One-Pot Chicken And Mushroom Pasta
One pot, one pound of farfalle, and a creamy Parmesan sauce: browned chicken, cremini mushrooms, and spinach cook together in 45 minutes.
Farfalle cooked in broth and cream instead of a pot of boiling water is what makes this work. The starch stays in the pan, so the sauce thickens on its own and coats the pasta instead of sliding off.
You brown the chicken first, then build the mushrooms and onions in the same pot. The pasta goes in dry. Stir it every couple of minutes or the pieces fuse together at the bottom.
One large pot is not a suggestion here. A 5 to 6 quart Dutch oven or stockpot gives 1 pound of farfalle enough room to move.
Why You'll Love This Recipe
Step-by-Step Instructions
1. Brown the chicken
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Season the cubed chicken with salt and pepper, add it to the pot, and cook until browned and cooked through, about 6 to 8 minutes, turning so it colors on more than one side. Check the thickest piece reads 165°F (74°C). Move the chicken to a plate.
2. Soften the onion
Add the last tablespoon of oil and the diced onion to the same pot. Stir and cook for 1 to 2 minutes, until the onion softens and picks up the browned bits.
3. Build the mushroom base
Add the sliced mushrooms and minced garlic. Season with salt, pepper, the thyme, and the paprika, and stir so everything gets coated. Cook for about 4 to 5 minutes, until the mushrooms shrink and start to brown at the edges.
4. Add liquid and pasta
Pour in the chicken broth and heavy cream and stir. Bring it to a boil, then add the farfalle. Stir once right away so nothing settles on the bottom.
5. Cook the pasta
Lower to a steady simmer and cook until the farfalle is al dente, following the package time as a guide but expecting a few extra minutes. Stir every 1 to 2 minutes, scraping the bottom, so the pasta doesn't clump.
6. Wilt the spinach
When the pasta is al dente, add the spinach and the reserved chicken. Stir until the spinach collapses into the sauce and the chicken is warmed through, about 2 minutes.
7. Melt in the Parmesan
Take the pot off the heat and stir in the Parmesan until the sauce turns smooth and glossy. Taste and add salt only if it needs it, since the cheese is salty.
8. Serve
Spoon into bowls and finish with more Parmesan and a crack of black pepper.
How to Store One-Pot Chicken And Mushroom Pasta
Refrigerator
Keep it in a sealed container for up to 3 days. The pasta will soak up sauce as it sits.
Freezer
Freeze in portions for up to 2 months. Cream sauces can separate slightly on thawing, so reheat gently and stir well.
Reheating
Warm in a covered pan over low heat with a splash of broth or water, stirring until loose. A microwave works too, covered, in 1-minute bursts.
Tips & Tricks
- Stir the pasta every 1 to 2 minutes while it cooks. That's the step people skip, and it's the reason bowties stick together.
- The pasta will take a few minutes longer than the package time. It's cooking in cream and broth, not water.
- Check the chicken with an instant-read thermometer. It's done at 165°F (74°C) in the thickest piece.
- Pull the pot off the heat before you stir in the Parmesan. High heat makes it clump.
Delicious Variations
Smoky version
use 1 teaspoon smoked paprika and 1 teaspoon sweet paprika instead of 2 teaspoons sweet.
Extra heat
add 1/2 teaspoon red pepper flakes with the garlic.
No cremini
white button mushrooms work, though they release more water, so let them cook a minute longer before adding liquid.
Frequently Asked Questions
Q: Why did my pasta stick together in the pot?
Not enough stirring, or a pot that's too small. Use a 5 to 6 quart pot and stir every 1 to 2 minutes, scraping the bottom, for the whole cook time.
Q: Can I use milk instead of heavy cream?
No, not in this method. The cream has to survive a rolling boil alongside the pasta, and milk will curdle. Half-and-half is the closest safe swap, and the sauce will be thinner.
Q: How do I know the chicken is done without cutting it open?
Use an instant-read thermometer in the thickest piece. It should read 165°F (74°C). Color alone won't tell you.
Q: Can I make this ahead?
You can brown the chicken and cook the mushrooms and onion up to a day ahead and refrigerate them. Cook the pasta fresh, since it soaks up the sauce as it sits.
Q: Does the pasta really cook in the sauce?
Yes. The farfalle simmers in the broth and cream and absorbs the liquid as it softens. That's why the pot needs stirring and why the time runs a little past the package directions.
Keep the pot on the smaller side of your cupboard cleared out, because this one does all the work. Serve it straight from the stove while the Parmesan is still melting. Happy baking, friends!
One-Pot Chicken And Mushroom Pasta In 45 Minutes
One pot, one pound of farfalle, and a creamy Parmesan sauce: browned chicken, cremini mushrooms, and spinach cook together in 45 minutes.
Ingredients
Instructions
- 1Brown the chicken — Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Season the cubed chicken with salt and pepper, add it to the pot, and cook until browned and cooked through, about 6 to 8 minutes, turning so it colors on more than one side. Check the thickest piece reads 165°F (74°C). Move the chicken to a plate.
- 2Soften the onion — Add the last tablespoon of oil and the diced onion to the same pot. Stir and cook for 1 to 2 minutes, until the onion softens and picks up the browned bits.
- 3Build the mushroom base — Add the sliced mushrooms and minced garlic. Season with salt, pepper, the thyme, and the paprika, and stir so everything gets coated. Cook for about 4 to 5 minutes, until the mushrooms shrink and start to brown at the edges.
- 4Add liquid and pasta — Pour in the chicken broth and heavy cream and stir. Bring it to a boil, then add the farfalle. Stir once right away so nothing settles on the bottom.
- 5Cook the pasta — Lower to a steady simmer and cook until the farfalle is al dente, following the package time as a guide but expecting a few extra minutes. Stir every 1 to 2 minutes, scraping the bottom, so the pasta doesn't clump.
- 6Wilt the spinach — When the pasta is al dente, add the spinach and the reserved chicken. Stir until the spinach collapses into the sauce and the chicken is warmed through, about 2 minutes.
- 7Melt in the Parmesan — Take the pot off the heat and stir in the Parmesan until the sauce turns smooth and glossy. Taste and add salt only if it needs it, since the cheese is salty.
- 8Serve — Spoon into bowls and finish with more Parmesan and a crack of black pepper.
Food safety: Check the thickest part with a food thermometer. Poultry must reach 165°F (74°C); color alone is not reliable.
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.
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