 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)Â 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
- 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
- ÂĽ 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 or serve in the skillet.
Tomato-Basil Pasta Sauce?
This was amazing! Followed the directions except I made my own sauce and let it simmer for a few hours. It was so delicious!! A perfect 10.
Do you think eggplant can be used in place of the mushrooms?
sure thing! just cut it smaller so it cooks quickly
DELICIOUS and so easy! Fan favorite at our house!
Hi there- Is there a separate recipe for basil pasta sauce? Thanks!
This made a lot of sauce so I froze half for another meal. It was very good and can’t wait to have it again.
This is a regular at our house! Love it.
I just love how simple (and flexible) this is yet full of flavor. Every time I make it I’m so amazed! (I have an older version of the recipe saved which doesn’t even include the tomato basil sauce?). Thank you.
Really simple, easy and delicious . I made this dish tonight for dinner. It was actually my first time using ground chicken but it was really good . You will not be disappointed. Thanks Gaby!!!
Tasted delicious. Wasn’t sure what to do with thr other half of the Parm. Do you put it over the top in the bowl/skillet or sprinkle on individual servings? Guess it doesn’t really matter as long as it gets in it!
just add before serving!!
When do the chives go in?
So tasty and so easy
This Mushroom Chicken Parmesan Pasta was absolutely delicious and so quick and easy to make!
Love this recipe..have made it multiple times…wondering if leftovers can be frozen…wasn’t sure how the mushrooms will freeze. Thanks, Elizabeth
Could I use ground turkey? (Just trying to save a trip to the grocery!)
of course
Would ground beef work instead of chicken?
absolutely
This was so easy and good! Used Rao’s Marinara, shell pasta and a pinch of hot pepper flakes. Thanks Gaby!!