Need a comforting meal after a hectic day? This creamy chicken spinach mushroom pasta comes together in just 30 minutes. Cozy up to tender chicken, fresh spinach, earthy mushrooms, and perfectly chewy rotini coated in a velvety cream sauce.
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I love developing Italian pasta recipes because they are deeply satisfying and use minimal ingredients - after all, who doesn't love hearty bowls of pasta! I originally developed this recipe for my husband, who loves creamy pasta dishes to the max. To balance out the rich sauce, I made the dish more nutritious by adding fresh spinach, button mushrooms, and lean chicken. Pulling the sauce off the heat before adding your rotini prevents the pasta from overcooking in the residual pan heat.
Why My Recipe Works
- Fond Builds Flavor: Searing the chicken and mushrooms creates flavorful browned bits that melt into the cream for a rich, savory sauce.
- Silky, Stable Sauce: Starchy pasta water emulsifies with the heavy cream, creating a smooth sauce that clings to the pasta instead of separating.
- Rotini Holds More Sauce: The tight corkscrew shape traps the creamy sauce, spinach, and garlic, delivering more flavor in every bite.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Rotini Pasta: Holds the creamy sauce well. (Sub: fusilli or penne)
- Boneless Skinless Chicken Thighs: Stay juicy and tender. (Sub: chicken breast)
- White Button Mushrooms: Add earthy flavor. (Sub: cremini mushrooms)
- Baby Spinach: Wilts easily into the sauce. (Sub: regular spinach, washed and trimmed)
- Heavy Cream: Creates a rich, creamy sauce. (Sub: half-and-half)
- Garlic Cloves & Garlic Powder: Add layers of garlic flavor.
- Salt & Black Pepper: Season and balance the sauce.
- Extra Virgin Olive Oil: Used for searing. (Sub: olive oil)
- Unsalted Butter: Adds richness and controls salt. (Sub: salted butter or plant-based butter)
Instructions
Below are step-by-step instructions on how to make creamy chicken mushroom spinach pasta:
- Season chicken: Coat sliced chicken thighs with salt, garlic powder, and black pepper on both sides. Set aside.
- Boil pasta: Bring a large pot of water to a boil over medium-high heat and season the water with 2 teaspoons of salt. Boil the rotini for 1 minute less than package directions until al dente and reserve ¼ cup starchy pasta water. Then strain and set aside.
- Sear chicken: Heat olive oil in a large pan over medium heat. Sauté garlic for 10 seconds, then cook chicken until browned on the edges. Set aside.
- Cook mushrooms: Melt butter in the same pan and sauté mushrooms until softened and golden.
- Make sauce: Add heavy cream and reserved pasta water. Simmer until the sauce thickens enough to coat a spoon.
- Wilt spinach: Stir baby spinach into the sauce until just wilted.
- Combine pasta: Remove the pan from heat, add rotini, and toss until evenly coated.
Expert Tips
- Dry the chicken thoroughly with paper towels before seasoning to ensure a hard sear.
- Wipe your mushrooms clean with a damp towel instead of washing to avoid sogginess.
- Salt the pasta water generously so the rotini is seasoned from the inside out.
- Slice your chicken against the grain to ensure every bite stays tender.
- Bring cream to room temperature before pouring to help prevent the dairy from curdling.
Variations
- Gluten-free: Swap the standard rotini for your favorite certified gluten-free rotini or brown rice pasta.
- Dairy-free: Replace the heavy cream with rich, homemade cashew cream and use plant-based butter for cooking.
- Seafood version: Omit the chicken thighs completely and sear fresh, peeled jumbo shrimp in the olive oil for 2 minutes per side.
Pairing Suggestions
This creamy chicken mushroom spinach pasta pairs well with:
- Garlic Bread: Crisp, buttery toasted crusts scoop up extra cream sauce.
- Grilled Zucchini: Light, charred summer squash cuts through the heavy cream.
- Caesar Salad: Bright, acidic dressing and romaine refresh your palate before the pasta.
Storage & Reheating
- Refrigerator: Cool your leftovers completely before storing them in an airtight container for up to 4 days.
- Freezer Warning: Freezing is not recommended because the delicate spinach and mushrooms will turn mushy upon thawing.
- Reheating Methods: Microwave individual portions for 2 to 3 minutes, or warm in a pan over medium heat with a splash of milk.
FAQ
How do I keep the chicken from drying out?
Using boneless chicken thighs instead of chicken breasts ensures the meat stays juicy, even during a high-heat pan sear.
How do I prevent the mushrooms from getting slimy?
Wipe the button mushrooms clean with a damp paper towel instead of rinsing them under water, and sauté them undisturbed in hot butter.
Can I use leftover or rotisserie chicken instead?
Yes, simply shred or dice your cooked chicken and toss it into the skillet at the very end just to warm it through.
📖 Recipe
30 min. Easy Creamy Chicken Spinach Mushroom Pasta
Need a comforting meal after a hectic day? This creamy chicken spinach mushroom pasta comes together in just 30 minutes. Cozy up to tender chicken, fresh spinach, earthy mushrooms, and perfectly chewy rotini coated in a velvety cream sauce.
Ingredients
- 14 oz rotini pasta
- 1 lb skinless boneless chicken thighs thinly sliced
- 2 cups heavy cream 36% M.F
- 2.5 cups white button mushrooms
- 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
- 2 tsp butter unsalted
Instructions
- Coat sliced chicken thighs with salt, garlic powder, and black pepper on both sides. Set aside.
- Bring a large pot of water to a boil over medium-high heat and season the water with 2 teaspoons of salt. Boil the rotini for 1 minute less than package directions until al dente and reserve ¼ cup starchy pasta water. Then strain and set aside.
- Heat olive oil in a large pan over medium heat. Sauté garlic for 10 seconds, then cook chicken until browned on the edges. Set aside.
- Melt butter in the same pan and sauté mushrooms until softened and golden.
- Add heavy cream and reserved pasta water. Simmer until the sauce thickens enough to coat a spoon.
- Stir baby spinach into the sauce until just wilted.
- Remove the pan from heat, add rotini, and toss until evenly coated.
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Nutrition
Calories: 959kcal | Carbohydrates: 82g | Protein: 41g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 244mg | Sodium: 1627mg | Potassium: 1024mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5130IU | Vitamin C: 13mg | Calcium: 156mg | 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!