Chicken, Spinach, and Mushroom Pasta

by Emily Kemme
chicken spinach mushroom pasta

I probably don’t need to remind anyone, but we’re crawling up on one year of lots of cooking at home. If you’re like me, the weekly recipes are beginning to look familiar. Add this easy to cook chicken, spinach, and mushroom pasta sauce to your regular rotation. The ingredients hint at favorite Italian dishes, which everyone knows is welcoming comfort food.


  • 1-1/4 lb boneless, skinless chicken breasts, sliced very thin across the grain
  • 3 tablespoons olive oil
  • 1 lb white button or crimini mushrooms, wiped and thickly sliced
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 5 tablespoons butter, divided
  • 1 cup low-sodium chicken broth
  • 1 cup half and half
  • 1/2 cup grated parmesan cheese
  • 2 cups fresh spinach leaves, chopped
  • 1 tsp Penzey’s Sunny Paris seasoning
    • This is a must-stock seasoning mix for easy cooking days. Salt-free, the versatile mix of shallots, chives, green peppercorn, dill weed, basil, tarragon, chervil and bay leaf lends light herbal flavor.
  • salt and pepper to taste
  • Pappardelle’s spinach garlic fettuccine or other wide, flat noodle

Cook the recipe:

Heat olive oil in a large skillet until shimmering. Add sliced chicken and sauté on medium-high heat, tossing until chicken is no longer pink in the middle and is lightly browned, about 3-5 minutes. Remove chicken to clean bowl and set aside.

Melt 2 tablespoons butter in skillet and sauté mushrooms, stirring until they have released juices and the liquid has reabsorbed. Remove mushrooms to clean bowl.

Melt 2 tablespoons butter in a large skillet and sauté garlic on medium-low heat for 30 seconds until aromatic. Add shallots and sauté, stirring to prevent burning, for one minute. Pour in chicken broth and half and half, and parmesan, whisking to combine and melt cheese into sauce. Sprinkle with Sunny Paris seasoning and stir to blend. Return chicken and mushrooms with any juices collected in their bowls to the skillet. Simmer covered on low for 2 minutes, then add remaining tablespoon of butter, stirring sauce to continue thickening. Add spinach and cook covered for 1-2 minutes until wilted. Season pasta sauce with salt and pepper to taste.

Serve chicken, spinach, mushroom pasta sauce over pappardelle or tagliatelle pasta in warmed shallow bowls.

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