Creamy Chicken Spinach Mushroom Pasta. Delicious, flavourful, and healthy. This pasta is easy and quick to make which is perfect for dinner or lunch!
My recipe for this creamy chicken spinach mushroom pasta only takes 35 minutes and it is also dairy-free believe it or not!
It contains spinach, chicken, coconut milk, cashew cream and garlic and a few other ingredients. If you don't like chicken, you can use pork or your protein of choice.
This sauce is pretty versatile and works well with any swaps I would say! My chicken spinach creamy mushroom sauce works really well especially over some rotini pasta because it gets into all those nooks and crannies of the pasta!
This chicken spinach mushroom pasta dish is easy to make and will really hit the spot. It can also be baked in the oven too if you want to take it to the next level and add some dairy-free cheese over top.
Other recipes you may like!
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Chicken Tomato Zucchini Basil Pasta
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Basil Pesto Chicken Pasta
For this recipe
You will need the following ingredients for my creamy chicken spinach and mushroom pasta:
- 400 grams rotini pasta
- 4 organic skinless boneless chicken thighs, sliced thinly
- ½ cup cashew cream [made using ½ cup raw cashews soaked in ¾ cup hot boiling water, blended until smooth]
- 400 ml whole-fat canned coconut milk
- 1 pint white button mushrooms, sliced
- 5 oz organic pre-washed baby spinach
- 2 garlic cloves minced
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tsp olive oil
How to make creamy chicken and mushroom spinach pasta
Marinade chicken with salt, garlic powder and pepper. Set aside.
Boil your pasta according to packet instructions. Strain when done cooking.
Meanwhile in a sauté pan set on medium high heat, fry minced garlic in olive oil. Add chicken and fry until half way cooked. Then add mushrooms and fry until they’re soft and browned on the edges.
Pour in coconut milk and cashew cream. Stir to combine.
Stir in spinach leaves and cook until they have softened. Remove sauce off heat.
Pour in your cooked pasta and mix well. Serve and enjoy!
Give it a try!
Well I hope you give my Creamy Chicken Spinach Mushroom Pasta recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this chicken spinach mushroom pasta recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
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Take care,
Christie
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Creamy Chicken Spinach Mushroom Pasta
Ingredients
- 400 grams rotini pasta
- 4 boneless skinless chicken thighs skinless boneless sliced thinly
- 400 ml coconut milk whole-fat canned
- 1 pint white button mushrooms sliced
- 5 oz baby spinach washed
- 2 cloves garlic minced
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tsp extra virgin olive oil
Cashew Cream
- ½ cup raw cashews
- ¾ cup hot boiling water
Instructions
- In a blender add raw cashews and hot boiling water. Allow this to soak for a couple minute and blend until smooth. This is your cashew cream.
- Marinade chicken with salt, garlic powder and pepper. Set aside.
- Boil your pasta according to packet instructions. Strain when done cooking.
- Meanwhile in a sauté pan set on medium high heat, fry minced garlic in olive oil. Add chicken and fry until half way cooked. Then add mushrooms and fry until they’re soft and browned on the edges.
- Pour in coconut milk and cashew cream. Stir to combine.
- Stir in spinach leaves and cook until they have softened. Remove sauce off heat.
- Pour in your cooked pasta and mix well. Serve and enjoy!
This was really creamy and delicious! It has become a weekly weeknight meal for our family now. Thank you!
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!