Creamy Chicken & Mushroom Pasta Skillet
This Creamy Chicken & Mushroom Pasta is a quick one-pan dinner! Juicy chicken bites, tasty vegetables, and tender pasta all in a flavourful and creamy white wine sauce.
Servings: 4
Equipment
- Large skillet
Ingredients
- 2 large boneless, skinless chicken breasts cut into bite-size pieces
- 1 Tbsp olive oil
- Salt & pepper
- 2 Tbsp butter divided
- 8 oz white button mushrooms cleaned & thickly sliced
- ½ red bell pepper thinly sliced
- Large handful baby spinach leaves roughly chopped
- 1 shallot minced
- 2 cloves garlic minced
- 1 Tbsp each fresh thyme, rosemary, sage, and parsley
- ¼ cup dry white wine
- 1.5 cups chicken stock
- ½ cup heavy cream
- 6 oz short-cut pasta
- ½ cup parmesan cheese grated, plus more for serving
Instructions
- Cut chicken breasts into bite-size pieces. Season generously with salt & pepper.
- Heat a large skillet over medium to medium-high heat, add olive oil. When oil is heated, add the chicken and cook, stirring occasionally, until chicken is browned on all sides. Remove chicken to a plate and set aside.
- To the same skillet, add 1 tablespoon of the butter. When melted, add the mushrooms and cook until they start to become golden. Add shallots, garlic, bell peppers, and herbs. Cook, stirring, until peppers start to soften, about 5-8 minutes.
- Add white wine and stir for a minute, scraping bottom of pan to release flavours.
- Return the chicken to the skillet, and add chicken stock, heavy cream, and pasta. Lower heat to a simmer, and cook until pasta is al dente, about 10-15 minutes depending on your choice of pasta.
- Stir in grated parmesan, spinach leaves, and the rest of the butter. Stir until spinach starts to wilt, about a minute.
- Finish with fresh parsley and more parmesan.
Notes
Did you make Creamy Chicken & Mushroom Pasta Skillet? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.