Creamy chicken, mushroom, and spinach pasta is a satisfying one-skillet meal featuring juicy chicken tenders, tender farfalle, fresh vegetables, and a smooth Dijon cream sauce.
Ready in approximately 45 minutes, this recipe combines simple ingredients to create a flavorful dinner suitable for family meals and weekly meal preparation.
The sauce gets its savory flavor from chicken broth, Dijon mustard, garlic, and a touch of heavy cream. Fresh spinach adds color and a mild vegetable flavor, while sautéed mushrooms and onions bring additional texture.
Each serving contains approximately 442 calories and 35 grams of protein, making this a filling option for lunch or dinner.
Recipe Overview
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Servings: 8
- Main Ingredients: Chicken tenders, farfalle pasta, mushrooms, spinach, and cream
- Cooking Method: Stovetop
- Cuisine: American-inspired
- Calories: 442 per serving
Ingredients
Pasta and Chicken
- 1 pound farfalle (bow-tie) pasta
- 2 pounds chicken tenders
- 3 tablespoons extra virgin olive oil
- Salt and ground black pepper, to taste
Vegetables and Garnishes
- 24 ounces fresh mushrooms, sliced
- 1 medium onion, halved and thinly sliced
- 3 tablespoons fresh garlic, minced
- 2 cups fresh spinach, roughly chopped
- 2 tablespoons Parmesan cheese, coarsely grated
- 1 teaspoon chopped fresh flat-leaf Italian parsley (optional)
Dijon Cream Sauce
- 3 cups chicken broth
- 4 teaspoons Dijon mustard
- 1/4 cup heavy cream
- Additional salt and ground black pepper, as needed
Instructions
Step 1: Cook the Pasta
Bring a large pot of lightly salted water to a boil. Add the farfalle and cook for approximately 12 minutes, or according to the package directions, until tender but still firm to the bite.
Drain the pasta thoroughly and transfer it to a large serving bowl. Set aside while preparing the chicken and sauce.
Step 2: Season and Sear the Chicken
Pat the chicken tenders dry with paper towels to help them brown evenly. Season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Arrange the chicken tenders in the hot skillet without overcrowding the pan. Cook for 3 to 4 minutes on each side until lightly browned.
Transfer the chicken to a plate. It will finish cooking later in the broth-based sauce.
Step 3: Sauté the Mushrooms and Onion
Using the same skillet, add the sliced mushrooms and onion. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables soften and the onion begins to brown.
Stir in the minced garlic and cook for another minute. Keep stirring to prevent the garlic from burning and to distribute its flavor throughout the vegetables.
Step 4: Prepare the Dijon Broth
Pour the chicken broth into the skillet and add the Dijon mustard. Stir well, scraping up any browned bits from the bottom of the pan to incorporate their flavor into the sauce.
Season with salt and black pepper, then let the mixture simmer for approximately 5 minutes.
Step 5: Finish Cooking the Chicken
Return the browned chicken tenders to the skillet, arranging them in the broth so they are mostly submerged. Cook for about 5 minutes, or until the chicken is no longer pink in the center and reaches an internal temperature of 165°F (74°C).
Remove the cooked chicken and place it over the reserved pasta in the serving bowl.
Step 6: Make the Creamy Spinach Sauce
Continue simmering the broth and vegetable mixture for approximately 3 minutes to reduce it slightly. Turn off the heat and stir in the heavy cream until the sauce is smooth and evenly combined.
Add the chopped spinach and stir for about 1 minute, allowing the residual heat to wilt the leaves. Taste the sauce and adjust the seasoning if needed.
Step 7: Assemble and Serve
Pour the finished mushroom and spinach sauce over the pasta and chicken. Toss gently to coat the noodles while keeping the chicken tenders intact.
Finish with grated Parmesan cheese and optional chopped parsley. Serve immediately while the sauce is warm and creamy.
Helpful Cooking Tips
Prevent Overcooked Chicken
Chicken tenders cook quickly, so avoid leaving them in the skillet longer than necessary. Brown them first, then finish cooking them in the broth. Use an instant-read thermometer to confirm that the thickest part reaches 165°F (74°C).
Achieve the Right Sauce Consistency
For a thicker sauce, allow the broth to simmer a little longer before adding the cream. Alternatively, mix a small amount of cornstarch with cold water to create a smooth slurry and stir it into the simmering sauce gradually.
Avoid adding too much at once, as the sauce can become overly thick.
Choose a Suitable Pasta Shape
Farfalle works well because its folds hold small amounts of creamy sauce. Fettuccine and tagliatelle are also suitable alternatives, particularly if you prefer longer noodles. Cook any substitute according to its package instructions.
Avoid Overcrowding the Skillet
If your skillet is too small to accommodate all the chicken in one layer, cook the tenders in batches. This helps them brown instead of releasing too much moisture and steaming.
Adjust the Seasoning
Dijon mustard contributes a tangy, savory flavor to the sauce. Taste the finished mixture before serving and add more black pepper or a small amount of salt if needed. Remember that Parmesan cheese also adds saltiness.
Serving Suggestions
This creamy pasta is a complete meal with protein, vegetables, and carbohydrates. For additional variety, serve it with:
- Garlic bread: A crisp slice of bread is useful for enjoying the remaining sauce.
- Green salad: A fresh salad with a light vinaigrette provides a refreshing contrast to the creamy pasta.
- Roasted vegetables: Roasted broccoli, asparagus, or zucchini can complement the chicken and mushrooms.
- Extra Parmesan: Offer additional grated cheese at the table for anyone who prefers a richer finish.
Nutrition Facts
The following estimates are for one serving, based on eight portions of the prepared recipe.
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 442 | — |
| Total Fat | 13g | 16% |
| Saturated Fat | 4g | 19% |
| Cholesterol | 78mg | 26% |
| Sodium | 610mg | 27% |
| Total Carbohydrate | 47g | 17% |
| Dietary Fiber | 3g | 11% |
| Total Sugars | 4g | — |
| Protein | 35g | 70% |
| Vitamin C | 6mg | 6% |
| Calcium | 57mg | 4% |
| Iron | 3mg | 17% |
| Potassium | 642mg | 14% |
*Percent Daily Values are based on a 2,000-calorie diet. Actual nutritional values may vary depending on the ingredients and brands used.
Final Notes
This creamy chicken, mushroom, and spinach pasta brings together tender poultry, earthy vegetables, and a lightly tangy cream sauce in a straightforward stovetop recipe.
With a short preparation time and familiar ingredients, it is suitable for a weeknight dinner, family gathering, or make-ahead meal. Serve it fresh with Parmesan and parsley for a warm, satisfying dish.
