Creamy Chicken Mushroom Pasta
This Creamy Chicken Mushroom Pasta is packed with flavor, and it's easy enough to make on a busy weeknight. Plus, it only uses one pot!
Servings: 6 servings
Calories: 565kcal
Ingredients
- 2 Tbsp unsalted butter
- 1 cup yellow onion diced
- 1 tsp minced garlic
- 3 boneless skinless chicken breasts sliced into ½” slices
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 tsp kosher salt
- ½ tsp black pepper
- 8 oz. cremini mushrooms sliced
- 4 cups low-sodium chicken stock
- 16 oz. linguine pasta broken in half
- 3 cups fresh spinach stems cut off
- ½ cup roasted red peppers cut into thin strips
- ¾ cup heavy cream
- ½ cup Parmesan cheese plus more for garnishing
- {garnish} Italian parsley chopped
Instructions
- Using a large stockpot or Dutch oven, add butter and place over medium-high heat. Once butter has melted, add onion and garlic; sauté for 3-4 minutes, or until onion has softened.
- Add chicken, oregano, thyme, salt and pepper. Continue cooking for 4-5 minutes, stirring occasionally.
- Add mushrooms and cook for 4-5 minutes, stirring occasionally.
- Add chicken stock, stir and bring mixture to a simmer.
- Once simmering, add pasta and stir. Cook uncovered for 9-10 minutes, stirring occasionally, or until pasta is fully cooked.
- Reduce heat to low and add spinach, roasted red peppers, heavy cream and Parmesan cheese. Stir and cook for 2-3 minutes.
- Before serving, garnish with fresh parsley and additional Parmesan.
Nutrition
Calories: 565kcal | Carbohydrates: 64g | Protein: 30g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 825mg | Potassium: 851mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2105IU | Vitamin C: 12.6mg | Calcium: 176mg | Iron: 2.4mg