Nothing beats a cozy plate of pasta that blends savory chicken, earthy mushrooms, and a luxuriously rich sauce. This Creamy Mushroom Chicken Pasta Recipe is a one-pot wonder that promises creamy, comforting flavors with minimal fuss, making weeknight dinners feel extra special.

The dish shows creamy pasta with penne noodles layered all over, pale yellow in color and smooth in texture. Mixed throughout are pieces of light-brown mushrooms, and bits of white chicken meat, coated in a thick, creamy white sauce. The pasta is topped with small green parsley leaves and thin strands of grated white cheese lightly scattered on top. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Mushroom Chicken Pasta Recipe
Top Tip
How to Serve Creamy Mushroom Chicken Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Mushroom Chicken Pasta Recipe

Why You'll Love This Recipe

From the very first time I made this, I knew it was a keeper. The way the chicken thighs sear to golden perfection, then swim in a creamy, garlicky mushroom sauce with tender penne? Absolutely irresistible. Plus, it’s all cooked in one pot, which means less clean-up—win-win, right?

One-Pot Convenience: Everything cooks together, saving time and dishes.
Deep, Savory Flavor: Searing the chicken and sautéing mushrooms builds incredible taste layers.
Creamy, Comforting Texture: The blend of evaporated milk and parmesan makes the sauce silky and indulgent without being heavy.
Flexible and Customizable: Easy to tweak depending on what you have on hand or your dietary needs.

Ingredients & Why They Work

This recipe hinges on simple, wholesome ingredients that come together beautifully. The chicken thighs stay juicy, mushrooms add an earthy depth, and the creamy sauce wraps it all up, coaxing out those cozy, comforting vibes.

Flat lay of fresh boneless skinless chicken thigh fillets, a medium yellow onion chopped, four whole brown garlic cloves, a small pile of sliced brown mushrooms, uncooked penne pasta, a small white ceramic bowl of golden olive oil, a small white bowl filled with clear chicken broth, a small white bowl holding creamy evaporated milk, a small white bowl with fresh milk, a small white bowl with dried basil leaves, a small white bowl of coarse salt, a small white bowl of ground black pepper, a small mound of freshly grated Parmesan cheese, and a few sprigs of fresh chopped parsley, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thigh fillets: They stay tender and juicy thanks to their higher fat content—no drying out here.
Dried basil: Adds a subtle herbal note that pairs perfectly with mushrooms and chicken.
Olive oil: For searing chicken and sautéing veggies; you want a good quality one for flavor.
Yellow onion: Provides a sweet base flavor that mellows out as it cooks.
Garlic: Adds aromatic depth; fresh minced garlic is best, but prepared minced garlic works in a pinch.
Dry white wine (or chicken stock): The wine adds acidity and complexity; if you skip it, chicken stock keeps things flavorful.
Brown mushrooms: Their earthiness really shines when sautéed for this dish.
Chicken broth: The main simmer liquid that infuses savory flavor directly into the pasta.
Evaporated milk & milk: Together, they create a creamy texture without heaviness (cream can be a swap, but watch richness).
Uncooked penne pasta: Holds the sauce beautifully with its tube shape and cooks to perfect al dente right in the pot.
Parmesan cheese: Freshly grated is key for that sharp, salty kick and smooth melting texture.
Parsley: Brightens the finished dish with color and fresh herbal notes.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this recipe as written, but I also tweak it based on what’s in my fridge or what my family prefers. You can easily swap in different mushrooms or add a handful of spinach toward the end for some greens. Feel free to experiment!

Variation: One time, I replaced the penne with fettuccine and tossed in sun-dried tomatoes—it added a lovely tangy contrast that everyone enjoyed.
Dairy-Free Twist: Use coconut milk instead of evaporated milk and a vegan parmesan alternative to make it creamy but dairy-free.
Spicy Upgrade: Add a pinch of red pepper flakes when sautéing the garlic to bring in a little heat.

Step-by-Step: How I Make Creamy Mushroom Chicken Pasta Recipe

A white bowl on a white marbled surface holds a serving of penne pasta coated in a creamy, light brown sauce. On top of the pasta, there are pieces of cooked chicken and mushrooms layered with a sprinkle of finely chopped green herbs and grated cheese. To the right of the bowl, a gold fork rests on a folded green cloth napkin. In the bottom left corner, a small white dish contains more chopped green herbs. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken to Golden Perfection

Start by seasoning your chicken thighs with dried basil, salt, and pepper. Heat 2 teaspoons of olive oil over medium-high heat in a large pot or deep pan. When it’s hot, add the chicken and sear each side until it’s golden brown and cooked through—no pink in the middle. This step locks in flavor and juices. Then, remove the chicken and set it aside.

Step 2: Build the Flavor Base

Add the remaining olive oil to the pot and toss in the chopped onion and minced garlic. Sauté for about two minutes until the onions are transparent and just starting to soften—there’s no rush here, you want those little flavors to develop. Then pour in the white wine and let it simmer for about five minutes until it reduces slightly, concentrating the flavors beautifully.

Step 3: Add Mushrooms and Simmer

Stir in the sliced mushrooms and cook for another three minutes, stirring occasionally so they soften and soak up those garlicky, wine-infused flavors. Then, pour in the chicken broth, evaporated milk, and regular milk. Season with salt and pepper to your taste, and bring everything to a gentle simmer—this is where the magic happens!

Step 4: Cook the Pasta Right in the Sauce

Add your uncooked penne pasta straight into the simmering pot. Stir occasionally to keep the pasta from sticking together or to the bottom. It will take about 15 minutes to cook to al dente—watch closely so it doesn’t get mushy. This method lets the pasta soak up all those savory flavors from the mushroom and chicken broth base.

Step 5: Finish with Cheese and Chicken

Once the pasta is just right, stir in your freshly grated parmesan cheese—watch it melt into a silky sauce. Remove the pot from heat and let it sit for five minutes; the sauce will thicken beautifully. Meanwhile, slice your seared chicken into strips and gently fold it through the creamy pasta. Garnish with chopped parsley and a little extra parmesan if you like.

Top Tip

Over the years, I’ve learned a few tricks that really help this Creamy Mushroom Chicken Pasta Recipe shine whenever I make it. These tips save you from common pitfalls and make the process smoother and more rewarding.

Don’t Skip the Sear: Taking the time to brown the chicken adds intense flavor that carries through the entire dish.
Watch Your Simmer Temperature: Keep the heat gentle when cooking pasta in the sauce so the milk doesn’t curdle and the pasta cooks evenly.
Stir Frequently: To prevent sticking and to let the pasta soak up the flavors, give it a good stir every few minutes.
Let it Rest: Allowing the pasta to sit off the heat with parmesan folded in lets the sauce thicken nicely and develop richness.

How to Serve Creamy Mushroom Chicken Pasta Recipe

Creamy Mushroom Chicken - Serving Suggestion

Garnishes

I always top mine with a sprinkle of freshly chopped parsley and a bit of extra parmesan cheese—those little touches add a fresh, bright contrast to the creamy richness. A drizzle of good olive oil or a squeeze of lemon juice can even take it a step further when you want a bit of zing.

Side Dishes

A simple green salad with a tangy vinaigrette pairs perfectly, cutting through the richness of the pasta. Garlic bread or a crusty baguette is great for mopping up every last bit of sauce, and roasted veggies like asparagus or broccoli add a nice complementary texture.

Creative Ways to Present

For a special occasion, I like to serve this pasta in warmed bowls with a swirl of truffle oil on top and a fresh basil leaf garnish. It instantly transforms the dish into something a little more elegant and restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

After enjoying this delicious meal, I let leftovers cool completely before transferring them to an airtight container. They keep well in the fridge for up to 3 days. The pasta might absorb some sauce overnight, so a splash of milk when reheating helps restore creaminess.

Freezing

I’ve frozen this Creamy Mushroom Chicken Pasta Recipe once or twice with decent results. Just be aware that the texture of the pasta changes a bit when frozen. If you plan to freeze, freeze in a single layer in a shallow container and thaw overnight in the fridge before reheating gently on the stove with a little added liquid.

Reheating

I prefer reheating on the stovetop over low heat, stirring often to keep the sauce smooth and creamy. Add a splash of milk or broth to bring back the sauciness, and avoid drying out the chicken and pasta. Microwaving works too, but be sure to stir halfway for even warmth.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

You absolutely can swap chicken breast if you prefer, but keep in mind that it’s leaner and can dry out more easily. To avoid this, cook the breasts gently and don’t overcook them. Thighs are more forgiving and stay juicier, which is why I use them.

What if I don’t have evaporated milk?

If you don’t have evaporated milk, you can substitute with heavy cream or a mix of milk and cream for richness. Whole milk alone is less creamy but still works. Just keep an eye on the sauce as it simmers, as cream can thicken faster.

Can I make this recipe gluten-free?

Yes, simply replace the penne pasta with a gluten-free pasta of your choice. Cook time may vary slightly depending on the pasta brand, so check packaging instructions and taste-test for doneness to ensure perfect texture.

Is the wine necessary in this Creamy Mushroom Chicken Pasta Recipe?

No, the wine is optional. It adds a lovely depth and acidity to the sauce, but if you prefer not to use alcohol, chicken stock or broth works just fine. The dish will still be flavorful and creamy without it.

Final Thoughts

This Creamy Mushroom Chicken Pasta Recipe holds a special place in my weeknight rotation because it delivers flavor, comfort, and easy clean-up all at once. It’s one of those meals that feels like a warm hug after a long day, yet it’s so straightforward to make. I truly hope you enjoy making and sharing this dish as much as I have—it’s a delicious crowd-pleaser you can always count on.