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
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 yellow onion (medium, 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
Seasonings
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
Pasta & Cheese
- 10 ounces uncooked penne pasta (just over 4 cups)
- 1 cup parmesan cheese (fresh grated)
Garnish
- 1/4 cup parsley (chopped)
Instructions
- Season and Sear Chicken: Season chicken thighs evenly with dried basil, 1/4 teaspoon salt, and 1/4 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 1/4 teaspoon salt and 1/4 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
