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One Pot Creamy Chicken and Mushroom Pasta Recipe

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4.2 from 13 reviews

This One Pot Creamy Chicken and Mushroom Pasta is a comforting and flavorful meal featuring tender chicken thighs, sautéed mushrooms, and fusilli pasta simmered in a rich, creamy sauce with Parmesan and fresh spinach. Prepared entirely in one pot, this recipe makes for an easy, hearty dinner perfect for busy weeknights.

Ingredients

Chicken

  • 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 tablespoons unsalted butter

Vegetables and Herbs

  • 8 ounces cremini mushrooms, thinly sliced
  • 2 shallots, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 4 cups baby spinach

Dry Ingredients

  • 2 tablespoons all-purpose flour
  • 2 cup fusilli pasta

Liquids & Extras

  • 3 1/2 cups chicken stock
  • 1 1/2 teaspoons Dijon mustard
  • 1/3 cup freshly grated Parmesan
  • 1/4 cup heavy cream

Instructions

  1. Season Chicken: Season the bite-sized chicken thighs with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. This will enhance the flavor of the chicken before cooking.
  2. Sear Chicken: Melt the unsalted butter in a Dutch oven over medium heat. Add the seasoned chicken in batches in a single layer, cooking until golden brown on all sides, about 7-8 minutes. Remove the cooked chicken from the pot and set aside.
  3. Sauté Mushrooms and Shallots: In the same pot, add the thinly sliced cremini mushrooms and diced shallots. Cook while stirring occasionally until the mushrooms are tender and the shallots are softened, about 3-4 minutes.
  4. Add Garlic and Thyme: Stir in the minced garlic and chopped fresh thyme leaves, cooking just until fragrant, approximately 1 minute, to release their aromas.
  5. Make Roux: Sprinkle in the all-purpose flour and whisk continuously, allowing it to cook and lightly brown, about 1 minute. This will thicken the sauce.
  6. Add Stock and Mustard: Slowly whisk in the chicken stock and Dijon mustard, scraping up any browned bits stuck to the bottom of the pot to incorporate all the flavor.
  7. Add Pasta and Season: Stir in the fusilli pasta and season with additional salt and pepper to taste. Bring the mixture to a boil.
  8. Simmer Pasta: Reduce the heat to a simmer and cook, stirring occasionally, until the pasta is just al dente, about 8-9 minutes. The pasta will absorb the flavors and thicken the sauce.
  9. Finish with Chicken, Spinach, and Cream: Return the cooked chicken to the pot. Stir in the baby spinach, freshly grated Parmesan, and heavy cream. Continue cooking until the spinach has wilted and the pasta is tender, about 3 minutes.
  10. Serve: Serve the creamy chicken and mushroom pasta immediately while warm for the best flavor and texture.

Notes

  • You can substitute chicken breasts if preferred, but thighs provide more tenderness and flavor.
  • For a lower fat version, reduce the butter and heavy cream quantities.
  • If you prefer a thicker sauce, let the dish simmer a few minutes longer uncovered.
  • Fresh thyme is recommended, but dried thyme can be used at 1 teaspoon as a substitute.
  • Make sure not to overcook the pasta; it should be al dente for best texture.

Find it online: https://cookedbygrace.com/one-pot-creamy-chicken-and-mushroom-pasta-recipe/