to taste
  • Pepper, to taste
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve about 1/2 cup of pasta water, then drain.
  2. Meanwhile, heat 1–2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Add diced chicken breast to the skillet. Cook, stirring occasionally, until the chicken is no longer pink, about 5–7 minutes. Season lightly with salt and pepper.
  4. Push the chicken to the side and add sliced mushrooms. Cook until they release their liquid and become tender, about 4–5 minutes. Stir everything together.
  5. Add fresh spinach and cook until just wilted, about 1–2 minutes.
  6. Pour the creamy pasta sauce over the chicken and mushrooms. Stir to combine and warm through; loosen with reserved pasta water if needed.
  7. Add the drained pasta to the skillet and toss to coat with sauce. Warm together for 1–2 minutes.
  8. Taste and adjust seasoning with salt and pepper. Serve topped with freshly grated Parmesan.

Notes

For best flavor, use freshly grated Parmesan. Save pasta water to help the sauce cling to the pasta. This dish can be customized with different proteins or vegetables.

Nutrition

Find it online: https://www.tastysavvy.com/mushroom-chicken-pasta/