This creamy one-pan chicken and mushroom pasta is weeknight magic: golden chicken, browned mushrooms and tender pasta all simmered together in a garlicky parmesan cream sauce — with just one pan to wash. For more chicken dinners, check out our chicken nests with pineapple and cheese and the crispy lavash pies with chicken and cheese.
Ingredients
- 300 g (10.5 oz) pasta (penne or fusilli)
- 450 g (1 lb) chicken fillet, diced
- 250 g (9 oz) mushrooms, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- Salt, black pepper, thyme, and paprika to taste
- 350 ml (1 1/2 cups) heavy cream
- 70 g (2.5 oz) parmesan, grated
- Handful of fresh spinach
- 250 ml (1 cup) chicken broth
- Olive oil for frying
Instructions
- Dice the chicken and sear in olive oil until golden; season with salt and pepper and set aside.
- In the same pan, saute the onion. Add the mushrooms and garlic; stir. Season with salt, pepper, thyme, and paprika.
- Once the mushrooms brown, pour in the broth, then the cream.
- When it boils, add the pasta and stir. Cook covered over medium heat, stirring occasionally.
- When the pasta is al dente, stir in the spinach, return the chicken, add the parmesan, and toss.
Tips
Sear the chicken in a single layer without crowding the pan — that is what builds the golden crust and the flavorful fond for the sauce. Searing explainers at Serious Eats break down why this step matters.
Stir the pasta occasionally as it simmers so the starch releases evenly and the sauce turns silky rather than clumpy.
Take the pan off the heat before adding the parmesan so it melts smoothly instead of going grainy. For more one-pan inspiration, Allrecipes has a whole collection of weeknight skillet dinners.
Nutrition per 100 g: 200 kcal, 14 g protein, 7 g fat, 12 g carbs
Pingback: Creamy Tomato Chicken Pasta (Easy Dinner)