Creamy Mushroom Chicken Pasta (One-Pot)

A carb lover's creamy dream, without the heaviness! 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)!

Lighter, Creamier, Better

After sharing our Skinny One Pot Chicken Bacon Fettuccine Alfredowe received so many messages asking if evaporated milk could work in creamy pasta recipes. So, after lots of testing, we created this Creamy Mushroom Chicken Pastausing evaporated milk instead of cream, and the result? Just as rich and good, with HALF the fat.

Much like our Creamy Parmesan Herb Mushroom Chickencreamy mushroom sauces are a weekly go-to in our house. We used to make this recipe with thickened cream for our kids, but now we love having a lighter option that still tastes just as indulgent.

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.Vakac

Notes: see recipe card at the bottom for full list of ingredients and measurements

Easy Steps for the good Pasta

Since you guys loved our Slow Cooker Creamy Tortellini Soup so much, we figured we would double-down with another healthy, creamy pasta dish without all of the heavy cream, just for you. So, what's the secret ingredient? Evaporated milk!

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.

1. 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.

1. 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.

1. 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.

1. Garnish with fresh parsley and extra Parmesan, if desired

1. Enjoy! It's the good comfort dish for any night of the week, full of rich, satisfying flavor.

good 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. If you are looking for a baked comfort food dish to make next time, give our baked chicken mushroom mac and cheese a try.

Recipe FAQ's

It absorbs more flavor and releases starch that thickens the sauce.

Evaporation might be too fast, lower the heat, add a splash of extra milk or stock.

Removing it prevents overcooking and lets you build flavor in the pan before gently finishing it later in the sauce.

What you need

• 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
• 1 yellow onion medium, chopped
• 4 cloves garlic minced, or 1 tablespoon minced garlic
• 1/3 cup dry white wine or chicken stock/broth
• 8 ounces brown mushrooms sliced
• 1 quart chicken broth or stock
• 12 ounce evaporated milk can
• 1/3 cup milk
• 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

Method

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 the chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. Remove and set aside.
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.
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.
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.
5. Garnish with fresh parsley and extra parmesan, if desired
6. Enjoy!