Description
A comforting one-pot creamy mushroom chicken pasta made with tender seared chicken thighs, garlic, mushrooms, parmesan cheese, and penne pasta simmered in a flavorful sauce of chicken broth and evaporated milk. This easy recipe is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 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 yellow onion (medium, 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 (can)
- 1/3 cup milk
Seasonings and Pasta
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
- 10 ounces uncooked penne pasta (just over 4 cups)
- 1 cup parmesan cheese (fresh grated)
- 1/4 cup parsley (chopped)
Instructions
- Season and Sear Chicken: Season chicken thighs 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 both sides until golden brown and cooked through, with no pink remaining inside. Remove chicken from 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 becomes transparent, about 2 minutes, stirring occasionally to prevent burning.
- Deglaze and Simmer: Pour in the white wine and allow it to simmer for 5 minutes, reducing slightly and absorbing flavor from the pan.
- Add Mushrooms: Stir in sliced mushrooms and cook for 3 more minutes, stirring occasionally to soften and release their juices.
- Add Broth, Milk, and Seasonings: Pour in chicken broth, evaporated milk, and regular milk. Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
- Cook Pasta: Add uncooked penne pasta directly to the simmering sauce. Cook while stirring occasionally until pasta is al dente, about 15 minutes.
- Finish with Cheese and Rest: Stir in grated parmesan cheese until it melts completely into the sauce. Remove the pot from heat and let it sit for 5 minutes to thicken the sauce.
- Slice Chicken and Combine: Slice the seared chicken into strips and stir them through the pasta, allowing the flavors to meld.
- Garnish and Serve: Garnish with freshly chopped parsley and additional parmesan cheese if desired. Serve warm and enjoy!
Notes
- Use dry white wine for added depth or substitute with chicken stock for a non-alcoholic version.
- Evaporated milk creates a rich and creamy sauce without heaviness; whole milk can be used but may result in a thinner sauce.
- Add vegetables like spinach or peas for extra nutrition and color.
- Sear the chicken thoroughly to lock in juices and develop deeper flavor.
- Stir frequently when cooking pasta to prevent sticking to the bottom of the pot.
- This recipe can be adapted using gluten-free pasta to accommodate dietary needs.
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
