Description
This one-pot chicken and mushroom pasta combines bow-tie pasta, juicy chicken breast, earthy mushrooms, and fresh spinach in a creamy, cheesy sauce—all cooked together in a single pot. It’s a fast, comforting dinner that’s packed with flavor and easy cleanup.
Ingredients
Scale
- 12 oz farfalle pasta
- 2 chicken breasts, diced
- 2 cups sliced mushrooms
- 2 cups fresh spinach
- 4 garlic cloves, minced
- 1 small onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1/2 cup grated parmesan cheese
Instructions
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
- Add chicken pieces and cook until golden brown, about 4–5 minutes. Remove and set aside.
- In the same pot, sauté onion and garlic for 2 minutes until fragrant. Add mushrooms and cook until browned, about 5 minutes.
- Add pasta, cooked chicken, and the broth-cream mixture to the pot. Stir to combine. Bring to a boil, then reduce heat and simmer covered for 10–12 minutes, stirring occasionally.
- Once pasta is al dente, stir in spinach and let it wilt.
- Add parmesan and mix until melted and creamy. Season with salt and pepper as needed.
- Serve hot with extra parmesan on top.
Notes
- Use freshly grated parmesan for the best flavor and texture.
- Stir regularly to prevent pasta from sticking.
- Add a splash of broth if the sauce thickens too much.
- Let rest a few minutes before serving to allow the sauce to thicken slightly.