Creamy Mushroom Chicken Pasta (One-Pot) (2024)

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BY Karina | 83 Comments

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One-Pot Creamy Mushroom Chicken Pasta is a carb lovers dream! All cookedin ONE POT withNO heavy cream and HALFthe fat of regular creamy pastas!

Seared chicken strips are mixed through a super creamy chicken pasta, cooked in the one pot with white wine, garlic, mushrooms AND parmesan cheese! Using pantry staples, the entire family will LOVE this easy one pot meal!

CHICKEN PASTA RECIPE

The perfect creamy sauce : pasta : flavour ratio. Your entire family will be shocked that this pasta comes out so creamy without using anyheavy cream. So perfectly decadent and rich thanks to an age-old secret diet ingredient used in kitchens all over the world.

PASTA SAUCE

You guys loved thisSlow Cooker Creamy Tortellini Soupso much, messagingme your appreciation of all the creaminess in that soup without heavy cream, that I had to make THIS recipe right here using the same ingredient! So, what is it?

Evaporated milk. No real magic ingredient, but getting the quantity of broth, evaporated milk and pasta right is THE biggest deal for a one pot recipe like this one! Rest assured we tried and tested this Chicken Pasta recipe many times over.

JUST LIKE ALFREDO

After sharing this Skinny One Pot Chicken Bacon Fettuccine Alfredo, many of you have been writing in asking if you could use evaporated milk in that recipe. With some testing, and some more testing, I wanted to go with these flavours instead. Creamy chicken and mushroombased saucesare a family favourite in this house, and I usually make this recipe every week for my kids with thickened cream. I’m so glad I can give them something different with less fat.

You WILL be blown away by how good this Chicken Pasta really is!

SOME TIPS:

- Using evaporated milk ensures a creamy result with half of the fat of normal creamy pasta recipes. You can substitute with half and half or a reduced fat cooking cream if you wish! If calories are not an issue, you can use heavy cream or thickened cream.
- I sear the chicken thighs first to enjoy the crispy texture through the creamy pasta. You’re more than welcome to leave the chicken thighs in the pot, and continue cooking on from Step 2.
- Using freshly grated parmesan cheese enhances the flavour in the Chicken Pasta sauce.

WATCH US MAKE IT RIGHT HERE!

Seared chicken strips are mixed through this Creamy Mushroom Chicken Pasta all done in one pot with garlic, mushrooms AND parmesan cheese!

ORIGINAL CAFE DELITES RECIPE

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Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Serves: 6 people

Ingredients

4 chicken thigh fillets, boneless skinless
1 teaspoon dried basil
Salt and pepper, to season
1 tablespoon olive oil, divided
1 medium yellow onion, chopped
4 cloves garlic, minced (or 1 tablespoon minced garlic)
1/3 cup dry white wine, (or chicken stock/broth)
8 ounces (250 g) brown or Cremini mushrooms, sliced
1 quart (1 litre) chicken broth, (or stock)
12 ounce (375 ml) can evaporated milk*
1/3 cup milk
Extra salt and pepper, to taste
10 ounces (300 g) uncooked penne pasta (just over 4 cups)
1 cup fresh grated parmesan cheese
A handful of fresh parsley, chopped

Instructions

Season chicken thighs with dried basil, salt and pepper. Heat 2 teaspoons of oil in a large saucepan or pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. Remove and set aside.
Add the remaining oil to the pot. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the broth, milks (or cream if using), salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.
Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken. Slice the chicken into strips and stir through the pasta.
Garnish with fresh parsley and extra parmesan, if desired
Enjoy!

Notes

*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

Nutrition

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Reader Interactions

Comments

Sam says
December 06, 2023 at 11:00 pm

Fantastic! I chaged it up a bit but basically followed the original recipe. Broccoli was added and bacon was used for ‘frying’ the boiled whole chicken, onions, and garlic. Thick and creamy. Did I mention, fantasric recipe?! Thank you!
Reply
- Karina says
  December 18, 2023 at 1:00 pm
  See Also
  Creamy Chicken Pasta Recipe
  Hi Sam, I’m happy to hear that you enjoyed the recipe and made it your own with the additions of broccoli and bacon — what a delicious twist! I’m delighted the sauce turned out thick and creamy for you. Thank you for your kind words, and I’m so glad you found it double fantastic, haha! If you ever try more variations or have questions, feel free to reach out. Happy cooking!
  Reply
Zeenith Ismail says
November 17, 2023 at 9:29 pm

My family loved it. I used spaghetti pasts instead of penne and then coriander in place of parsley and a few green chillies 🙂 Substitutions were made because i didn’t have the other ingredients on hand. It was divine and convenient.
Reply
- Karina says
  December 18, 2023 at 3:17 pm
  Hi Zeenith, it’s great to hear that your family loved the dish, and your creative substitutions with spaghetti, coriander, and green chillies sound delicious! Cooking is all about making it work with what you have, and it’s wonderful that it turned out divine and convenient for you.
  Reply
Michele Bezzina says
April 28, 2023 at 4:51 pm

I have made this recipe time and time again. It is easy to make and packed with flavour and so decadent. Thank you 😊
Reply
Kim from Miami says
April 27, 2023 at 5:56 am

Easy to make with ingredients easy to find. I used two chicken breasts and sliced it, substituted the white wine with water and a little bouillon and I added a bag of fresh spinach chopped. Otherwise I made recipe as is. Delicious and the kids enjoyed it as well! I would add bell pepper, green peas or broccoli florets next time to make it more wholesome for the kids.
Thank you.
Reply
Kate says
February 15, 2023 at 6:08 pm

This is absolutely ballistic – a new absolute favourite in our house. My 18-month old toddler loved it, too! I added a few extra veggies (zucchini and red & green capsicum) and some bacon, and it was just phenomenal. Thanks for a great recipe 😘👌
Reply
Ela says
January 04, 2023 at 7:54 am

girl!! thank you so much for your delicious recipes! i made this pasta last night for the 2nd time and my boyfriend loved it a lot!! and he’s a really picky eater so thank you <3 i’ve made some of your recipes too like the greek chicken one and it was amazing. i’ll be making more!
Reply
Tiffany Sonterre says
November 08, 2022 at 12:52 am

I made a vegan version of this, with coconut milk in place of the condensed milk, vegan parmesan, and no chicken boullion base, and it was absolutely delicious! I was craving a creamy mushroom pasta, and this was spot on!
Reply
Wubbzy says
August 21, 2022 at 6:01 am

We had this tonight. Kids and I loved it. Chopped the mushrooms really chunky so the non mushroom eating child wouldn’t have them on his plate. Mine was a little runny to I thickened with cornstarch. I didn’t use milk, but a whole tin of evaporated instead. Would work well with just lots of mushrooms, and broccoli I think. That’s what I’ll try next as we don’t eat too much meat.
Reply
Nicole says
July 22, 2022 at 8:19 am

Great recipe! Just tried it and it came out delicious. I did use heavy whipping cream, milk, chicken broth and dry white wine. It tastes like restaurant pasta so creamyyy!! Thank you.
Reply
Karen says
May 23, 2022 at 8:31 am

Omg this is amazing. I made this tonight and I’m actually eating it right now. I made it with thin spaghetti, I like to twirl. If I could give it ten stars I would.
Reply

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