Creamy chicken mushroom with linguine is an easy, delicious pasta dish made in one pot. Tender chicken, veggies, noodles, and a creamy sauce; what more do you need? I am always in the mood for a dinner like this.
This lovely pasta dish is special enough for a date night, but also makes an easy, delicious dinner anytime.
Elements
Chicken Breasts: I used one medium-sized chicken breast for the two of us.
Butter & Olive Oil: Used to saute the mushrooms and veggies.
Mushrooms: I typically use baby portobello mushrooms; white mushrooms would also work well.
Onions: Red, yellow, or white onions will all work. Use what you have available.
Garlic: Adds great flavor.
Sun-Dried Tomatoes: I love the intense flavor of sun-dried tomatoes. They are available packed in oil or dry-packed. I typically use the dry-packed. They plump up nicely when cooked with the liquids.
Flour: Used to thicken the sauce.
Chicken Stock and Half & Half: Combine to create the creamy sauce. The chicken stock adds flavor and volume, the half & half makes the sauce rice and creamy.
Salt & Black Pepper: Enhances the flavor.
Garlic Powder: Amps up the garlic flavor.
Linguine Pasta: I really like how the shape of linguine works with this recipe.
Parmesan Cheese: Parmesan cheese adds a distinct, sharp flavor to the dish. It is a great addition to many pasta recipes.
Spinach: Adds a nice pop of freshness and color.
Italian Seasoning: If fresh basil and parsley are available, that would be perfect. Otherwise, I use a dry Italian seasoning mix.
Preparation
Grab a large saucepan. I use a stainless steel saucepan. Heat the butter and olive oil, and add the chicken. Let the chicken sit on one side and get a nice sear. Give the pan a stir and heat for a few more minutes. Remove the chicken to a clean plate. No concern if not fully cooked, it will get more time over the heat.
Add the onions and mushrooms. Cook and stir until the onions are soft and the mushrooms have released their juices. Stir in garlic and tomatoes for a minute. Then add flour and stir until no streaks of flour remain.
Add the liquids, salt, pepper, and garlic powder. Stir until all ingredients are well combined.
Now we are going to break the pasta in half, but not tell anyone. It is considered a faux pas in the pasta world. That said, it makes this dish a whole lot easier to stir and serve. Add the pasta to the dish and stir, submerging the pasta in the liquid. Cover and cook until pasta is tender to your taste.
Finally, add the parm, spinach, and Italian seasoning. Stir for a few minutes as the spinach wilts.
Serve immediately.
If a one-pot pasta dish is your kind of dinner, try this cheesy lemon chicken version!
Creamy Chicken Mushroom with Linguine
Ingredients
- 1 boneless, skinless chicken breast chopped into bite-sized pieces
- 1 tsp butter
- 2 tsp olive oil
- 1 cup mushrooms sliced
- ½ cup onion chopped
- 1 garlic cloves minced
- 2 Tbsp sun dried tomatoes chopped
- 1 Tbsp flour
- 1 cup low sodium chicken stock
- ½ cup half and half
- salt & black pepper to taste
- ½ tsp garlic powder.
- 4 ounces linguine broken in half
- ¼ cup parmesan cheese grated
- 1 cup baby spinach roughly chopped
- ½ tsp Italian seasoning
Instructions
- In a large saucepan over medium heat, add the butter and olive oil. Sear the chicken on both sides, then remove them from the pan to a clean plate.
- Add mushrooms and onion, cook until the onion is translucent and the mushrooms have released their juices. Add garlic and sun-dried tomatoes and stir for one minute. Stir in the flour and cook for another minute.
- Add the chicken stock, half and half, salt, pepper, and garlic powder, and stir until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.
- Add the parmesan cheese, spinach, and Italian seasoning and stir until the spinach starts to wilt. Serve immediately.