Thank you to Jovial for sponsoring this recipe! All opinions are my own.

This creamy mushroom chicken pasta is a simple and delicious pasta dish made with grain-free penne! It’s paleo, gluten-free, and AIP-friendly.

Mushroom pasta in red pan

Creamy Mushroom Chicken Pasta

Nothing says comfort food like a creamy pasta dish! I grew up eating tons of creamy pasta (baked ziti specifically) and it’s just super cozy and delicious. Plus, if you can make it actually nourishing and with real food ingredients, then even better!

This creamy mushroom chicken pasta is easy to make dish that tastes like it comes from a local Italian restaurant, but it’s totally paleo, gluten-free, grain-free, dairy-free, and even AIP-friendly!

The Ingredients for this Recipe

  • Chicken thighs. You can also use chicken breast.
  • Baby bell mushrooms.
  • Full fat canned coconut milk & coconut cream. For the coconut milk, you’ll want to use full-fat coconut milk from a can. To make sure it’s balanced between liquid and fat, I like to either shake up the can or blend it in the blender if the fat is separated. However, since this is a creamy pasta you’ll want to add extra cream as well. For the cream portion, you’ll specifically want to add extra the hardened cream on top.
  • Chicken broth
  • Jovial cassava penne. This penne is made from cassava flour, and is totally paleo and AIP friendly! Yes, seriously! You can find it on their website, or in many stores via their store locator.

How to Make Creamy Mushroom Chicken Pasta

  • Prep the sauce: Using a small bowl, whisk the coconut milk, broth, vinegar, arrowroot, and half of the salt and pepper together. Set aside.
  • Cook the pasta as directed.
  • Cook the chicken in a deep pan: Cook for 3-4 minutes on each side or until the internal temperature reads 165 F. Set aside, and allow to cool slightly before slicing.
  • Saute the veggies: Saute for 3-4 minutes or until the onions are slightly translucent. Add the mushrooms to the pan and saute for 4-5 minutes or until tender.
  • Add the sauce: Pour in the broth and coconut milk mixture along with the coconut cream and stir. Bring to a low simmer, allowing the liquid to thicken.
  • Bring it all together: Add the cooked chicken and the pasta to the sauce and stir to thoroughly coat, cooking for about a minute or so to allow to reheat. Top with parsley and serve.

Mushroom pasta in bowl

What can you serve with this recipe?

This recipe is a complete meal by itself, but it would be great with a side salad as well!

Can you make this recipe coconut free? 

There wouldn’t necessarily be a good way to make this both dairy-free, and AIP. However, you can use dairy instead if you tolerate it.

Can you make this recipe ahead of time? Does it freeze well?

Though I haven’t tried to freeze this recipe, you can for sure make it ahead of time. The best way to reheat it is in a pan for a few minutes.

mushroom pasta in a bowl with a fork

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Creamy Mushroom Chicken Pasta


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This creamy mushroom chicken pasta is a simple and delicious pasta dish made with grain-free penne! It’s paleo, gluten-free, and AIP-friendly.


Scale

Ingredients

  • 1/2 cup full-fat coconut milk, canned
  • 1/2 cup chicken broth
  • 1 tbsp white wine vinegar
  • 2 1/2 tsp arrowroot starch
  • 1 tsp sea salt (divided)
  • 1/4 tsp black pepper (omit for AIP)
  • 1 box Jovial penne cassava pasta
  • 2 tbsp avocado oil
  • 12 oz boneless chicken thighs
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 8 oz baby bella mushrooms, sliced
  • 1/2 cup coconut cream
  • 1 tbsp parsley, chopped

Instructions

  1. Using a small bowl, whisk the coconut milk, broth, vinegar, arrowroot, and half of the salt and pepper together. Set aside.
  2. Cook the penne pasta as directed (either before the remainder of the recipe, or simultaneously).
  3. Using a large, deep skillet heat the avocado oil in a large pan on medium-high heat. Add the chicken thighs and season with salt and pepper. Cook for 3-4 minutes on each side or until the internal temperature reads 165 F. Set aside, and allow to cool slightly before slicing into strips, or cubes.
  4. Reduce the heat to medium. Add more oil to the pan if needed along with the onions and garlic. Saute for 3-4 minutes or until the onions are slightly translucent.
  5. Add the mushrooms to the pan and saute for 4-5 minutes or until tender.
  6. Pour in the broth and coconut milk mixture along with the coconut cream and stir. Bring to a low simmer, allowing the liquid to thicken.
  7. Add the cooked chicken and the pasta to the sauce and stir to thoroughly coat, cooking for about a minute or so to allow to reheat. Top with parsley and serve.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Main Dishes

Nutrition

  • Serving Size: 1 serving
  • Calories: 443
  • Fat: 17.2g
  • Carbohydrates: 33.5g
  • Fiber: 1.8g
  • Protein: 24.2g