Description
This Creamy Mushroom Chicken Pasta is a comforting one-pot meal featuring tender seared chicken thigh fillets cooked with garlic, brown mushrooms, and penne pasta in a rich, creamy parmesan sauce. Perfect for an easy yet flavorful dinner that combines simplicity with indulgence.
Ingredients
Scale
Chicken
- 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)
Vegetables and Aromatics
- 1 yellow onion (medium, chopped)
- 4 cloves garlic (minced, or 1 tablespoon minced garlic)
- 8 ounces brown mushrooms (sliced)
Liquids and Dairy
- 1/3 cup dry white wine (or chicken stock/broth)
- 1 quart chicken broth (or stock)
- 12 ounces evaporated milk (can)
- 1/3 cup milk
Seasonings and Pasta
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
- 10 ounces uncooked penne pasta (just over 4 cups)
Cheese and Garnish
- 1 cup parmesan cheese (fresh grated)
- 1/4 cup parsley (chopped)
Instructions
- Season and Sear Chicken: Season the chicken thighs with dried basil, salt, and pepper. Heat 2 teaspoons of olive oil in a large saucepan or pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown and cooked through, with no pink inside. Remove the chicken from the pot and set aside.
- Sauté Onion and Garlic: Add the remaining olive oil to the pot. Fry the chopped onion and minced garlic until the onion becomes transparent, stirring occasionally for about 2 minutes.
- Deglaze and Reduce: Pour in the white wine and allow it to simmer for 5 minutes, until it begins to reduce down and concentrate in flavor.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook for an additional 3 minutes, stirring occasionally to soften and release their moisture.
- Add Liquids and Simmer Pasta: Add the chicken broth, evaporated milk, milk, salt, and pepper, then bring to a gentle simmer. Stir in the uncooked penne pasta and continue simmering, stirring occasionally, until the pasta is al dente, about 15 minutes.
- Incorporate Cheese and Thicken Sauce: Stir in the grated parmesan cheese until it completely melts through the sauce. Remove the pot from heat and let it sit for 5 minutes to allow the sauce to thicken naturally.
- Combine Chicken and Pasta: Slice the seared chicken into strips and gently fold it into the pasta mixture, evenly distributing the chicken throughout the creamy sauce.
- Garnish and Serve: Finish by garnishing with freshly chopped parsley and extra parmesan cheese if desired, then serve warm and enjoy your comforting one-pot meal.
Notes
- For a richer sauce, substitute evaporated milk with heavy cream.
- White wine can be replaced with extra chicken broth if preferred or to keep it alcohol-free.
- Use boneless, skinless chicken thighs for juicy and tender meat; chicken breasts can be substituted but might be less moist.
- Stir frequently during pasta cooking to prevent sticking and ensure even cooking.
- Leftovers can be refrigerated up to 3 days and reheated gently to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 476 kcal
- Sugar: 10 g
- Sodium: 1187 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.01 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 104 mg
