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One-Pot Creamy Chicken and Mushroom Penne

This one-pot chicken and mushroom penne is savory, creamy, and easy to make. Balanced with fresh baby spinach and tangy goat cheese, this comforting pasta dish is perfect for weeknight dinners.
3
50 min
TOTAL TIME
1024
CALORIES
$4.87
PER SERVING
One-Pot Creamy Chicken and Mushroom Penne
Ingredients
10 INGREDIENTS
4 SERVINGS
Olive Oil
2 lbs olive oil
Garlic
2 cloves garlic
minced
Low Sodium Chicken Broth
3/4 cup low sodium chicken broth
Baby Spinach
3 cups baby spinach
chopped
Penne Pasta
1 lb penne pasta
Cremini Mushrooms
2 cups cremini mushrooms
sliced
Kosher Salt
1/2 tsp kosher salt
Boneless Chicken Breasts
2 whole boneless chicken breasts
Black Pepper
1/4 tsp black pepper
Crumbled Goat Cheese
6 oz crumbled goat cheese
Directions
9 STEPS
10 min
PREP TIME
40 min
COOK TIME
50 min
TOTAL TIME
1
Bring a large pot of salted water to a boil and cook the penne pasta until al dente, according to package directions. Drain and set aside.
2
In the same pot, heat olive oil over medium-high heat. Season the chicken breasts with kosher salt and black pepper on both sides.
3
Cook the chicken for 5-6 minutes per side, or until well-browned and cooked through. Remove from pot, slice and set aside.
4
Add the sliced cremini mushrooms to the pot, and saute until golden brown and soft, about 5-7 minutes.
5
Stir in the minced garlic and cook for 1 minute, or until fragrant.
6
Pour in the low sodium chicken broth, scraping up any browned bits from the bottom of the pot.
7
Stir in the crumbled goat cheese, allowing it to melt into the chicken broth, forming a creamy sauce.
8
Add the chopped fresh baby spinach and cook until wilted, about 2 minutes.
9
Return the cooked penne pasta and sliced chicken to the pot, gently toss everything together, and serve warm.
Health Info
Macros
88g
CARBS
56g
FAT
43g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Do I need to use a specific type of pasta?
What ingredients do I need for Mushroom Pasta?
How do I prepare the mushrooms?
Can I substitute the butter for a different type of fat?
How do I prevent the pasta from sticking together?
How can I make the sauce creamier?
How do I store leftovers?
What can I add to personalize the recipe?