Description
Creamy Mushroom Chicken Pasta is a flavorful one-pot meal featuring tender seared chicken thigh fillets simmered with garlic, onions, mushrooms, and parmesan in a rich creamy sauce, served over perfectly cooked penne pasta. This easy-to-make dish combines savory herbs and a touch of white wine for depth of flavor, garnished with fresh parsley for a delicious, comforting dinner.
Ingredients
Scale
Chicken and Seasonings
- 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
- 1/3 cup milk
Other Ingredients
- 10 ounces uncooked penne pasta (just over 4 cups)
- 1 cup parmesan cheese (fresh grated)
- 1/4 cup parsley (chopped)
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
Instructions
- Season and Sear Chicken: Season chicken thighs with dried basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Heat 2 teaspoons of olive oil in a large saucepan or pot over medium-high heat. Add the chicken and sear on both sides until golden brown and cooked through, about 5-7 minutes per side. Remove chicken and set aside.
- Sauté Aromatics: Add the remaining olive oil to the pot. Fry the chopped onion and minced garlic until the onion is translucent, stirring occasionally, about 2 minutes.
- Deglaze with Wine: Pour in the white wine and let it simmer for 5 minutes until it reduces slightly and the alcohol cooks off.
- Cook Mushrooms: Add sliced mushrooms to the pot and cook for 3 more minutes, stirring occasionally until softened.
- Add Liquids and Simmer: Pour in the chicken broth, evaporated milk, and milk. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a gentle simmer.
- Cook Pasta: Add the uncooked penne pasta to the simmering sauce. Cook, stirring occasionally, until the pasta is al dente, about 15 minutes.
- Finish Sauce and Combine: Stir in freshly grated parmesan cheese until melted and the sauce thickens. Remove from heat and let sit for 5 minutes.
- Slice and Add Chicken: Slice the cooked chicken into strips and mix them through the pasta and sauce.
- Garnish and Serve: Sprinkle chopped parsley and extra parmesan on top if desired. Serve warm and enjoy!
Notes
- Use chicken thigh fillets for juicier, more flavorful meat compared to chicken breasts.
- Dry white wine adds depth; you can substitute it with additional chicken broth if preferred.
- Simmering pasta directly in the sauce allows it to absorb all the flavors and reduces cleanup.
- For a richer sauce, substitute evaporated milk with heavy cream.
- Freshly grated parmesan cheese melts better and provides superior flavor compared to pre-grated varieties.
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
