Spinach Mushroom Chicken Pasta

I am such a sucker for a creamy, rich and cozy pasta dish. It feels fancy to me, like I’m getting it from a restaurant. made by a professional chef. But it’s me, I’m the chef and I gotta say, i deserve a really big tip. The surprising thing is, these kind of pasta recipes are not that difficult to make. This one is filled with chicken, mushrooms, spinach, pasta and a yummy creamy garlic sauce. Topped with parmesan, of course. Lotta parmesan.

I found this parpadelle pasta so I grabbed that one because it seemed fancier than my spaghetti in my pantry. Apparently, I’m really missing going to restaurants. Use whatever pasta you have or love though, the sauce and the goodies are the stars here.

Check out the recipe below and let me know what you think! Take a pic and tag it with #lolosdesserts, I love to see what you are making! Also, be sure to follow me over @lolosdesserts on Instagram and Facebook.

Spinach Mushroom Chicken Pasta

Lolo's Desserts | May 2020

Ingredients:

Parpadelle pasta (or pasta of your choice)

4 boneless chicken breasts, cut into chunkc

olive oil

salt and pepper

1 8 ounce package sliced mushrooms

2 Tablespoons butter

1 Tablespoon minced garlic

1 Tablespoon flour

1/2 cup chicken broth

1 cup heavy cream

1/2 cup grated parmesan cheese

1/4 teaspoon pepper

1/2 teaspoon coarse kosher salt

2 cups spinach

Instructions:

1. In a large pot, boil water and prepare pasta and then drain and set aside.

2. After cutting chicken into chunks, sprinkle with large pinches of salt and pepper. In a large skillet, add olive oil and cook chicken pieces on med-high heat for 3-5 minutes on each side or until chicken is cooked all the way through. Remove chicken and set aside on a plate.

3. Add the mushrooms to the pan, cook for about 7-10 minutes until tender. Remove and set aside with chicken.

4. In the same pan, add the butter and garlic, cook until tender. Whisk in the flour then add the chicken broth, heavy cream, parmesan cheese, salt and pepper. Whisk together on low-med heat and simmer. Whisk until the sauce starts to thicken.

5. Once thickened, add spinach, chicken and mushooms. Heat and stir until chicken is covered and spinach is wilted.

6. Add pasta and stir sauce into pasta until all is covered. Serve and top with more parmesan cheese.