Tender chicken, spinach, and mushrooms are tossed with chewy rotini in a rich, creamy sauce. This easy chicken spinach mushroom pasta is ready in just 30 minutes. Every bite is creamy, savory, and packed with tender vegetables.
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Creamy chicken spinach mushroom pasta is an Italian-inspired pasta dish made with tender chicken, mushrooms, spinach, and rotini tossed in a rich cream sauce.
I originally developed this recipe for my husband, who loves creamy pasta. I added plenty of spinach and mushrooms to balance the richness and chicken to make it more filling. He loves it, and to him, it's comfort in a bowl.
I found that removing the pan from the heat before tossing in the rotini helps prevent the pasta from overcooking while the sauce coats every piece.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Rotini Pasta: Fusilli or penne also work well.
- Boneless Skinless Chicken Thighs: Slice them against the grain into ¼-inch-thick pieces. Chicken breast also works, but avoid overcooking it as it is leaner.
- White Button Mushrooms: Slice them evenly so they cook at the same rate. Cremini mushrooms also work.
- Baby Spinach: Regular spinach also works; wash, trim, and roughly chop larger leaves.
- Heavy Cream
- Garlic Cloves & Garlic Powder
- Salt & Black Pepper
- Extra Virgin Olive Oil: Regular olive oil also works.
- Unsalted Butter: Salted butter also works.
Expert Tips
- Dry the mushrooms well after cleaning so excess moisture doesn't slow browning.
- Use a large pan so the chicken and mushrooms have enough room to brown properly.
- Let the chicken sit before flipping so the edges can properly brown.
- Let the mushrooms sit briefly before stirring so they develop a better golden color.
- Keep the sauce slightly loose because the pasta will absorb more sauce as it sits.
Instructions
Below are step-by-step instructions on how to make creamy chicken spinach mushroom pasta:
- Season the chicken: Pat the chicken thighs dry with paper towels, then slice them against the grain into ¼-inch-thick pieces. Transfer to a large mixing bowl and season with ½ teaspoon salt, ½ teaspoon garlic powder, and ¼ teaspoon black pepper. Set aside.
- Boil the pasta: Bring a large pot of water to a boil over medium-high heat and season with 2 teaspoons of salt. Boil the rotini for 1 minute less than the package directions until al dente. Reserve ¼ cup of the starchy pasta water, then drain the pasta and set aside.
- Sear the chicken: Heat olive oil in a large pan over medium heat. Add the chicken in a single layer and cook until browned on the edges and the chicken reaches an internal temperature of 165°F. Set aside.
- Cook the mushrooms: Melt the butter in the same pan. Add the mushrooms in a even layer and cook, stirring occasionally, until they release their moisture and become softened and golden. Sauté the garlic for 10 seconds.
- Make the sauce: Pour in the heavy cream and reserved pasta water. Gently simmer until the sauce slightly thickens and coats the back of a spoon.
- Wilt the spinach: Stir the baby spinach into the sauce until just wilted.
- Combine the pasta: Remove the pan from the heat. Add the rotini and cooked chicken, then toss until everything is evenly coated in the creamy sauce.
Storage & Reheating
- Refrigerator: Store cooled leftovers in an airtight container for up to 4 days.
- Freezer: Freezing is not recommended because the cream sauce can separate and the spinach and mushrooms can become mushy after thawing.
- Reheating: Microwave individual portions for 2-3 minutes, or warm in a pan over medium-low heat with a splash of milk or cream until heated through.
Variations
- Gluten-Free: Use certified gluten-free rotini or brown rice pasta. Watch the cooking time closely, as gluten-free pasta can soften faster.
- Dairy-Free: Replace the heavy cream with a rich cashew cream and use plant-based butter. Add a little extra pasta water as needed if the sauce becomes too thick.
Pairing Suggestions
- Garlic Bread: Crisp, buttery bread is useful for scooping up the extra cream sauce.
- Roasted Broccoli and Cauliflower: The lightly charred vegetables balance the richness of the pasta.
- Simple Green Salad: Crisp greens with a tangy vinaigrette add freshness to the meal.
FAQ
Can I use leftover or rotisserie chicken?
Yes. Shred or dice the cooked chicken and stir it in with the pasta at the end just until heated through.
What if my cream sauce is too thick?
Stir in a small splash of reserved pasta water, milk, or cream until the sauce reaches your desired consistency.
📖 Recipe
Easy Creamy Chicken Spinach Mushroom Pasta (30 Minutes)
Tender chicken, spinach, and mushrooms are tossed with chewy rotini in a rich, creamy sauce. This easy chicken spinach mushroom pasta is ready in just 30 minutes. Every bite is creamy, savory, and packed with tender vegetables.
Ingredients
- 14 oz rotini pasta
- 1 lb skinless boneless chicken thighs
- 2 cups heavy cream 36% M.F
- 2.5 cups white button mushrooms thinly sliced
- 5 oz baby spinach
- 3 garlic cloves minced
- 2.5 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 teaspoon extra virgin olive oil
- 1 tablespoon butter unsalted
Instructions
- Pat the chicken thighs dry with paper towels, then slice them against the grain into ¼-inch-thick pieces. Transfer to a large mixing bowl and season with ½ teaspoon salt, ½ teaspoon garlic powder, and ¼ teaspoon black pepper. Set aside.
- Bring a large pot of water to a boil over medium-high heat and season with 2 teaspoons of salt. Boil the rotini for 1 minute less than the package directions until al dente. Reserve ¼ cup of the starchy pasta water, then drain the pasta and set aside.
- Heat olive oil in a large pan over medium heat. Add the chicken in a single layer and cook until browned on the edges and the chicken reaches an internal temperature of 165°F. Set aside.
- Melt the butter in the same pan. Add the mushrooms in a even layer and cook, stirring occasionally, until they release their moisture and become softened and golden. Sauté the garlic for 10 seconds.
- Pour in the heavy cream and reserved pasta water. Gently simmer until the sauce slightly thickens and coats the back of a spoon.
- Stir the baby spinach into the sauce until just wilted.
- Remove the pan from the heat. Add the rotini and cooked chicken, then toss until everything is evenly coated in the creamy sauce.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 960kcal | Carbohydrates: 82g | Protein: 41g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 245mg | Sodium: 1629mg | Potassium: 1026mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5132IU | Vitamin C: 13mg | Calcium: 158mg | Iron: 4mg
Heidi | The Frugal Girls
This is one decadent comfort food dish! Your ideas to create a homemade cashew cream and to use coconut milk make this a fabulous indulgence... less the guilt!
Luciana
This was really creamy and delicious! It has become a weekly weeknight meal for our family now. Thank you!