Chicken and Mushroom Pasta

This Chicken and Mushroom Pasta is flavor packed and loaded with mushrooms, sun-dried tomatoes, spinach, veggie pasta and chicken. It’s a 30 minute meal that’s perfect for busy weeknights!

Chicken and Mushroom Pasta


  • 8 ounces spiral veggie pasta (rotini), cooked (reserve 1/2 cup starchy pasta water)
  • 1 tablespoon olive oil
  • 8 ounces baby bella mushrooms, sliced
  • 1/2 cup white onion, diced
  • 1/4 cup sun-dried tomatoes
  • 2 teaspoons crushed garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Italian seasoning
  • Pinch of red pepper chili flakes (optional)
  • 1/2 cup Half-and-Half
  • 1/2 cup chicken broth
  • 2 cups cooked spinach, fresh
  • 2 chicken breasts, cooked and diced
  • 1/4 cup Parmesan cheese, freshly grated


  1. Cook pasta according to package directions. Reserve 1/2 cup of pasta water. Set aside.
  2. Heat olive oil in a sauté pan and add in mushrooms, onions, sun-dried tomatoes, garlic and seasonings. Stir and cook until fragrant, about 5 minutes.
  3. Add in the Half-and-Half, chicken broth and pasta water, and bring to a boil. Turn down to simmer for 1 to 2 minutes, stirring occasionally (pasta water will help thicken the sauce).
  4. Lastly, add in the cooked chicken, spinach and Parmesan. Stir until combined.
  5. Serve warm.

Recipe courtesy of Tawnie Graham, RDN (@krolls_korner).

Recipe and photo used with permission from: The Mushroom Council