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Photo-style overhead three-quarter view of finished creamy mushroom chicken pasta in a wide white ceramic bowl, penne…

Creamy Mushroom Chicken Pasta

Creamy Mushroom Chicken Pasta is a cozy skillet dinner with golden chicken, tender mushrooms, garlic, Parmesan, and spinach. The rich sauce comes together in about 35 minutes using one pot for the pasta and one wide skillet.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 12 ounces penne or rigatoni
  • 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms sliced
  • 3 tablespoons unsalted butter
  • 4 cloves garlic finely chopped
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon crushed red pepper optional
  • 1 cup low-sodium chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup Parmesan cheese finely grated
  • 2 cups baby spinach
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon fresh lemon juice

Method
 

  1. Prep time is about 15 minutes, cook time is about 20 minutes, and this recipe serves 4. Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package directions suggest, then scoop out 1 cup of pasta water before draining.
  2. Pat the chicken dry with paper towels. Toss it with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Dry chicken browns much better, so don't skip this small step.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5 to 7 minutes, turning once or twice, until browned and cooked through. The thickest piece should reach 165°F. Transfer the chicken to a plate.
  4. Lower the heat to medium and add the mushrooms to the same skillet. Cook for 4 to 5 minutes, stirring occasionally, until their edges are browned and the moisture in the pan has cooked away. If the mushrooms look pale and wet, give them another minute.
  5. Add the butter. Once melted, stir in the garlic, Italian seasoning, crushed red pepper if using, and the remaining salt and pepper. Cook for 30 seconds, just until the garlic smells fragrant. Don't let it turn brown.
  6. Pour in the chicken broth and scrape the browned bits from the bottom of the skillet. Simmer for 2 minutes, then stir in the heavy cream. Keep the heat at medium-low and simmer for 3 to 4 minutes, until the sauce lightly coats a spoon.
  7. Stir in the Parmesan a handful at a time. Add the drained pasta, chicken, and spinach. Toss for 1 to 2 minutes, adding pasta water a few tablespoons at a time until the sauce clings smoothly to the noodles and the spinach wilts.
  8. Turn off the heat and stir in the lemon juice and parsley. Taste before adding more salt. Let the pasta sit for 2 minutes, then serve while the sauce is glossy.

Notes

Use a wide skillet so the chicken browns properly and the sauce reduces evenly. Save pasta water before draining to loosen the sauce while keeping it attached to the pasta. Keep the cream at a gentle simmer, add spinach at the end, and grate Parmesan from a wedge when possible. Refrigerate leftovers within 2 hours and use them within 3 to 4 days.