Creamy chicken and mushroom pasta with peas is an easy, cheesy, one-pot pasta dinner that’s ready in about 30 minutes! It's a great family weeknight dinner!
This post has been updated with new photos.
Today I'm sharing this big ole pot of pasta goodness.
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!
I make it while camping, I make it on vacation, I make it on the regular at home for an easy weeknight pasta dinner. And it seems we always go back for seconds!
It may be because it’s so uber 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 to make, too. Always a win in my book!
Most one-pot pastas are and that's why I just adore them.
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 of our one-pot pasta favorites with this chicken and mushroom version.
Let's dive in.
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. I've also used a store-bought rotisserie chicken as well; they all work.
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 on the side.
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 also works great. I think even a gluten-free version would be fine, but I haven't tested that myself. If you are using a different shape of pasta, check and adjust the cook time if needed to make sure it gets al dente.
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.
I hope you try this soon for an easy, healthy, family-friendly meal. It feels so cozy and inviting.
Enjoy and have a great week!
XO,
Kathryn
One-Pot Creamy Chicken and Mushroom Pasta with Peas
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small onion, chopped
- 8 oz. white button mushrooms, sliced
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 (1 lb.) box penne pasta (whole wheat, or regular)
- 3 cups low-sodium chicken broth
- 4 oz. plain cream cheese (I use ⅓ reduced fat)
- 2 cups shredded mozzarella cheese
- 1 (10 oz.) bag frozen peas, thawed
- 2 cups cooked, shredded chicken (see notes)
For serving:
- ¼ cup fresh parsley, chopped (optional)
- Shredded Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and mushrooms and saute for 7-8 minutes, until onions are tender and the mushrooms have released most of their liquid.
- Add garlic, salt and pepper and saute for another 30 seconds.
- Add pasta and chicken broth and bring to a boil.
- Cover the pot, reduce the heat to medium-low and cook for 8-10 minutes, until most of the liquid is absorbed and the pasta is nearly cooked. I lift the lid and stir it once or twice during the cooking time so the pasta gets moved around and can cook evenly.
- Add the cream cheese and mozzarella cheese and stir until melted and well combined. You can add an extra splash of chicken broth if needed to get everything to mix well.
- Add the thawed peas and shredded chicken and stir to combine. Turn off heat, cover and let sit for a few minutes.
- Taste and adjust seasonings. Serve with fresh chopped parsley and Parmesan cheese (if using).
Notes
Video
Nutrition
Here is one of the original photos of this recipe in my beloved purple pot.
Lindsey
I have a two year old who LOVES mushrooms and this meal was a hit for the whole family! Thanks for sharing.
Kathryn
Oh I'm so happy to hear you all loved it Lindsey! Thanks so much for sharing!
Emily
I made this tonight and it’s so yummy!
Kathryn
Yay, I'm so happy to hear you enjoyed it Emily!! 😊
Rachel
Does the cream cheese need to be at room temperature?
Kathryn Doherty
Nope, doesn't have to be. It would incorporate more quickly and easily, so if you think to pull it out in advance, that's great. (The blocks also do better than the tubs.) But it's fine to add the cream cheese cold from the fridge.
Adele
This recipe is a keeper! Tasty, quick and easy to prepare! My husband and son loved it! Thank you for the recipe!
Kathryn Doherty
Oh I'm so happy to hear you loved it! Thank you so much for sharing! : )
Trish
This was wonderful and flavorful. Thank you for your delicious recipes.
Kathryn Doherty
Oh I'm so happy to hear you loved it! Thank you for sharing! : )