Creamy Mushroom Chicken Pasta

This creamy mushroom chicken pasta is the perfect weeknight comfort meal that comes together in one pot. Juicy seared chicken thighs meet savory garlic and earthy mushrooms in a rich, creamy sauce made lighter with evaporated milk and a splash of white wine. The pasta cooks right in the sauce, soaking up all those delicious flavors while creating a naturally thickened, satisfying dish. It’s easy to prepare, filling without heaviness, and ideal served with garlic bread and a crisp tomato salad for a full dinner.

Ingredients

• Chicken thigh fillets: boneless skinless for juicy, tender meat that stays moist during cooking
• Dried basil: adds a gentle herbal note that blends beautifully with creamy sauce
• Medium yellow onion: chopped to create a sweet and savory flavor base
• Minced garlic: for aromatic depth and savory richness
• Dry white wine or chicken broth: to deglaze the pan and bring acidity and complexity
• Brown mushrooms: sliced for their earthy flavor and meaty texture
• Chicken broth or stock: forms the savory liquid base of the sauce
• Evaporated milk: creates creaminess with less fat than heavy cream for a lighter finish
• Uncooked penne pasta: cooks directly in the sauce to absorb flavor and release starch for thickening
• Olive oil: for searing and sautéing adds richness and helps develop flavors
• Salt and black pepper: to season and balance all elements
• Fresh parsley: chopped for garnish adds brightness and color
• Additional grated parmesan cheese: for finishing and extra savory punch

Step-by-Step Instructions

Sear the Chicken:

Season chicken thighs with dried basil salt and pepper. Heat two teaspoons of olive oil in a large heavy-bottomed pot over medium-high heat. Add the chicken and cook on each side until golden brown and fully cooked through about five to seven minutes per side. Remove chicken and set aside.

Sauté Onion and Garlic:

Add remaining oil to the pot. Add chopped onion and minced garlic. Cook over medium heat for about two minutes until onion is translucent and fragrant stirring occasionally to avoid burning.

Deglaze with White Wine:

Pour in the white wine and let it simmer for about five minutes until it reduces slightly and the alcohol cooks off intensifying the flavor of the sauce.

Cook Mushrooms:

Add the sliced mushrooms to the pot and sauté for three minutes stirring occasionally until softened and lightly browned.

Simmer Pasta and Sauce:

Add chicken broth evaporated milk salt and pepper to the pot. Stir to combine. Add uncooked penne pasta and bring the mixture to a gentle simmer. Cook for about fifteen minutes stirring occasionally to prevent sticking until the pasta is al dente and the sauce has thickened naturally.

Finish with Parmesan:

Stir grated parmesan cheese into the pot until it melts fully creating a creamy rich sauce. Remove from heat and let it sit for five minutes to thicken further.

Combine Chicken and Serve:

Slice the cooked chicken into strips and stir it back into the pasta. Garnish with fresh parsley and extra parmesan cheese if desired.

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove adding a splash of broth or milk to loosen the sauce if needed. This prevents the sauce from drying out and keeps the chicken tender.

Ingredient Substitutions

Chicken breasts can be used but cook carefully to avoid dryness. Swap evaporated milk with heavy cream for a richer sauce or use plant-based milk for a dairy-free version. If you prefer no alcohol use extra chicken broth instead of white wine. Any short pasta shape like rigatoni or fusilli works well if penne is unavailable.

Serving Suggestions

Serve with garlic bread to soak up every bit of creamy sauce. A simple fresh tomato salad dressed with olive oil and basil adds a bright contrast. Add a green vegetable like steamed broccoli or sautéed spinach for extra nutrition.

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Recipe FAQs

→ Why cook the pasta in the sauce?

Cooking pasta directly in the sauce allows it to absorb more flavor and releases starch, naturally thickening the sauce for a creamy texture.

→ Why is my sauce too thick before pasta is cooked?

If the sauce thickens too quickly, lower the heat and add a splash of milk or broth to loosen it while pasta finishes cooking.

→ Why remove chicken after searing instead of leaving it in?

Removing chicken prevents overcooking and lets you build deeper flavors in the pan before finishing the dish by gently reheating it in the sauce.

→ Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier and more flavorful. If using breast, take care not to overcook to avoid dryness.

→ What can I use instead of white wine?

Chicken broth or stock is a great non-alcoholic substitute that still adds depth and complexity to the sauce.

→ Can I make this dish ahead of time?

It's best served fresh, but leftovers reheat well with a splash of broth or milk to restore creaminess.

→ What kind of mushrooms work best?

Brown mushrooms like cremini or baby bella offer the best earthy flavor and texture for this dish.

→ Can I use cream instead of evaporated milk?

Heavy cream can be used for a richer sauce, though it will increase the fat content.