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Creamy Chicken, Mushroom, and Spinach Pasta
Creamy Chicken, Mushroom, and Spinach Pasta
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Easy one-pot chicken and mushroom pasta with spinach in a creamy mustard sauce. Perfect for a quick, delicious weeknight meal.
Ingredients:
  • 1 pound farfalle (bow-tie) pasta
  • 3 tablespoons extra virgin olive oil
  • 2 pounds chicken tenders, patted dry
  • salt and ground black pepper to taste
  • 24 ounces fresh mushrooms, sliced
  • 1 medium onion, halved and thinly sliced
  • 3 tablespoons fresh minced garlic
  • 3 cups chicken broth
  • 4 teaspoons Dijon mustard
  • 0.25 cup heavy cream
  • 2 cups roughly chopped fresh spinach
  • 2 tablespoons coarsely grated Parmesan cheese, or to taste
  • 1 teaspoon chopped flat-leaf (Italian) parsley, or to taste
Instructions:
  • Bring a pot of salted water to a boil. Cook bow-tie pasta until al dente, about 12 minutes. Drain and transfer to a serving bowl or platter.
  • Heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, then cook in the hot oil until lightly browned on each side, about 3 to 4 minutes per side. Transfer the cooked chicken to a plate.
  • Sauté mushrooms and onion until onion is lightly browned. Add garlic and cook briefly. Pour in chicken broth and mustard, season with salt and pepper, and let cook. Return chicken to skillet and cook until done. Serve chicken over cooked pasta.
  • Cook the sauce until it slightly thickens, which should take approximately 3 minutes. Turn off the heat and mix in the cream. Toss in the spinach and stir until it wilts, around 1 minute. Pour the sauce over the chicken and pasta. Finish by sprinkling with Parmesan cheese and garnishing with parsley.

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