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Creamy Mushroom Chicken Pasta

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4.38000 from 16 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 985.3kcal
Servings: 4 People
Metric - Imperial

Ingredients

Chicken & Seasoning

  • 750 g Chicken Thigh, Boneless & Skinless Sliced or Diced
  • 4 g Onion Powder
  • 4 g Garlic Powder
  • 0.5 g Dried Thyme
  • 0.5 g Dried Basil
  • 15 ml Olive Oil
  • Salt & Pepper To Taste

Sauce & Pasta

  • 14 g Unsalted Butter or Clarified Butter
  • 1 Brown (Yellow) Onion Diced
  • 5 Garlic Cloves Minced
  • 60 ml Dry White Wine
  • 200 g Swiss Brown Mushrooms (Cremini) Sliced
  • 1 litre Chicken Stock
  • 500 ml Thickened Cream
  • 350 g Penne or Pasta of Choice
  • 40 g Parmesan Cheese Grated
  • 5 g Flat Leaf Parsley Chopped
  • 120 g Baby Spinach Washed
  • Salt & Pepper To Taste
  • Extra Virgin Olive Oil Drizzle

Method

  • Place the chicken thighs into a mixing bowl. Add the onion powder, garlic powder, dried thyme, dried basil, half the olive oil, and salt and pepper to your preference. Mix to combine.
  • Heat the remaining olive oil in a large high-rimmed pan over medium-high heat. Add the seasoned chicken thighs and sear for 4 minutes on both sides, or longer if needed, until cooked through to an internal temperature of 74°C (165°F) — check with a thermometer if the thighs are on the thicker side, since they only get a brief reheat later. Remove and let rest for 8 minutes, then slice into thin strips and set aside.
  • In the same pan, add the unsalted butter and allow it to melt. Add the onion and sauté for 3 minutes, then add the garlic and sauté for 45 seconds, mixing regularly. Pour in the wine (or stock) and deglaze, mixing regularly for 2 minutes.
  • Add the mushrooms and sauté for 4 minutes, or until golden. Add the chicken stock, thickened cream, and seasoning to taste. Mix to combine and bring to a simmer.
  • Add the penne, mix well, and simmer for 12 minutes, or until al dente, stirring occasionally.
  • Once al dente, add the parmesan and flat-leaf parsley, and mix through until the cheese has melted. Add the baby spinach and cook, stirring occasionally, for 2 minutes, or until wilted. Add the chicken and any resting juices into the sauce, mix, and heat for 1 minute. Remove from the heat.
  • Serve in bowls and garnish with extra virgin olive oil and cracked black pepper. Dig in.
Chef's Tips
Make sure the chicken thighs are cooked all the way through before removing them from the pan — they only get a quick 1-minute reheat once sliced and added back to the sauce, so this is the step that actually needs to get them safely cooked.
Let the mushrooms get properly golden before adding the liquid — that colour is where a lot of the sauce's depth comes from, and rushing this step leaves the mushrooms pale and the sauce tasting flat.
Stir the pasta occasionally while it simmers directly in the sauce — this stops it sticking to the bottom of the pan and helps it release starch that thickens the sauce naturally.
Storage & Reheating
This will keep in the fridge for up to 4 days in an airtight container. Cream-based sauces like this one can split slightly once frozen and thawed, so it's best kept in the fridge rather than the freezer if possible — if you do freeze it, expect a slight change in texture and give it a good stir while reheating. Reheat gently in a pan or the microwave with a splash of milk or cream to loosen the sauce back up.
Serving 500gCalories 985.3kcalCarbohydrates 84.4gProtein 66.6gFat 40.3gSaturated Fat 21gPolyunsaturated Fat 3.34gMonounsaturated Fat 8.05gTrans Fat 1.7gCholesterol 156.1mgSodium 692.4mgPotassium 1501.3mgFiber 5gSugar 10.6gVitamin A 562.7IUVitamin C 15mgCalcium 206.4mgIron 5.3mg