Chicken And Mushroom Pasta With Tomato Sauce

This chicken and mushroom pasta is perfect for busy midweek meals, whether you’re juggling work, kids, or just have a lot going on. It’s a quick, easy, and delicious recipe that everyone will love. Made with just a few simple ingredients that are affordable and easy to find, it’s both convenient and budget-friendly. Keep reading for ingredient substitutions to suit whatever you have in your pantry or fridge!

If you are looking into more easy pasta recipes, then take a look at my orzo with shrimp and broccoli or my pasta with chicken and leeks.

Why you should try my recipe

• A quick and easy meal dish that doesn’t require any cooking skills.
• Ready in under 40 minutes.
• Great for midweek meals.
• Full of protein, fiber and nutrients.

Ingredients & How-to

To make this quick and easy mushroom and chicken pasta, we are going to need a few simple ingredients, pasta, boneless chicken, mushrooms, peppers, onion, garlic, olive oil, tomatoes, red wine, bay leaf, salt and ground pepper.

• Pasta: I’m using gemilli pasta but you could use any short pasta type you have at home.
• Chicken: You could use chicken breast or boneless chicken thighs.
• Mushrooms: I’m using portobello mushrooms. You could also use white button or cremini.
• Peppers: You could use one bell pepper or 3-4 sweet mini peppers.
• Tomatoes: I’m using passata or crushed tomatoes. You could also use 2-3 medium tomatoes blended.

For full quantities check the recipe down below. So let’s get started!

01. To start, I prep the veggies. I cut the mushrooms and peppers into slices, dice the onion and roughly chop the garlic cloves.

02. Moving to the pan, I turn the heat to medium-high and pour in 3-4 tablespoons of olive oil. Next, I add the chicken pieces, stirring continuously until they are browned on all sides.

03. Next, I add the chopped onion and garlic, sautéing for 2-3 minutes until they turn translucent.

04. I add the sliced mushrooms and peppers, stirring to combine. Then, I pour in the red wine and let it simmer for 3-4 minutes to cook off most of the alcohol.

05. Finally, I add the passata or crushed tomatoes, the bay leaf and season with salt and freshly ground pepper. I add about a cup of water and mix everything well. I reduce the heat to medium and let it cook for 15-20 minutes until the sauce thickens.

06. While the chicken and mushrooms are cooking, I boil the pasta in salted water. I remove it two minutes before it’s fully cooked, as per the package instructions, and reserve about a cup of the pasta water. Then, I add the pasta to the pan with the chicken and mushrooms, along with some of the reserved pasta water. I mix everything together and let it cook for a couple more minutes until the pasta is cooked.

Tips

• Save some pasta water to mix in when combining the pasta with the chicken and mushrooms.
• Start boiling the water for the pasta after adding the tomatoes and seasoning. The chicken and mushroom sauce can wait for the pasta, but the pasta shouldn’t wait for the sauce.

Serving suggestions

I like to serve the chicken and mushroom pasta with some grated cheese on top. You could pair it with a light salad, like arugula with a balsamic drizzle or a caprese salad or a refreshing Greek salad.

Storage

Like most pasta dishes, this chicken and mushroom pasta is best enjoyed fresh and warm. If you have leftovers, store them in the fridge and consume them within 2-3 days, reheating thoroughly before serving.

Alternatively, you can prepare the chicken and mushroom tomato sauce in advance, store half of it in the fridge once cooled, and cook some pasta to mix with the remaining sauce.

FAQ

Can I use fresh tomatoes instead of canned?