Description
A rich and creamy one-pot pasta dish featuring tender seared chicken thighs, sautéed mushrooms, and a flavorful garlic onion base, all simmered with evaporated milk and parmesan cheese for a comforting dinner.
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 & Aromatics
- 1 yellow onion (medium, chopped)
- 4 cloves garlic (minced, or 1 tablespoon minced garlic)
- 8 ounces brown mushrooms (sliced)
Liquids
- 1/3 cup dry white wine (or chicken stock/broth)
- 1 quart chicken broth (or stock)
- 12 ounce evaporated milk (can)
- 1/3 cup milk
Seasoning & Pasta
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
- 10 ounces uncooked penne pasta (just over 4 cups)
Finishing Touches
- 1 cup parmesan cheese (fresh grated)
- 1/4 cup parsley (chopped)
Instructions
- Season and sear chicken: Season the 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 thighs and sear on both sides until golden brown and cooked through with no pink inside. Remove the chicken from the pot and set aside.
- Sauté onions and garlic: Add the remaining olive oil to the pot. Fry the chopped onion and minced garlic until the onion is transparent, about 2 minutes, stirring occasionally to prevent burning.
- Deglaze with wine: Pour in the dry white wine and allow it to simmer for 5 minutes until it reduces slightly and the alcohol cooks off.
- Cook mushrooms: Add the sliced mushrooms and cook for an additional 3 minutes while stirring occasionally to soften them and release their juices.
- Add liquids and seasoning: Pour in the chicken broth, evaporated milk, and regular milk. Add 1/4 teaspoon salt and 1/4 teaspoon pepper to taste. Bring the mixture to a gentle simmer.
- Cook pasta: Add the uncooked penne pasta to the simmering liquid. Cook for about 15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has thickened into a creamy sauce.
- Finish with cheese and rest: Stir in the grated parmesan cheese until it melts completely into the sauce. Remove from heat and let the pasta sit for 5 minutes so the sauce thickens further.
- Slice chicken and combine: Slice the cooked chicken thighs into strips and gently fold them through the pasta and sauce mixture.
- Garnish and serve: Sprinkle the chopped fresh parsley on top and add extra parmesan cheese if desired. Serve immediately and enjoy your creamy mushroom chicken pasta.
Notes
- Use dry white wine for deglazing, or substitute with chicken broth if preferred.
- Evaporated milk adds creaminess without heavy cream; full-fat milk can also be used.
- For extra flavor, add a pinch of crushed red pepper flakes during cooking.
- Make sure to stir pasta occasionally to prevent sticking to the pot.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently with a splash of milk to loosen the sauce.
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
