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  • Prep Time 8
  • Cook Time 21
  • Total Time 29 minutes
Author Mushroom Council

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Ingredients

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  • 1/2 teaspoon each kosher salt and freshly ground black pepper, plus more, to taste
  • 1/2 (1 pound) box dry tri-color rotini pasta
  • 1 tablespoon olive oil
  • 2 boneless, skinless, chicken breasts, cut into 1-inch pieces
  • 8 ounces crimini mushrooms, cleaned and sliced
  • 1/4 cup sun-dried tomatoes
  • 2 garlic cloves, crushed
  • 1/2 cup half and half
  • 1/2 cup chicken broth
  • 2 cups baby spinach
  • 1/4 cup freshly grated Parmesan cheese, plus more, to taste

Instructions

  1. Fill large pot with salted water and bring to boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of pasta water. Set aside.
  2. Heat olive oil in large skillet over medium heat. Add chicken and cook, stirring occasionally, until lightly browned, about 3 to 4 minutes. Add mushrooms, sun-dried tomatoes and garlic and cook until mushrooms are tender and chicken reaches an internal temperature of 165°F, about 5 minutes.
  3. Stir in half-and-half, chicken broth and pasta water, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until a thick sauce forms, about 1 to 2 minutes.
  4. Stir in cooked chicken, pasta, spinach and Parmesan, and cook until spinach is wilted, and pasta is coated, about 1 minute. Top with additional Parmesan and serve.

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