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creamy chicken and mushroom rotini

Creamy Chicken and Mushroom Rotini

Creamy one pan chicken and mushroom pasta recipe with no need to pre cook the pasta
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Pasta
Cuisine American, Canadian, Italian
Servings 4
Calories 355 kcal

Ingredients
  

  • 2 boneless skinless chicken breasts or 2 chopped cooked chicken breasts
  • 1 medium onion
  • 2 large cloves garlic or 3-4 small
  • 3 cups sliced mushrooms 6-8 medium-large mushrooms
  • 1 Tbsp extra virgin olive oil
  • ¼ cup white wine sub extra chicken broth if desired
  • 2 ½ cups homemade or good quality chicken broth
  • 1 tsp Dijon mustard
  • 6-8 sprigs fresh thyme, plus extra for garnish sub ½ tsp dried thyme leaves (not ground)
  • 2 cups uncooked rotini pasta or other similar size with same cooking time on package
  • ¼ block cream cheese full fat is best, at room temperature
  • ¼ cup cream 10 or 18% is best
  • 2 cups fresh chopped spinach
  • ¼ cup fresh chopped parsley
  • 1 tsp salt adjust as necessary depending on sodium content in chicken broth
  • ½ tsp fresh black pepper

Instructions
 

  • Preheat oven to 350° and set rack in the middle of the oven.
  • Dice onion. Clean and slice mushrooms. Peel and finely slice or mince garlic.
  • Heat large oven safe skillet with lid on stovetop and add olive oil. Sauté onion and mushroom mixture until mushrooms are browning and onions are golden and softening. Add garlic and sauté one more minute.
  • Chop chicken into bite sized pieces. Season with salt and pepper. Move vegetable mixture to side of pan, increase heat and add chicken pieces. Allow to sit without stirring for a minute to start browning. Stir contents of pan together.
  • Add white wine and allow to simmer and reduce, while stirring chicken mixture.
  • Add chicken broth, Dijon mustard and rotini and season with salt and pepper. Top with thyme sprigs. When mixture returns to a simmer, cover pan and bake in oven for 17 minutes.
  • Chop spinach and parsley. Reserve some parsley for garnish, along with extra thyme.
  • Remove pan from oven and stir in cream cheese, cream, spinach and parsley. Stir until incorporated and spinach has wilted.
  • Allow to rest 2-3 minutes before serving, sauce will thicken slightly.
  • Garnish with extra parsley and thyme if desired.

Notes

The amount of salt required depends on the sodium level in the chicken broth. Taste and season as desired.
If using precooked chicken, add to pan along with liquid ingredients.
Do not use more than the recommended amount of pasta, otherwise you will not have enough sauce.
The nutritional information is based on using 10% MF cream.

Nutrition

Calories: 355kcalCarbohydrates: 38.3gProtein: 23.5gFat: 12.1gSaturated Fat: 4.9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.5gCholesterol: 47.5mgSodium: 1291mgPotassium: 549.7mgFiber: 4.4gSugar: 6.3g
Keyword chicken and mushroom baked pasta, chicken mushroom and spinach rotini, creamy chicken and mushroom rotini, creamy chicken mushroom and spinach pasta, one pan creamy chicken and mushroom pasta
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