Mushroom Chicken Parmesan Pasta
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!
Servings: 6 People
- 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
- 1/4 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
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 or serve in the skillet.