There’s something incredibly comforting about pasta swirled in a rich, velvety sauce paired with tender chicken and earthy mushrooms. This Creamy Mushroom Chicken Pasta Recipe brings all those cozy flavors together in one pot, making it a weekday winner or weekend treat you'll make again and again.
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Why You'll Love This Recipe
This Creamy Mushroom Chicken Pasta Recipe hits all the right notes for easy comfort food. I love how everything cooks in one pot — fewer dishes and more flavor as the pasta absorbs the creamy mushroom chicken sauce. Plus, there’s a perfect balance of savory, creamy, and cheesy that keeps me coming back for seconds.
- One-pot magic: Minimizes cleanup while letting flavors blend beautifully.
- Rich, creamy sauce: Made with evaporated milk and parmesan for texture and depth.
- Tender chicken and mushrooms: Seared for flavor, then simmered to juicy perfection.
- Adaptable and satisfying: Great for weeknights or cozy weekend meals.
Ingredients & Why They Work
Every ingredient in this creamy mushroom chicken pasta comes together to create balanced, lush flavors. The chicken adds protein and richness, while mushrooms bring earthiness. The combo of evaporated milk with a splash of regular milk creates that dreamy, creamy sauce without heaviness. And that parmesan? It’s the secret that ties it all lovingly together.
- Chicken thigh fillets: Juicier and more flavorful than breast meat, perfect for searing and simmering.
- Dried basil: Adds subtle herbal warmth without overpowering.
- Olive oil: For browning the chicken and sautéing; brings a fruity, smooth base.
- Yellow onion: Gives sweet, aromatic depth once softened.
- Garlic: Offers that unmistakable punch—don’t skimp here!
- Dry white wine (optional): Boosts flavor complexity—if you’d rather, chicken broth works fine too.
- Brown mushrooms: Earthy and meaty; absorb and enrich the sauce beautifully.
- Chicken broth: Essential for simmering pasta and infusing savory notes.
- Evaporated milk & milk: For creamy texture without heaviness or clumping.
- Uncooked penne pasta: Holds sauce well with its ridged surface and tubular shape.
- Parmesan cheese: Freshly grated is key for melt-in-your-mouth richness.
- Fresh parsley: Brightens and lifts the finished dish with herbal freshness.
Make It Your Way
I’m a huge fan of tweaking this Creamy Mushroom Chicken Pasta Recipe depending on mood or pantry stock. You can make it lighter, richer, or loaded with extras to match your cravings.
- Variation: Sometimes I swap chicken thighs for breasts if I want a leaner version, just adjusting cooking time to keep them juicy.
- Vegetarian twist: Leave out the chicken and add extra mushrooms or even some spinach for a green hit.
- Spice it up: A pinch of red pepper flakes gives a lovely heat that balances the creaminess nicely.
- Cheese swap: Try adding a bit of mozzarella or gouda along with parmesan for a gooey texture.
Step-by-Step: How I Make Creamy Mushroom Chicken Pasta Recipe
Step 1: Sear the Chicken to Golden Perfection
First, I season the chicken thighs with dried basil, salt, and pepper. Then, I heat about 2 teaspoons of olive oil in a large pot over medium-high heat and carefully lay the chicken in. The key here is not to overcrowd the pan — giving the chicken space helps it brown properly instead of steaming. I sear each side for around 5 minutes until golden and cooked through. Then, I remove them and set aside. This step locks in juicy flavor and creates that amazing base taste for the dish.
Step 2: Build the Flavor Base with Onions, Garlic & Mushrooms
Next, I add the remaining olive oil and toss in chopped onions and minced garlic. Stirring occasionally, I cook until the onion turns translucent—about 2 minutes. Pouring in the white wine sets the stage for depth, so I let it simmer for about 5 minutes to reduce a bit. Then, the mushrooms join the party for 3 minutes, stirring often so they soften and soak up all those pan flavors.
Step 3: Simmer Pasta in Creamy Broth
Now comes the fun part: I add the chicken broth, evaporated milk, a splash of regular milk, salt, and pepper, then bring it all to a gentle simmer. In goes the uncooked penne pasta, which cooks right in the sauce. Patience here pays off — I stir occasionally to make sure pasta doesn’t stick and keep an eye until it’s just al dente, about 15 minutes.
Step 4: Stir in Cheese, Slice Chicken & Finish
Once the pasta is cooked, I stir in freshly grated parmesan, letting it melt slowly to thicken the sauce. Taking the pot off heat, I let everything rest for 5 minutes — this helps the sauce thicken up nicely. Then, I slice the seared chicken into strips and fold them into the pasta. A sprinkle of fresh parsley on top gives it that bright finish and just enough herbal pop.
Top Tip
From my kitchen to yours, a few little tricks can make this Creamy Mushroom Chicken Pasta Recipe absolutely shine and keep you from common pitfalls.
- Don’t rush the sear: Make sure the chicken pieces get that nice golden crust before flipping—this adds incredible flavor.
- Stir often while simmering pasta: This prevents the penne from sticking and ensures even cooking.
- Use freshly grated parmesan: Pre-grated cheese doesn’t melt as smoothly and can make the sauce grainy.
- Let sauce rest off heat: This thickens it without reducing more liquid and helps the flavors settle beautifully.
How to Serve Creamy Mushroom Chicken Pasta Recipe
Garnishes
I usually finish with a handful of chopped fresh parsley and a bit more parmesan cheese on top—this adds freshness and a lovely salty pop. Sometimes I like a drizzle of extra virgin olive oil or a squeeze of lemon juice on the side to brighten it up, especially if the sauce feels rich.
Side Dishes
For sides, a crisp green salad with a tangy vinaigrette balances the creaminess beautifully. Garlic bread or warm focaccia also complements the meal perfectly, soaking up any leftover sauce (and trust me, you'll want every last bit!). Roasted or steamed veggies like asparagus or green beans make it feel extra complete.
Creative Ways to Present
For a special occasion, I sometimes serve this pasta in shallow bowls garnished with edible flowers and fresh herbs to brighten the visual appeal. You could also transfer it into individual ramekins, sprinkle with breadcrumbs and broil until golden for a bubbly, cheesy crust.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. I find the sauce thickens overnight, so before reheating, I add a splash of milk or broth to loosen it back up and keep it silky.
Freezing
I’ve frozen this Creamy Mushroom Chicken Pasta Recipe successfully by cooling it completely, then storing in freezer-safe containers. When reheated, it might lose a touch of creaminess, so gently warming it with extra milk stirred in helps restore that luscious texture.
Reheating
The best way I’ve found to reheat is gently warming on the stove over low heat with a little added liquid, stirring frequently. The microwave works too, but watch it closely to avoid curdling or drying out the chicken.
Frequently Asked Questions:
Yes, you can substitute chicken breasts, but be careful not to overcook them since they’re leaner and can dry out more easily. Adjust cooking times and watch for a juicy, no longer pink center.
Make sure to stir the pasta frequently while it simmers in the sauce and broth. Keeping the heat at a gentle simmer also helps prevent sticking and ensures even cooking.
You can try substituting evaporated milk and regular milk with coconut milk or another creamy dairy-free alternative. Keep in mind it will change the flavor profile, and you may want to adjust seasonings accordingly.
Evaporated milk gives a rich creaminess with less fat than heavy cream and is less likely to separate when simmered. It’s a great secret for achieving silky pasta sauces without heaviness.
Final Thoughts
This Creamy Mushroom Chicken Pasta Recipe is one of those dishes that feels like a warm hug from your own kitchen. It’s simple enough to make any day but special enough to impress guests or treat yourself after a long week. I can’t recommend it enough — once you try it, you’ll have a new favorite comfort meal ready in just one pot.
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Creamy Mushroom Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Description
A creamy, comforting one-pot pasta featuring seared chicken thighs, sautéed mushrooms, garlic, and a rich parmesan sauce all simmered together with penne pasta for an easy and delicious dinner.
Ingredients
Chicken
- 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 & Aromatics
- 1 yellow onion (medium, chopped)
- 4 cloves garlic (minced, or 1 tablespoon minced garlic)
- 8 ounces brown mushrooms (sliced)
Liquids & Dairy
- ⅓ cup dry white wine (or chicken stock/broth)
- 1 quart chicken broth (or stock)
- 12 ounces evaporated milk (can)
- ⅓ cup milk
Seasonings
- ¼ teaspoon salt (to taste)
- ¼ teaspoon pepper (to taste)
Pasta & Cheese
- 10 ounces uncooked penne pasta (just over 4 cups)
- 1 cup parmesan cheese (fresh grated)
Garnish
- ¼ cup parsley (chopped)
Instructions
- Season and Sear Chicken: Season chicken thighs evenly with dried basil, ¼ teaspoon salt, and ¼ teaspoon pepper. Heat 2 teaspoons of olive oil in a large saucepan or pot over medium-high heat. Add chicken and sear on both sides until golden brown and cooked through, about 5-7 minutes per side. Remove chicken and set aside.
- Sauté Onion and Garlic: Add remaining olive oil to the pot. Add chopped onion and minced garlic, frying gently while stirring occasionally until onions turn transparent, about 2 minutes.
- Deglaze with Wine: Pour in the dry white wine and simmer for 5 minutes until the liquid reduces slightly and flavors concentrate.
- Cook Mushrooms: Add sliced mushrooms to the pot and cook for 3 more minutes, stirring occasionally, until mushrooms soften and release their juices.
- Add Broth and Milks: Pour in the chicken broth, evaporated milk, and regular milk. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Bring mixture to a gentle simmer.
- Cook Pasta: Add uncooked penne pasta to the simmering liquid. Stir occasionally and cook until the pasta is al dente, about 15 minutes. Ensure pasta doesn't stick to the pot by frequent stirring.
- Melt Cheese and Thicken Sauce: Stir in grated parmesan cheese, allowing it to melt and thicken the sauce. Remove pot from heat and let it rest for 5 minutes to further thicken.
- Combine Chicken with Pasta: Slice the cooked chicken into strips and fold them into the creamy pasta mixture.
- Garnish and Serve: Sprinkle chopped fresh parsley and additional parmesan cheese over the top if desired. Serve warm and enjoy your creamy mushroom chicken pasta.
Notes
- To save time, use pre-sliced mushrooms and pre-minced garlic.
- Substitute the evaporated milk with heavy cream for an even richer sauce.
- If white wine is unavailable, use extra chicken broth instead.
- Be sure to stir frequently while cooking pasta in the sauce to prevent sticking.
- Freshly grated parmesan cheese melts better and enhances flavor compared to pre-grated options.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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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