One-Pot Chicken And Mushroom Pasta

This chicken and mushroom dish with tender pasta in a creamy, savory sauce will leave everyone clamoring for seconds. A flavorful mix of onions, mushrooms, and garlic seasoned with thyme, paprika, salt, and pepper form the aromatic base of this stellar pasta dish. A blend of chicken broth and heavy cream is added to cook the farfalle pasta until perfectly al dente. Spinach is added for a vibrant touch, and a generous sprinkle of Parmesan cheese melds everything together into a velvety sauce that coats the pasta and browned chicken. Serve with an extra sprinkle of Parmesan on top, and savor the

Instructions

1. 1

   Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken, salt and pepper, and brown - make sure to cook through. Set chicken aside.

2. 2

   Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.

3. 3

   Add mushrooms and garlic, and stir to incorporate with the onion. Season with salt and pepper to taste as well as thyme and paprika. Stir to evenly season.

4. 4

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

5. 5

   Cook according to package instructions, being sure to stir every 1-2 minutes to keep the pasta from clumping together. (Cook time may be a little longer in this recipe than when the pasta is boiled in water.)

6. 6

   When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates.

7. 7

   Add parmesan and stir until it’s well-incorporated and you’re left with a smooth sauce.

8. 8

   Top off with extra parmesan and serve.

9. 9

   Enjoy!

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