Creamy Chicken and Mushroom Pasta

This Creamy Mushroom Chicken Pasta is so delicious and comforting. Made in less than 30 minutes, it makes for such an easy family dinner. Perfectly tender pasta coated with a creamy sauce and tossed with bite-sized pieces of chicken and mushroom, everyone will be reaching for seconds!

If you haven’t made this creamy mushroom pasta yet, then you are missing out! This mushroom chicken pasta is a classic comfort dish that your family will absolutely love. It’s the perfect weeknight dinner as it comes together so quickly. This pasta dish is hearty, rich, and packed with flavor!

If you’re looking for other yummy pasta recipes, why not also try my Creamy Chicken Tortellini Pasta or my Simple Pesto Tomato Pasta! They’re also great weeknight meals as they come together so quickly.

Why you’ll love this Creamy Chicken and Mushroom Pasta

• An easy pasta recipe. Made with kitchen staples, this creamy one-pan meal goes from pantry to table in 30 minutes. It’s very convenient to make on weeknights and even as a quick lunch while the kids are home in the weekend.
• Dreamy creamy pasta sauce! Made with heavy cream, cream cheese, garlic and sundried tomatoes, this rich sauce is loaded with flavor and oh so satisfying.
• Packed with healthy goodness. This hearty meal is loaded with mushrooms and spinach as well as a ton of protein from the cubed chicken.

Ingredients you’ll need

• Pasta: you can use your pasta of choice. I prefer rotini but you can use any that
• Chicken: I used chicken tenderloin but you can use your cut of chicken of choice.
• Seasoning: for the seasoning, I used salt, pepper, paprika, and chili flakes.
• Olive oil: or neutral oil of your sauce.
• Butter: use unsalted butter.
• Mushrooms: I recommend using Baby Bella or cremini mushrooms. Buying pre-sliced mushrooms will save you some time.
• Sundried tomato: this provides a sweet-tart flavor that is hard to replicate. A little goes a long way.
• Garlic: the more the merrier!
• Liquids: to make the sauce, I use heavy cream and chicken broth. I recommend low sodium chicken broth.
• Cheese: I use both parmesan cheese and cream cheese to make the sauce creamy and delicious.
• Spinach: I recommend using baby spinach as they’re more tender and are the perfect size.

How to make this Creamy Chicken and Mushroom Pasta

• Cook the pasta: Cook the pasta according to package instructions. Set aside
• Cook the chicken: In a large skillet over medium heat, add 1 tbsps. of olive oil to the pan and pan sear the chicken pieces on each side for 1-2 minutes. Sprinkle the salt, black pepper, paprika and cook for another 1-2 minutes until golden brown and cooked. Remove and set aside.
• Cook the mushrooms: In the same pan, add and melt the butter. Sauté the garlic for 30 seconds then add in the mushrooms. Let the mushrooms cook for a few minutes until they are tender. Usually takes about 3-4 minutes.

Recipe notes and tips

• Start prepping the ingredients before cooking, things move quick!
• Be sure to use blocks of cream cheese and not the spreadable type.
• Use a large pan or skillet, to allow the chicken to sear properly and so you can fit all your ingredients in.
• I used chicken tenderloin, but you can also go for chicken breast or thighs – make sure to cube them.
• If possible, use fresh mushrooms only, their umami flavor really comes through.
• When cooking the pasta, use enough water so once the pasta begins to expand, there will still be plenty of room for the noodles to move freely. 
• As soon as you drop the pasta in the water, stir it so the pasta doesn’t stick.
• If you don’t have sundried tomatoes close to where you live, you can just use 1 cup of diced regular tomatoes or grape tomatoes.
• You can garnish with some fresh chopped basil and grated parmesan cheese.
• Serving this dish while warm is probably the best way to have it.
• If you don’t have spinach, kale or another leafy green could work in place of it.

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