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A carb lover’s creamy dream—without the heaviness!
This Creamy Mushroom Chicken Pasta comes together in ONE POT with seared chicken, garlic, mushrooms, parmesan, and a splash of white wine—all using pantry staples and HALF the fat of regular creamy pastas. Comfort food made lighter (and better)!
Lighter, Creamier, Better
After sharing our Skinny One Pot Chicken Bacon Fettuccine Alfredo, I received so many messages asking if evaporated milk could work in creamy pasta recipes. So, after lots of testing, I created this Creamy Mushroom Chicken Pasta—using evaporated milk instead of cream—and the result? Just as rich and delicious, with HALF the fat.
Much like our Creamy Parmesan Herb Mushroom Chicken, creamy mushroom sauces are a weekly go-to in our house. I used to make this recipe with thickened cream for my kids, but now I love having a lighter option that still tastes just as indulgent.
What You’ll Need to Make It Happen
- Chicken thigh fillets (boneless, skinless) Provide tender, flavorful protein that remains juicy during cooking.
- Dried basil Adds a subtle herbal note that complements the creamy sauce.
- Yellow onion (medium, chopped) Introduces a sweet and savory base flavor when sautéed.
- Garlic (minced) Imparts a pungent, aromatic depth that enhances the savory elements.
- Dry white wine (or chicken stock/broth) Deglazes the pan, adding acidity and complexity to the sauce.
- Brown mushrooms (sliced) Contribute an earthy, umami flavor and meaty texture.
- Chicken broth or stock Forms the liquid base of the sauce, infusing it with savory depth.
- Evaporated milk Provides creaminess with less fat than heavy cream, creating a lighter sauce.
- Uncooked penne pasta Cooks directly in the sauce, absorbing flavors and releasing starch to thicken the sauce.Cafe Delites
Notes: see recipe card at the bottom for full list of ingredients and measurements
Easy Steps for the Perfect Pasta
Since you guys loved our Slow Cooker Creamy Tortellini Soup so much, I figured I would double-down with another healthy, creamy pasta dish without all of the heavy cream, just for you. So, what’s the secret ingredient? Evaporated milk!
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 chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. 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! It’s the perfect comfort dish for any night of the week, full of rich, satisfying flavor.
Delicious Pairings For Your Pasta Night
A decent pasta should always have a side of Easy Cheesy Garlic Bread and a side of Easy Tomato Salad for some crispy freshness.
Recipe FAQ’s
It absorbs more flavor and releases starch that thickens the sauce.
Evaporation might be too fast — lower the heat, add a splash of extra milk or stock.
Removing it prevents overcooking and lets you build flavor in the pan before gently finishing it later in the sauce.
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Creamy Mushroom Chicken Pasta (One Pot)
Ingredients
- 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
- 1 yellow onion medium, chopped
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- 1/3 cup dry white wine or chicken stock/broth
- 8 ounces brown mushrooms sliced
- 1 quart chicken broth or stock
- 12 ounce evaporated milk can
- 1/3 cup milk
- 1/4 teaspoon salt to taste
- 1/4 teaspoon pepper to taste
- 10 ounces uncooked penne pasta just over 4 cups
- 1 cup parmesan cheese fresh grated
- 1/4 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
- Light evaporated milk was used in this recipe. You can use full fat if that’s what you have. Also, you can substitute evaporated milk with half and half, or reduced fat cream
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added extra veggies like carrots and green pepper. I don’t consume alcohol so I added chicken broth.this recipe is gonna become a regular in my home. God 🙌
So easy to make ,less dishes to wash .
Can I give it more than 5 stars??
Absolutely phenomenal. Quick, easy, minimal dishes and prep. This is definitely going in the rotation!
Fantastic! I chaged it up a bit but basically followed the original recipe. Broccoli was added and bacon was used for ‘frying’ the boiled whole chicken, onions, and garlic. Thick and creamy. Did I mention, fantasric recipe?! Thank you!
Hi Sam, I’m happy to hear that you enjoyed the recipe and made it your own with the additions of broccoli and bacon — what a delicious twist! I’m delighted the sauce turned out thick and creamy for you. Thank you for your kind words, and I’m so glad you found it double fantastic, haha! If you ever try more variations or have questions, feel free to reach out. Happy cooking!
My family loved it. I used spaghetti pasts instead of penne and then coriander in place of parsley and a few green chillies 🙂 Substitutions were made because i didn’t have the other ingredients on hand. It was divine and convenient.
Hi Zeenith, it’s great to hear that your family loved the dish, and your creative substitutions with spaghetti, coriander, and green chillies sound delicious! Cooking is all about making it work with what you have, and it’s wonderful that it turned out divine and convenient for you.
I have made this recipe time and time again. It is easy to make and packed with flavour and so decadent. Thank you 😊
Easy to make with ingredients easy to find. I used two chicken breasts and sliced it, substituted the white wine with water and a little bouillon and I added a bag of fresh spinach chopped. Otherwise I made recipe as is. Delicious and the kids enjoyed it as well! I would add bell pepper, green peas or broccoli florets next time to make it more wholesome for the kids.
Thank you.
This is absolutely ballistic – a new absolute favourite in our house. My 18-month old toddler loved it, too! I added a few extra veggies (zucchini and red & green capsicum) and some bacon, and it was just phenomenal. Thanks for a great recipe 😘👌