Creamy Chicken Mushroom Pasta

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This Creamy Chicken Mushroom Pasta is packed with flavor, and it’s easy enough to make on a busy weeknight.  Plus, it only uses one pot!

10 years ago, I would never have guessed I’d be a food blogger.  After all, who says, “I’m gonna grow up and be a food blogger?”  I’d guess that’s pretty low on the list for Career Day in 1st grade.  But here’s the thing (and I quote Bob Dylan): The times, they are a-changin’.  While the National Bureau of Labor Statistics doesn’t keep track of career changes in a lifetime, they do estimate that the average person changes jobs 11.7 times in their life.

As I’ve mentioned before, we moved up here to upstate New York from Atlanta.  I was still in grad school, but I had the go-ahead to complete my remaining work away from campus.  The job market was a bit bleak back in 2010, but my wife was lucky enough to get her dream job offer as a research scientist at GE.  The problem?  The job was in upstate New York.  For a Southern boy like me, that job might as well have been on the dark side of the moon.

Fast forward 10 years.  Laura still works as a research scientist for GE, and I now write a food blog.  That brings me to an interesting topic.  Income.  Angie is the primary breadwinner in our family.  Decades ago, this would have been unheard of.  Not anymore.  In 2015, the Center for American Progress found that 42% of working mothers are the sole or primary breadwinners in their families.  I think that’s pretty cool!

I help make up for the imbalance by jumping in and handling a lot of the household duties.  Dinner is always taken care thanks to this blog, and I’m usually the one that helps out with Carl’s routine doctors’ appointments.  So you can imagine how hard I laughed when I stumbled across this recent SNL clip.  It pretty much describes our life perfectly…and I must say that they did a great job casting Jason Momoa to play me.  (Hah!)

Creamy Chicken Mushroom Pasta

All jokes aside, let’s talk about food.  After all, this is a food blog, and I like to write about (and eat) food!  This Creamy Chicken Mushroom Pasta recently showed up in our kitchen, and I’ve got to say that it’s a winner of a recipe.  Get this – it’s a one pot meal.  Yup, the chicken and mushrooms get cooked at the same time as the pasta.  When all is said and done, you’ve got an easy, delicious pasta recipe that’s perfect for weeknight dinners!

Instead of using one pan to cook the chicken, another pan for the onions and mushrooms and yet another pot for the pasta…just cook this entire Creamy Chicken Mushroom Pasta recipe in one stockpot or Dutch oven.  And then toss that pot in your Big Boy Dishwasher when it’s all done.  (Just kidding…I’m pretty sure the Big Boy Dishwasher would take the color right out of my pot.)  Enjoy!

Creamy Chicken Mushroom Pasta

This Creamy Chicken Mushroom Pasta is packed with flavor, and it’s easy enough to make on a busy weeknight.  Plus, it only uses one pot!

Prep Time:5 minutes

Cook Time:30 minutes

Total Time:35 minutes

Servings:  6 servings

Calories: 565kcal


  • 2 Tbsp unsalted butter
  • 1 cup yellow onion diced
  • 1 tsp minced garlic
  • 3 boneless skinless chicken breastssliced into ½” slices
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 8 oz. cremini mushrooms sliced
  • 4 cups low-sodium chicken stock
  • 16 oz. linguine pasta broken in half
  • 3 cups fresh spinach stems cut off
  • ½ cup roasted red peppers cut into thin strips
  • ¾ cup heavy cream
  • ½ cup Parmesan cheese plus more for garnishing
  • {garnish} Italian parsley chopped


  1. Using a large stockpot or Dutch oven, add butter and place over medium-high heat. Once butter has melted, add onion and garlic; sauté for 3-4 minutes, or until onion has softened.
  2. Add chicken, oregano, thyme, salt and pepper. Continue cooking for 4-5 minutes, stirring occasionally.
  3. Add mushrooms and cook for 4-5 minutes, stirring occasionally.
  4. Add chicken stock, stir and bring mixture to a simmer.
  5. Once simmering, add pasta and stir. Cook uncovered for 9-10 minutes, stirring occasionally, or until pasta is fully cooked.
  6. Reduce heat to low and add spinach, roasted red peppers, heavy cream and Parmesan cheese. Stir and cook for 2-3 minutes.
  7. Before serving, garnish with fresh parsley and additional Parmesan.

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