This post may contain affiliate links. Please read our disclosure policy.
Creamy Mushroom Chicken Pasta is a carb lover’s dream! All cooked in ONE POT with NO heavy cream and HALF 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
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.
girl!! thank you so much for your delicious recipes! i made this pasta last night for the 2nd time and my boyfriend loved it a lot!! and he’s a really picky eater so thank you <3 i’ve made some of your recipes too like the greek chicken one and it was amazing. i’ll be making more!
I made a vegan version of this, with coconut milk in place of the condensed milk, vegan parmesan, and no chicken boullion base, and it was absolutely delicious! I was craving a creamy mushroom pasta, and this was spot on!
Loved this recipe!
I didn’t hold back, I made it with heavy cream. I did add a lot of veggies. I added the mushrooms, asparagus, zucchini and spinach. I used fettuccini pasta. Family loved it! Gunna try the skinny recipe next time, we ll see. Thank you so much!
We had this tonight. Kids and I loved it. Chopped the mushrooms really chunky so the non mushroom eating child wouldn’t have them on his plate. Mine was a little runny to I thickened with cornstarch. I didn’t use milk, but a whole tin of evaporated instead. Would work well with just lots of mushrooms, and broccoli I think. That’s what I’ll try next as we don’t eat too much meat.
Great recipe! Just tried it and it came out delicious. I did use heavy whipping cream, milk, chicken broth and dry white wine. It tastes like restaurant pasta so creamyyy!! Thank you.
Omg this is amazing. I made this tonight and I’m actually eating it right now. I made it with thin spaghetti, I like to twirl. If I could give it ten stars I would.
This was delicious!
Just wanted to know if it’s fine to freeze this for later?
This is a great recipe. I do have a clarifying question. I think 10oz of dry pasta is equivalent to 2 3/4 cups instead of 4. Every time I made it I would double the sauce and it was perfect. I also did it as directed and although good, it was a little drier. Either way, I have made this recipe a lot and everyone enjoys it. Thanks!!!
Made dinner based on this recipe for my family last night and everyone loved it! Thanks so much for the inspiration and sharing your recipes. Your Lasagna recipe is an absolute winner and favourite as well! 😋
Oh my word!!! I’m usually hesitant with the flavour of online recipe but this was AMAZING!!! It’s 5 star restaurant quality. The combination of all the different flavours with the wine to enrich it all was perfectly balanced. Definitely a recipe i will make again