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You are here: Home / Recipes / Creamy Mushroom Chicken Pasta (One-Pot)

By Karina 66 Comments Filed Under: Chicken

Creamy Mushroom Chicken Pasta (One-Pot)

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One-Pot Creamy Mushroom Chicken Pasta is a carb lovers dream! All cooked in ONE POT with NO heavy cream and HALF the fat of regular creamy pastas!

Seared chicken strips are mixed through a super creamy chicken pasta, cooked in the one pot with white wine, garlic, mushrooms AND parmesan cheese! Using pantry staples, the entire family will LOVE this easy one pot meal!

Seared chicken strips are mixed through this One-Pot Creamy Mushroom Chicken Pasta, with garlic, mushrooms AND parmesan cheese | https://cafedelites.com

CHICKEN PASTA RECIPE

The perfect creamy sauce : pasta : flavour ratio. Your entire family will be shocked that this pasta comes out so creamy without using any heavy cream. So perfectly decadent and rich thanks to an age-old secret diet ingredient used in kitchens all over the world.

Seared chicken strips are mixed through this One-Pot Creamy Mushroom Chicken Pasta, with garlic, mushrooms AND parmesan cheese | https://cafedelites.com

PASTA SAUCE

You guys loved this Slow Cooker Creamy Tortellini Soup so much, messaging me your appreciation of all the creaminess in that soup without heavy cream, that I had to make THIS recipe right here using the same ingredient! So, what is it?

Evaporated milk. No real magic ingredient, but getting the quantity of broth, evaporated milk and pasta right is THE biggest deal for a one pot recipe like this one! Rest assured we tried and tested this Chicken Pasta recipe many times over.

JUST LIKE ALFREDO

After sharing this Skinny One Pot Chicken Bacon Fettuccine Alfredo, many of you have been writing in asking if you could use evaporated milk in that recipe. With some testing, and some more testing, I wanted to go with these flavours instead. Creamy chicken and mushroom based sauces are a family favourite in this house, and I usually make this recipe every week for my kids with thickened cream. I’m so glad I can give them something different with less fat.

You WILL be blown away by how good this Chicken Pasta really is!

Seared chicken strips are mixed through this One-Pot Creamy Mushroom Chicken Pasta, with garlic, mushrooms AND parmesan cheese | https://cafedelites.com

SOME TIPS:

    • Using evaporated milk ensures a creamy result with half of the fat of normal creamy pasta recipes. You can substitute with half and half or a reduced fat cooking cream if you wish! If calories are not an issue, you can use heavy cream or thickened cream.
    • I sear the chicken thighs first to enjoy the crispy texture through the creamy pasta. You’re more than welcome to leave the chicken thighs in the pot, and continue cooking on from Step 2.
    • Using freshly grated parmesan cheese enhances the flavour in the Chicken Pasta sauce.

WATCH US MAKE IT RIGHT HERE!

Seared chicken strips are mixed through this One-Pot Creamy Mushroom Chicken Pasta, with garlic, mushrooms AND parmesan cheese | https://cafedelites.com

Creamy Mushroom Chicken Pasta (One Pot)

Seared chicken strips are mixed through this Creamy Mushroom Chicken Pasta all done in one pot with garlic, mushrooms AND parmesan cheese!
ORIGINAL CAFE DELITES RECIPE
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Prep: 10 mins
Cook: 50 mins
Total: 1 hr
Serves: 6 people

Ingredients

  • 4 chicken thigh fillets, boneless skinless
  • 1 teaspoon dried basil
  • Salt and pepper, to season
  • 1 tablespoon olive oil, divided
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced (or 1 tablespoon minced garlic)
  • 1/3 cup dry white wine, (or chicken stock/broth)
  • 8 ounces (250 g) brown or Cremini mushrooms, sliced
  • 1 quart (1 litre) chicken broth, (or stock)
  • 12 ounce (375 ml) can evaporated milk*
  • 1/3 cup milk
  • Extra salt and pepper, to taste
  • 10 ounces (300 g) uncooked penne pasta (just over 4 cups)
  • 1 cup fresh grated parmesan cheese
  • A handful of fresh 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

Calories: 479kcal | Carbohydrates: 41g | Protein: 27g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 89mg | Sodium: 903mg | Potassium: 638mg | Fiber: 2g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 13mg | Calcium: 244mg | Iron: 2mg
Seared chicken strips are mixed through this One-Pot Creamy Mushroom Chicken Pasta, with garlic, mushrooms AND parmesan cheese | https://cafedelites.com
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Reader Interactions

Comments

  1. Wubbzy says

    August 21, 2022 at 6:01 am

    5 stars
    We had this tonight. Kids and I loved it. Chopped the mushrooms really chunky so the non mushroom eating child wouldn’t have them on his plate. Mine was a little runny to I thickened with cornstarch. I didn’t use milk, but a whole tin of evaporated instead. Would work well with just lots of mushrooms, and broccoli I think. That’s what I’ll try next as we don’t eat too much meat.

    Reply
  2. Nicole says

    July 22, 2022 at 8:19 am

    5 stars
    Great recipe! Just tried it and it came out delicious. I did use heavy whipping cream, milk, chicken broth and dry white wine. It tastes like restaurant pasta so creamyyy!! Thank you.

    Reply
  3. Rhonda says

    September 06, 2020 at 11:01 am

    5 stars
    Great recipe, thank you for sharing. Loved it.

    Reply
  4. chris says

    September 03, 2020 at 4:33 am

    5 stars
    Great recipe, thank you so much!

    Reply
  5. Sandy says

    July 15, 2020 at 1:11 am

    I made this recipe yesterday and it tasted good but the sauce turned out really runny. Anybody know what I did wrong, or what I could’ve done to thicken it up?

    Reply
    • mikayla says

      December 05, 2020 at 6:58 pm

      use corn flower to thicken I found this the same I have made it twice now so I used less chicken broth turned out good

      Reply
  6. LISA NOBLE says

    June 08, 2020 at 3:43 am

    5 stars
    So, so, so good!! Family loved it!

    Reply
  7. Lethu says

    May 17, 2020 at 7:49 pm

    5 stars
    This recipe was just something else – so delicious! Thank you.

    Reply
  8. Ted says

    May 09, 2020 at 12:59 am

    I am a later life bachelor and have made many of your recipes. They are fantastic! Never had a bad one yet. You make it easy! Thank you so much for the great recipes. I am making this for my 80 year old mother for Mother’s Day.

    Reply
  9. Linda K. says

    May 01, 2020 at 2:41 am

    I tried this last night for my hubby. It was a hit with him! I DO NOT like mushrooms, but will make for him again.

    Reply
    • Amanda says

      September 08, 2020 at 4:14 am

      5 stars
      Really yummy recipe, the whole family really enjoyed it. Couldn’t believe evaporated milk could taste so good! I will have to try some more of your recipes. Thanks

      Reply
  10. Rohan says

    April 22, 2020 at 4:45 pm

    5 stars
    Tried this tonight and it was delicious! Cupboard is running a bit dry and only had half of the mushrooms/parmesan thus didn’t thicken as promised. Cutting the chicken stock in hindsight would have fixed that but didn’t realize until it was too late; rookie mistake.

    Reply
  11. Melissa says

    April 19, 2020 at 3:28 pm

    5 stars
    Awesome recipe! Made it for my family with Paccheri pasta. I added 1/2 more portion of the mushrooms than the amount stated and a touch of lemon juice at the end for a bit of acidity. I also served with some crushed cashew nuts I had on hand to give the dish a bit of texture. Thank you!

    P.s. this recipe would work well without the chicken too!!

    Reply
  12. Elissa says

    April 18, 2020 at 2:31 am

    5 stars
    You are my go too site for recipes! There has not been a single recipe that I haven’t absolutely loved! I will add this to another go to recipe.

    THANK YOU SO MUCH. I would say I cook at least one meal from your website a week. Don’t stop what you are doing because my family will starve 😂. Thank you Karina!

    Reply
  13. Betty says

    April 14, 2020 at 1:56 am

    I have a lot of left over rotisserie chicken. How much of it should I use in this recipe?

    Reply
  14. luda says

    December 28, 2019 at 11:32 pm

    5 stars
    Everyone at my house loves this recipe,What a delicious, hearty, and easy pasta dish.

    Reply
    • Crystal says

      March 27, 2020 at 4:52 am

      Thinking of using my veggie spaghetti noodles, and 1/3 cup of coconut milk instead of milk along with the evaoprated milk. Good idea?
      Is the wine necessary?

      Reply
  15. Jane says

    July 13, 2019 at 10:48 am

    My 11 yr old grandson and I were going through the recipes on what is a cold Saturday here in NZ AND WE HAVE Chosen this one to make tonight I’ll let you know how it turns out. The other grandson turned his nose up as he does not like pasta, however he’ll eat it and then we’ll see what he says. It looks so yummy thanks for all your receipes they look so nice and one grandson is very keen to help me make some of them.

    Reply
  16. Kaitlin says

    November 30, 2018 at 10:59 pm

    5 stars
    I’m sure somebody asked but I couldn’t find it, but if you had heavy cream, how much would you use and would you use it in addition to the milk? Making this tonight and have some heavy cream leftover!

    Reply
    • Karina says

      December 02, 2018 at 12:18 am

      I would substitute it for milk. The heavy cream would be the same amount. It will be really rich and creamy! Taste will be amazing too! Enjoy! XO

      Reply
  17. Barb says

    October 26, 2018 at 2:51 am

    Can I use condensed milk instead of evaporated milk?

    Reply
    • Karina says

      October 26, 2018 at 7:17 pm

      It will alter the taste and texture but it would work. Hope that helps! Let me know how it turns out! XO

      Reply
    • CB says

      June 16, 2019 at 10:57 pm

      Condensed milk tastes like thickened caramel sauce. I don’t think it would be an appropriate substitute for a chicken and pasta dish, but that’s just my opinion.

      Reply
    • nicola macdonald says

      September 25, 2019 at 12:21 am

      I really hope you didn’t do this!!! lol Condensed milk is highly sweetened and used for making things like toffee and coconut ice, it would definitely not work in this dish.

      Reply
      • TBS says

        April 14, 2020 at 12:26 am

        That is SWEETENED condensed milk, not plain, evaporated / condensed milk.

        Reply
    • Faz says

      April 15, 2020 at 1:12 am

      Noooo! Condensed mill is unbelievably sweet and we use only for sweets!!!

      Reply
    • Faz says

      April 15, 2020 at 1:16 am

      Noooo! Condensed milk is unbelievably sweet and we use only for sweets!!!

      Reply
  18. Maria William says

    October 24, 2018 at 6:41 pm

    5 stars
    Oh my, my tummy started rumbling reading this! Love mushrooms, and love a rich creamy sauce to my pasta. Great recipe!

    Reply
  19. Tonya says

    October 21, 2018 at 9:37 am

    Can you tell me what white wine you used?

    Reply
    • Karina says

      October 26, 2018 at 7:13 pm

      I love to browse through the wine isles and see what is best or even ask at the local grocery store what is new and flavorful for a dish. Hope you can do the same! XO

      Reply
  20. Glen F. says

    October 10, 2018 at 7:36 am

    4 stars
    Turned out really good, used left over chicken with a slight pan sear, added some fine diced red pepper and substituted the white wine with chinese cooking wine. But cooked the pasta separate to avoid clumping. Nice dish.

    Reply
  21. Louise says

    October 08, 2018 at 1:07 pm

    Hi. I love the idea of this recipe since it is lower in fat. I don’t mix milk and meat ingredients (and my family does not usually care for the taste of milk substitutes) within a recipe. Do you think I could make this with Salmon? Thanks so much for all your wonderful recipes!

    Reply
  22. Tharuka says

    August 23, 2018 at 2:04 pm

    5 stars
    I made this and it came out PERFECT.
    My family loved it.
    Thank you very much

    Reply
  23. Stacey says

    July 12, 2018 at 2:11 am

    5 stars
    Love adding many types of mushroom!

    Reply
  24. Heather says

    July 04, 2018 at 4:39 am

    Yummy – added juice of Lemmon at end to tang it up a bit!

    Reply
  25. Jeanette says

    June 19, 2018 at 11:30 am

    5 stars
    I made thIs tonight, and it was delicious! I know people get irritated when we change ingredients and the new say we’ve made the recipe, but I couldn’t have made such a wonderful meal without your help. I made the sauce exactly as noted, but seasoned chicken breasts, that I pounded first, with blackening season instead. I also added asparagus tips the last 4 minutes of cooking. This was seriously outstanding! Thank you for the recipe!! 5 stars!!

    Reply
    • Karina says

      June 19, 2018 at 10:10 pm

      That sounds great! I am so glad that you made it your own! It sounds delicious! Thank you so much for sharing and following along with me! XO

      Reply
  26. Beth Bilous says

    March 16, 2018 at 2:18 am

    what could I sub for evaporated milk, please?

    Reply
    • Karina says

      March 16, 2018 at 4:58 pm

      You can substitute a combination of evaporated milk and whole milk for evaporated milk. For every cup whole milk, use 1/4 cup of half and half. Hope that helps! Thanks so much for following along with me!

      Reply
  27. Beth Bilous says

    March 16, 2018 at 2:09 am

    I will try this one, looks delicious, but I will use chicken breasts as we do not use this in my house, no one likes them

    Reply
  28. Lisa says

    February 21, 2018 at 7:20 am

    Ewhat can u use to replace wine and half n half

    Reply
    • Karina says

      February 23, 2018 at 4:09 pm

      The wine you are welcome to substitute and add any other liquid you like or just leave it out. The half and half can be replaced with whole milk or something similar. You will want something like the half and half to keep the sauce creamy and thick. Hope with the changes you like the pasta dish!

      Reply
  29. Ron says

    January 12, 2018 at 1:09 pm

    5 stars
    Made this the other night & OMG turned out so GOOD

    Reply
  30. Kattie says

    December 28, 2017 at 12:17 pm

    5 stars
    I make this over and over again! One of my favorite recipes! I love that it’s a one pot dish, but feels like you’re making a fancy meal. Thank you so much for posting!

    Reply
    • Karina says

      December 29, 2017 at 11:05 am

      You’re welcome Kattie!

      Reply
  31. Ally says

    December 27, 2017 at 9:40 am

    Hi how much half half do i use

    Reply
  32. Bob Dobbs says

    October 29, 2017 at 12:20 am

    I used beef and rice instead of chicken and pasta and omitted everything else. It was completely different.

    Reply
    • Karina says

      November 17, 2017 at 8:58 pm

      Lol Bob you just made my day ?

      Reply
  33. Zee says

    July 13, 2017 at 12:09 pm

    5 stars
    This turned out great! I didn’t have evaporated milk so I used extra 1% milk and it was fine. I added shrimp instead of chicken and a little red pepper flakes. Delicious, I will make this again.

    Reply
  34. Rana says

    April 27, 2017 at 5:08 pm

    5 stars
    IT was so yum!! whole family loved it! It would be great if there’s a favourite/personalise button so users can save their favourite recipes.

    Reply
  35. Andrea K says

    April 25, 2017 at 3:27 am

    5 stars
    Looks delicious- i will try this tonight.

    Reply
  36. Juile says

    April 17, 2017 at 2:13 pm

    If I don’t use the wine – do I use the same measurement if I substitute chicken broth when de-glazing the pan?

    Reply
  37. Catia says

    April 11, 2017 at 2:53 pm

    5 stars
    Sounds good

    Reply
  38. Charles says

    April 11, 2017 at 11:35 am

    5 stars
    Made tonight, even my grandson ate 2 servings. This is a keeper! I didn’t use wine, just some of the chicken broth. I may try this with chicken breasts. Thanks for sharing.

    Reply
  39. Debbie says

    April 10, 2017 at 12:31 am

    5 stars
    I made this last evening with some substitutions. I had a bounty of Dungeness Crab meat, so I used that rather than chicken. I also added a few handfuls of baby spinach as the pasta mix came off the stove. The crab meat was placed over the pasta spinach mixture on each plate so that it didn’t fall apart with any mixing. Oh, I sprinkled just a bit of red pepper flakes on each plate too. Next time I’ll try it with chicken and I know it will be just as wonderful. This is a great recipe and it’s sure to be a regular for us. Love all of your recipes!

    Reply
  40. Candace H. says

    April 09, 2017 at 3:34 pm

    5 stars
    I made this as written and added fresh asparagus pieces the last 5 min. Delicious!!

    Reply
  41. Kathleen says

    April 06, 2017 at 1:31 am

    4 stars
    The Creamy One pot Chicken penne was great !!!! I had to use chicken breasts, forgot to take the thighs out of the freezer!!! Very delicious!!! 13 ye old ❤️ IT!!

    Reply
  42. Karlie says

    April 04, 2017 at 9:11 pm

    DELICIOUS !! Even my hard to please 1.5 year old LOVED it

    Reply
  43. Jelly says

    April 04, 2017 at 6:11 am

    5 stars
    Can this be frozen and reheated?

    Reply
  44. Lisa says

    March 31, 2017 at 9:50 am

    5 stars
    I just made this for dinner and it was fabulous! I followed the recipe exactly and it turned out great! For all the Americans out there, 10 oz of pasta is 1 box. I wasn’t sure so I measured it! Thought I would mention it to save someone else s step – or maybe I’m the only one who didn’t know!! Karina – thanks for a great recipe. I love these 1 pot meals.

    Reply
    • Karina says

      March 31, 2017 at 1:26 pm

      Lisa you’re welcome!!! Thank you so much for the tip! I’m sure readers will really appreciate it! I’m so happy you liked this one. It’s definitely a favourite!

      Reply
  45. Keabetswe says

    March 30, 2017 at 8:10 pm

    5 stars
    your food looks and tastes amazing, I cant wait for my man to also enjoy… super addicted to this website.

    Reply
  46. Cassie @ Be Forever Healthier says

    March 30, 2017 at 10:52 am

    this looks so delicious!!! definitely trying soon! can’t wait!

    Reply
  47. DODIE WALKER says

    March 30, 2017 at 4:52 am

    5 stars
    Hi Karina !
    I so appreciate your wonderful recipes. They are delicious !!! I made two of them . I’ve posted on my dkny57 Instagram .

    Reply
  48. Pat says

    March 29, 2017 at 11:10 pm

    What could I use in place of the wine?

    Thanks.

    Reply
    • Karina says

      March 29, 2017 at 11:12 pm

      Hi Pat. You can use extra chicken broth 🙂

      Reply

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