One Pot Creamy Chicken and Mushroom Pasta
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No fuss ONE POT MEAL! So so creamy, so easy. Chockfull of tender chicken, mushrooms, and spinach!
why make one pot creamy chicken and mushroom pasta
There’s just one pot and a few ingredients between you and dinner tonight. We’re talking tender chicken bites and a luscious, garlicky creamy pasta sauce with sneaked in greens for a one-and-done meal. Not to mention, so many less dishes to clean, a true weeknight hero.
how it comes together
Everything goes straight into your pot. Fusilli, boneless, skinless chicken thighs (or breasts), baby spinach, and that generous handful of freshly grated Parmesan. Yes, please! Let it simmer, let it meld, let it do its thing for about 10 minutes. You’ll come back to the creamiest, velvety pasta dinner.
tips and tricks for success
- Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Use short pasta shapes. Use any short pasta such as rotini, farfalle and penne as their shape help the sauce cling very well.
- Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
- Add the cream slowly. Always add the heavy cream at the very end, pouring very slowly to prevent curdling.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
what to serve with one pot creamy chicken and mushroom pasta
Tools For This Recipe
Dutch oven
One Pot Creamy Chicken and Mushroom Pasta: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
You can omit the chicken and substitute vegetable stock for the chicken stock.
One Pot Creamy Chicken and Mushroom Pasta
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons unsalted butter
- 8 ounces cremini mushrooms, thinly sliced
- 2 shallots, diced
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons all-purpose flour
- 3 ½ cups chicken stock
- 1 ½ teaspoons Dijon mustard
- 2 cup fusilli pasta
- 4 cups baby spinach
- ⅓ cup freshly grated Parmesan
- ¼ cup heavy cream
Equipment
Instructions
- Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside.
- Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven.
- Stir in fusilli; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is just al dente, about 8-9 minutes.
- Stir in chicken, spinach, Parmesan and heavy cream until spinach has wilted and pasta is tender, about 3 minutes.
- Serve immediately.
Video
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