Creamy Mushroom Chicken Pasta (Printable Version)
Comforting pasta with seared chicken, mushrooms, and a creamy parmesan sauce in one pot.
# Everything You’ll Need:
→ Pasta Base
01 -
340 g uncooked penne pasta
02 -
360 ml evaporated milk
03 -
420 ml chicken broth or stock
04 -
50 g grated parmesan cheese
→ Protein and Vegetables
05 -
450 g boneless skinless chicken thigh fillets
06 -
160 g brown mushrooms, sliced
07 -
1 medium yellow onion, chopped
08 -
3 cloves garlic, minced
→ Liquids and Seasonings
09 -
120 ml dry white wine or additional chicken broth
10 -
1/2 teaspoon dried basil
11 -
2 teaspoons olive oil, plus more as needed
12 -
Salt and black pepper, to taste
→ Optional Garnish
13 -
Fresh parsley, chopped
14 -
Additional grated parmesan cheese
# Steps to Cook:
01 -
Season chicken thighs with dried basil, salt, and pepper. Heat 2 teaspoons of olive oil in a large pot over medium-high heat. Sear chicken on both sides until golden brown and cooked through. Remove from pot and set aside.
02 -
Add remaining olive oil to the pot. Sauté chopped onion and minced garlic until the onion becomes translucent, about 2 minutes.
03 -
Pour in white wine and simmer for 5 minutes, allowing it to reduce slightly to concentrate flavor.
04 -
Add sliced mushrooms and sauté for 3 minutes, stirring occasionally until softened.
05 -
Add chicken broth, evaporated milk, salt, pepper, and uncooked pasta. Stir to combine and bring to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until pasta is al dente.
06 -
Stir in grated parmesan cheese until melted and sauce is creamy. Remove from heat and let stand for 5 minutes to thicken.
07 -
Slice cooked chicken into strips and return to the pot. Stir to combine. Garnish with fresh parsley and extra parmesan before serving.
# Extra Suggestions:
01 -
Cooking the pasta directly in the sauce enhances flavor and thickens the dish naturally with released starch.
02 -
If the sauce thickens too early, reduce heat and add a splash of broth or milk to adjust consistency.
03 -
Removing chicken after searing prevents overcooking and allows for better flavor layering.