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.
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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.
- 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.
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
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
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:
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.
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.
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.
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.
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Creamy Mushroom Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This Creamy Mushroom Chicken Pasta is a delicious one-pot meal featuring tender seared chicken thighs cooked with garlic, mushrooms, and parmesan cheese in a rich, creamy sauce made from evaporated milk and chicken broth. The penne pasta is simmered until perfectly al dente and tossed with fresh parsley for a comforting, flavorful dinner.
Ingredients
Chicken and Seasonings
- 4 chicken thigh fillets (boneless skinless)
- 1 teaspoon dried basil
- ¼ teaspoon salt (to season)
- ¼ teaspoon pepper (to season)
- 1 tablespoon olive oil (divided)
Vegetables and Aromatics
- 1 yellow onion (medium, chopped)
- 4 cloves garlic (minced, or 1 tablespoon minced garlic)
- 8 ounces brown mushrooms (sliced)
Liquids and Dairy
- ⅓ cup dry white wine (or chicken stock/broth)
- 1 quart chicken broth (or stock)
- 12 ounces evaporated milk (can)
- ⅓ cup milk
Other Ingredients
- ¼ teaspoon salt (to taste)
- ¼ teaspoon pepper (to taste)
- 10 ounces uncooked penne pasta (just over 4 cups)
- 1 cup parmesan cheese (fresh grated)
- ¼ cup parsley (chopped)
Instructions
- Season and Sear Chicken: Season the chicken thighs with dried basil, salt, and pepper. Heat 2 teaspoons of olive oil in a large saucepan or pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown and cooked through, with no pink inside. Remove the chicken from the pot and set aside.
- Sauté Onion and Garlic: Add the remaining olive oil to the pot. Fry the chopped onion and minced garlic until the onion becomes transparent, stirring occasionally, which should take about 2 minutes.
- Deglaze with Wine: Pour in the dry white wine and let it simmer for about 5 minutes until it begins to reduce and concentrate in flavor.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for an additional 3 minutes while stirring occasionally, allowing the mushrooms to soften and release their juices.
- Add Liquids and Simmer Pasta: Pour in the chicken broth, evaporated milk, milk, salt, and pepper. Bring the mixture to a gentle simmer. Add the uncooked penne pasta and simmer for about 15 minutes until the pasta is al dente, stirring occasionally to prevent sticking.
- Incorporate Cheese and Rest: Stir in the grated parmesan cheese until it melts through the sauce. Remove the pot from heat and allow it to sit for 5 minutes to thicken the sauce.
- Combine Chicken and Garnish: Slice the cooked chicken into strips and stir it through the pasta. Garnish with chopped fresh parsley and additional parmesan if desired.
- Serve and Enjoy: Serve the creamy mushroom chicken pasta warm as a comforting and satisfying meal.
Notes
- For a richer sauce, you can substitute evaporated milk with heavy cream.
- If you prefer a dairy-free version, use a plant-based milk and vegan parmesan substitute.
- White wine can be replaced with additional chicken broth for a non-alcoholic version.
- Be sure to stir occasionally while simmering pasta to prevent it from sticking to the pot.
- Fresh herbs like thyme or oregano can be added to deepen the flavor profile.
- Leftovers store well and can be reheated gently on the stovetop with a splash of milk to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 476 kcal
- Sugar: 10 g
- Sodium: 1187 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.01 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 104 mg
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