Mushroom Chicken Parmesan Pasta is on the menu today and I am PUMPED!!
Chicken Parm in ANY form is near and dear to my heart. It was the first dish I ever learned how to make in college! And let me tell you, I cooked it for ALL THE EVENTS. Tennis team dinner, check. Date night with Thomas, check. Christmas with my family, check. You get the idea. I've made it into all sorts of mash up recipes here on WGC (chicken parmesan meatballs, chicken parmesan gnocchi bake, chicken parmesan pizza) and today is the latest and greatest.
This is a chicken parm pasta but instead of it just using all chicken, I used a ton of chopped mushrooms too! It gives it this extra bit of flavor and bulks it up without having to just have the chicken in the sauce. It's such an epic dinner idea, I know you guys are going to love it!
Make the sauce, throw it with some pasta, and call it a day. And then make another batch of sauce, or double the original recipe, and freeze it for when you're in a pinch for dinner! You're welcome!
It's one of my favorite weeknight meals and it seriously couldn't be easier!! If you need a quick video play by play - I made one for you right here!
Mushroom Chicken Parmesan Pasta
Ingredients
- 1 lb spaghetti
- 2 tablespoons olive oil
- 1 pound crimini or baby bella mushrooms finely dice
- 2 cloves garlic finely chopped
- 1 pound ground chicken
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 14.5- ounce can diced tomatoes undrained
- 1-2 cups marinara sauce (I used a tomato basil pasta sauce from Rao's)
- ½ cup grated Parmesan
- ¼ cup chopped chives
Instructions
- Cook the pasta according to the package directions. Drain and return the pasta to the pot.
- 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.
- Add the garlic, chicken, salt, and pepper and cook until the chicken is fully done.
- Spoon off and discard any fat. Add the tomatoes and their juices and the tomato basil pasta sauce and bring to a boil.
- Reduce heat and stir in half of the Parmesan. Simmer until the sauce has thickened slightly, about 5 minutes. Add the sauce to the pasta and toss. Transfer to a large bowl, toss in the chives, or serve in the skillet.
This might even get my kids to eat mushrooms!
This looks great for a quick weeknight dinner! Adding it to my dinner calendar.
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
you could totally use shredded chicken Also - turkey would be great too! Thanks Greg 🙂
This is like perfect easy and healthy comfort food! Love it!
Mmmmmmm! Delightful pasta...totally need this for dinner!
Mushroom month,the BEST MONTH all year! What a delightful dinner!
Mushroom month???? well that has to be the best month of the YEAR!!!! What a simple and delightful dish!
I looooove mushrooms! and this looks delicious!
Hellooooo dinner! Love the tastiness and simplicity. You make it look super easy and fast!
This looks so simple and warm and comforting!
Gaby, this looks delicious! It will be perfect for a weeknight meal.
Yum! This looks so perfect to me right now! Creamy and delicious - great comfort food!
This looks so creamy and delicious! I absolutely love how easy it is to make it all come together! PS - I'm loving the sweater you're wearing in the video!!
Gaby, this looks delicious! This is my kind of dish...love it. Thanks for sharing!
Yummy! But, I don't see the recipe!
fixed!!