Kitchen notes · a little help before you start
Creamy Mushroom Chicken Pasta (One Pot)
Creamy penne with golden chicken and mushrooms is a generous bowl to sit down to. The Parmesan melts through the sauce, and the chicken returns in strips for easy forkfuls. Add a little parsley at the end and enjoy the pasta while it's warm and creamy.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 60 min
- Original yield
- Serves 6
- Ingredients
- 18 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- One pot · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Pasta
A few quick notes
1. Cook the chicken first
Sear the seasoned thighs until golden and cooked through, then set them aside while making the pasta.
2. Reduce the wine
Let the wine simmer with the softened onion and garlic before adding mushrooms and the remaining liquids.
3. Stir the pasta occasionally
The uncooked penne simmers directly in the broth and milk mixture; stir occasionally as it cooks.
Get to know the ingredients
Boneless thigh fillets
Season the boneless skinless thighs with dried basil, salt and pepper before searing them in the pot.
Freshly grated Parmesan
Stir the grated Parmesan into the cooked pasta mixture until it melts through the sauce before removing from heat.
Evaporated milk options
You can use light or full-fat evaporated milk, half and half, or reduced-fat cream.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Creamy Mushroom Chicken Pasta (One Pot)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Slice and stir through
After the sauce's short rest, stir in the sliced chicken and finish with parsley and extra Parmesan if desired.
A little more help as you go
Let the sauce stand
Give the pasta five minutes off the heat after adding Parmesan so the sauce has time to thicken.
Mushrooms before the broth
Cook the sliced mushrooms in the reduced wine mixture before pouring in the broth and milks.
A few questions you might have
Can I skip the white wine?
Chicken stock or broth is listed as the alternative to dry white wine at that stage.
Do I boil the penne separately?
Add it uncooked to the gently simmering broth and milk mixture, then cook until al dente.
When should I cut the chicken into strips?
Slice the cooked chicken at the end, after the pasta sauce has rested, before stirring it through.
Does all the olive oil go in at once?
Use the first portion for searing chicken and the remaining oil for frying onion and garlic afterward.
How soft should the onion be?
Fry it with the garlic until it becomes transparent, stirring occasionally, before pouring in the wine.
Any more cooking tips?
Tips: 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
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cafedelites.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
