One Pot Creamy Chicken and Mushroom Pasta

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs (cut into bite-size pieces)
• Kosher salt and freshly ground black pepper (to taste)
• 1 1/2 tablespoons unsalted butter
• 8 ounces cremini mushrooms (thinly sliced)
• 2 shallots (diced)
• 3 cloves garlic (minced)
• 1 tablespoon chopped fresh thyme leaves
• 2 tablespoons all-purpose flour
• 3 1/2 cups chicken stock
• 1 1/2 teaspoons Dijon mustard
• 2 cup fusilli pasta
• 4 cups baby spinach
• 1/3 cup freshly grated Parmesan
• 1/4 cup heavy cream

Instructions

1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
2. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside.
3. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes.
4. Stir in garlic and thyme until fragrant, about 1 minute.
5. Whisk in flour until lightly browned, about 1 minute.
6. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven.
7. Stir in fusilli; season with salt and pepper, to taste.
8. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is just al dente, about 8-9 minutes.
9. Stir in chicken, spinach, Parmesan and heavy cream until spinach has wilted and pasta is tender, about 3 minutes.
10. Serve immediately.