One Pot Creamy Chicken and Mushroom Pasta
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons unsalted butter
- 8 ounces cremini mushrooms, thinly sliced
- 2 shallots, diced
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons all-purpose flour
- 3 ½ cups chicken stock
- 1 ½ teaspoons Dijon mustard
- 2 cup fusilli pasta
- 4 cups baby spinach
- ⅓ cup freshly grated Parmesan
- ¼ cup heavy cream
Instructions
- 1
Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- 2
Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside.
- 3
Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes.
- 4
Stir in garlic and thyme until fragrant, about 1 minute.
- 5
Whisk in flour until lightly browned, about 1 minute.
- 6
Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven.
- 7
Stir in fusilli; season with salt and pepper, to taste.
- 8
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is just al dente, about 8-9 minutes.
- 9
Stir in chicken, spinach, Parmesan and heavy cream until spinach has wilted and pasta is tender, about 3 minutes.
- 10
Serve immediately.
