Creamy Chicken & Mushroom Pasta Bowl with Roasted Potatoes, Tomatoes & Broccoli
This comforting bowl features tender chicken and mushrooms tossed in a luscious creamy garlic-herb sauce, served with al dente pasta and a side of oven-roasted potatoes, cherry tomatoes, and broccoli.Every bite is rich, herby, and layered with Mediterranean warmth — a cozy all-in-one meal that’s both nourishing and satisfying.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Serves: 4
Ingredients
For the Chicken & Pasta:
2 tbsp olive oil
500g boneless chicken breast or thighs, cut into thin strips
2 garlic cloves, minced
1 tsp dried oregano
½ tsp dried thyme or basil
Salt and black pepper, to taste
300g (about 3 cups) pasta (penne, rotini, or fettuccine)
For the Creamy Mushroom Sauce:
1 tbsp olive oil
250g mushrooms, sliced (cremini or button)
3 garlic cloves, minced
1 tbsp flour
1 cup milk or half-and-half
½ cup chicken broth
½ cup cream cheese or heavy cream
¼ cup grated Parmesan cheese
1 tbsp fresh parsley, chopped
Optional: 1 tsp lemon juice for brightness
For the Roasted Veggies:
2 medium potatoes, diced into 1-inch cubes
1 cup broccoli florets
1 cup cherry tomatoes, whole or halved
2 tbsp olive oil
½ tsp garlic powder
½ tsp dried Italian herbs
Salt and pepper, to taste
Instructions
Step 1: Roast the Veggies
Preheat oven to 200°C (400°F).
On a large baking sheet, toss potatoes, broccoli, and cherry tomatoes with olive oil, garlic powder, herbs, salt, and pepper.
Roast for 25–30 minutes, flipping halfway through, until potatoes are golden and veggies are tender.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil.
Add pasta and cook until al dente, according to package directions.
Drain, reserving ½ cup of pasta water, and set aside.
Step 3: Cook the Chicken
In a large skillet, heat olive oil over medium heat.
Add chicken, garlic, oregano, thyme, salt, and pepper.
Cook until chicken is golden brown and cooked through (about 7–8 minutes).
Transfer chicken to a plate and keep warm.
Step 4: Make the Creamy Mushroom Sauce
In the same skillet, melt butter with olive oil.
Add mushrooms and saute until browned (5–6 minutes).
Stir in garlic and cook another 30 seconds.
Sprinkle in flour and whisk to form a light roux.
Slowly add milk and chicken broth while whisking to avoid lumps.
Add cream cheese and Parmesan; stir until melted and smooth.
Add parsley, salt, pepper, and optional lemon juice.
Step 5: Combine Chicken, Pasta & Sauce
Add cooked pasta and chicken back to the sauce.
Toss gently to coat everything evenly.
If sauce is too thick, add a splash of reserved pasta water to loosen it.
Step 6: Assemble the Bowl
Spoon creamy chicken mushroom pasta into each bowl.
Add a side of roasted potatoes, tomatoes, and broccoli.
Drizzle a touch of olive oil or sprinkle extra Parmesan and parsley on top before serving.
Notes & Tips
Use broth for extra flavor: Cook pasta in chicken broth for a richer taste.
Make it lighter: Substitute cream cheese with Greek yogurt or light cream.
For extra depth: Add a dash of white wine when sauteing mushrooms.
Make it Mediterranean: Add a few olives or sun-dried tomatoes to the sauce.
Roast extra veggies — they taste amazing mixed into the pasta, too!
Variations
Creamy Spinach Version: Add a handful of spinach to the sauce for color and nutrients.
Vegan Option: Use plant-based milk and cheese, and substitute chicken with chickpeas or tofu.
Cheesy Bake Version: Transfer to a baking dish, sprinkle mozzarella, and bake for 10 minutes until bubbly.
Frequently Asked Questions
Q: Can I make the sauce ahead of time?
A: Yes — it keeps well for 2 days in the fridge. Reheat gently and whisk before serving.
Q: Can I skip the potatoes?
A: Absolutely — or swap with sweet potatoes or couscous for a lighter version.
Q: What mushrooms work best?
A: Cremini, baby bella, or button mushrooms all work beautifully.
Nutritional Information
Calories: 620 kcal
Protein: 40g
Fat: 22g
Carbohydrates: 65g
Fiber: 6g
Sugar: 7g