Chicken and Mushroom Pasta

5 from 5 votes

Chicken and Mushroom Pasta

This creamy chicken and mushroom pasta is an easy, comforting dinner with tender chicken, golden mushrooms, and a rich garlic Parmesan sauce. Tossed with spaghetti and fresh spinach, it’s simple, flavorful, and perfect for busy weeknights.

Prep Time15

Cook Time20

Total Time35

Course: Pasta recipes

Cuisine: American

Keyword: chicken and mushroom pasta, chicken pasta

Servings:

Author: Tatiana

Ingredients

8 ounces uncooked spaghetti or fettuccine
2 chicken breasts (1 pound)
1/2 teaspoon garlic powder
Pinch of red pepper flakes
Salt & pepper to taste
1 tablespoon olive oil
3 tablespoons butter divided
4 ounces cremini mushrooms sliced
1/2 medium onion chopped
4 cloves garlic minced
1/2 cup chicken broth or dry white wine
1/2 teaspoon Italian seasoning
1/2 teaspoon lemon juice
1 cup heavy/whipping cream
1 teaspoon cornstarch
2 cups baby spinach
1/2 cup freshly grated Parmesan cheese
Extra Parmesan for serving
Chopped parsley optional

Instructions

Cook the spaghetti in salted water until al dente. Reserve some pasta water, then drain.
Season the chicken with garlic powder, red pepper flakes, salt, and pepper. Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat and cook the chicken for 4–5 minutes per side until golden and cooked through. Remove and slice.
In the same pan, melt the remaining butter. Add the mushrooms and cook until nicely browned, then add the onion and cook until soft. Stir in the garlic and cook for about 30 seconds.
Pour in the broth (or wine) and add the Italian seasoning. Let it simmer for a minute or two, then stir in the lemon juice, cream, and cornstarch. Cook until the sauce starts to thicken.
Add the spinach and Parmesan, letting the spinach wilt and the cheese melt into the sauce. Return the chicken and spaghetti to the pan and toss everything together, adding a splash of pasta water if needed.
Serve with extra Parmesan and a sprinkle of parsley.

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