One-Pot Chicken and Mushroom Pasta

The transition to autumn calls for comfort food, and busy back-to-school evenings demand no-fuss dinners. This recipe provides both in a one-pot meal that everyone can enjoy. Chicken, mushrooms, and pasta come together in a rich, seasoned sauce, and parmesan adds a perfect finishing touch. Customize with more veggies and other varieties of mushrooms, or enjoy the recipe as-is. Either way, this is bound to become a weeknight favorite!

Servings: 4

Ingredients

3 tbsp. olive oil

1½ lb. chicken breast, cubed

Salt and pepper, to taste

½ yellow onion, diced

2 c. cremini mushrooms, sliced

3 cloves garlic, minced

1 tsp. dried thyme

2 tsp. paprika

4 c. chicken broth

1 c. heavy cream

1 lb. farfalle pasta

5 oz. spinach

1 c. parmesan cheese

Preparation

1. Heat 2 tbsp. olive oil in a large pot on medium heat. Add chicken, salt, and pepper, and brown until cooked through. Set chicken aside.

2. Add onions and remaining olive oil into the pot and cook for 1-2 minutes.

3. Stir in mushrooms and garlic. Season with thyme and paprika, as well as salt pepper to taste.

4. Add chicken broth and heavy cream to the pot and stir. Bring to a boil, then add the farfalle pasta.

5. Cook according to package instructions, stirring every 1-2 minutes to keep the pasta from clumping. (Cooking time may be a little longer than when pasta is boiled in water.)

6. When the farfalle pasta is al dente, add the spinach and cooked chicken. Stir until the spinach is wilted.

7. Add parmesan and stir to create a smooth sauce.

8. Top off with extra parmesan and serve.

9. Enjoy!

Recipe provided by Tasty.