This post may contain affiliate links. Please read our disclosure policy.
A carb loverโs creamy dreamโwithout the heaviness!
This Creamy Mushroom Chicken Pasta comes together in ONE POT with seared chicken, garlic, mushrooms, parmesan, and a splash of white wineโall 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 Pastaโusing evaporated milk instead of creamโand 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 Youโll 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 sautรฉed.
- 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 โ 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.
You might also like
Get a free eBook!
Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!
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 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 didnโt fall apart with any mixing. Oh, I sprinkled just a bit of red pepper flakes on each plate too. Next time Iโll try it with chicken and I know it will be just as wonderful. This is a great recipe and itโs sure to be a regular for us. Love all of your recipes!
I made this as written and added fresh asparagus pieces the last 5 min. Delicious!!
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 โค๏ธ IT!!
DELICIOUS !! Even my hard to please 1.5 year old LOVED it
Can this be frozen and reheated?
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.
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!
your food looks and tastes amazing, I cant wait for my man to also enjoy… super addicted to this website.
this looks so delicious!!! definitely trying soon! can’t wait!
Hi Karina !
I so appreciate your wonderful recipes. They are delicious !!! I made two of them . Iโve posted on my dkny57 Instagram .
What could I use in place of the wine?
Thanks.
Hi Pat. You can use extra chicken broth ๐