One-Pot Creamy Mushroom Chicken Pasta is Lightened Up and 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 pasta, cooked in the one pot with white wine, garlic, mushrooms AND parmesan cheese! The entire family will LOVE this One-Pot Creamy Mushroom Chicken Pasta!
Chicken Pasta Recipe
This recipe has been tried and tested FOUR times before posting it for you all! The perfect creamy sauce > pasta > flavour ratio! Lightening it up just enough without sacrificing flavour and jean sizes.
My entire family were shocked this pasta came out of my kitchen without using any heavy cream, because it is perfectly decadent and rich, thanks to an age-old secret diet ingredient used in kitchens all over the world.
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Low Fat Recipe
You guys loved this Slow Cooker Creamy Tortellini Soup so much, messaging me your appreciation of all the creaminess in that soup with half the fat, that I had to make THIS recipe right here using the same ingredient! So, what is it?
Evaporated milk. Yep. That’s it. No secret, really, but getting the quantity of broth, evaporated milk and pasta right is THE biggest deal for a one pot recipe like this one!
Chicken Mushroom Pasta
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.
Also, YOU will be blown away by how good this is!
Some Tips:
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- 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 sauce.
WATCH US MAKE IT RIGHT HERE!
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- 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
- 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 (I use 2%)
- 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
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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.
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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.
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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.
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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.
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Garnish with fresh parsley and extra parmesan, if desired
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Enjoy!
*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
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Glen F. says
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.
Louise says
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!
Tharuka says
I made this and it came out PERFECT.
My family loved it.
Thank you very much
Stacey says
Love adding many types of mushroom!
Heather says
Yummy – added juice of Lemmon at end to tang it up a bit!
Karina says
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
Jeanette says
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!!
Karina says
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!
Beth Bilous says
what could I sub for evaporated milk, please?
Beth Bilous says
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
Karina says
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!
Lisa says
Ewhat can u use to replace wine and half n half
Ron says
Made this the other night & OMG turned out so GOOD
Karina says
You’re welcome Kattie!
Kattie says
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!
Ally says
Hi how much half half do i use
Karina says
Lol Bob you just made my day 😂
Bob Dobbs says
I used beef and rice instead of chicken and pasta and omitted everything else. It was completely different.
Zee says
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.
Rana says
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.
Andrea K says
Looks delicious- i will try this tonight.
Juile says
If I don’t use the wine – do I use the same measurement if I substitute chicken broth when de-glazing the pan?
Catia says
Sounds good
Charles says
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.
Debbie says
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!
Candace H. says
I made this as written and added fresh asparagus pieces the last 5 min. Delicious!!
Kathleen says
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!!
Karlie says
DELICIOUS !! Even my hard to please 1.5 year old LOVED it
Jelly says
Can this be frozen and reheated?
Karina says
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!
Lisa says
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.
Keabetswe says
your food looks and tastes amazing, I cant wait for my man to also enjoy… super addicted to this website.
Cassie @ Be Forever Healthier says
this looks so delicious!!! definitely trying soon! can’t wait!
DODIE WALKER says
Hi Karina !
I so appreciate your wonderful recipes. They are delicious !!! I made two of them . I’ve posted on my dkny57 Instagram .
Karina says
Hi Pat. You can use extra chicken broth 🙂
Pat says
What could I use in place of the wine?
Thanks.