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
Scale
Chicken and Seasonings
- 4 chicken thigh fillets (boneless skinless)
- 1 teaspoon dried basil
- 1/4 teaspoon salt (to season)
- 1/4 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
- 1/3 cup dry white wine (or chicken stock/broth)
- 1 quart chicken broth (or stock)
- 12 ounces evaporated milk (can)
- 1/3 cup milk
Other Ingredients
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
- 10 ounces uncooked penne pasta (just over 4 cups)
- 1 cup parmesan cheese (fresh grated)
- 1/4 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
