Chicken Mushroom and Spinach Pasta with Blue Cheese Sauce
Indulge in the rich and savory flavors of this Chicken Mushroom and Spinach Pasta with Blue Cheese Sauce, a dish that effortlessly combines creamy textures with earthy notes. Tender chicken breasts, golden sautéed mushrooms, and vibrant baby spinach are tossed with your favorite pasta, all brought together in a luscious blue cheese and parmesan sauce. The addition of heavy cream and a hint of chicken broth creates a balanced, velvety base, while the crumbled blue cheese adds a bold, tangy depth. Quick to prepare and perfect for weeknight dinners or special occasions, this recipe is a one-pan delight that’s topped with optional fresh parsley for a pop of freshness. Serve it hot for a truly comforting and gourmet-inspired meal. Keywords: Chicken Mushroom Spinach Pasta, Blue Cheese Sauce, creamy pasta recipes, quick dinner ideas, gourmet pasta dishes.
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Recipe Information
Ingredients
- 300 grams pasta (penne or fettuccine)
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic cloves, minced
- 200 grams white mushrooms, sliced
- 100 grams baby spinach leaves
- 100 grams blue cheese, crumbled
- 250 milliliters heavy cream
- 100 milliliters chicken broth
- 30 grams parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional)
- as needed water for boiling pasta
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta is cooking, season both sides of the chicken breasts with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and fully cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then slice into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Once the butter is melted, sauté the minced garlic for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are golden brown and softened.
Stir in the baby spinach and cook for 2-3 minutes until wilted. Remove the mushroom-spinach mixture from the skillet and set aside.
In the same skillet, pour in the chicken broth and heavy cream. Simmer over medium heat for 3-5 minutes, stirring occasionally.
Add the crumbled blue cheese and grated parmesan to the sauce. Stir until fully melted and smooth. Season the sauce with salt and black pepper to taste.
Return the sliced chicken and mushroom-spinach mixture to the skillet, stirring to combine. If the sauce seems too thick, gradually add the reserved pasta water until you reach the desired consistency.
Add the cooked pasta to the skillet and toss to coat evenly in the sauce.
Let the pasta heat through for 2-3 minutes, then remove from the heat. Sprinkle with chopped fresh parsley if desired.
Serve the Chicken Mushroom and Spinach Pasta with Blue Cheese Sauce immediately, garnished with additional parmesan if preferred.
Nutrition Facts
Calories |
2801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 4901 mg | 213% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 7.9 g | ||
| Protein | 170.3 g | 341% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 1066 mg | 82% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2642 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
