Introducing what is now my favorite meal: Chicken Pasta with Mushrooms and Spinach. This colorful dish is FULL of protein and brings together flavors and textures that are so perfect together. Tender cubes of rotisserie chicken mingle with earthy mushrooms and vibrant spinach, all enveloped in a luscious olive oil and garlic-infused sauce. The al dente farfalle pasta provides the perfect canvas for this delectable ensemble, while Parmesan cheese adds a creamy richness. For an extra boost of protein and fiber, chickpeas are added to the mix, creating a wholesome and hearty meal. With a touch of Italian seasoning and optional red chili pepper flakes for a hint of heat, every bite is a party in your mouth. Whether you’re seeking a quick weeknight dinner or a crowd-pleasing dish for gatherings, this Chicken Pasta with Mushrooms and Spinach is sure to impress. So grab your skillet and get ready to savor the essence of comfort and flavor in every forkful. (Make sure it is served warm.)


3 cups of cooked cubed chicken (preferably rotisserie)
14 oz (1 Box) farfalle pasta (gluten-free, if preferred) Keep reserved pasta water.
3 tablespoons of good olive oil
3 cloves of garlic, minced
10 oz mushrooms, sliced
10 oz (1 bag) fresh spinach
1/2 cup low-sodium vegetable broth (you may not need all of it)
Fresh cracked pepper, to taste
1 teaspoon Italian seasoning
1/2 cup parmesan cheese
1/2 to 1 can of chickpeas
1 teaspoon red chili pepper flakes (optional)
Extra olive oil for drizzling


1. Cook the farfalle pasta according to package directions until al dente. Drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute.

3. Add the sliced mushrooms and sauté until they are tender and have released their liquid, about 5-7 minutes.

4. Add the fresh spinach and toss until it wilts, about 2-3 minutes.

5. Add the cooked cubed chicken, vegetable broth, Italian seasoning, and red chili pepper flakes (if using). Stir to combine and heat through.

6. Add the cooked farfalle pasta to the skillet and toss until all the ingredients are well combined – using reserve water, if needed for moisture.

7. Add the parmesan cheese and chickpeas to the skillet and toss again.

8. Drizzle with extra olive oil and season with fresh cracked pepper to taste.

9. Serve hot and enjoy!