One Pot Creamy Chicken and Mushroom Pasta
A cozy one-pot dinner with tender chicken, mushrooms, and pasta simmered together in a creamy, garlicky sauce.
Equipment
- Dutch oven
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs cut into bite-size pieces
- kosher salt and freshly ground black pepper to taste
- 1 1/2 tbsp unsalted butter
- 8 oz cremini mushrooms thinly sliced
- 2 shallots diced
- 3 cloves garlic minced
- 1 tbsp fresh thyme leaves chopped
- 2 tbsp all-purpose flour
- 3 1/2 cups chicken stock
- 1 1/2 tsp Dijon mustard
- 2 cups fusilli pasta
- 4 cups baby spinach
- 1/3 cup freshly grated parmesan
- 1/4 cup heavy cream
Instructions
- Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Melt butter in a Dutch oven over medium heat. Working in batches, add chicken in a single layer and cook until golden brown, about 7-8 minutes; set aside.
- Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the pot.
- Stir in fusilli; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is just al dente, about 8-9 minutes.
- Stir in chicken, spinach, Parmesan, and heavy cream until spinach has wilted and pasta is tender, about 3 minutes. Serve immediately.
Notes
Refrigerate leftovers up to 3 days; reheat with a splash of stock or milk to loosen the sauce. Freezing is not recommended, as the cream sauce may separate when thawed. Half-and-half or whole milk can replace heavy cream for a lighter sauce.
