Creamy Parmesan Garlic Mushroom Chicken with Pasta

Total sodium per serving:
309 mg


  • 8 oz dry pasta (any type is ok, I used farfalle)
  • 1 lb boneless, skinless chicken breasts, thinly sliced  into four cutlets
  • 2 tbsp olive oil
  • Pepper, if desired
  • 8 oz sliced mushrooms
  • Creamy Parmesan Garlic Sauce:
  • 1/4 cup unsalted butter
  • 2 garlic cloves, minced
  • 1 tbsp all-purpose flour
  • 1/2 cup Campbell’s no salt added chicken broth
  • 1 cup half and half
  • 1/2 cup grated lowest sodium Parmesan cheese you can find
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1 cup spinach, chopped*(I used 1/3 cup frozen)
  • Parmesan cheese (optional)
  • Red pepper chili flakes (optional)


1. Cook the pasta in unsalted water according to package, drain, set aside and keep warm.

2. In a large, non-stick, heavy bottomed skillet add the olive oil and place over medium heat.

3. Season the chicken with pepper if desired.

4. Add the chicken and cook for about 5 minutes on each side until browned and no pink remains.

5. Transfer the chicken to a plate and set aside.

6. Add the sliced mushrooms to the skillet, cook for a few minutes until they are tender. Remove the mushrooms to the plate with the chicken and set aside.

Making the Sauce:

1. Add the unsalted butter to the same skillet and heat until melted.

2. Add garlic, stir and cook until tender.

3. Sprinkle in the flour, stir until it thickens.

4. Pour in the chicken broth, half & half, parmesan cheese, garlic powder and pepper. Stir to make sure there are no lumps.

5. Add the chopped spinach and let it simmer until it wilts and the sauce starts to thicken.

6. Add the chicken, plate juices and mushrooms back into the sauce and reheat the chicken.

7. Divide the pasta onto 4 plates or pasta bowls. Place a chicken breast on top of each pasta portion and pour equal amounts of sauce over the chicken and pasta.

8. If desired, sprinkle additional Parmesan cheese and red pepper flakes on top of each portion.

*if using frozen spinach, thaw and press between sheets of paper toweling to remove as much moisture as possible

Serves 4, each serving has 309mg sodium.

Prep time 5 mins     Cook time 20 mins     Total time 25 mins

Original recipe found at, rewritten and adapted for low sodium.

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