Before diving into the heart of this dish, let’s talk about some delightful pairings. A fresh garden salad with a light vinaigrette works wonderfully with healthy chicken and mushroom pasta. A crusty whole grain bread can sop up the flavorful sauce.
For wine enthusiasts, a chilled glass of white wine, such as Pinot Grigio, pairs perfectly. If you prefer non-alcoholic options, try sparkling water with a twist of lemon. And don’t forget a simple fruit dessert—sliced peaches or a bowl of berries will end your meal on a high note.
Today, I’m taking you on a tasty adventure with one of my favorite recipes: healthy chicken and mushroom pasta. This dish is a soul-soother, combining the goodness of lean chicken and the earthiness of mushrooms with pasta. I promise, this is not just any ordinary pasta dish. As I walk you through this culinary delight, you’ll discover why it’s a beloved staple in my kitchen.
What is Healthy Chicken and Mushroom Pasta?
Healthy chicken and mushroom pasta is a balanced meal perfect for busy weeknights or a relaxing weekend dinner. It’s all about nourishing, wholesome ingredients. Lean chicken breasts provide protein, while cremini mushrooms add texture and umami. High-fiber pasta keeps things hearty yet guilt-free. To bind it all together, we use a light cream and Parmesan sauce, fragrant with fresh thyme and garlic.
What Makes This Recipe Different From Other Healthy Chicken and Mushroom Pasta?
In a sea of pasta recipes, what sets this one apart? The secret lies in the details. The blend of savory spices on the chicken, the choice of cremini mushrooms, and the use of high-fiber pasta all contribute to a meal that’s both flavorful and nutritious. Plus, I throw in some optional peas for a pop of color and extra veggies. This recipe is crafted to cater to your health without compromising on taste.
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How Does It Taste?
Imagine a bite that’s savory, creamy, and comforting all at once. The chicken is seasoned just right, the mushrooms add deep flavor, and the pasta is perfectly al dente. The creamy sauce, infused with garlic and thyme, coats every strand of pasta. A sprinkle of Parmesan adds a salty finish. If you include peas, they burst with sweetness in every bite. It’s a symphony of tastes and textures that’ll leave you satisfied and happy.
Ingredients You’ll Need To Make This Dish
- 1 tbsp extra virgin olive oil
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tsp savory grill blend
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 8 oz cremini mushrooms, sliced
- 8 oz high-fiber pasta (break spaghetti or linguine into smaller pieces)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup light cream
- 3 1/2 cups reduced-sodium chicken broth
- 1 tbsp fresh thyme leaves
- 1/2 cup frozen peas (optional)
- Salt and freshly ground black pepper
Step-by-Step Instructions
Step 1: Prepare the Chicken
Heat the olive oil in a large skillet over medium heat. Add the sliced chicken breasts and sprinkle with the savory grill blend. Cook the chicken for about 5-7 minutes until it’s golden brown and fully cooked. Remove the chicken from the skillet and set it aside.
Step 2: Sauté the Vegetables
In the same skillet, add the chopped onion. Sauté until it becomes translucent, which should take about 3-4 minutes. Add the minced garlic and sliced mushrooms, stirring until the mushrooms are tender and the garlic is fragrant, around 5 minutes.
Step 3: Cook the Pasta
In a pot, bring the reduced-sodium chicken broth to a boil. Add the high-fiber pasta and cook until al dente, following the package instructions. Reserve one cup of the pasta water. This can be used later to adjust the sauce consistency if needed.
Step 4: Combine Chicken and Veggies
Add the cooked chicken back into the skillet with the vegetables. Stir to combine everything. Pour in the light cream and reserved pasta water to create a creamy sauce. Sprinkle in the fresh thyme leaves, giving the mixture a good stir.
Step 5: Mix Pasta with Sauce
Add the cooked pasta to the skillet with the chicken and vegetable mixture. Mix everything well so the pasta is thoroughly coated with the creamy sauce. If the sauce is too thick, add more pasta water, a little at a time, until you reach the desired consistency.
Step 6: Add the Final Touches
Finally, stir in the freshly grated Parmesan cheese. Add the optional frozen peas, if using, and let them heat through. Season the dish with salt and freshly ground black pepper to taste.
Tips & Tricks on Making Healthy Chicken and Mushroom Pasta
- Use Fresh Ingredients: Fresh thyme and garlic make a big difference. Their flavors are more vibrant compared to dried variants.
- Don’t Overcook the Pasta: High-fiber pasta can get mushy if overcooked. Aim to cook it to al dente for the best texture.
- Adjust Sauce Consistency: Use reserved pasta water to thin out the sauce if it becomes too thick.
- Season Throughout Cooking: Season the chicken, vegetables, and sauce at each step to build layers of flavor.
- Cook Chicken Just Right: Ensure the chicken is cooked through but not dry. Thin slices cook faster and more evenly.
Nutrition Information
How Do I Store This Dish?
You can store healthy chicken and mushroom pasta in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a splash of chicken broth or water to loosen the sauce, as pasta tends to absorb liquids.
What Other Substitutes Can You Use in Healthy Chicken and Mushroom Pasta?
Greek Yogurt for Light Cream: Replace light cream with Greek yogurt for a tangy flavor and extra protein. Whole Wheat Pasta: Swap high-fiber pasta with whole wheat pasta for a nutty taste and additional fiber. Button Mushrooms for Cremini: Use button mushrooms if you can’t find cremini. They’re milder but equally delicious. Zucchini Pasta (Zoodles): For a low-carb option, replace pasta with zucchini noodles. Vegetable Broth for Chicken Broth: Substitute chicken broth with vegetable broth to make it vegetarian-friendly.
Healthy chicken and mushroom pasta
Equipment
- large skillet
- pot
Ingredients
- 1 tbsp extra virgin olive oil
- 1 lb boneless skinless chicken breasts, thinly sliced
- 2 tsp savory grill blend
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 8 oz cremini mushrooms sliced
- 8 oz high-fiber pasta break spaghetti or linguine into smaller pieces
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup light cream
- 3 1/2 cups reduced-sodium chicken broth
- 1 tbsp fresh thyme leaves
- 1/2 cup frozen peas optional
- Salt and freshly ground black pepper
Instructions
Step 1: Prepare the Chicken
- Heat the olive oil in a large skillet over medium heat. Add the sliced chicken breasts and sprinkle with the savory grill blend. Cook the chicken for about 5-7 minutes until it’s golden brown and fully cooked. Remove the chicken from the skillet and set it aside.
Step 2: Sauté the Vegetables
- In the same skillet, add the chopped onion. Sauté until it becomes translucent, which should take about 3-4 minutes. Add the minced garlic and sliced mushrooms, stirring until the mushrooms are tender and the garlic is fragrant, around 5 minutes.
Step 3: Cook the Pasta
- In a pot, bring the reduced-sodium chicken broth to a boil. Add the high-fiber pasta and cook until al dente, following the package instructions. Reserve one cup of the pasta water. This can be used later to adjust the sauce consistency if needed.
Step 4: Combine Chicken and Veggies
- Add the cooked chicken back into the skillet with the vegetables. Stir to combine everything. Pour in the light cream and reserved pasta water to create a creamy sauce. Sprinkle in the fresh thyme leaves, giving the mixture a good stir.
Step 5: Mix Pasta with Sauce
- Add the cooked pasta to the skillet with the chicken and vegetable mixture. Mix everything well so the pasta is thoroughly coated with the creamy sauce. If the sauce is too thick, add more pasta water, a little at a time, until you reach the desired consistency.
Step 6: Add the Final Touches
- Finally, stir in the freshly grated Parmesan cheese. Add the optional frozen peas, if using, and let them heat through. Season the dish with salt and freshly ground black pepper to taste.
Notes
- Use Fresh Ingredients: Fresh thyme and garlic make a big difference. Their flavors are more vibrant compared to dried variants.
- Don’t Overcook the Pasta: High-fiber pasta can get mushy if overcooked. Aim to cook it to al dente for the best texture.
- Adjust Sauce Consistency: Use reserved pasta water to thin out the sauce if it becomes too thick.
- Season Throughout Cooking: Season the chicken, vegetables, and sauce at each step to build layers of flavor.
- Cook Chicken Just Right: Ensure the chicken is cooked through but not dry. Thin slices cook faster and more evenly.
Frequently Asked Questions
1. Can I use another type of cheese?
Certainly! You can substitute Parmesan with Pecorino Romano for a sharper flavor. Just be aware that Pecorino is saltier, so adjust the seasoning accordingly.
2. Is there a dairy-free option for this recipe?
Yes, you can use a dairy-free cream substitute and a vegan Parmesan cheese. Coconut cream can also be a great alternative, though it will add a slight coconut flavor.
3. How can I make it spicier?
To add a kick, sprinkle in some red pepper flakes or a dash of hot sauce. Adjust to your taste preference.
4. Can I add more vegetables?
Of course! Bell peppers, spinach, or broccoli would make excellent additions. Just sauté them along with the onions and mushrooms.
5. What kind of high-fiber pasta works best?
Chickpea pasta is a popular choice. It’s high in protein and fiber and has a similar texture to traditional pasta. Lentil pasta is another great alternative.
Conclusion
There you have it, folks! Healthy chicken and mushroom pasta is a dish that combines nutrition and flavor effortlessly. With its savory taste and hearty consistency, it’s bound to become a favorite in your household. Remember, this recipe is versatile—feel free to tweak and experiment to suit your palate. Now, it’s your turn to bring this culinary delight to life. Happy cooking!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more