Creamy Chicken Spinach Mushroom Pasta. So comforting and so simple! This pasta is easy and quick to make as a meal. This recipe is dairy-free.
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My recipe for this delicious chicken spinach mushroom pasta only takes 30 minutes. It serves well as a main dish. This pasta dish is made of simple ingredients: rotini pasta, tender chicken, fresh spinach, mushrooms, coconut cream, cashew cream and spices.
A quick and easy one pan dinner that is great for a busy weeknight for the family to gobble down! It's also dairy-free! It can also be baked in the oven too with some cheese over top to take it to the next level!
Developing pasta recipes is something I often enjoy as the ingredients are simple and quite minimal. I also find them to be a lot easier to nail when it comes to taste. And this one hits the spot!
Ingredients
Please scroll down to below recipe card for exact measurements.
- Rotini Pasta: or Penne Pasta
- Skinless boneless chicken thighs: or substitute with chicken breast
- Raw Cashews: to make homemade cashew cream
- Hot boiling water
- Canned full fat coconut milk
- White button mushrooms
- Baby spinach
- Garlic cloves
- Garlic powder
- Salt
- Black pepper
- Extra virgin olive oil
How to make Creamy Chicken Spinach Mushroom Pasta
- In a blender, soak raw cashews for 5 minutes in hot boiling water. Then blend on high until smooth.
- Season sliced chicken with ½ teaspoon salt, garlic powder and pepper. Set aside.
- In a large pot filled with water, season with 2 teaspoon salt. Boil pasta until al dente according to packet instructions. Strain cooked pasta.
- In a large pan on medium-high heat, add olive oil and minced garlic. Add chicken and fry until half way cooked. Fry mushrooms until they’re soft and browned on the edges.
- Pour in coconut milk and cashew cream. Stir to combine.
- Mix in baby spinach and cook until they have softened. Remove sauce off heat.
- Pour in your cooked pasta and mix well. Serve and enjoy!
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Other pasta recipes you may like!
- Turkey Bolognese Pasta
- Chicken Tomato Zucchini Basil Pasta
- Basil Pesto Chicken Pasta
- Kimchi Cream Pasta
- Tomato Garlic Pasta
- Creamy Mushroom Sage Pasta
📖 Recipe
Dairy-Free Creamy Chicken Spinach Mushroom Pasta
Ingredients
- 14 oz rotini pasta or penne pasta
- 4 skinless boneless chicken thighs sliced thinly
- 13.5 oz coconut milk full fat canned
- 2.5 cups white button mushrooms sliced
- 5 oz baby spinach
- 2 cloves garlic minced
- 2.5 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 teaspoon extra virgin olive oil
Cashew Cream
- ½ cup raw cashews
- ¾ cup hot boiling water
Instructions
- In a blender, soak raw cashews for 5 minutes in hot boiling water. Then blend on high until smooth.
- Season sliced chicken with ½ teaspoon salt, garlic powder and pepper. Set aside.
- In a large pot filled with water, season with 2 teaspoon salt. Boil pasta until al dente according to packet instructions. Strain cooked pasta.
- In a large pan on medium-high heat, add olive oil and minced garlic. Add chicken and fry until half way cooked. Fry mushrooms until they’re soft and browned on the edges.
- Pour in coconut milk and cashew cream. Stir to combine.
- Mix in baby spinach and cook until they have softened. Remove sauce off heat.
- Pour in your cooked pasta and mix well. Serve and enjoy!
Heidi | The Frugal Girls
This is one decadent comfort food dish! Your ideas to create a homemade cashew cream and to use coconut milk make this a fabulous indulgence... less the guilt!
Luciana
This was really creamy and delicious! It has become a weekly weeknight meal for our family now. Thank you!