There's something incredibly comforting about a one-pot dish that comes together with rich, hearty flavors — that’s exactly what this Creamy Mushroom Chicken Pasta Recipe delivers. Imagine tender chicken, earthy mushrooms, and a velvety sauce all mingling beautifully with perfectly cooked penne pasta. It’s a cozy meal that’s surprisingly easy to make but tastes like you spent hours on it.

A close-up shot of cooked penne pasta mixed in a creamy white sauce. The pasta is light yellow with smooth texture, covered in a glossy, thick cream sauce. Scattered throughout are small pieces of soft, brown mushrooms. Lightly sprinkled on top are finely chopped green herbs and thin shreds of pale cheese. The dish is dense, with the pasta tubes layered closely together, showing the sauce filling the pasta holes. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Mushroom Chicken Pasta Recipe
Top Tip
How to Serve Creamy Mushroom Chicken Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Mushroom Chicken Pasta Recipe

Why You'll Love This Recipe

I remember the first time I made this creamy mushroom chicken pasta—it was an instant favorite in my household! What’s not to love? It’s one pot, which means less mess but all the flavor. Plus, the sauce is creamy without being heavy, perfectly balanced and indulgent.

One-Pot Convenience: You only need one pot for cooking everything, so cleanup is a breeze.
Rich, Creamy Sauce: The combo of evaporated milk and Parmesan gives a luscious texture without overwhelming heaviness.
Flavors That Blend Beautifully: Earthy mushrooms and juicy chicken thighs soak in the herby, garlicky sauce for ultimate comfort food.
Family-Friendly: It’s easy to make, and adults and kids alike will dig into this creamy, cheesy pasta.

Ingredients & Why They Work

Each ingredient in this recipe plays a role in building layers of flavor and creating that luscious sauce you’ll want to lick off your plate. From the juicy chicken thighs to the earthy mushrooms and the blend of milks with broth, it’s about balance and depth.

Flat lay of four raw boneless skinless chicken thigh fillets, a medium yellow onion whole and unpeeled, four whole brown garlic cloves, a small white bowl of sliced brown mushrooms, a small white bowl of dry white wine, a small white bowl of chicken broth, a small white bowl of evaporated milk, a small white bowl of fresh milk, a small white bowl with finely grated parmesan cheese, a small bunch of fresh parsley sprigs, a small pile of uncooked penne pasta, a small white bowl with golden olive oil, small white bowls containing dried basil, coarse salt, and black pepper, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thigh fillets: These stay juicy and tender during cooking, perfect for a creamy one-pot dish.
Dried basil: Adds a subtle herbal note that complements the mushrooms and sauce.
Yellow onion: Provides sweetness and a savory base when sautéed with garlic.
Garlic: Essential for that warm, aromatic backbone of flavor.
Dry white wine (or chicken stock): The wine adds acidity and depth, but broth works great too if you prefer to skip the alcohol.
Brown mushrooms: Earthy and meaty, these soak up it all and enhance the sauce.
Chicken broth: Builds flavor and helps cook the pasta right in the sauce.
Evaporated milk and milk: These keep the sauce creamy while being lighter than heavy cream.
Salt & pepper: For seasoning—always taste and adjust!
Penne pasta: Perfect shape to hold the sauce and blend with the chicken and mushrooms.
Parmesan cheese: Freshly grated adds sharpness and melts beautifully to finish the sauce.
Parsley: Adds freshness and a pop of color at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What I love about this recipe is how flexible it is. Over time, I've personalized it depending on what’s in my fridge or how much time I have. And honestly, you can too—this dish is like a blank canvas waiting for your favorite twists.

Variation: Sometimes, I swap penne for rigatoni or farfalle—they all soak up the sauce wonderfully, so feel free to use your preferred pasta shape.
Dietary Tip: Use chicken breast if you prefer leaner meat, but I find thighs keep it juicier.
Seasonal Twist: Add a handful of spinach or peas near the end for a pop of green and added nutrients.
Extra Creamy: For those cheat days, a splash of heavy cream replaces the milk for an ultra-rich sauce.

Step-by-Step: How I Make Creamy Mushroom Chicken Pasta Recipe

A white plate is filled with one layer of cooked penne pasta in a light creamy sauce, mixed with pieces of brown cooked chicken and mushrooms. On top of the pasta, there is a small pile of grated cheese with chopped green herbs sprinkled around and over it. The plate is on a white marbled table with a green cloth napkin on the right side, next to a gold fork. A small white bowl with extra chopped green herbs is placed on the lower left side of the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

Start by seasoning those boneless, skinless chicken thighs with dried basil, salt, and pepper. Heat a couple teaspoons of olive oil in a large pot over medium-high heat, then sear the chicken on both sides until golden brown and cooked through—about 5-7 minutes per side. Make sure the chicken is no longer pink inside. This step locks in flavor and keeps the meat juicy. Once done, remove the chicken and set it aside; we’ll slice and add it back later.

Step 2: Sauté Onion, Garlic, and Mushrooms

In the same pot, add the rest of the olive oil. Toss in the chopped onion and minced garlic, frying until the onion looks translucent—about 2 minutes. Pour in the white wine and let it simmer for about 5 minutes to reduce and intensify the flavors. Next, add the sliced brown mushrooms and cook, stirring occasionally, until they soften and begin to brown—around 3 minutes. This builds a deep, earthy flavor foundation for the sauce.

Step 3: Add Liquids and Pasta, Simmer Gently

Pour in the chicken broth, evaporated milk, and regular milk. Season lightly with salt and pepper—remember, you can adjust later. Bring everything up to a gentle simmer, then add your uncooked penne pasta directly into the pot. Stir occasionally and let the pasta cook for about 15 minutes until al dente—the broth and milks will thicken into a creamy sauce as it cooks.

Step 4: Finish with Cheese and Chicken

Once the pasta is tender and sauce has thickened slightly, stir in the freshly grated Parmesan cheese until it melts into a silky sauce. Remove the pot from heat and let it rest for 5 minutes—this helps the sauce thicken even more. Meanwhile, slice the rested chicken into strips. Gently fold the chicken back into the pasta and sauce mixture.

Step 5: Garnish and Serve

Sprinkle chopped parsley all over for a fresh, vibrant finish along with any extra Parmesan you fancy. Then, serve it up and enjoy every comforting, creamy bite.

Top Tip

I’ve made this creamy mushroom chicken pasta so many times now, and a few little tricks always make a big difference for perfect results every time.

Don’t Overcrowd the Pot: Make sure your pot is large enough to comfortably hold all the ingredients to prevent uneven cooking.
Use Fresh Parmesan: The flavor and melting quality of fresh grated Parmesan beat shredded pre-packaged cheese hands down.
Simmer Gently: A low simmer ensures the milk doesn’t curdle and the sauce thickens smoothly.
Rest Before Serving: Letting the pasta rest off the heat for a few minutes helps the sauce develop that perfect creamy texture.

How to Serve Creamy Mushroom Chicken Pasta Recipe

Creamy Mushroom Chicken - Serving Suggestion

Garnishes

I always go with fresh chopped parsley and an extra sprinkle of Parmesan cheese to finish. The parsley adds a light, fresh note that beautifully balances the richness, and extra cheese feels indulgent without being overpowering. If you like a little heat, a dash of cracked red pepper flakes can brighten up the dish, too.

Side Dishes

This pasta pairs beautifully with a crisp green salad dressed simply with lemon vinaigrette or a side of roasted vegetables like asparagus or broccoli. Garlic bread is also a classic side that’s perfect for soaking up any leftover creamy sauce on your plate.

Creative Ways to Present

For a dinner party, I like to serve this recipe in individual shallow bowls garnished with a sprig of thyme or rosemary for an elegant touch. You can even drizzle a little truffle oil on top if you want to elevate those mushroom flavors into something extra special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. The pasta tends to absorb some sauce as it sits, so it may look a bit thick when reheated—don’t worry, a splash of milk or broth loosens it right up.

Freezing

While you can freeze this dish, I recommend freezing before adding the cheese to maintain texture, then stir fresh Parmesan in when reheating. Freeze in portioned containers and thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over low heat, adding a touch of milk or broth to restore creaminess. Stir frequently until heated through. Microwaving works too, but do it in short bursts and stir in between to prevent dryness.

Frequently Asked Questions:

Can I use chicken breast instead of thighs in this recipe?

Yes, you can substitute chicken breasts for thighs if you prefer leaner meat. Just be careful not to overcook the breast, as it dries out faster. Sear and cook until just done, then add as directed.

What if I don’t have evaporated milk—can I use cream?

You absolutely can swap evaporated milk for heavy cream to get an even richer and creamier sauce. If you want to keep it lighter, whole milk or a mix of milk and cream also works well.

Can I make this recipe gluten-free?

Yes! Substituting the regular penne pasta with your favorite gluten-free pasta is an easy swap. Just check the cooking time as gluten-free pasta can sometimes cook faster or slower, and adjust accordingly.

How do I get the sauce to thicken properly?

Letting the pasta cook directly in the milk and broth mixture allows the starch to release and naturally thicken the sauce. Also, letting the dish rest off heat for a few minutes helps the sauce set up nicely before serving.

Final Thoughts

This Creamy Mushroom Chicken Pasta Recipe holds a special place in my kitchen because it combines simplicity with those cozy, rich flavors everyone loves. Whether you’re cooking for a busy weeknight dinner or hosting friends who appreciate homestyle meals, this dish won’t disappoint. Give it a try—you’ll find it’s one of those recipes you keep coming back to whenever you want a little comfort food magic.