Go Back
–+ servings
creamy mushroom chicken pasta in a skillet garnished with basil

Creamy Chicken and Mushroom Pasta

5 from 4 votes
Created by Mariam Ezzeddine
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!
Print
Pin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine American
Servings 6 servings
servings

Ingredients

  • 8 oz. rotini pasta uncooked, or any kind

Chicken

  • 1.5 lb. chicken tenderloin sliced
  • ½ tsp. black pepper fresh ground
  • ½ tsp. salt
  • ½ tsp. paprika
  • 1 tbsp. olive oil light tasting

Sauce

  • 3 tbsps. butter
  • 8 oz. Baby Bella or cremini mushrooms sliced
  • ½ tsp. paprika
  • ¾ cup sundried tomato packed in oil, diced
  • 4 cloves garlic minced
  • ¾ tsp. black pepper more or less to taste
  • 1½ cup heavy cream
  • 1½ cup chicken broth low sodium
  • ½ cup parmesan cheese grated
  • 4 oz. cream cheese
  • ½ tsp. chili flakes
  • 1 handful baby spinach
  • ⅔ tsp. salt more or less to taste

Instructions

  • Cook the pasta al dente according to package directions. Preserve 1 cup of pasta water for later.
  • Slice the mushrooms and chicken tenderloins. Mince the garlic and dice the sundried tomatoes.
  • 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.
  • 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.
  • Add the sundried tomato. Sauté for another minute. Add in the heavy cream, chicken broth, spices, salt, paprika, chili flakes, cream cheese, pasta water. Give them a good stir and continue to cook to obtain a smooth creamy sauce.
  • Add in the parmesan cheese and spinach. Stir and cook on low heat for 2-3 minutes, then add in the cooked pasta, cooked chicken and mix to coat the pasta well with the sauce. Cover and let everything cook together for another 3-4 minutes on medium-low heat.
  • Remove from heat and garnish with some freshly chopped basil and grated parmesan cheese.

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 700kcal | Carbohydrates: 43g | Protein: 38g | Fat: 43g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 783mg | Potassium: 1354mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2519IU | Vitamin C: 9mg | Calcium: 206mg | Iron: 3mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.