Quick & Easy Creamy Chicken Spinach Mushroom Pasta
Pasta tossed in a creamy mushroom spinach sauce with tender chicken. This quick and easy creamy chicken spinach mushroom pasta is made with simple ingredients in 30 minutes! It's a comforting meal for dinner or lunch!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz rotini pasta (or penne/rigatoni/seashell pasta)
- 1 lb skinless boneless chicken thighs (or chicken breast, thinly sliced)
- 2 cups heavy cream (36% M.F)
- 2.5 cups white button mushrooms (or cremini mushrooms, thinly sliced)
- 5 oz baby spinach
- 3 cloves garlic (minced)
- 2.5 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 2 tsp extra virgin olive oil
- 2 tsp butter (unsalted)
Instructions
- 1
Season sliced chicken with 1/2 tsp salt, garlic powder and black pepper on both sides. Set aside.
- 2
In a large pot filled with water, season with 2 tsp salt. Boil pasta until al dente according to packet instructions. Reserve 1/4 cup pasta water and set aside. Strain cooked pasta.
- 3
Heat olive oil in a large pan on medium heat. Sauté minced garlic. Cook chicken until halfway cooked.
- 4
Then melt butter and toss in mushrooms. Cook until they’re soft and browned on the edges.
- 5
Stir in heavy cream and reserved pasta water and let this simmer on low-medium heat until the sauce thickens slightly.
- 6
Mix in baby spinach and cook until they have softened. Remove the pan of sauce off the heat.
- 7
Mix in the cooked pasta and serve hot.