There's something incredibly comforting about this Creamy Mushroom Chicken Pasta Recipe — the rich, velvety sauce paired with tender chicken and earthy mushrooms makes every bite feel like a warm hug. Trust me, it's a one-pot wonder that's as easy to love as it is to make.

The image shows a close-up of creamy pasta with three visible layers. The base layer consists of pale yellow penne pasta, cooked and coated evenly with a smooth, light cream sauce. Scattered among the pasta are slices of soft, light brown mushrooms adding texture and color contrast. The top layer is sprinkled with small bits of chopped green parsley and shredded light yellow cheese, enhancing freshness and richness. 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

This creamy mushroom chicken pasta recipe checks all the boxes when you want something satisfying but not complicated. I adore how it's all done in one pot – fewer dishes to worry about and a sauce that clings beautifully to the pasta, soaking in all that garlicky, cheesy goodness.

One-Pot Magic: Less cleanup and more flavor because everything cooks together, blending the ingredients perfectly.
Tender, Flavorful Chicken: Seared thigh fillets add juicy richness and hold up well in the sauce compared to breasts.
Earthy Mushrooms and Garlic: They bring deep, savory notes that make this dish feel special without extra fuss.
Creamy Parmesan Sauce: It’s luxurious and smooth, and it thickens just right to coat every bite of pasta.

Ingredients & Why They Work

Every ingredient here is chosen to balance creaminess, earthiness, and heartiness. The chicken thighs stay juicy through cooking, while the mushrooms and garlic build flavor. The evaporated milk keeps the sauce creamy without being too heavy, and parmesan adds that luscious, cheesy finish.

Flat lay of fresh boneless skinless chicken thigh fillets, a small mound of dried basil leaves, two whole uncracked brown eggs, a medium yellow onion chopped into chunks, four cloves of garlic whole and unpeeled, a small white ceramic bowl filled with golden olive oil, thinly sliced brown mushrooms scattered, a small white ceramic bowl filled with dry white wine, a small white ceramic bowl with clear chicken broth, a small white ceramic bowl of creamy evaporated milk, a small white ceramic bowl of fresh milk, a portion of uncooked penne pasta, a small white ceramic bowl overflowing with freshly grated parmesan cheese, a few sprigs of fresh chopped parsley, and a pinch each of salt and black pepper in minimal amounts arranged symmetrically on a simple white ceramic plate placed 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: More forgiving than breast, they stay tender and juicy when cooked in the sauce.
Dried basil: Adds subtle herbal flavor without overpowering the creamy sauce.
Olive oil: Perfect for searing chicken and softening onions, adds a touch of Mediterranean warmth.
Yellow onion: Sweetness and body that melt into the sauce nicely.
Garlic: The must-have savory punch that wakes up the whole dish.
Dry white wine (or chicken stock): I love how the wine deglazes the pan and gives a slight tang; stock works great if you skip alcohol.
Brown mushrooms: Their earthiness is key to a meaty, umami-rich sauce.
Chicken broth: Adds depth and helps cook the pasta right in the sauce.
Evaporated milk: Creamy but lighter than heavy cream, makes the sauce luscious without heaviness.
Milk: Thins the sauce just enough for perfect consistency.
Penne pasta: Holds sauce well, plus its tubular shape traps bits of chicken and mushroom goodness.
Parmesan cheese: Freshly grated melts beautifully, giving a salty, nutty finish.
Parsley: Fresh and bright, it cuts through the richness at the end.

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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 like to tweak this creamy mushroom chicken pasta recipe depending on what I have on hand or my mood. Feel free to play around – you can't go wrong!

Variation: I sometimes swap penne for bowtie pasta or even fettuccine, which changes the texture and appearance but keeps that creamy vibe.
Swap Milk: Using half-and-half or light cream can make it richer; coconut milk creates a dairy-free twist with a hint of sweetness.
Add Veggies: Toss in some fresh spinach or peas towards the end to sneak in more greens – they wilt nicely in the warm sauce.
Spice it Up: A pinch of red pepper flakes adds a subtle heat that pairs surprisingly well with the creamy sauce.

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

A white bowl holds a dish of penne pasta layered with creamy light brown sauce. On top of the pasta are pieces of light brown cooked chicken and mushroom slices. The dish is sprinkled with finely chopped green herbs and shredded white cheese. To the right of the bowl is a gold fork resting on a green cloth napkin. The setting is on a white marbled surface with a small white bowl of chopped green herbs nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear Your Chicken

I start by patting the chicken thighs dry, then seasoning them with dried basil, salt, and pepper. Heating just 2 teaspoons of olive oil over medium-high heat, I sear the chicken on both sides until golden brown and cooked through. This creates that beautiful crust and seals in the juices. Remove them from the pot and set aside – don't skip this step because the browned bits left in the pot will amp up your sauce's flavor!

Step 2: Sauté Onion, Garlic, and Mushrooms

Add the rest of the olive oil to the pot, then toss in the chopped onions and minced garlic. Cook them until the onions are translucent, about 2 minutes. Next, pour in the wine (or broth) and let it simmer for 5 minutes; this deglazes the pan and reduces the liquid for richer flavor. Stir in the sliced mushrooms and cook another 3 minutes until they soften and release their juices.

Step 3: Add Liquids and Pasta, Simmer to Perfection

Pour in the chicken broth, evaporated milk, and regular milk, then season with salt and pepper to taste. Bring the mixture to a gentle simmer before adding the uncooked penne pasta. This is the fun part – let everything cook together, stirring occasionally, until the pasta is just tender, about 15 minutes. Don’t rush this step, and taste the pasta to get it just al dente; otherwise, it can get mushy if overcooked.

Step 4: Stir in Cheese and Chicken, Finish with Herbs

Once the pasta is cooked, stir in freshly grated parmesan cheese until it melts right into the creamy sauce. Turn off the heat and let the pot sit for 5 minutes so the sauce thickens up nicely. Then, slice the chicken into strips and stir it back through the pasta. Finish with chopped parsley for a pop of color and fresh flavor.

Top Tip

From my experience making this creamy mushroom chicken pasta recipe numerous times, these tips truly make a difference to your end result.

Sear Then Set Aside: Don’t overcrowd the pan when browning chicken; sear in batches if needed so each piece gets nicely golden and caramelized.
Wine or Broth: Using dry white wine adds a subtle acidity; if you prefer no alcohol, chicken broth works beautifully too.
Stir Often But Gently: This keeps the pasta from sticking without breaking it down, ensuring perfect texture in the finished dish.
Rest Before Serving: Letting the pasta sit for a few minutes off the heat thickens the sauce effortlessly.

How to Serve Creamy Mushroom Chicken Pasta Recipe

Garnishes

I’m a big fan of a sprinkle of extra parmesan cheese and freshly chopped parsley right on top. Sometimes I add a squeeze of lemon juice for brightness or a dash of crushed red pepper flakes if I’m feeling adventurous. A few toasted pine nuts can also add a lovely crunch.

Side Dishes

This pasta pairs wonderfully with a simple green salad tossed in vinaigrette or roasted vegetables like broccoli or asparagus. For an extra touch, I serve it alongside garlic bread to soak up that delicious sauce.

Creative Ways to Present

For special occasions, I like to plate this pasta in shallow bowls, drizzle a little truffle oil over the top, and garnish with microgreens or edible flowers. It instantly makes the dish look elevated and extra festive.

Make Ahead and Storage

Storing Leftovers

Leftovers store nicely in an airtight container in the fridge for up to 3 days. I find the sauce thickens as it cools, so before reheating, add a splash of milk or broth to revive the creamy texture.

Freezing

You can freeze this creamy mushroom chicken pasta recipe, but I recommend freezing without the parsley garnish. Portion it into freezer-safe containers, and it should keep well for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat on the stovetop over low heat, stirring frequently, and add a splash of broth or milk to loosen the sauce. Avoid microwaving if you can, as it can make the sauce separate or dry out the chicken.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this recipe?

Absolutely! Chicken breasts work fine, but they cook faster and can dry out if overcooked, so keep an eye on them and sear just until cooked through. Thighs are more forgiving and juicier for this creamy pasta.

What can I substitute for the evaporated milk?

If you don’t have evaporated milk on hand, feel free to use an equal amount of half-and-half, heavy cream, or regular milk combined with a tablespoon of cornstarch to help thicken the sauce. Non-dairy milks like unsweetened almond or cashew milk also work but may alter the flavor slightly.

Can I make this recipe gluten-free?

Yes! Swap the penne pasta for your favorite gluten-free pasta variety. Just check the cooking time on the package, as gluten-free pasta often cooks faster or differently, and adjust accordingly to avoid overcooking.

What wine is best for cooking in this pasta recipe?

Choose a dry, light white wine like Sauvignon Blanc or Pinot Grigio. These add brightness without overpowering the creamy, mushroomy flavors. If you prefer not to use wine, chicken broth is an excellent alternative.

Final Thoughts

This Creamy Mushroom Chicken Pasta Recipe is one of those dishes I keep coming back to when I want a cozy, satisfying meal with minimal fuss. It’s flexible, full of flavor, and the one-pot method makes it my go-to weeknight dinner. I hope you enjoy making and sharing it as much as I do – who knows, it might just become a family favorite for you too!