There's something incredibly comforting about a pasta dish loaded with tender chicken, earthy mushrooms, and a sauce that’s rich enough to feel indulgent but still satisfyingly homey. This Creamy Mushroom Chicken Pasta Recipe is exactly that—a delicious one-pot wonder that’s perfect for weeknight dinners when you want something special without fuss.

This close-up image shows a creamy pasta dish with three main layers. The bottom layer is short tube-shaped pasta in a pale yellow color, covered smoothly with a thick creamy white sauce. Scattered on top of the sauce are small pieces of cooked mushrooms in brown and gray shades, adding texture. The pasta is sprinkled with finely chopped green herbs and thin strands of grated white cheese, giving a fresh and slightly textured feel to the dish. The background is a white marbled texture. 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

I’ve made this recipe more times than I can count, and it always feels like a little celebration in a bowl. The way those seared chicken thighs join with mushrooms and a creamy Parmesan sauce is just magical. Plus, it’s all cooked in one pot—hello, less cleanup!

One-Pot Convenience: You cook everything in one pan, which means less mess and quick cleanup, perfect for busy evenings.
Rich Creamy Sauce: Using evaporated milk and Parmesan creates a velvety sauce that’s lighter than heavy cream but just as flavorful.
Comforting yet Fancy: The wine simmer step adds a subtle depth, making this pasta feel like something you ordered at a cozy bistro.
Customizable Ingredients: You can tweak mushrooms, herbs, or pasta shapes to match your pantry or preferences without losing the soul of the dish.

Ingredients & Why They Work

Every ingredient in this creamy mushroom chicken pasta plays a role in building flavor and texture — from juicy chicken thighs to the mix of milks that give silky richness without overwhelming heaviness. Here’s a quick dive into why I use each component and what to look for when you shop.

Flat lay of boneless skinless chicken thigh fillets with natural skin texture, a small white ceramic bowl of dried basil leaves, two whole uncracked brown eggs, a medium yellow onion whole and unpeeled, four whole garlic cloves with papery skin, a small white ceramic bowl filled with clear dry white wine, a pile of fresh brown mushrooms whole and sliced, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl of light creamy evaporated milk, a small white ceramic bowl of fresh white milk, a small white ceramic bowl of light golden chicken broth, uncooked penne pasta scattered evenly, a small white ceramic bowl heaped with freshly grated parmesan cheese, and a small bunch of fresh green parsley sprigs 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: I prefer thighs for their juiciness and flavor; they stay tender and don’t dry out like chicken breasts can.
Dried basil: Adds a subtle herbal note that complements the earthiness of mushrooms and warmth of garlic.
Olive oil: Divided use ensures a good sear on the chicken and softening of the aromatics without burning.
Yellow onion: Builds a sweet and savory base flavor when gently sautéed.
Garlic: Always a must for pasta sauces; it infuses the dish with warmth and depth.
Dry white wine: (or chicken broth) Adds acidity and complexity; if you skip wine, broth works well too.
Brown mushrooms: Their meaty texture adds umami and richness; button mushrooms work in a pinch but brown ones are best.
Chicken broth: Keeps everything juicy and adds more savory flavor.
Evaporated milk and milk: Together, they create a creamy texture that’s lighter than heavy cream but rich enough to coat the pasta beautifully.
Uncooked penne pasta: Holds up well during cooking and catches the sauce in its tubes.
Parmesan cheese: Freshly grated Parmesan elevates the sauce with nuttiness and smooth melting quality.
Fresh parsley: Adds a pop of color and freshness to balance the creaminess.

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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 love to personalize this Creamy Mushroom Chicken Pasta Recipe depending on what I have on hand or feel like eating. The base is super flexible, so don’t hesitate to make it yours.

Variation: Sometimes I swap the brown mushrooms for a mix of shiitake or cremini for a richer mushroom flavor that really impresses guests.
Dairy-free twist: If you’re avoiding dairy, try swapping evaporated milk for canned coconut milk and use nutritional yeast instead of Parmesan — it gives a cheesy vibe without the dairy punch.
Herb boost: Adding fresh thyme or rosemary alongside the basil can add a woodsy note that pairs wonderfully with mushroom and chicken.
Pasta swap: I’ve also used farfalle or rigatoni; just adjust the cooking time based on the package to keep it perfectly al dente.

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

A white bowl sits on a white marbled surface, filled with three layers: a base layer of cooked penne pasta in a light orange creamy sauce, a middle layer of light brown cooked sliced mushrooms scattered evenly, and a top layer of finely grated pale yellow cheese sprinkled with small green chopped herbs. To the right of the bowl is a gold fork placed on a folded green cloth. There is also a small white bowl of chopped green herbs partially visible in the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sear the Chicken to Lock in Juices

Start by seasoning your chicken thighs with dried basil, salt, and pepper. Heating 2 teaspoons of olive oil in a large saucepan over medium-high heat creates the perfect sizzle to get those golden brown edges. I always make sure not to crowd the pan — this helps the chicken develop a crust instead of steaming. Once they’ve turned beautifully golden on both sides and cooked through (no pink inside!), remove them and set aside. This step is key for juicy, flavorful chicken.

Step 2: Build Your Flavor Base

Next, add the remaining olive oil, then toss in chopped onion and minced garlic. Cook them until the onion becomes translucent and sweet-smelling — about two minutes. Pour in the white wine and let it simmer gently for five minutes, allowing the alcohol to evaporate and flavors to concentrate. If you’re skipping wine, just use broth here instead. This step adds a subtle depth that really makes the sauce special.

Step 3: Cook Mushrooms and Simmer Sauce with Pasta

Time to add your sliced brown mushrooms; cook them for about three minutes, stirring occasionally until they start softening and browning nicely. Then, pour in the chicken broth along with evaporated milk and regular milk. Season with salt and pepper, bring everything to a gentle simmer, and add your uncooked penne pasta. Stir occasionally to keep it from sticking. This simmers for about 15 minutes until your pasta is perfectly al dente while soaking up all that creamy goodness.

Step 4: Melt in Parmesan and Finish Strong

Once the pasta’s texture feels just right, stir in the freshly grated Parmesan cheese. Watch as it melts beautifully, thickening the sauce into a luscious coating. Remove from heat and cover for five minutes—the resting time helps the sauce thicken up a little more. Slice your seared chicken into strips and fold it back into the pasta. Garnish with chopped parsley and extra Parmesan if you want that cafe-style finish!

Top Tip

From cooking this recipe dozens of times, I’ve learned that the timing and temperature matter a lot for a creamy, flavorful result. Here are my top tips to nail it every time.

Sear Chicken Properly: Don’t rush this step; a good sear seals in juices and adds flavor layers you can’t get just by boiling.
Simmer Gently: Keep the sauce at a gentle simmer to avoid curdling or toughening the dairy components in the milk.
Stir Often but Gently: Prevent sticking but don’t overstir, which can make pasta gummy.
Rest Before Serving: Letting the dish rest off heat thickens the sauce nicely without drying the pasta.

How to Serve Creamy Mushroom Chicken Pasta Recipe

Creamy Mushroom Chicken - Serving Suggestion

Garnishes

I always finish this dish with a sprinkle of fresh parsley, which brightens up the creamy sauce and adds a fresh pop of color. A few extra grates of Parmesan on top are non-negotiable for me—because, why not? Sometimes I add a pinch of crushed red pepper for a subtle kick, especially when we’re having guests who like a little heat.

Side Dishes

This pasta is pretty filling on its own, but I love pairing it with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or a warm baguette also works beautifully if you want to soak up every bit of sauce.

Creative Ways to Present

For special dinners, I sometimes serve this pasta in shallow bowls with a final flourish of microgreens or fresh thyme sprigs for that restaurant feel. Setting out a cheese board on the side also complements the meal nicely and preps your guests for a relaxed evening.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge. This pasta holds up well for up to three days. I find the sauce thickens as it cools, so you might want to loosen it up with a splash of milk when reheating.

Freezing

I don’t usually freeze this one because the creaminess can break down, but if you want to, freeze portions before adding the cheese. Thaw in the fridge, then add fresh Parmesan when reheating to revive the flavor.

Reheating

Reheat gently on the stovetop over low heat, stirring often with a splash of milk or broth to loosen the sauce. The microwave works too, but stir midway to keep the sauce creamy and the pasta heated evenly.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You absolutely can! Just be careful to not overcook chicken breasts as they can dry out quicker. Pound them even thickness if you can and watch the cooking time closely. Thighs are more forgiving, but breasts will still work.

What can I substitute for evaporated milk?

If you don’t have evaporated milk, you can use heavy cream diluted with a bit of water, or mix regular milk with a tablespoon of cornstarch to help thicken the sauce. Coconut milk also works if you want to make a dairy-free version.

Can I make this recipe with other types of pasta?

Definitely! While penne works great because it holds sauce well, you can swap in rigatoni, farfalle, or even fusilli. Just adjust cooking times based on the pasta package instructions and make sure the pasta cooks in the sauce for best flavor.

How do I prevent the sauce from curdling when cooking?

The key is to keep the sauce at a gentle simmer rather than a rolling boil once the milk is added. Stir frequently and avoid high heat, which can cause dairy to separate. Also, adding cheese at the very end helps keep the sauce smooth.

Final Thoughts

This Creamy Mushroom Chicken Pasta Recipe has become one of my go-to dishes when I want something both comforting and a bit elevated. It’s surprisingly simple to make but delivers on flavor and texture that feels restaurant-quality. I hope you enjoy making and sharing this recipe as much as I’ve loved perfecting it. Grab your skillet, invite a friend or two, and make some cozy memories around this delightful dish!