There’s something incredibly comforting about a rich, velvety sauce hugging tender chicken and pasta, and that’s exactly what this Creamy Mushroom Chicken Pasta Recipe delivers. The blend of garlic, mushrooms, and fresh parmesan creates a hearty dish that’s surprisingly simple to make but feels special every time.

The image shows a close-up of creamy pasta with three layers visible: the bottom layer is pale yellow penne pasta with smooth texture, the middle layer is a creamy white sauce coating the pasta, and the top layer consists of small pieces of cooked mushrooms, bits of chicken that blend with the sauce, and sprinkled tiny green herbs and shredded cheese adding texture and color contrast. The dish looks soft and rich, set 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 has become a go-to for me because it brings together simplicity and indulgence in one pot. It’s one of those dishes that’s perfect for a cozy dinner but easy enough for a weeknight.

One-Pot Wonder: Minimal cleanup with everything cooked in the same pan, perfect for busy days.
Flavor-Packed Sauce: The combination of wine, garlic, mushrooms, and parmesan gives a deep, rich flavor you’ll want to savor.
Perfectly Tender Chicken: Juicy thighs seared to golden brown add texture and protein.
Customizable: Easily switch up the ingredients or dairy to suit your taste or dietary needs.

Ingredients & Why They Work

Each ingredient in this dish plays a part in building layers of flavor and texture, with a good balance between creamy, savory, and hearty. I recommend fresh mushrooms and quality parmesan for the best result. Here’s what you’re working with and why they matter.

Flat lay of boneless skinless chicken thigh fillets with smooth pale pink skin, a small mound of dried greenish basil leaves, two whole brown eggs with clean shells, a medium yellow onion chopped into pieces, four peeled garlic cloves, sliced brown mushrooms with rich earthy tones, uncooked penne pasta with a smooth tubular shape, fresh bright green parsley sprigs, freshly grated pale yellow parmesan cheese on a simple white ceramic plate, small white ceramic bowls containing clear golden olive oil, milky white evaporated milk, creamy off-white milk, and light golden chicken broth, 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: They stay juicy and tender, much less likely to dry out compared to breasts.
Dried basil: Adds a subtle herbal note that complements the mushrooms and garlic.
Yellow onion: Its mild sweetness enriches the base flavor of the sauce.
Garlic: Essential for that mouthwatering aroma and depth in the sauce.
Dry white wine: Brings acidity to brighten the creamy sauce; if you skip the wine, chicken broth works well.
Brown mushrooms: Their earthiness is key to creating a hearty, satisfying texture.
Chicken broth: Forms the flavorful liquid base for cooking the pasta and sauce.
Evaporated milk and milk: Provide creaminess without the heaviness of cream, balancing richness and lightness.
Uncooked penne pasta: Holds onto the sauce well thanks to its shape.
Parmesan cheese: Adds saltiness and umami, melting in perfectly to thicken the sauce.
Fresh parsley: Gives a fresh pop of color and brightness when sprinkled on top.
Olive oil: For searing the chicken and sautéing aromatics—brings a lovely fruitiness.
Salt & pepper: Simple seasoning that enhances every flavor note.

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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

One of my favorite things about this Creamy Mushroom Chicken Pasta Recipe is how easy it is to adjust to whatever you have on hand or prefer. I've tried swapping different mushrooms, adding greens, and even swapping out the chicken for shrimp—each variation brings something new to the table.

Vegetarian Version: Skip the chicken and add extra mushrooms or roasted veggies like zucchini or bell peppers; use vegetable broth instead of chicken broth.
Gluten-Free: Use gluten-free pasta—you might need to adjust cooking time slightly.
Extra Creamy: Use half-and-half or heavy cream instead of evaporated milk for a richer sauce.
Herb Upgrade: Fresh thyme or rosemary can be added with the mushrooms for an earthy lift.

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

A white bowl filled with three layers: at the bottom, creamy light orange penne pasta evenly coated with sauce, in the middle, light brown cooked chicken strips placed on top of the pasta, and on the top, finely grated pale yellow cheese sprinkled with small green parsley pieces. The bowl is on a white marbled surface with a small white bowl of chopped parsley at the bottom left and a green cloth napkin with a golden fork on the right. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

I always start by seasoning the chicken thighs with dried basil, salt, and pepper—this little bit of seasoning upfront makes a world of difference in flavor. Heat a couple of teaspoons of olive oil in a large pot over medium-high heat, then sear the chicken for about 4-5 minutes on each side until golden brown and cooked through. Don’t rush this step, as the caramelization adds a lovely depth. Once done, set the chicken aside and keep the pan juices for extra flavor.

Step 2: Build the Base with Onion, Garlic, and Wine

In the same pot, add the remaining olive oil and toss in chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, usually about 2 minutes. Then, pour in the white wine and let it simmer for about 5 minutes or until it reduces slightly. This step really builds that savory backbone of the sauce—don’t skip it!

Step 3: Cook Mushrooms and Add Broth

Toss in the sliced mushrooms and cook those down for around 3 minutes, stirring occasionally so they soften and release their earthy flavor. Then pour in the chicken broth, evaporated milk, and regular milk. Season it gently with some salt and pepper to taste, and bring everything up to a gentle simmer.

Step 4: Add Pasta and Simmer

Here’s the fun part: stir in your uncooked penne pasta straight into the simmering sauce. Keep the stove at a gentle simmer and stir occasionally to prevent sticking. The pasta will cook right there in the sauce, absorbing all those amazing flavors. It usually takes about 15 minutes to get perfectly al dente—keep an eye on it but don’t rush.

Step 5: Stir in Parmesan and Chicken

Once the pasta is cooked, stir in the freshly grated parmesan cheese until it melts completely, thickening the sauce. Remove the pot from heat and let it rest for 5 minutes—this helps the sauce thicken to that perfect creamy consistency. Finally, slice the cooked chicken thighs into strips and gently fold them through. The result is a pasta dish where every bite is wrapped in a luscious, cheesy, mushroomy sauce.

Step 6: Garnish and Serve

Top your creation with a generous sprinkle of chopped parsley and extra parmesan if you like a cheesy pop. Serve immediately and watch everyone dig in happily—this recipe rarely makes leftovers in my house!

Top Tip

From my kitchen to yours, a few small tricks make all the difference when making this Creamy Mushroom Chicken Pasta Recipe. I’ve cooked it enough times to know where things can go sideways and how to keep it delicious every single time.

Don’t Crowd the Pan: When searing chicken, give each piece enough space to brown properly. Crowding lowers the temperature and leads to steaming instead of searing.
Use Fresh Parmesan: Pre-grated cheese just doesn’t melt as nicely or add the same flavor punch—freshly shredded is worth the extra minute.
Keep Stirring During Pasta Cook: Since the pasta cooks in sauce liquid, it can stick or clump easily. Stir every few minutes to keep the texture perfect.
Let the Sauce Rest: Don’t rush plating after cooking. Letting the sauce sit off heat helps it thicken and coat the pasta beautifully.

How to Serve Creamy Mushroom Chicken Pasta Recipe

Creamy Mushroom Chicken - Serving Suggestion

Garnishes

I personally love a scattering of fresh parsley for brightness and a few extra shavings of parmesan on top just before serving. A little cracked black pepper over the top also adds a nice final touch.

Side Dishes

This dish shines on its own, but I often pair it with a simple green salad dressed lightly with lemon vinaigrette or some roasted asparagus for extra texture and color on the plate.

Creative Ways to Present

For special dinners, I’ve plated this pasta sprinkled with toasted pine nuts and fresh basil leaves instead of parsley. Serving the pasta in individual bowls garnished with microgreens also makes it feel restaurant-worthy and festive.

Make Ahead and Storage

Storing Leftovers

Leftovers store well in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so add a splash of milk or broth when reheating to loosen it back up to that creamy consistency.

Freezing

I don’t usually freeze this dish because the texture of the mushrooms and cream sauce can change. But if you want to, freeze before adding the parsley garnish and reheat gently in a saucepan over low heat, adding a bit of broth to restore creaminess.

Reheating

For the best texture, reheat gently on the stove over low heat. Stir often, adding a tablespoon or two of broth or milk as needed. Microwaving works too, but be sure to stir halfway through to re-emulsify the sauce.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs for this Creamy Mushroom Chicken Pasta Recipe?

Yes, you can substitute chicken breasts. Just be cautious not to overcook them as breasts cook faster and can dry out more easily. Pound them to an even thickness and sear them quickly for best results.

What can I substitute for evaporated milk if I don’t have it?

You can use half-and-half, heavy cream, or regular milk. Keep in mind that using heavy cream will make the sauce richer, while regular milk will make it lighter but possibly a bit thinner. Adjust seasoning as needed.

Can I make this recipe dairy-free?

You can make it dairy-free by swapping the evaporated milk and milk for coconut milk or another plant-based milk. Use nutritional yeast instead of parmesan cheese to keep a cheesy flavor.

How do I prevent the pasta from sticking while cooking in the sauce?

Stir the pasta frequently while it cooks in the sauce to prevent it from sticking together or to the bottom of the pot. Also, ensure the liquid is at a gentle simmer so the pasta cooks evenly. A touch more broth or milk can be added if it thickens too quickly.

Final Thoughts

This Creamy Mushroom Chicken Pasta Recipe is the kind of dinner that makes you feel like you’ve really put in some love without spending hours in the kitchen. I’m always surprised at how something so simple can taste so luxurious. Whether you make it for a weeknight treat or a laid-back weekend dinner, I know you’ll come back to this recipe again and again—it's that satisfying!