Mushroom Chicken Pasta
Earthy Mushrooms and Thyme and a Garlicky Marsala Cream Sauce make this Mushroom Chicken Pasta so comforting and flavorful! Easy enough for a weeknight, yet fancy enough to serve to company, this pasta dish is a winner!
I Heart Pasta
I love pasta. It is my favorite comfort food, hence a good pasta recipe is a winner in my book.
My husband and I attended a cooking class with some friends at Sur La Table for a date night in the fall and I was inspired by the Chicken Marsala on the menu. Delicious! I went home that night and thought, “how can I make this dish into an easy weeknight pasta?” The wheels started turning and after a few trials this recipe came to be.
Baby Bellas
I love the umami flavor of mushrooms. I especially love the earthiness of Cremini (or Baby Bella) Mushrooms. Even more than the flavor, mushrooms contain some macronutrients and micronutrients important to maintaining a healthy body.
One cup of cremini mushrooms has only 15 calories, yet contains 2 grams of protein and nearly 1 gram of fiber.
In looking at some Micronutrients in Mushrooms:
Selenium – This compound helps your body make antioxidants which can help prevent cell damage.
Zinc – This mineral supports the immune system and is vital for healthy growth in babies and children.
Potassium – This nutrient helps muscles contract and helps with blood pressure management.
Simple Ingredients
Yes, this recipe contains parmesan cheese, half and half and 1 tbsp butter. If you are wanting to avoid added cholesterol and saturated fat, this recipe may not be for you.
My family loved the flavor of this pasta and it was a great way to enjoy mushrooms and spinach. It was filling with the added chicken but if you are vegetarian you can omit and still find it satisfying. I use my staple slow cooker shredded chicken in this recipe.
Enjoy! And if you like the recipe, please share on Pinterest, or snap a photo of your creation and tag me on Twitter, or Instagram!
Mushroom Chicken Pasta
Equipment
- 1 Large Saute Pan
- 1 Wooden Spoon
- 1 measuring spoons
- 1 measuring cups
Ingredients
- 2 Cups Baby Bella Mushrooms cleaned with a cloth
- 1 tsp Dried Thyme
- 2 tsp Minced Garlic
- 1½ Cups Shredded Chicken slow cooker shredded chicken
- ½ Cup Half n Half
- 1 tbsp Butter
- 1 tbsp Extra Virgin Olive Oil
- ½ Cup Marsala Wine
- ½ lb Spaghetti
- 2 Cups Spinach fresh
- ½ Cup Shredded Parmesan Cheese plus more for garnish
- Salt and Pepper to taste
- 1 tsp Fresh or Dried Parsley a sprinkling for garnish
Instructions
- Boil water and cook the pasta according to the package instructions. Reserve 2 tbsp of the pasta water for use with the sauce.
- Over Medium Heat, melt 1 tbsp Butter and 1 tbsp EVOO. Add Garlic and cook 1 minute until fragrant.
- Add the Mushrooms and stir occasionally, about 4 minutes.
- Add the Thyme and ½ Cup Marsala Wine to deglaze the pan, stirring to loosen brown bits in the pan.
- Stir in the spinach, wilting the greens – cooking about 1 minute. Add ½ Cup Half n Half, the pre-cooked shredded chicken and ½ Cup Shredded Parmesan cheese tossing to coat all ingredients and create a sauce. Add the cooked Spaghetti and toss well. Add reserved pasta water to create a thinner consistency, adding 1 tbsp at a time.
- Flavor the dish with freshly ground pepper and salt to taste. Garnish with a sprinkling of parsley and freshly shredded cheese. Enjoy!
