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    Home » Whole30

    Healthy Balsamic Mushroom Pasta with Chicken

    Published: Feb 4, 2021 · Modified: Mar 21, 2022 by Mariah Knight

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    This Healthy Balsamic Mushroom Pasta with Chicken was an instant hit in my house! The sauce is light and creamy with caramelized onions, garlic, green beans, and mushrooms that are simmered in a delicious creamy balsamic sauce. It's easy to make, takes less than an hour to cook, and is filled with with wholesome ingredients. I like to serve mine over gluten-free fettuccine, but you can also swap it out for spaghetti squash if you're on Whole30 or a grain-free diet.

    Close up picture of balsamic mushroom sauce dinner over gluten-free fettuccine and topped with fresh basil.
    Jump to:
    • 🍴Recipe Ingredients
    • 🍴Step by Step Instructions
    • Serving & Topping Suggestions
    • Frequently Asked Questions
    • How to store & reheat leftovers
    • Recipe
    • Want more recipes?
    • 💬 Reviews

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    🍴Recipe Ingredients

    Vegetables prepared and measured out into separate bowls.

    Vegetables

    • Green Beans Trimmed, and sliced in half. (About 3-4 cups.)
    • Thinly Sliced Mushrooms - Baby Bella or White Mushrooms will work!
    • Sliced Sweet Onions - About 1 large sweet onion, or 2 smaller onions.
    • Garlic, Minced
    Wet ingredients, chicken breast, and gluten free pasta measured and laid out on a black counter.
    • Full Fat Coconut Milk - You can use light coconut milk for this recipe too!
    • Balsamic Vinegar
    • Olive Oil - Can substitute with avocado oil or coconut oil.
    • Salt
    • Red Pepper Flakes
    • Chicken Tenders - Can substitute with chicken breast.
    • Gluten-Free Fettuccine - I used Jovial Organic Brown Rice Tagliatelle. (9 ounce package.) You can also serve it with spaghetti squash, or gluten-free spaghetti.

    🍴Step by Step Instructions

    Preparing the Chicken

    1. Turn your burner to medium/high heat, and place a large sauté pan on top to warm up. Once it starts to get warm, add your olive oil. (Or oil of choice.)
    2. After about a minute of the oil warming up, place your chicken tenders or chicken breast into the pan. Cook a few minutes on each side. (Until light golden brown.)
    3. When the chicken is about 90% done, remove it from the pan and set aside on a plate while we prepare the vegetables.

    Preparing the Vegetables

    1. Start by preparing all of the vegetables so they're ready to go! Trim and cut green beans in half, thinly slice mushrooms, slice onions, and mince garlic.

    Caramelizing the Onions & Garlic

    1. Add a little more oil to the pan, and leave it on medium heat. Add your thinly sliced onion pieces, and stir frequently so they don't stick. Once they become a translucent color and are broken up into strips, add your minced garlic. Continue stirring.

    Cooking Vegetables & Sauce

    1. Once your onions are a golden brown color, add in the green beans and sliced mushrooms. Turn the burner to medium/low heat. Stir them for a few minutes.
    2. Next add salt, and red pepper flakes. Stir for another minute.
    3. Finally, add the coconut milk, and balsamic vinegar. Stir until thoroughly combined, then place the cover on top. Let simmer for 20 minutes. (Heat should be medium/low.)

    Putting it all together

    1. After 20 minutes, remove the cover and stir again.
    2. Chop your chicken into small cubes, then add to the mixture. Stir until thoroughly combined, and cover again for 10 minutes.
    3. After 10 minutes, remove the cover and serve over gluten-free fettuccine or spaghetti squash. Enjoy!

    Serving & Topping Suggestions

    • I love serving mine with gluten-free fettuccine style pasta or penne. You can also serve it with a side of my gluten-free Focaccia Bread, or a toasted slice of my Paleo Garlic Herb Bread! (The sauce is great for dipping.)
    • For a delicious Paleo & Whole30 option, you can use zucchini noodles or spaghetti squash! Never made spaghetti squash? Check out my How to Cook Spaghetti Squash Post!
    • I personally love topping mine with freshly chopped basil and an extra drizzle of olive oil, but you could also add some parmesan cheese, or your favorite vegan cheese!
    Overhead shot of large bowl filled with balsamic mushroom dinner over fettuccine.

    Frequently Asked Questions

    How do I make this recipe Paleo Friendly?

    To make this recipe Paleo friendly, just swap the gluten-free pasta for spaghetti squash, or skip it altogether!

    Can I make this recipe Vegan u0026 Vegetarian?

    Yes! Just skip the chicken to make this a delicious vegan and vegetarian dish!

    Can I replace the coconut milk with heavy cream?

    I have not tested this recipe with heavy cream, but I would imagine it would work! (Use about 1 cup.)

    How to store & reheat leftovers

    You can store leftovers in an air tight glass container for up to five days in the refrigerator. You can also place leftovers in the freezer for longer storage! (Perfect for a rainy day.) Make sure your container is freezer safe! To reheat, just add it to the stovetop in a pan on medium/low heat. Stir until it’s warm. You can also add it to your pasta of choice, and microwave it together! I would not recommend storing the pasta with the sauce. (It tends to get soggy.)

    More Chicken Recipes!

    • Easy Balsamic Chicken Dinner with Green Beans
    • Thai Red Curry Chicken Soup
    • Grilled Stuffed Pepper Dinner
    • Easy Baked BBQ Chicken Dinner
    • Crispy Teriyaki Chicken Wings

    After you make this Healthy Balsamic Mushroom Pasta with Chicken, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!

    Recipe

    Healthy Balsamic Mushroom Pasta with Chicken

    This Healthy Balsamic Mushroom Pasta with Chicken was an instant hit in my house! The sauce is light and creamy with caramelized onions, garlic, green beans, and mushrooms that are simmered in delicious creamy balsamic sauce. It's easy to make, takes less than an hour to cook, and is filled with with wholesome ingredients. I like to serve mine over gluten-free fettuccine, but you can also swap it out for spaghetti squash if you're on Whole30 or a grain-free diet.
    5 from 1 vote
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    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Cooking Chicken 10 minutes mins
    Total Time 55 minutes mins
    Course Main Course
    Cuisine American, Italian
    Servings 4
    Calories 428 kcal

    Equipment

    • Large Saute Pan

    Ingredients
      

    Vegetables

    • 12 Ounces Green Beans Trimmed, and sliced in half. (About 3-4 cups.)
    • 8 Ounces Thinly Sliced Mushrooms Baby Bella or White Mushrooms will work!
    • 2-3 Cups Sliced Sweet Onions About 1 large sweet onion, or 2 smaller onions.
    • 3-4 Cloves of Garlic, Minced

    Spices & Broth

    • 13.5 Ounces Full Fat Coconut Milk You can use light coconut milk for this recipe too!
    • 3 Tablespoons Balsamic Vinegar
    • 1 Tablespoon Olive Oil Can substitute with avocado oil or coconut oil.
    • 1 Teaspoon Salt
    • ½ Teaspoon Red Pepper Flakes

    Chicken

    • 1 Pound Chicken Tenders Can substitute with chicken breast.

    Optional

    • Gluten-Free Fettuccine I used Jovial Organic Brown Rice Tagliatelle. (9 ounce package.)

    Instructions
     

    Preparing the Chicken

    • Turn your burner to medium/high heat, and place a large sauté pan on top to warm up. Once it starts to get warm, add your olive oil. (Or oil of choice.)
    • After about a minute of the oil warming up, place your chicken tenders or chicken breast into the pan. Cook a few minutes on each side. (Until light golden brown.)
    • When the chicken is about 90% done, remove it from the pan and set aside on a plate while we prepare the vegetables.

    Preparing the Vegetables

    • Start by preparing all of the vegetables so they're ready to go! Trim and cut green beans in half, thinly slice mushrooms, slice onions, and mince garlic.

    Caramelizing the Onions & Garlic

    • Add a little more oil to the pan, and leave it on medium heat. Add your thinly sliced onion pieces, and stir frequently so they don't stick. Once they become a translucent color and are broken up into strips, add your minced garlic. Continue stirring.

    Cooking Vegetables & Sauce

    • Once your onions are a golden brown color, add in the green beans and sliced mushrooms. Turn the burner to medium/low heat. Stir them for a few minutes.
    • Next add salt, and red pepper flakes. Stir for another minute.
    • Finally, add the coconut milk, and balsamic vinegar. Stir until thoroughly combined, then place the cover on top. Let simmer for 20 minutes. (Heat should be medium/low.)

    Putting it all together

    • After 20 minutes, remove the cover and stir again.
    • Chop your chicken into small cubes, then add to the mixture. Stir until thoroughly combined, and cover again for 10 minutes.
    • After 10 minutes, remove the cover and serve over gluten-free fettuccine or spaghetti squash. Enjoy!

    Notes

    How do I make this recipe Paleo Friendly?

    To make this recipe Paleo friendly, just swap the gluten-free pasta for spaghetti squash, or skip it altogether!

    Can I make this recipe Vegan/Vegetarian?

    Yes! Just skip the chicken to make this a delicious vegan and vegetarian dish!

    What can I serve with this recipe?

    I love serving mine with gluten-free fettuccine style pasta or penne. You can also serve it with a side of my gluten-free Focaccia Bread, or a toasted slice of my Paleo Garlic Herb Bread! (The sauce is great for dipping.)

    Can I replace the coconut milk with heavy cream?

    I have not tested this recipe with heavy cream, but I would imagine it would work! (Use about 1 cup.)

    What should I top this recipe with?

    I personally love topping mine with freshly chopped basil and an extra drizzle of olive oil, but you could also add some parmesan cheese, or your favorite vegan cheese!

    Nutrition

    Serving: 1gCalories: 428kcalCarbohydrates: 20gProtein: 30gFat: 27gSaturated Fat: 19gTrans Fat: 1gCholesterol: 73mgSodium: 748mgPotassium: 1186mgFiber: 3gSugar: 10gVitamin A: 696IUVitamin C: 17mgCalcium: 89mgIron: 5mg
    Keywords balsamic mushroom sauce, creamy mushroom sauce with coconut milk, healthy balsamic mushroom sauce with chicken, healthy chicken recipe, whole30 mushroom sauce with chicken
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Reader Interactions

    Comments

    1. Chris

      February 10, 2021 at 1:24 pm

      5 stars
      I’m not a huge fan of mushrooms, and I loved this recipe!

      Reply
      • [email protected]

        February 15, 2021 at 2:23 pm

        So happy to hear that! Glad you enjoyed. xo Mariah

        Reply

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    Hi, I'm Mariah!

    I am a food photographer and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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