Creamy Mushroom Chicken Pasta

This one-pot creamy mushroom chicken pasta is my answer to a fast weeknight meal that feels like a treat but keeps things lighter. You only need one pot and a handful of basic ingredients to bring together seared chicken, meaty mushrooms, tender pasta, and a rich sauce that gets its creaminess from evaporated milk instead of heavy cream. If you crave comfort pasta that does not sit heavy but still delivers on flavor, this is your new go-to.

The first time I tried swapping cream for evaporated milk in this dish, I did not tell my kids. They polished off their bowls and asked for leftovers in their lunchboxes the next day.

Ingredients

• Chicken thigh fillets: Boneless and skinless chicken thighs stay juicy and provide rich flavor. Use organic or free-range for the best taste
• Dried basil: Adds gentle fragrance and depth. Check for leaves that are vibrant green with a fresh scent
• Yellow onion: Choose a medium onion with tight skin. Adds sweetness and builds the sauce’s savory foundation
• Garlic: Fresh garlic cloves bring aromatic punch. Look for firm bulbs without sprouting
• Dry white wine: A good splash to lift and deepen flavors. Cook’s tip Use something you would drink
• Brown mushrooms: Earthy and hearty mushrooms bulk up the pasta. Look for firm caps and no sliminess
• Chicken broth or stock: Forms the sauce’s savory backbone. Use homemade or low sodium if possible
• Evaporated milk: The secret for creamy texture without the heaviness
• Uncooked penne pasta: Picks up the sauce perfectly. Choose a brand that holds its shape during one pot cooking
• Parmesan cheese: Freshly grated adds salty richness. Real Parmigiano Reggiano will make a difference
• Fresh parsley: Bright finish and color. Only add just before serving for freshness

Step-by-Step Instructions

Sear the Chicken:

Season chicken thighs with dried basil, salt and pepper. Warm a large heavy pot with a drizzle of oil on medium-high. Sear the chicken on both sides until golden and cooked through, about 4 to 5 minutes per side. Remove and rest on a plate so it stays juicy

Build the Flavor Base:

In the same pot, add a little more oil if needed. Sauté chopped onion over medium heat until translucent and soft. Add minced garlic and stir for another minute until fragrant but not brown

Deglaze with Wine:

Pour in the dry white wine. Let it bubble up and scrape the browned bits off the bottom with a wooden spoon. Simmer until the liquid reduces by half. This takes about 5 minutes and gives the sauce depth

Cook the Mushrooms:

Toss in sliced brown mushrooms. Stir and cook until they release moisture and begin turning golden at the edges. This concentrates their flavor and adds umami to the sauce

Simmer the Sauce and Pasta:

Add chicken broth and evaporated milk to the pot and bring everything to a gentle simmer. Stir in uncooked penne, salt and pepper. Let the pasta cook right in the sauce uncovered, stirring occasionally so it does not stick. This takes 12 to 15 minutes until the pasta is al dente and the sauce is velvety

Finish and Serve:

Turn off the heat. Add grated parmesan and stir until melted through. Slice the reserved chicken into strips and fold back in with the pasta. Cover and let the pasta rest for five minutes. Garnish with fresh parsley and extra parmesan if you like. Serve steaming bowls right away

I always look forward to stirring in the fresh parmesan at the end. The sharp and nutty aroma reminds me of my mother’s kitchen when she would make us special pasta dinners on Sunday nights.

Storage Tips

Leftovers keep well in a tightly sealed container in the refrigerator for up to three days. For best reheating, add a splash of milk and warm the pasta slowly on the stove so the sauce stays silky and does not break. If freezing, use within two months for best texture.

Ingredient Substitutions

You can use chicken breast instead of thigh. Just cut it a little thicker so it does not dry out. Swap white wine for extra chicken broth if you prefer alcohol-free. For a vegetarian version, try subbing the chicken for white beans and use vegetable broth.

Serving Suggestions

This pasta is hearty on its own but pairs perfectly with a green salad and garlic bread. Sometimes I add a handful of baby spinach at the end for extra color and greens or top with toasted pine nuts.

Cultural and Historical Context

Pasta dishes with creamy, mushroom-rich sauces are found throughout Italy but this version with evaporated milk comes from a desire to make weeknight dinners lighter and more practical. One-pot pasta meals have become a favorite in many kitchens because they blend convenience with homey flavors that remind us of family gatherings.

Common Recipe Questions

→ Can I use a different type of pasta?

Yes, short pastas like rigatoni, fusilli, or farfalle work well. Adjust simmer time as needed for different shapes.

→ What can I substitute for evaporated milk?

You can use regular milk, half-and-half, or a splash of cream for richer texture, though it may change the fat content.

→ Why cook the pasta in the sauce?

Simmering pasta directly in the sauce lets it absorb more flavor and the starch helps thicken the sauce naturally.

→ Can I make this with chicken breast instead of thigh?

Yes, boneless chicken breast cooks quickly and can be used, though chicken thighs tend to stay juicier.

→ How can I keep the sauce from thickening too much?

If the sauce reduces too much, simply add a splash of broth or milk until you reach the desired consistency.