Creamy Chicken Pasta Recipe

4.75 from 4 votes

This Creamy Chicken Pasta Recipe is a quick, easy dinner loaded with fettuccine, rotisserie chicken, mushrooms, and spinach—all tossed in a rich Boursin sauce. So simple, so good!

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: American, Italian

Keyword: creamy chicken pasta, creamy chicken pasta recipe

Servings: servings

Author: Chelsea Lords

Cost: $14.62

Equipment

Large pot
Large skillet or another pot

Ingredients

6 ounces fettuccine not the whole box
3 tablespoons unsalted butter divided
1 tablespoon olive oil
3 cups sliced mushrooms 9.5 ounces, crimini or baby bella
1 tablespoon finely minced garlic 3 cloves
1 teaspoon Italian seasoning
Salt and pepper
1 (5.2-ounce) package Boursin garlic and herb cheese see note 1
1/2 cup freshly grated Parmesan cheese plus additional Parmesan for serving
2 cups coarsely chopped rotisserie chicken
2 cups packed baby spinach coarsely chopped, optional
Fresh parsley for serving, optional

US - Metric

Instructions

Thinly slice mushrooms (1/2-inch thick). Coarsely chop the chicken into small, bite-size pieces. If desired, coarsely chop the baby spinach—just quickly run a knife through a few times. (It’s fine to leave it whole too.)
Heads-up: Save some pasta water—don’t drain it all! Bring a large pot of water to boil; once boiling, generously salt the water. (I add 1 teaspoon to every 4 cups of water; don’t skip this or the whole dish will taste under-seasoned.) Cook, following package directions, for 1 minute less than directed. Right before draining, remove 1 cup of the pasta water. Drain the pasta.
Meanwhile, heat a large skillet or pot over medium heat (I use a deep 12-inch cast-iron skillet). Add 2 tablespoons butter and the oil. Once butter is melted, add in sliced mushrooms. Cook, stirring occasionally, until mushrooms start to turn a nice golden brown and all their liquid evaporates, about 5 minutes.
In the same skillet, season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/2 teaspoon pepper.) Add Italian seasoning. Once mushrooms are nice and golden, add remaining 1 tablespoon butter and the garlic. Stir for another 1–2 minutes or until everything is golden. By this time, you will likely be ready to drain the pasta.
Back to the skillet: Over low heat, add the Boursin cheese, chicken, and hot, drained pasta. Use tongs to briskly toss everything, while adding small amounts of the reserved pasta water. (I usually add about 1/2 cup up to 3/4 cup.) Mix in Parmesan, adding more water as needed, until the sauce is creamy and clings to the pasta. Add spinach and gently toss with tongs to wilt. Once wilted, remove skillet from heat. Taste and adjust, adding more salt and pepper as needed until the flavors sing.
Serve immediately! Add more Parmesan and a sprinkle of fresh parsley to individual plates if desired.

Video

Notes

Note 1: Boursin is available at most grocery stores. It’s typically found in the deli section or with other cheeses. Here’s a store finder to check if it’s at your grocery store.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to loosen the sauce. Freezing isn’t recommended since the sauce can separate.

Nutrition