One Pot Creamy Mushroom Chicken Pasta

You all cherished this Slow Cooker Creamy Tortellini Soup so a lot, informing me your valuation for all the smoothness in that soup without overwhelming cream, that I needed to make THIS formula directly here utilizing a similar fixing! Things being what they are, what’s going on here?

Vanished milk. No genuine enchantment fixing, yet getting the amount of stock, vanished milk and pasta right is THE greatest arrangement for a one pot formula like this one! Have confidence we attempted and tried this Chicken Pasta formula many occasions over.

In the wake of sharing this Skinny One Pot Chicken Bacon Fettuccine Alfredo, a large number of you have been sending in inquiring as to whether you could utilize vanished milk in that formula. With some testing, and some all the more testing, I needed to go with these flavors. Rich chicken and mushroom based sauces are a family most loved in this house, and I typically make this formula consistently for my children with thickened cream. I’m so happy I can give them something other than what’s expected with less fat.

One Pot Creamy Mushroom Chicken Pasta

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Recipe by cafedelites Course: MainCuisine: AmericanDifficulty: Easy


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Creamy Mushroom Chicken Pasta is a carb lovers dream! All cooked in ONE POT with NO heavy cream and HALF the fat of regular creamy pastas!


  • 4 chicken thigh fillets, boneless skinless

  • 1 teaspoon dried basil

  • Salt and pepper, to season

  • 1 tablespoon olive oil, divided

  • 1 medium yellow onion, chopped

  • 4 cloves garlic, minced (or 1 tablespoon minced garlic)

  • 1/3 cup dry white wine, (or chicken stock/broth)

  • 8 ounces (250 g) brown or Cremini mushrooms, sliced

  • 1 quart (1 litre) chicken broth, (or stock)

  • 12 ounce (375 ml) can evaporated milk*

  • 1/3 cup milk

  • Extra salt and pepper, to taste

  • 10 ounces (300 g) uncooked penne pasta (just over 4 cups)

  • 1 cup fresh grated parmesan cheese

  • A handful of fresh parsley, chopped


  • Season chicken thighs with dried basil, salt and pepper. Heat 2 teaspoons of oil in a large saucepan or pot over medium-high heat. Add the chicken thighs and sear on both sides until golden brown, cooked through and no longer pink. Remove and set aside.
  • Add the remaining oil to the pot. Fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
  • Add the mushrooms and cook for a further 3 minutes, while stirring occasionally. Then, add the broth, milks (or cream if using), salt and pepper, and bring to a gentle simmer. Add the pasta and simmer until pasta is al dente, about 15 minutes, while stirring occasionally.
  • Stir in the parmesan cheese until it melts through the sauce. Remove from heat and allow to sit for 5 minutes to allow the sauce to thicken. Slice the chicken into strips and stir through the pasta.
  • Garnish with fresh parsley and extra parmesan, if desired
  • Enjoy!


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