Mushroom Chicken Parmesan Pasta

 Mushroom Chicken Parmesan Pasta is on the menu today and I am PUMPED!!

Mushroom Chicken Parmesan Pasta

It’s one of my favorite weeknight meals and it seriously couldn’t be easier!!

Mushroom Chicken Parmesan Pasta

Mushroom Chicken Parmesan Pasta


  • 10 ounces dry spaghetti
  • 2 tablespoons olive oil
  • 1 pound crimini or baby bella mushrooms, finely dice
  • 2 cloves garlic, finely chopped
  • 1/2 pound ground chicken
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1/2 cup grated Parmesan
  • ¼ cup chopped chives


  1. Cook the pasta according to the package directions. Drain and return the pasta to the pot.
  2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes until golden brown.
  3. Add the garlic, chicken, salt, and pepper and cook until the chicken is fully done.
  4. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil.
  5. Reduce heat and stir in half of the Parmesan. Simmer until the sauce has thickened slightly, about 5 minutes
  6. Add the sauce to the pasta and toss. Divide among plates and sprinkle with the remaining Parmesan and the chives.

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  1. Does the poultry have to be ground, i.e. any issues with using shredded meat? Also, any issues with using turkey instead of chicken? Love the video. So ,much easier to see it done first. Thanks, Greg

  2. Hey!
    We’re two girls who just started our own food blog. We hope that you might wanna check it out and maybe follow us on Bloglovin.

  3. I made this tonight but used my food processor to get the mushrooms really small and that way i could HIDE them and my 17 year old would eat it !

  4. Made this last night, kids and I really liked it. It was a bit less saucy than I anticipated, especially with the “boil” part of the instructions. I ended up adding a little cream, it was fantastic.

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