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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.
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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 tried this last night for my hubby. It was a hit with him! I DO NOT like mushrooms, but will make for him again.
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
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.
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!!
You are my go too site for recipes! There has not been a single recipe that I havenโt 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. Donโt stop what you are doing because my family will starve ๐. Thank you Karina!
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 !
I have a lot of left over rotisserie chicken. How much of it should I use in this recipe?
I used left over chicken. Used about 2cups
Everyone at my house loves this recipe,What a delicious, hearty, and easy pasta dish.
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?
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.
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
Iโm sure somebody asked but I couldnโt 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!
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
Can I use condensed milk instead of evaporated milk?
It will alter the taste and texture but it would work. Hope that helps! Let me know how it turns out! XO
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.
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.
That is SWEETENED condensed milk, not plain, evaporated / condensed milk.
Noooo! Condensed mill is unbelievably sweet and we use only for sweets!!!
Noooo! Condensed milk is unbelievably sweet and we use only for sweets!!!
Oh my, my tummy started rumbling reading this! Love mushrooms, and love a rich creamy sauce to my pasta. Great recipe!