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This Creamy Mushroom Chicken Pasta comes together in ONE POT with seared chicken, garlic, mushrooms, parmesan, and a splash of white wine—all using pantry staples and HALF the fat of regular creamy pastas. Comfort food made lighter (and better)!
What You’ll Need to Make It Happen
- Chicken thigh fillets (boneless, skinless): Provide tender, flavorful protein that remains juicy during cooking.
- Dried basil: Adds a subtle herbal note that complements the creamy sauce.
- Yellow onion (medium, chopped): Introduces a sweet and savory base flavor when sautéed.
- Garlic (minced): Imparts a pungent, aromatic depth that enhances the savory elements.
- Dry white wine (or chicken stock/broth): Deglazes the pan, adding acidity and complexity to the sauce.
- Brown mushrooms (sliced): Contribute an earthy, umami flavor and meaty texture.
- Chicken broth or stock: Forms the liquid base of the sauce, infusing it with savory depth.
- Evaporated milk: Provides creaminess with less fat than heavy cream, creating a lighter sauce.
- Uncooked penne pasta: Cooks directly in the sauce, absorbing flavors and releasing starch to thicken the sauce.
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Easy Steps for the Perfect Pasta
- Step 1:
- Season chicken thighs with dried basil, salt and pepper. Heat 2 teaspoons of oil in a large saucepan or pot over medium-high heat. Add chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. Set aside.
- Step 2:
- Add the remaining oil to the pot. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
- Step 3:
- Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the broth, milks (or cream if using), salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.
- Step 4:
- Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken. Slice the chicken into strips and stir through the pasta.
- Step 5:
- Garnish with fresh parsley and extra Parmesan, if desired
- Step 6:
- Enjoy! It’s the perfect comfort dish for any night of the week, full of rich, satisfying flavor.
Delicious Pairings For Your Pasta Night
A decent pasta should always have a side of Easy Cheesy Garlic Bread and a side of Easy Tomato Salad for some crispy freshness.
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Recipe FAQ’s
Why Cook The Pasta In The Sauce?
It absorbs more flavor and releases starch that thickens the sauce.
Why Is My Sauce Too Thick Before The Pasta Is Cooked?
Evaporation might be too fast — lower the heat, add a splash of extra milk or stock.
Why Do You Remove The Chicken After Searing Instead Of Leaving It In?
Removing it prevents overcooking and lets you build flavor in the pan before gently finishing it later in the sauce.
Frequently Asked Questions About Recipes
- → Can I use chicken breast instead of thighs?
Yes, though thighs stay juicier. If using breast, don’t overcook to avoid dryness.
- → What can I use instead of white wine?
Use chicken broth or stock for a non-alcoholic option. It still adds great depth to the sauce.
- → Why cook pasta in the sauce?
It absorbs more flavor and releases starch, helping thicken the creamy sauce naturally.
- → Can I make this dish ahead of time?
It’s best fresh, but you can reheat leftovers with a splash of broth or milk to loosen the sauce.
- → What kind of mushrooms work best?
Brown mushrooms (cremini or baby bella) offer the best earthy, meaty flavor in this dish.
- → Can I use cream instead of evaporated milk?
Yes, heavy cream can be used for a richer sauce, though the dish will be higher in fat.