Creamy Mushroom Chicken Pasta is a carb lover’s dream! All cooked in ONE POT with NO heavy cream and HALFÂ the fat of regular creamy pastas!
Seared chicken strips, mixed through a super creamy chicken pasta, cooked in the one pot with white wine, garlic, mushrooms and parmesan cheese. Could you ask for a tastier dish? Using pantry staples, the entire family will love this easy one pot meal!
PASTA SAUCE
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!
No real magic here, but getting the quantity of broth, evaporated milk and pasta right is the most important component of this dish. Rest assured, we tried and tested this chicken pasta recipe many times over and can confirm – it’s ridiculously creamy!
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 scrupulous testing, I decided to create a creamy mushroom chicken pasta recipe instead, but using evaporated milk. Much like our Creamy Parmesan Herb Mushroom Chicken, creamy mushroom sauces are a family favourite in this house. I usually make this recipe every week for my kids using thickened cream, now I’m so glad I can give them something lighter with less fat.
HOW TO MAKE CHICKEN PASTA
You will be shocked at how thick and creamy this pasta is without the use of actual cream! So perfectly decadent and rich thanks to an age-old secret ingredient used in kitchens all over the world to keep it light and healthy.
To achieve the perfect creamy chicken pasta:
Heat some oil over a large skillet or pan on a medium-high heat. We are then going to throw in our seasoned chicken thighs and sear until they’re no longer pink. Remove your chicken to a separate plate and add the remaining oil to your pan.
Then we’re going to add in our onion and garlic and eventually, our white wine. The mushrooms are next before adding the broth, salt and pepper and the evaporated milk. Throw in your pasta and stir until pasta is cooked through. Stir in your parmesan and you’re done!
Crazy easy!
SOME TIPS:
-
- Using evaporated milk ensures a creamy result but with half of the fat used in 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 for a crispy texture throughout the creamy pasta. You’re more than welcome to leave the chicken thighs in the pot, and continue cooking on from Step two.
- Using freshly grated parmesan cheese adds a sharp tanginess to the Chicken Pasta sauce.
WHAT TO SERVE WITH CHICKEN PASTA
A decent pasta should always have a side of Easy Cheesy Garlic Bread and a side of Easy Tomato Salad for some crispy, freshness.
WATCH US MAKE IT RIGHT HERE!
For more pasta recipes try these:
Cheesy Chicken and Roasted Tomato Mozzarella Pasta Bake
Creamy Chicken and Broccoli Pumpkin Alfredo
Lightened Up Chicken Carbonara
Creamy Mushroom Chicken Pasta (One Pot)
Ingredients
- 4 chicken thigh fillets boneless skinless
- 1 teaspoon dried basil
- ¼ teaspoon salt to season
- ¼ teaspoon pepper to season
- 1 tablespoon olive oil divided
- 1 yellow onion medium, chopped
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- â…“ cup dry white wine or chicken stock/broth
- 8 ounces brown mushrooms sliced
- 1 quart chicken broth or stock
- 12 ounce evaporated milk can
- â…“ cup milk
- ¼ teaspoon salt to taste
- ¼ teaspoon pepper to taste
- 10 ounces uncooked penne pasta just over 4 cups
- 1 cup parmesan cheese fresh grated
- ¼ 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
Linda K. says
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.
Amanda says
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
Rohan says
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.
Melissa says
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!!
Elissa says
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!
Beth says
Easy and delicious- love the one pot cooking for such an easy clean up as well! My Italian husband loved it! This recipe is a keeper !
Betty says
I have a lot of left over rotisserie chicken. How much of it should I use in this recipe?
Rochelle says
I used left over chicken. Used about 2cups
luda says
Everyone at my house loves this recipe,What a delicious, hearty, and easy pasta dish.
Crystal says
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?
Jane says
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.
John says
Good recipe thanks. I added a yellow pepper and used only a little milk. Also used normal chicken breasts and added them back in just after the penne
Kaitlin says
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!
Karina says
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
Barb says
Can I use condensed milk instead of evaporated milk?
Karina says
It will alter the taste and texture but it would work. Hope that helps! Let me know how it turns out! XO
CB says
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.
nicola macdonald says
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.
TBS says
That is SWEETENED condensed milk, not plain, evaporated / condensed milk.
Faz says
Noooo! Condensed mill is unbelievably sweet and we use only for sweets!!!
Faz says
Noooo! Condensed milk is unbelievably sweet and we use only for sweets!!!
Maria William says
Oh my, my tummy started rumbling reading this! Love mushrooms, and love a rich creamy sauce to my pasta. Great recipe!