Chicken mushroom pasta nests are an easy way to serve pasta, chicken and vegetables together in one pan. Dry pasta nests are filled with a savory mixture of finely diced chicken, mushrooms, onion and mozzarella, then gently cooked in a light tomato broth until tender.

As the pasta cooks, it absorbs the flavorful broth while the chicken filling stays juicy inside. A little melted mozzarella on top finishes everything off without making the dish overly heavy.

It’s a complete dinner in one pan, which means there’s no need to prepare a separate pasta side.

Why You’ll Love This Recipe

Chicken, pasta and vegetables cook together in one pan
The pasta absorbs plenty of savory tomato flavor
The chicken and mushroom filling stays juicy and flavorful
No separate side dish is needed
Family-friendly and easy enough for a weeknight dinner
The individual pasta nests make the dish look impressive with very little extra work

Ingredient Notes

Pasta nests:
Use dry pasta nests that are sturdy enough to hold their shape while cooking. Tagliatelle or similar pasta nests work especially well.

Chicken:
Chicken breast should be cut into very small cubes so it cooks evenly inside the pasta nests.

Mushrooms:
White or cremini mushrooms both work. Finely chop them so they blend easily into the filling.

Onion:
Cook the onion with the mushrooms first so it becomes soft and sweet before going into the filling.

Mozzarella:
Mozzarella helps hold the filling together and adds just enough melted cheese without overpowering the chicken and mushrooms.

Tomato paste:
Tomato paste gives the cooking liquid a savory tomato flavor without making the dish feel like pasta swimming in heavy tomato sauce.

Chicken broth:
Broth adds more flavor than plain water, although water can be used if needed.

How to Make Chicken & Mushroom Pasta Nests

Start by finely chopping the mushrooms and onion.

Heat olive oil in a skillet and cook the onion and mushrooms until softened and most of the moisture released by the mushrooms has evaporated.

Let the mixture cool slightly.

Combine the finely diced raw chicken with the mushroom and onion mixture, mozzarella, salt, black pepper and Italian seasoning.

Arrange the dry pasta nests in a deep skillet, sauté pan or braising pan.

Generously fill the center of each pasta nest with the chicken mixture.

Whisk the tomato paste into the warm chicken broth and season lightly with salt.

Carefully pour the broth around the pasta nests rather than directly over the tops. The liquid should reach approximately three-quarters of the way up the sides of the nests.

Cover the pan and bring the liquid to a gentle simmer.

Cook over low heat until the pasta is tender and the chicken filling is completely cooked through.

Sprinkle the remaining mozzarella over the nests, cover for another few minutes until melted, then finish with fresh parsley.

Tips for the Best Pasta Nests

Dice the chicken very finely. Smaller pieces fit into the nests more easily and cook more evenly.

Cook the mushrooms until most of their moisture evaporates. This prevents the chicken filling from becoming watery.

Don’t completely submerge the pasta nests in the cooking liquid. The broth should reach about three-quarters of the way up the sides.

Keep the heat at a gentle simmer. Cooking too aggressively can cause the pasta nests to unravel.

Check the pasta toward the end of cooking because different brands and thicknesses can require slightly different cooking times.

Make sure the chicken in the center reaches 165°F / 74°C before serving.

Serving Ideas

These pasta nests are already a complete meal, but a simple green salad or roasted vegetables would pair nicely alongside them.

They’re also a good option for casual entertaining because each person can be served an individual pasta nest.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently with a splash of broth or water to keep the pasta from drying out.