How To Make Creamy Chicken, Mushroom, and Spinach Pasta
This chicken pasta recipe makes a creamy and cheesy dish with parmesan cheese and heavy cream. Spinach and mushroom are also added for a healthier touch.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, for 12 minutes until tender yet firm to the bite. Drain and transfer to a serving bowl or a deep platter.
Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook for 3 to 4 minutes until lightly brown on one side. Turn and cook on the other side for an addtional 3 to 4 minutes until light brown. Transfer chicken to a plate.
Add mushrooms and onion to the hot skillet and cook for 4 to 5 minutes until onion is lightly browned. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes.
Return chicken tenders to skillet and submerge them in the broth mixture. Cook for 5 minutes until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F. Remove chicken and place on top of the cooked pasta.
Continue to cook the sauce for 3 minutes until slightly thickened. Turn off heat and stir in cream. Add spinach stir for 1 minute until slightly wilted. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.
Serve warm and enjoy.
- Calories: 655.63kcal
- Fat: 28.68g
- Saturated Fat: 7.01g
- Trans Fat: 0.00g
- Monounsaturated Fat: 12.70g
- Polyunsaturated Fat: 5.14g
- Carbohydrates: 69.09g
- Fiber: 4.77g
- Sugar: 5.94g
- Protein: 30.76g
- Cholesterol: 60.96mg
- Sodium: 902.56mg
- Calcium: 94.36mg
- Potassium: 836.08mg
- Iron: 3.10mg
- Vitamin A: 72.10µg
- Vitamin C: 7.11mg
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