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- 300g pasta (fettuccine or penne) - 2 chicken breasts, diced - 1 cup fresh spinach, chopped - 1 cup mushrooms, sliced (button or cremini) - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - ½ cup grated parmesan cheese - 2 tablespoons olive oil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish To make this dish, you will need: - A large pot for boiling pasta - A large skillet for cooking - A cutting board and knife - A colander for draining pasta - Measuring cups and spoons You can make this dish even better with: - A pinch of red pepper flakes for heat - Lemon zest for a bright flavor - Sun-dried tomatoes for extra sweetness - Fresh parsley or thyme for added herbs - A splash of white wine for depth This list gives you all the tools and ingredients you need. Each item plays a role in making this creamy spinach mushroom chicken pasta bright and tasty! {{ingredient_image_1}} Start with a large pot of salted water. Bring it to a boil. Add 300g of your favorite pasta, like fettuccine or penne. Cook it until it’s al dente, which takes about 8-10 minutes. Drain the pasta, but save ½ cup of the pasta water. This water will help later. Grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Add 2 diced chicken breasts. Season with salt, pepper, and 1 teaspoon of dried oregano. Cook until the chicken turns golden brown and is cooked through. This should take about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside. In the same skillet, toss in 1 small finely chopped onion and 3 minced garlic cloves. Sauté for 2-3 minutes until the onion looks clear. Add 1 cup of sliced mushrooms next. Cook them until they become tender and brown, which takes about 4-5 minutes. Lower the heat for the skillet. Pour in 1 cup of heavy cream and let it simmer for 2-3 minutes. Then, stir in ½ cup of grated parmesan cheese. Mix until it melts and the sauce is creamy. If it seems thick, add a splash of the reserved pasta water to thin it out. Add the cooked chicken back into the skillet. Toss in 1 cup of chopped spinach. Stir until the spinach wilts, which takes about 1-2 minutes. Make sure everything is coated in the creamy sauce. Gently fold in your cooked pasta and toss to combine. Adjust the taste with more salt and pepper if needed. To serve, divide the pasta onto plates. Garnish with fresh basil leaves and extra parmesan if you like. For a pop of color, drizzle a little olive oil and add a lemon wedge on the side. Enjoy your meal! To get the sauce just right, start with heavy cream. This gives a rich base. As it simmers, add some reserved pasta water if it's too thick. This water will help thin it out without losing flavor. Stir well to mix everything. You want the sauce to coat the pasta nicely, not drown it. You can swap chicken for shrimp or tofu for a twist. If you need a dairy-free option, use coconut cream instead of heavy cream. For the cheese, nutritional yeast works well. You can also use frozen spinach if fresh isn't available. Just remember to thaw and drain it well before adding it to the dish. You can grill, bake, or pan-sear the chicken. Grilling adds a smoky flavor. Baking keeps it juicy but takes longer. Pan-searing gives a nice crust and is quick. Always cook chicken until it reaches an internal temperature of 165°F (75°C). This ensures it’s safe and tasty. Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and mushrooms to enhance the flavor and nutritional value of your dish. Season in Layers: Season each component of the dish as you cook to build depth of flavor, starting with the chicken and continuing with the vegetables. Perfect Pasta: Make sure to reserve some pasta water before draining; it can be a great way to adjust the sauce consistency without losing flavor. Garnish Wisely: Fresh basil not only adds a pop of color but also enhances the overall flavor. Consider adding a sprinkle of red pepper flakes for a little heat! {{image_2}} You can easily make a vegetarian version of this dish. Just swap out the chicken for hearty veggies. Use ingredients like zucchini, bell peppers, or eggplant. You can also add more mushrooms for extra flavor. This keeps the creamy texture while making it plant-based. The heavy cream and cheese still provide that rich taste. If you want more protein, consider adding shrimp or cooked sausage. For shrimp, just sauté them until pink and then mix them in. If you prefer sausage, cook it until browned. Both options boost the dish's flavor and protein content. You can also use chickpeas for a vegetarian protein option. Feel free to play with herbs and spices for new flavors. Fresh basil, parsley, or thyme can add brightness. A pinch of red pepper flakes gives it a nice kick. You can also try adding a squeeze of lemon juice for zest. Each variation changes the dish while keeping it creamy and delicious. After you make the creamy spinach mushroom chicken pasta, let it cool. Place it in an airtight container. It can stay in the fridge for up to three days. Make sure to cover it well to keep the flavors fresh. If you plan to eat it later, don't add any toppings until you're ready to serve. You can freeze this pasta dish for up to three months. Allow it to cool completely before freezing. Use a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. When you’re ready to eat, thaw it in the fridge overnight before reheating. To reheat, use a skillet over medium heat. Add a splash of water or milk to help loosen the sauce. Stir often to avoid sticking. You can also use the microwave. Heat it in short bursts, stirring in between. This keeps the pasta creamy and delicious. Enjoy your meal! Yes, you can use other pasta shapes. Fettuccine and penne work great here. You can try spaghetti, rigatoni, or farfalle. Just make sure to cook it until al dente. Each type brings a unique texture to the dish. If you want a lighter option, use half-and-half or whole milk. For a dairy-free choice, coconut cream works well. You can also blend silken tofu with some broth for a creamy texture. Just be aware that each substitute changes the flavor a bit. To add heat, sprinkle in some red pepper flakes. You can also use diced jalapeños or a dash of hot sauce. For a warm kick, try adding a pinch of cayenne pepper. Adjust the amount based on your spice level preference. Leftovers stay fresh in the fridge for 3-4 days. Store them in an airtight container to keep them from drying out. Be sure to reheat gently to maintain creaminess. Yes, you can prep ingredients ahead of time. Cook the pasta and store it separately. You can also chop vegetables and dice the chicken early. Just combine everything and heat it up when you are ready to serve. This post covered how to make a tasty pasta dish. We looked at ingredients, equipment, and optional flavor boosts. I shared step-by-step instructions, tips for a perfect sauce, and fun variations. You can adjust for diet needs or add favorite flavors. I also explained how to store, freeze, and reheat leftovers. Now, with all this knowledge, you can create a meal that fits your taste. Enjoy the cooking process and make it your own!

Creamy Spinach Mushroom Chicken Pasta

A delicious and creamy pasta dish featuring chicken, spinach, and mushrooms.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 650 kcal

Ingredients
  

  • 300 g pasta (fettuccine or penne)
  • 2 pieces chicken breasts, diced
  • 1 cup fresh spinach, chopped
  • 1 cup mushrooms, sliced (button or cremini)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.
  • In a large skillet, heat olive oil over medium heat. Add the diced chicken breasts, season with salt, pepper, and oregano. Cook until golden brown and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent. Add the sliced mushrooms and cook until they are tender and browned (about 4-5 minutes).
  • Lower the heat, then stir in the heavy cream and let it simmer for 2-3 minutes. Add the grated parmesan cheese and stir until melted and the sauce is creamy. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.
  • Add the cooked chicken and chopped spinach to the skillet. Stir until the spinach wilts (about 1-2 minutes), and mix everything well to ensure it's coated in the sauce.
  • Gently fold in the cooked pasta, tossing to combine. Adjust seasoning with salt and pepper according to your taste.
  • Divide the pasta between plates, garnishing with fresh basil leaves and additional parmesan if desired.

Notes

Serve in a wide bowl, drizzled with a little olive oil, and sprinkle with fresh herbs for a pop of color. A lemon wedge on the side adds a bright touch!
Keyword chicken, creamy, mushroom, pasta, spinach