overhead chicken mushroom pasta

Chicken Mushroom Spinach Pasta

  • Author: Katya
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Main
  • Method: Pan Fry
  • Cuisine: American


Creamy chicken mushroom pasta with chicken sausage, mushrooms, spinach, and whole wheat pasta. This hearty meal is so cozy and easy to make!



  • 2 cups dry whole wheat bow-tie pasta
  • 4 Tbsp. olive oil, divided
  • 1214 oz. mild Italian chicken sausage, removed from casing
  • 2 Tbsp. unsalted butter
  • 12 oz. cremini or white mushrooms, thinly sliced
  • 1/4 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


  1. Cook pasta in salted water according to package directions until al dente. Drain and set aside. Do not rinse.
  2. Heat 2 tablespoons of olive oil in a large skillet. Add sausage and cook until browned on the outside, breaking up the meat as you go, about 5-7 minutes. Remove the sausage from the skillet to a plate.
  3. Add the butter and remaining olive oil to the skillet. When the oil shimmers, add the mushrooms, shallots, and season to taste with salt and pepper. Cook undisturbed for 5 minutes. Stir and continue cooking until the mushrooms are tender, 3-5 minutes.
  4. Add garlic and oregano and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute, stirring constantly.
  5. Add the milk, broth, and season to taste with salt and pepper. Bring to a simmer. Stir in the sausage and cook until the sausage is cooked through and the sauce is thickened, about 3-4 minutes.
  6. Stir in pesto and then the spinach. Cook until the spinach is wilted, about 1-2 minutes.
  7. Toss with cooked pasta. If desired, serve garnished with fresh parsley or basil.


  • Pasta: I like whole wheat bow-tie pasta for this recipe but any short-cut pasta will work.
  • Sausage: You can use Italian chicken or turkey 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 chicken mushroom pasta stored in an airtight container will last for 3-4 days in the refrigerator. Warm up the pasta on the stovetop with little water, chicken broth, or even white wine. Simply add cold pasta to a skillet with liquid of choice and stir until warmed through.

Keywords: chicken pasta, easy pasta, cozy, fall