Description
This creamy chicken spinach mushroom pasta is a rich, indulgent, one-pot dish loaded with tender chicken, sautéed mushrooms, fresh spinach, and a luscious Parmesan cream sauce. A quick, easy meal perfect for any night of the week!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp butter
- 1 tsp olive oil
- 2 cloves garlic, minced
- ¼ cup sun-dried tomatoes
- 4 oz mushrooms, sliced
- 1 tbsp flour
- 2 cups chicken broth
- 1½ cups half and half
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- 8 oz linguine, broken in half
- ¼ cup Parmesan cheese, grated
- 2 cups fresh baby spinach
Instructions
- Heat butter and olive oil in a large skillet over medium-high heat.
- Add chicken pieces, season with salt and pepper, and cook until golden brown. Remove from the skillet and set aside.
- In the same skillet, add garlic, sun-dried tomatoes, and mushrooms. Sauté until mushrooms are soft.
- Sprinkle in flour and stir for 1 minute.
- Gradually whisk in chicken broth and half and half.
- Add linguine, bring to a simmer, cover, and cook for 10-15 minutes until pasta is tender.
- Stir in Parmesan cheese and spinach, allowing the spinach to wilt.
- Serve immediately with extra Parmesan on top.
Notes
- Substitute heavy cream for half and half for a richer sauce.
- Add a pinch of red pepper flakes for a spicy kick.
- Use gluten-free pasta to make this dish gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Calories: 500
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg