Creamy Mushroom Chicken Pasta (One Pot)
User Reviews
4.8
Creamy Mushroom Chicken Pasta (One Pot)
Description
The Creamy Mushroom Chicken Pasta starts with chicken thighs seasoned with basil, salt, and pepper, seared until golden and cooked through. The same pan is used to soften onions and garlic, which develops a fragrant base. A splash of white wine cooks down to add acidity and depth, followed by browning mushrooms to contribute earthy flavor and texture.
Chicken broth combined with evaporated milk and regular milk forms a creamy cooking liquid. Penne pasta simmers directly in this flavorful sauce until tender, absorbing the richness. The dish is enriched with freshly grated Parmesan cheese folded in at the end, adding umami and creaminess. Sliced cooked chicken tossed back into the pasta ensures balanced protein throughout.
Garnished with chopped parsley, the dish offers a hearty, creamy meal best served hot. The one-pot method simplifies preparation, minimizing dishes while cooking pasta and sauce together. Substitutions like half and half or reduced-fat cream can be used for evaporated milk, depending on preference. This recipe suits cozy dinners or anytime a satisfying pasta with chicken and mushrooms is desired.
Ingredients
- 4 chicken thigh fillet boneless skinless
- 1 teaspoon basil dried
- ¼ teaspoon salt to season
- ¼ teaspoon black pepper to season
- 1 tablespoon olive oil divided
- 1 yellow onion medium, chopped
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- ⅓ cup white wine or chicken stock/broth, dry
- 8 ounces brown mushrooms sliced
- 1 quart chicken broth or stock
- 12 ounce evaporated milk can
- ⅓ cup milk
- ¼ teaspoon salt to taste
- ¼ teaspoon black pepper to taste
- 10 ounces penne pasta just over 4 cups, uncooked
- 1 cup Parmesan Cheese fresh grated
- ¼ cup parsley chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- Garnish with fresh parsley and extra parmesan, if desired
- Enjoy!
Notes
- Use full-fat evaporated milk or substitute with half and half or reduced-fat cream for richer sauce if preferred.
- Ensure chicken thighs are cooked fully before removing from the pan to maintain tenderness.
- Stir pasta occasionally during cooking to prevent sticking and ensure even cooking.
- Freshly grate Parmesan cheese for better melting and flavor integration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 48g | 16% |
| Protein | 33g | 66% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 104mg | 35% |
| Sodium | 1.187mg | 0% |
| Potassium | 760mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 522IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 409mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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