Creamy Chicken and Mushroom Pasta

a spoon scooping up cheesy pasta with chicken and mushrooms.

This Chicken and Mushroom Pasta is a family favorite. Juicy chicken and fresh mushrooms are coated in a rich, creamy sauce and topped with gooey, melty cheese. This is the perfect comforting meal for any day of the week and makes delicious leftovers, too.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 734

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

16 ounces penne pasta
2 boneless, skinless chicken breasts about 1-1 1/2 pounds
Garlic powder, salt, pepper to taste
2-3 Tablespoons olive oil divided
8 ounces sliced mushrooms
4 Tablespoons unsalted butter 1/2 a stick
3 cloves garlic minced
1/4 cup soy sauce
1/4 cup all purpose flour
2 cups heavy cream
1 1/2 cups shredded mozzarella cheese divided
1 1/2 cups shredded cheddar cheese divided
4 ounces fresh baby spinach chopped

Instructions

Preheat oven to 350 degrees and grease a 9x13 baking dish with cooking spray.
Bring a large pot of water to a boil. Season water with salt, and cook pasta until al dente, according to package directions.
Slice chicken breasts into chunks and season generously with salt, pepper, and garlic powder. Heat a large skillet over medium high heat and add 2 Tablespoons of the olive oil. Sauté the chicken pieces until cooked through and lightly browned on all sides. Remove to a plate and set aside.
In the same pan, add another Tablespoon of olive oil and sauté the sliced mushrooms until tender. Remove and add to the plate of chicken and set aside.
Lower the heat to medium. Add the butter to the pan and melt. Stir in the minced garlic and cook for 30 seconds until fragrant. Stir in the soy sauce. Whisk in the flour, and continue whisking until it's combined with all the liquid. Cook for 1-2 minutes.
Once the flour is no longer raw, raise the heat and slowly start whisking in the heavy cream. Bring to a low boil.
Add in 1 cup of each cheese, and continue to whisk so that it all combines and melts. Season with salt and pepper.
In a large mixing bowl, combine the pasta, chicken, fresh spinach, and mushrooms, and then top with the cheese sauce. Stir carefully to completely combine, then spread the pasta mixture evenly in the prepared baking dish. Top with the remaining shredded cheeses.
Bake at 350 degrees for 25 minutes, until cheese has melted and is bubbling. Serve immediately.

Video

Notes

What kind of chicken to use: I like to use chicken breasts, but you could also use boneless skinless chicken thighs. This is also a great recipe for using store-bought rotisserie chicken for a little short-cut. Your baking time will remain the same even when using cooked chicken.

Cheese choices: Feel free to swap the cheeses in this recipe for another that you like better. I like to use a combination of cheddar and mozzarella, but you could also use colby or Monterey jack, or add in some parmesan cheese if you prefer.

Add some veggies. This is an easy recipe to add some veggies to, like sliced sweet red peppers, frozen peas, or chopped broccoli. You can also leave out the spinach or mushrooms if those aren't your thing.

Any leftover chicken pasta can be stored in an airtight container in the fridge for 3-4 days. Reheat small portions in the microwave before serving.

Nutrition