One-Pot Creamy Chicken and Mushroom Pasta with Peas
Creamy chicken and mushroom pasta with peas is an easy, cheesy, one-pot pasta dinner that’s ready in about 30 minutes!
Yield: 6 -8 servings
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
Chicken: The chicken for this recipe needs to be cooked, so please plan accordingly. A rotisserie chicken from the store works great or you can use leftover roast chicken or shredded slow cooker chicken.
Leftovers: Store the leftovers, once cooled, in a covered container in the refrigerator for up to 5 days. Or pack the leftovers in a freezer-safe bag or container, that's labelled and dated, and freeze for up to 5 months. Thaw overnight in the refrigerator. Reheat in the microwave until hot and serve it up, adding a splash of broth if needed to help the sauce loosen up.
Video
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 12g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 54mg | Sodium: 396mg | Fiber: 2g | Sugar: 3g
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