Chicken Mushroom Spinach Pasta
This chicken mushroom spinach pasta is the kind of comfort food I make when the house is busy, it’s getting dark early, and I just want something warm and familiar.
Fore more cozy pasta dishes, try our Pasta Bolognese Recipe, Baked Ziti Pasta, or Chicken Fajita Pasta.
Quick Summary: Ready in 30 minutes • Serves 4–6 • Flavor = creamy + earthy + comforting. A cozy pasta with chicken sausage, mushrooms, and spinach in a silky cream sauce, it tastes like the grown-up version of my childhood comfort food.
Jump to:
Cozy fall and winter dinners are my favorite to make, especially ones that come together quickly with real, hearty ingredients. This chicken mushroom and spinach pasta is one I’ve made countless times for my family as it’s easy enough for a weeknight, but still tastes special.
It’s made with a few staples I always keep on hand, such as chicken Italian sausage for flavor, mushrooms for that earthy depth, and a big handful of fresh spinach for balance. I love using bow-tie pasta because it holds the sauce so well, but any short pasta shape works.
The real magic is the cream sauce. It’s rich yet light, made with whole milk, chicken broth, and a swirl of basil pesto. It’s creamy without feeling heavy, and every bite is packed with that cozy, homemade flavor that never gets old.
Why You’ll Love this Recipe
- Creamy and comforting, the kind of pasta everyone loves
- Easy to make with simple, everyday ingredients
- Full of flavor from the sausage, mushrooms, and spinach
Chicken Mushroom and Spinach Pasta Ingredients
See the recipe card for full information on ingredients and quantities.
- Italian Chicken Sausage: You can swap in turkey or pork sausage or even rotisserie chicken if that’s what you have.
- Mushrooms: I love using creminis, but any mix works.
- Shallots & Garlic: A small yellow onion works instead.
- Basil Pesto: My secret shortcut to a sauce that tastes fresh and homemade. Store-bought works great.
- Spinach: I toss it in at the end so it just wilts. Don’t have spinach? Try kale or arugula for a heartier twist.
- Bow-Tie Pasta: Fun shape and perfect for holding that creamy sauce. Penne or rotini work just as well.
Before You Start: This recipe moves fast once you start cooking! I like to have everything chopped and ready to go. You can use any pasta you have on hand, and remember the sauce thickens as it sits, so don’t overdo the simmering.
How to Make Creamy Chicken Mushroom and Spinach Pasta
The recipe card at the bottom of the page has more detailed instructions.
Step 1: Cook the pasta in salted water according to package directions until al dente. Drain and set aside. Do not rinse.
Step 2: Heat olive oil in a large deep skillet, add sausage and cook until browned on the outside, breaking up the meat as you go. Remove to a plate.
Step 3: To the same skillet, add the butter and remaining olive oil. When the oil shimmers, add the mushrooms and shallots. Cook until the mushrooms are tender.
Pro Tip: Don’t crowd your mushrooms as they need a little breathing room to get that golden color. If your pan feels packed, cook them in two batches. Totally worth it for that flavor!
Step 4: Add garlic and oregano and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute, stirring constantly.
Step 5: Add the milk, broth, and season to taste with salt and pepper. Stir in the sausage and cook until the sausage is cooked through and the sauce is thickened, about 3-4 minutes.
Step 6: Stir in pesto and then the spinach. Cook until the spinach is wilted. Toss with cooked pasta.
Recipe Tips
- Sauce too thin or too thick? If it’s too thin, simmer a few extra minutes uncovered to let it thicken naturally. Too thick? Whisk in a splash of milk or broth until it loosens up.
- Cream started to separate or curdle? It usually means the heat was too high or the sauce boiled. Keep the heat medium low and stir often.
- Mushrooms came out soggy instead of browned? Give them space. Crowding traps steam. Cook in batches or use a larger pan so they sear instead of steam.
- How to reheat. Warm gently over low heat with a splash of broth or milk to bring back that creamy texture. Avoid microwaving on high as it can separate the sauce.
- Storage & freezing. Leftovers keep well in the fridge for up to 3-4 days. I don’t recommend freezing as the sauce tends to separate. Store in an airtight container and reheat gently for best results.
Variations and Substitutions
- Vegetarian: Skip the sausage and double up on mushrooms or add white beans for extra protein.
- Gluten-Free: Swap the whole wheat pasta for your favorite gluten-free brand or chickpea pasta. Just keep an eye on cook time since it tends to cook a little faster.
- Dairy-Free: Use unsweetened cashew or coconut milk.
- Add-Ins: Add sun-dried tomatoes, artichoke hearts, roasted red peppers, or a pinch of red pepper flakes for a little kick.
What to Serve with Chicken Mushroom Spinach Pasta
My personal favorite pasta combo is a crisp salad with leafy greens and plenty of fresh veggies. But honestly, any type of fresh salad will work. Here are some of our favorites:
- Apple Walnut Salad – crazy easy fall salad!
- Avocado Caesar Salad – such a delicious combination of flavors.
- Chopped Wedge Salad – love this take on a traditional wedge salad.
- House Salad – our go-to family salad that never disappoints.
More Chicken Pasta Recipes
If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.
Creamy Chicken Spinach and Mushroom Pasta
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Main
- Method: Pan Fry
- Cuisine: American
Description
Creamy chicken mushroom pasta with chicken sausage, mushrooms, spinach, and whole wheat pasta. This hearty meal is so cozy and easy to make!
Ingredients
- 2 cups whole wheat bow-tie pasta or regular
- 4 Tbsp. olive oil, divided
- 12–14 oz. mild Italian chicken sausage, removed from casing
- 2 Tbsp. unsalted butter
- 12 oz. cremini or white mushrooms, thinly sliced
- ¼ cup minced shallots
- 2 cloves garlic, minced
- 1 tsp. dried oregano
- 2 Tbsp. all-purpose flour
- 1 cup whole milk
- 1 cup chicken broth, homemade or store bought
- 2 Tbsp. basil pesto, homemade or store bought
- 2 oz. fresh baby spinach, about 2 cups
- Fresh chopped parsley or basil, optional, for garnish
Instructions
-
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside. No need to rinse.
-
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned on the outside, about 5-7 minutes. Transfer to a plate and set aside.
-
In the same skillet, add the butter and remaining olive oil. Once hot and shimmering, add the mushrooms and shallots. Season with a pinch of salt and pepper. Let them cook undisturbed for 5 minutes to develop color, then stir and continue cooking another 3-5 minutes, until the mushrooms are tender.
-
Add the garlic and oregano, and cook for about 30 seconds, just until fragrant. Sprinkle in the flour and stir constantly for 1 minute to create a light roux.
-
Slowly whisk in the milk and chicken broth. Season again with salt and pepper. Bring to a gentle simmer, then return the sausage to the pan. Cook 3-4 minutes, stirring occasionally, until the sauce thickens slightly and the sausage is cooked through.
-
Stir in the pesto, then fold in the spinach. Cook just until the spinach wilts, about 1-2 minutes.
-
Add the cooked pasta and toss until everything is well coated in the sauce. Serve warm, garnished with fresh parsley or basil if you’d like.
Notes
- Pasta: I like whole wheat bow-tie pasta for this recipe but any short-cut pasta will work.
- Sausage: You can use Italian chicken, turkey, or pork sausage. Or even a blend. Just make sure to remove the sausage from the casing if not using bulk.
- Cooking Mushrooms: To ensure the mushrooms brown properly, make sure your skillet is big enough to fit the mushrooms without overcrowding too much. Otherwise, cook the mushrooms in batches. I recommend a deep skillet or a saute pan.
- Leftovers: Leftover pasta stored in an airtight container will last for 3-4 days in the refrigerator. Warm up the pasta on the stovetop over medium-low heat with a little chicken broth or milk.
Nutrition
- Serving Size:
- Calories: 397
- Sugar: 5.1 g
- Sodium: 424.7 mg
- Fat: 22.7 g
- Carbohydrates: 33.4 g
- Protein: 19.5 g
- Cholesterol: 31 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
I made this for me and my husband! Absolutely amazing! It was very flavor full! I had some zucchini sitting around, so I added some zucchini. Turned out amazing. There was no leftovers because we couldn’t get enough!
Mmm, it looks incredibly delicious and appetizing! I’m going to start cooking this amazingly mouth-watering dish as soon as I finish writing this comment. I think that this is not a coincidence, because now I have pasta of exactly this shape! And I am also a real pasta fan. Now I can only imagine this magical smell of chicken spinach pasta. By the way, few people like spinach, but in this recipe, I’m sure it will taste amazing. Thank you very much for your blog and detailed creative recipes!