Cream of Mushroom & Spinach Chicken Pasta

Are mushrooms for Fall?

I think so! During this time of year, I find myself cooking more and more with them. Mushrooms are not for everyone! They can be hit or miss for some people. However, I’ve always been a fan of them. I like them on pizza, salads, steaks, and pasta of course!

I did try and make this recipe in a slow cooker, but I don’t think it came out as good as making it on a stovetop. Mainly because I do not like how chicken breast tastes coming out of a slow cooker. I still thought I’d try it, but I prefer the stovetop version. The recipe below is for cooking it on a stovetop.

Leave a comment below on how your’s taste!

Cream of Mushroom & Spinach Chicken Pasta

  • Prep time: 15 minutes
  • Cook time: 25-30 minutes
  • Servings 4-6 people


  • 2 lbs boneless chicken breast
  • 2 cans cream of mushroom
  • 1 can cream of chicken
  • 1/4 cup heavy cream
  • 2 cups spinach, chopped
  • 12 oz mushrooms, chopped
  • 1/4 tsp salt
  • 1/2 tsp minced garlic
  • 1/4 tsp black pepper
  • 2 cups rigatoni pasta


Cut raw chicken breast into pieces and cook in medium-sized pan as desired. When chicken is almost cooked, add spinach and mushrooms into pan to sautee. You can also cook the mushrooms in olive oil in a separate pan with garlic and salt to give them a nice flavor.

While your chicken is cooking, boil your pasta in a large pot. Add a pinch of salt to boiling water for enhanced pasta flavor. Once your pasta is cooked to al dente, strain. Then in the large pot add cream of mushroom, cream of chicken, heavy cream, cooked spinach, sautéed mushrooms, salt, and pepper. Heat until sauce is at a hot temperature.

Next, stir in cooked chicken and pasta into mushroom mixture and mix well.


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