Description
Creamy Mushroom Chicken Pasta is a comforting one-pot dish featuring tender seared chicken thigh fillets cooked with garlic, mushrooms, and parmesan cheese in a rich, creamy sauce with penne pasta. Perfect for a delicious and satisfying dinner with minimal cleanup.
Ingredients
Scale
Chicken
- 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 & Aromatics
- 1 medium yellow onion (chopped)
- 4 cloves garlic (minced or 1 tablespoon minced garlic)
- 8 ounces brown mushrooms (sliced)
Liquids & 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
Seasoning & Pasta
- 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
- Prepare and Season Chicken: Season chicken thighs with dried basil, salt, and pepper. Heat 2 teaspoons of olive oil in a large saucepan or pot over medium-high heat and sear the chicken thighs on both sides until golden brown, cooked through, and no longer pink inside. Remove chicken from the pot and set aside.
- Sauté Onions and Garlic: Add the remaining olive oil to the pot. Fry the chopped onion and minced garlic until the onion becomes transparent, stirring occasionally, about 2 minutes.
- Deglaze and Cook Mushrooms: Pour in the dry white wine and allow it to simmer for 5 minutes until it begins to reduce. Add the sliced mushrooms and cook for an additional 3 minutes, stirring occasionally.
- Add Broth, Milk and Pasta: Pour in the chicken broth, evaporated milk, and milk. Season with salt and pepper. Bring everything to a gentle simmer, then add the uncooked penne pasta. Simmer uncovered, stirring occasionally, until the pasta is al dente, about 15 minutes.
- Finish with Cheese and Chicken: Stir in the grated parmesan cheese until it melts into the sauce. Remove the pot from heat and let it sit for 5 minutes to thicken the sauce. Slice the cooked chicken into strips and mix through the pasta.
- Garnish and Serve: Garnish with chopped fresh parsley and extra parmesan cheese if desired. Serve warm and enjoy your creamy mushroom chicken pasta.
Notes
- Use boneless skinless chicken thighs for juicier meat and quicker cooking.
- If you prefer a richer sauce, substitute milk with heavy cream instead of evaporated milk.
- Dry white wine adds depth but can be replaced with extra chicken broth if avoiding alcohol.
- Stir the pasta regularly while simmering to prevent sticking to the pot.
- Freshly grated parmesan cheese melts better and enhances flavor compared to pre-grated cheese.
- Allowing the pasta to rest off heat helps thicken the sauce naturally.
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
