Creamy Mushroom Chicken Pasta (Printer-Friendly)

Seared chicken and mushrooms tossed with penne in a lighter creamy sauce and finished with parmesan.

# What You'll Need:

→ Poultry

01 - 600 g boneless, skinless chicken thigh fillets

→ Aromatics

02 - 1 medium yellow onion, chopped
03 - 4 cloves garlic, minced

→ Mushrooms

04 - 300 g brown mushrooms, sliced

→ Pasta & Pantry

05 - 350 g uncooked penne pasta

→ Liquids

06 - 125 ml dry white wine
07 - 625 ml chicken broth or stock

→ Dairy

08 - 375 ml evaporated milk
09 - 65 g freshly grated parmesan cheese, plus extra for serving

→ Herbs & Seasonings

10 - 2 teaspoons dried basil
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Fresh parsley, chopped, for garnish

→ Oil

14 - 2 tablespoons olive oil, divided

# Steps to Follow:

01 - Season chicken thighs with dried basil, salt, and freshly ground black pepper. Heat 2 teaspoons of olive oil in a large pot over medium-high heat, add chicken, and sear until golden and cooked through on both sides. Transfer to a plate and set aside.
02 - Add remaining oil to the pot. Sauté chopped onion and minced garlic until onion is translucent and aromatic, about 2 minutes.
03 - Pour in dry white wine, scraping any browned bits from the bottom of the pot. Simmer for 5 minutes until wine reduces slightly.
04 - Add sliced brown mushrooms and cook for 3 minutes, stirring occasionally, until softened and lightly golden.
05 - Pour in chicken broth and evaporated milk. Season with additional salt and pepper as needed. Bring to a gentle simmer.
06 - Add uncooked penne pasta. Stir gently and simmer uncovered, stirring occasionally, for about 15 minutes or until pasta is al dente and the sauce thickens.
07 - Stir in grated parmesan cheese until fully melted and incorporated. Remove from heat and let stand for 5 minutes to allow the sauce to further thicken.
08 - Slice the seared chicken thighs into strips and fold through the creamy pasta.
09 - Garnish with chopped parsley and extra parmesan before serving.

# Extra Suggestions:

01 - Cooking pasta directly in the sauce enhances flavor absorption and naturally thickens the sauce using the pasta’s starch.
02 - Evaporated milk creates a creamy texture with less fat than heavy cream, producing a lighter, yet indulgent result.

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