Pasta.. pasta.. pasta… If you follow me on Instagram, you already know that I love pasta. This Creamy Chicken and Mushroom Pasta is so delicious and very comforting. It can be prepared in less than 30 minutes and makes a perfect family dish.

Creamy Chicken and Mushroom Pasta

INGREDIENTS FOR THE CREAMY CHICKEN AND MUSHROOM PASTA

This pasta dish is packed with flavors and ingredients you probably already have at home. Here is a list of the main ingredients you will need:

  • Some type of pasta, I used Rotini Pasta
  • Heavy cream
  • Chicken Tenderloins
  • Spinach
  • Mushrooms
  • Parmesan cheese
  • Sundried tomatoes
  • Cream Cheese

HOW TO MAKE THE CREAMY CHICKEN AND MUSHROOM PASTA

Start prepping the ingredients before cooking. Cook the pasta al dente, according to package directions, save 1 cup of pasta water then drain and set aside. Slice the mushrooms and chicken tenderloins. Mince the garlic and dice the sundried tomatoes. If you don’t have sundried tomato close to where you live, you can just use 1 cup of diced regular tomatoes.

Creamy Chicken and Mushroom Pasta

In a medium heat skillet, add 1 tbsp. of olive oil and pas sear the chicken pieces on each side for 1 minute. Sprinkle a pinch of salt, dash of black pepper (1 tsp.), paprika and cook for another minute. Remove and set aside. In the same pan, add the second tablespoon of olive oil. Sauté the garlic for 30 seconds then add in the mushrooms. Let the mushrooms cook for a few minute until they are tender. Usually takes about 3 minutes. Add the sundried tomato and spinach. Cook for another minute to wilt out the spinach.

Add in the heavy cream, remainder of black pepper, salt(remainder of 1 tsp), parmesan cheese, cream cheese, pasta water and give them a good stir. Cook on low heat for 3 minutes, then add in the cooked pasta and let everything cook together for another 3 minutes. Remove and serve. You can garnish with some fresh chopped basil and grated parmesan cheese.

Creamy Chicken and Mushroom Pasta

Serving this dish while warm is probably the best way to have it. This Creamy Chicken and Mushroom Pasta is very convenient to make on weeknights and even as a quick lunch while the kids are home in the weekend. If you try and enjoy this recipe, please take a moment to leave a rating on my recipe card as well as re-pin and share with friends and family on Pinterest and Facebook. Don’t forget to tag me on your Instagram stories so I can see and re-share your delicious recreations. XoXo..

OTHER PASTA RECIPE YOU MAY LIKE:

Easy Beef Lo Mein Noodle

Creamy Mushroom Steak

Simple Tomato Pesto Pasta

 

Creamy Chicken and Mushroom Pasta

Creamy Chicken and Mushroom Pasta

This Creamy Chicken and Mushroom Pasta is so delicious and very comforting. It can be prepared in less than 30 minutes and makes a perfect family dish.
Print Pin Rate
Course: Entree
Keyword: Creamy Chicken and Mushroom Pasta
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 830kcal
Author: Mariam E.

Ingredients

  • 10 oz. rotini pasta cooked
  • 1 lb. chicken tenderloin sliced
  • 3/4 cup sundried tomato packed in oil, diced
  • 2 tsps. fresh ground black pepper
  • 1/2 tsp paprika
  • 2 cups baby bella mushrooms sliced
  • 1 tbsp. minced garlic
  • 1 cup heavy cream
  • 1 cup pasta water
  • 1/2 cup parmesan cheese
  • 3 oz. cream cheese
  • 1/2 tsp. paprika
  • 2 cups baby spinach
  • 2 tbsps. olive oil
  • 1 tsp salt

Instructions

  • Cook the pasta al dente, according to package directions, save 1 cup of pasta water then drain and set aside.
  • Slice the mushrooms and chicken tenderloins. Mince the garlic and dice the sundried tomatoes.
  • In a medium heat skillet, add 1 tbsp. of olive oil and pan sear the chicken pieces on each side for 1 minute. Sprinkle a pinch of salt, dash of black pepper (1 tsp.), paprika on the chicken and cook for another minute.
  • Remove and set aside. In the same pan, add the second tablespoon of olive oil. Sauté the garlic for 30 seconds then add in the mushrooms. Let the mushrooms cook for a few minute until they are tender. Usually takes about 3 minutes.
  • Add the sundried tomato and spinach. Cook for another minute to wilt out the spinach. Add in the heavy cream, remainder of black pepper, salt(remainder of 1 tsp), parmesan cheese, cream cheese, pasta water and give them a good stir to obtain a smooth creamy sauce.
  • Cook on low heat for 3 minutes, then add in the cooked pasta and let everything cook together for another 3 minutes.
  • Remove and serve. You can garnish with some fresh chopped basil and grated parmesan cheese.

Nutrition

Serving: 1g | Calories: 830kcal | Carbohydrates: 64.7g | Protein: 40.6g | Fat: 46.8g | Saturated Fat: 22.2g | Sodium: 1157.7mg | Sugar: 4.6g
DID YOU MAKE THIS RECIPE?Tag me on Instagram @cookinwithmima or tag #cookinwithmima