Creamy chicken and mushroom pasta with peas is an easy, one-pot complete dinner that’s ready in about 30 minutes!
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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 I’m guessing you’re more interested in that there big ole pot of pasta goodness. 😉
As we get further into the fall craziness, with holiday season on its heels, I’m bringing you a quick and easy dinner recipe today. (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!
You know I love my one-pot pastas, right? Almost as much as I love my huge purple pot. Had to be purple. I’m a purple girl through and through. 💜💜💜
And today I’m bringing you another one-pot pasta favorite.
And I’m using Barilla® Whole Grain, which is made with 100% whole wheat but has the same great taste you’re used to with pasta. I try to only use whole wheat pasta (unless I’m substituting a gluten-free pasta for friends or family – which I have done with Barilla’s Gluten Free pasta for this recipe!) and we’ve never looked back.
I hope you’ll give whole wheat pasta a chance. It’s a great way to healthify your favorite pasta dishes. You can find out more about Barilla products here. You can also get a coupon here to buy Barilla pastas and sauces at Target, which is where I picked mine up.
A few substitution notes for this one-pot creamy chicken and mushroom pasta:
- 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.
- 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.
- You can also omit the mushrooms if you’d prefer. I think they add some heartiness and creaminess to the dish, but it’s still great without it.
- Like it spicy? Add 1/2 teaspoon red pepper flakes when you add the garlic and give it a kick.
I hope you try this out for an easy, healthy, family-friendly meal.
Enjoy and have a great week!
One-pot creamy chicken and mushroom pasta with peas
Creamy chicken and mushroom pasta with peas is an easy, one-pot dinner!
- 2 teaspoons olive oil
- 1 small onion, chopped
- 8 oz. mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (1 lb.) box Barilla Whole Grain penne pasta
- 3 cups low-sodium chicken broth
- 4 oz. plain cream cheese (I use 1/3 reduced fat)
- 2 cups shredded mozzarella cheese
- 1 (10 oz.) bag frozen peas, thawed
- 2 cups cooked, shredded chicken (see notes)
- For serving: 1/4 cup fresh parsley, chopped and shredded Parmesan cheese (optional)
- Heat olive oil in a large pot over medium heat. Add 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, reduce 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 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 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).
You can use chicken that’s been cooked and shredded in the slow cooker or poached on the stove or use a store-bought rotisserie chicken.
I place my frozen peas in a colander and run them under cold water for a minute or two to thaw them quickly.
I’ve also made this recipe with Barilla’s Gluten Free penne pasta and it turned out great.
|Amount Per Serving||As Served|
|Calories 610kcal Calories from fat 239|
|% Daily Value|
|Total Fat 27g||42%|
|Saturated Fat 12g||60%|
|Dietary Fiber 11g||44%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Here’s where to find Barilla pasta in your local Target, which is where I picked mine up: