This one-pot Chicken & Mushroom Pasta features tender chicken thighs and portobello mushrooms cooked in a creamy parmesan sauce with bowtie pasta. It's an ideal weekday meal, allowing you to build flavor and depth with minimal clean-up.
1: In a deep cast-iron skillet, heat the olive oil over med-high heat.
2: When hot, add chicken thighs & season with salt & pepper. Cook until dark brown on one side.
3: Gently flip chicken & add mushrooms and Worcestershire sauce. Stir.
4: Add the chicken stock & pasta, bring to a boil. Cook for 8-10 mins or until almost dry. The pasta will absorb 90% of stock.
5: Add spinach & heavy cream, bring to a simmer, stirring often.
6: Reduce heat to med-low & add parmesan, pine nuts, and parsley. Serve immediately, garnished with more parmesan, black pepper, and olive oil if you like.
