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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.
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 heโs a really picky eater so thank you <3 iโve made some of your recipes too like the greek chicken one and it was amazing. iโll 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 itโs 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! ๐
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