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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.
This is the BEST recipe!! So easy to make and so full of flavor! Thank you so much for sharing this!!
I tried this tonight for dinner and it turned out awesome. My family loved it. Thank you so much for sharing the recipe!
I used 500gm of pasta shells and increased the stock and milk a bit. I also used sherry instead of white wine. The dish was a hit, thank you very much
This came out absolutely delicious. The sauce is sooo good! I used heavy whipping cream, replaced the wine with extra broth (because I didnโt have any wine), and doubled the mushrooms (I always do in pasta recipes) and am glad I did. Will definitely cook this again.
Great recipe, thank you for sharing. Loved it.
Great recipe, thank you so much!
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?
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
To make the sauce a little thicker, I used a little cream of mushroom soup. My fiancรฉ loved it!! ๐ฟ๐ฆ
So, so, so good!! Family loved it!
This recipe was just something else – so delicious! Thank you.
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.