How To Make One Pot Creamy Mushroom Chicken Pasta
This tasty chicken pasta tossed with decadent creamy sauce, mushrooms, seared chicken strips, garlic, and Parmesan cheese can be made in just one pot!
Season the 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 for about 2 minutes until the onion becomes transparent, stirring occasionally. Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
Add the mushrooms and cook further for 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 for about 15 minutes until pasta is al dente while stirring occasionally.
Stir in the parmesan cheese until it melts through the sauce.
Remove from the 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
Light evaporated milk was used in this recipe, but full-fat milk can be used if that’s what you have. Also, evaporated milk can be substituted with half and half, or reduced-fat cream
- Calories: 581.43kcal
- Fat: 36.88g
- Saturated Fat: 13.63g
- Trans Fat: 0.11g
- Monounsaturated Fat: 14.84g
- Polyunsaturated Fat: 5.40g
- Carbohydrates: 19.51g
- Fiber: 1.52g
- Sugar: 10.75g
- Protein: 40.20g
- Cholesterol: 165.54mg
- Sodium: 1085.86mg
- Calcium: 508.38mg
- Potassium: 932.94mg
- Iron: 2.53mg
- Vitamin A: 158.13µg
- Vitamin C: 13.19mg
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