Hiya friends! I hope you had a great weekend! We did birthday party extravaganza on Saturday and watched some football and made it over to the pumpkin patch yesterday afternoon for hay rides and a farm tour. It’s been a fun fall tradition ever since M was 6 months old. This year, too, J was really into it. He’s ALL about the animals and anything farm-related, so it was a perfect trip. But let’s get to the food. Cause I’m guessing you’re more interested in this here big ole pot of pasta goodness. Now that we’re getting further into the fall season craziness, with holiday season on its heels, I’m bringing you a quick and easy dinner recipe. (Though, yes, I bring you quick + easy recipes most days!) One-pot creamy chicken and mushroom pasta with peas is simple enough for a weeknight dinner but lovely enough for company — and it can definitely serve a crowd! In fact, I made it during a family beach trip this past spring. It was an easy one to pick up ingredients for when we were away from home and staying at a condo that didn’t have anything. And everyone — and I mean, everyone — went back for seconds. It may be because it’s so creamy with 3, count ‘em, THREE cheeses! And although that sounds pretty decadent, it’s overall a really light and healthy dinner. Oh, and easy, too. Always a win in my book! Most one-pot pastas are and that’s why I just adore them. Almost as much as I adore my huge purple pot. Had to be purple. I’m a purple girl through and through. I’ve shared my one-pot vegetarian spaghetti with you already and I’ve also got a one pot pasta with chicken sausage, spinach and peas. And this one-pan goulash is a comfort food fave. Today I’m bringing you another one-pot pasta favorite with this chicken and mushroom version. Let’s dive in. Now, I’ve got some notes and tips coming up below on how to make this one-pot pasta with chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Chicken: This recipe calls for cooked chicken. I’ve used chicken that I did in the slow cooker and shredded and I’ve also used leftover roast chicken. You could use a store-bought rotisserie chicken as well. Peas: You can omit peas if you’re not a fan. I’ve done that before for a crowd and just served this with some roasted asparagus or steamed broccoli. Spinach: Or you could stir in some spinach to wilt down at the end for a different veggie option. Mushrooms: Regular white button mushrooms work great or you could use some cremini or baby bella mushrooms. And while I think they add some heartiness and creaminess to the dish, it’s still great without it so you can omit them if you prefer. Pasta: I tend to go with a whole grain or whole wheat penne. Regular penne - or even a gluten-free version - would be fine as well. If you are using a different shape, just check and adjust the cook time if needed to make sure it gets al dente. Spicy: Like it spicy? Add ½ teaspoon red pepper flakes when you add the garlic to give this a kick.
So many ways to customize it to make it your own. (Or just to make it work with what you have on hand in your kitchen!) As mentioned, too, this makes a lot so it’s a great meal for serving a crowd. But you’ll also be so happy if you end up with some leftovers! They keep and reheat great and make a delicious lunch or dinner again another night.
Storage Tips:
Store the leftovers, once cooled, in a covered container in the refrigerator for up to 5 days. Or pack the leftovers in a freezer-safe bag or container, that’s labelled and dated, and freeze for up to 5 months. Thaw overnight in the refrigerator. Reheat in the microwave until hot and serve it up. Add a splash of broth if needed to loosen the sauce up again.
I hope you try this soon for an easy, healthy, family-friendly meal. It just feels so cozy and inviting. Enjoy and have a great week! XO, Kathryn
Chicken: This recipe calls for cooked chicken. I’ve used chicken that I did in the slow cooker and shredded and I’ve also used leftover roast chicken. You could use a store-bought rotisserie chicken as well. Peas: You can omit peas if you’re not a fan. I’ve done that before for a crowd and just served this with some roasted asparagus or steamed broccoli. Spinach: Or you could stir in some spinach to wilt down at the end for a different veggie option. Mushrooms: Regular white button mushrooms work great or you could use some cremini or baby bella mushrooms. And while I think they add some heartiness and creaminess to the dish, it’s still great without it so you can omit them if you prefer. Pasta: I tend to go with a whole grain or whole wheat penne. Regular penne - or even a gluten-free version - would be fine as well. If you are using a different shape, just check and adjust the cook time if needed to make sure it gets al dente. Spicy: Like it spicy? Add ½ teaspoon red pepper flakes when you add the garlic to give this a kick. Leftovers: Store the leftovers, once cooled, in a covered container in the refrigerator for up to 5 days. Or pack the leftovers in a freezer-safe bag or container, that’s labelled and dated, and freeze for up to 5 months. Thaw overnight in the refrigerator. Reheat in the microwave until hot and serve it up, adding a splash of broth if needed to help the sauce loosen up.
