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Creamy Chicken Pasta

This Creamy Chicken Pasta starts with thick fettuccine boiled to al dente perfection and then tossed with garlic butter mushrooms, rotisserie chicken, tender spinach, and garlic-herb cheese. While it might sound like a lot, this dish has loads of shortcuts, and the cream sauce is just one ingredient -- Boursin cheese! 
Course Dinner, Main Course
Cuisine American
Keyword creamy chicken pasta
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 826kcal
Cost $14.62


  • 6 ounces (172g) fettuccine (not the whole box)
  • 3 tablespoons unsalted butter, divided use
  • 1 tablespoon olive oil
  • 3 cups (9.5 oz; 272g) sliced mushrooms crimini or baby bella
  • 1 tablespoon finely minced garlic (~3 cloves)
  • 1 teaspoon Italian seasoning
  • Fine sea salt and cracked pepper
  • 1 package (5.2 oz; 150g) Boursin garlic and herb cheese Note 1
  • 1/2 cup (35g) freshly grated Parmesan cheese
  • 2 cups (275g) coarsely chopped rotisserie chicken
  • 2 cups (47g) packed baby spinach, coarsely chopped (optional)
  • For serving: additional Parmesan cheese, fresh parsley (optional)


  • PREP: Before starting this recipe, thinly slice (1/2-inch thick) the mushrooms. Coarsely chop the rotisserie chicken into small bite-sized 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 if you don't mind larger spinach pieces.)
  • PASTA: Heads-up: We are going to be saving some of the pasta cooking water so don't drain it all! Bring a large pot of water to a 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, but cook for 1 minute less than it directs. (We'll cook the pasta more in a second.) Right before draining, remove 1 cup of the pasta cooking water. (I do this with a glass liquid measuring cup.) Drain the pasta.
  • MUSHROOMS AND GARLIC: Meanwhile, heat a large skillet or pot (I use a deep 12-inch cast-iron skillet.) over medium heat. Add 2 tablespoons butter and 1 tablespoon oil. Once butter is melted, add in all the sliced mushrooms. Cook, stirring occasionally until the mushrooms start to turn a nice golden brown and all their liquid has evaporated, about 5 minutes. Season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/2 teaspoon pepper.) Add Italian seasoning. Once the mushrooms are nice and golden, add the 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.
  • FINISHING: Back to the skillet: Over low heat, add the entire container of the Boursin cheese, the chicken, and the drained pasta on top (right after it's been drained). Use tongs to briskly toss everything, while adding in small amounts of the reserved pasta water. (I usually add about 1/2 up to 3/4 cup.) Add Parmesan cheese and toss until everything is well coated, adding more pasta water as needed. Tossing while adding the pasta water should turn the sauce very creamy and should coat everything nicely while clinging to the pasta. Add in the spinach and gently toss with tongs to wilt. Once wilted, remove the pan from heat. Taste and adjust adding more salt and pepper as needed until the flavors sing.
  • SERVE: Remove from the stove and serve immediately. Add more Parmesan and a sprinkle of fresh parsley to individual plates if desired.



Note 1: Boursin cheese: Boursin is readily available at most mainstream 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 local grocery store. Boursin cheese is not a sponsor or affiliated with this site -- it's just a great pasta shortcut we love! 


Serving: 1serving | Calories: 826kcal | Carbohydrates: 44g | Protein: 61g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 1226mg | Potassium: 1372mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12002IU | Vitamin C: 38mg | Calcium: 527mg | Iron: 5mg