One-Pot Creamy Mushroom And Chicken Pasta

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Here is what you’ll need

!One-Pot Chicken And Mushroom Pasta
Servings: 4

3 tablespoons olive oil
1½ pound (750 grams) chicken breasts
½ yellow onion, diced
Salt, to taste
Pepper, to taste
2 cups cremini mushrooms
3 cloves garlic, minced
1 teaspoon thyme
2 teaspoon paprika
4 cups chicken broth
1 cup heavy cream
1 pound (500 grams) farfalle pasta
5 ounces (150 grams spinach)
1 cup parmesan

1. Heat 2 tablespoons olive oil in a large pot on medium heat. Add chicken and brown, making sure to cook through. Set chicken aside.
2. Add 1 tablespoon olive oil and the onion into the pot and stir. Cook down for 1-2 minutes.
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. 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, 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. When the farfalle pasta is al dente, add the spinach and chicken and stir until the spinach cooks down and incorporates. Add parmesan and stir until it’s well-incorporated and you’re left with a smooth sauce.
7. Top off with extra parmesan.
8. Enjoy

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  1. I love to make pasta with fresh and delicious mushrooms. Actually I just made a video recipe for a mushroom pasta with a homemade tomato sauce last weekend on my channel 😀

  2. Using stock and/or milk is an horrible way of cooking pasta. Just cook them separatly and then add them to the sauce, not that complicated fuck that one pot fad I really hope it dies this year

  3. Made this tonight with a few alterations. It was unbelievable. Here are the changes I made:

    1. Put the lid over the pot halfway through cooking the pasta. There is not enough liquid to cook the pasta through properly otherwise.

    2. I omitted the parmesan cheese as I felt the dish was salty/creamy enough.

    3. Add extra spinach + mushrooms as they cook down and lose much of their size.

  4. made this a few months ago, making it again atm, its insanely delicious. gave it to someone that hates mushrooms and he said it was amazing, and he didn’t even know mushrooms were in it. the mushrooms give it a good texture, while the garlic thyme and paprika give it the amazing taste and smell

    really tasty, super easy to make, 10/10

  5. To me it’s a good way to cook pasta, maybe in this video is a little undercooked.
    And to the people that say: it’s not the way to cook it, BECAUSE I’M ITALIAN/PASTA IS ITALIAN, and I know what i’m talking about… ahahahha LOL

  6. I finally made a Tasty recipe and chose this one. Tastes great! I think that it could use an extra cup of broth to aid in the pasta cooking, also I omitted the parm and opted for tofu instead of chicken. Looking forward to trying out more of the recipes I see you guys crank out.

  7. Just made this and it turned out great! Just a few words of advice:

    1. Add 1 teaspoon of paprika, not 2.
    2. Cook the mushrooms BEFORE you cook the onions or else the onions will be overcooked.
    3. Add garlic powder and onion powder to the mushrooms for more flavor.
    4. If you can, make your own chicken broth. It will come out much more flavorful.
    5. Add more spinach than what they say in the recipe, because it wilts down to almost nothing.

    These are just a few things I did differently. I hope they help! 🙂

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