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Creamy Mushroom Chicken Pasta

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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.
Course Main Dishes
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 443
Author Michelle

Ingredients

  • ½ cup full-fat coconut milk canned
  • ½ cup chicken broth
  • 1 tbsp white wine vinegar
  • 2 ½ tsp arrowroot starch
  • 1 tsp sea salt divided
  • ¼ tsp black pepper omit for AIP
  • 1 box Jovial penne cassava pasta
  • 2 tbsp avocado oil
  • 12 oz boneless chicken thighs
  • ½ onion diced
  • 3 cloves garlic minced
  • 8 oz baby bella mushrooms sliced
  • ½ cup coconut cream
  • 1 tbsp parsley chopped

Instructions

  • Using a small bowl, whisk the coconut milk, broth, vinegar, arrowroot, and half of the salt and pepper together. Set aside.
  • Cook the penne pasta as directed (either before the remainder of the recipe, or simultaneously).
  • 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.
  • 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.
  • Add the mushrooms to the pan and saute for 4-5 minutes or until tender.
  • 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.
  • 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.

Nutrition

Serving: 1serving | Calories: 443kcal | Carbohydrates: 33.5g | Protein: 24.2g | Fat: 17.2g | Fiber: 1.8g