Description
This creamy mushroom chicken pasta is a comforting one-pot meal featuring tender seared chicken thigh fillets cooked with garlic, mushrooms, and parmesan cheese in a rich and flavorful sauce. Made with penne pasta simmered directly in the chicken broth and evaporated milk, this dish offers a perfect balance of creamy texture and savory taste, garnished with fresh parsley for a burst of freshness.
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 medium yellow onion (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
Seasoning
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
Pasta and Cheese
- 10 ounces uncooked penne pasta (just over 4 cups)
- 1 cup fresh grated parmesan cheese
Garnish
- 1/4 cup chopped parsley
Instructions
- Season and Sear Chicken: Season chicken thighs evenly with dried basil, salt, and pepper. Heat 2 teaspoons of olive oil in a large saucepan or pot over medium-high heat. Add chicken thighs and sear on both sides until golden brown, cooked through, and no longer pink in the center. Remove 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 translucent, stirring occasionally, about 2 minutes.
- Deglaze with Wine: Pour in the dry white wine and simmer for 5 minutes, allowing the liquid to reduce and concentrate in flavor.
- Cook Mushrooms: Add sliced mushrooms to the pot and cook for an additional 3 minutes, stirring occasionally to soften the mushrooms.
- Add Broth and Milks: Pour in the chicken broth, evaporated milk, and regular milk. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
- Cook Pasta: Add the uncooked penne pasta to the simmering liquid. Cook, stirring occasionally, until the pasta is al dente, about 15 minutes.
- Incorporate Cheese and Rest: Stir in the freshly grated parmesan cheese until it melts smoothly into the sauce. Remove the pot from heat and let it sit for 5 minutes to allow the sauce to thicken.
- Slice Chicken and Combine: Slice the seared chicken thighs into strips and stir them through the pasta and sauce to combine well.
- Garnish and Serve: Garnish the dish with chopped fresh parsley and extra parmesan cheese if desired. Serve warm and enjoy your creamy mushroom chicken pasta!
Notes
- Use skinless boneless chicken thighs for juicy and tender meat that cooks evenly.
- If white wine is unavailable, substitute with additional chicken broth for similar flavor.
- Stir the pasta occasionally while cooking to prevent sticking to the bottom of the pot.
- Allowing the pasta to rest for 5 minutes after cooking helps thicken the sauce for a creamier consistency.
- Freshly grated parmesan cheese provides better melting and flavor than pre-grated varieties.
- For a lighter version, use low-fat evaporated milk and reduce the amount of olive oil.
- Garnish with parsley adds a fresh herbal note and a pop of color.
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
