Creamy Mushroom Chicken Pasta
This is one of those pastas that tastes like it took a lot more effort than it actually did. Seared chicken thighs, golden mushrooms, and a proper creamy sauce built up in stages — it’s all done in the one pan, in about 30 minutes.
The trick is letting the mushrooms actually brown before you add any liquid. That’s where most of the flavour comes from. Cooking the penne straight in the sauce also helps it thicken naturally as the pasta releases starch, so you don’t need to rely on flour or cornflour to get it silky.
Finish it with parmesan, a handful of spinach, and the sliced chicken folded back through, and you’ve got a proper midweek dinner that doesn’t feel rushed.
Creamy Mushroom Chicken Pasta
CHICKEN · DINNER · MEDIUM
A one-pan pasta that builds real flavour, not shortcuts
The chicken thighs get seared properly and rest while the sauce comes together, so they stay juicy instead of drying out in the pan a second time.
Letting the mushrooms go properly golden before adding any liquid makes a real difference. It's a small step but it's where a lot of the depth in the sauce comes from.
Cooking the pasta directly in the sauce means it picks up flavour as it cooks and helps thicken everything naturally, so you end up with a sauce that clings to the pasta instead of pooling at the bottom of the bowl.
Creamy Mushroom Chicken Pasta
Ingredients
Chicken & Seasoning
- 750 g Chicken Thigh, Boneless & Skinless Sliced or Diced
- 4 g Onion Powder
- 4 g Garlic Powder
- 0.5 g Dried Thyme
- 0.5 g Dried Basil
- 15 ml Olive Oil
- Salt & Pepper To Taste
Sauce & Pasta
- 14 g Unsalted Butter or Clarified Butter
- 1 Brown (Yellow) Onion Diced
- 5 Garlic Cloves Minced
- 60 ml Dry White Wine
- 200 g Swiss Brown Mushrooms (Cremini) Sliced
- 1 litre Chicken Stock
- 500 ml Thickened Cream
- 350 g Penne or Pasta of Choice
- 40 g Parmesan Cheese Grated
- 5 g Flat Leaf Parsley Chopped
- 120 g Baby Spinach Washed
- Salt & Pepper To Taste
- Extra Virgin Olive Oil Drizzle
Method
- Place the chicken thighs into a mixing bowl. Add the onion powder, garlic powder, dried thyme, dried basil, half the olive oil, and salt and pepper to your preference. Mix to combine.
- Heat the remaining olive oil in a large high-rimmed pan over medium-high heat. Add the seasoned chicken thighs and sear for 4 minutes on both sides, or longer if needed, until cooked through to an internal temperature of 74°C (165°F) — check with a thermometer if the thighs are on the thicker side, since they only get a brief reheat later. Remove and let rest for 8 minutes, then slice into thin strips and set aside.
- In the same pan, add the unsalted butter and allow it to melt. Add the onion and sauté for 3 minutes, then add the garlic and sauté for 45 seconds, mixing regularly. Pour in the wine (or stock) and deglaze, mixing regularly for 2 minutes.
- Add the mushrooms and sauté for 4 minutes, or until golden. Add the chicken stock, thickened cream, and seasoning to taste. Mix to combine and bring to a simmer.
- Add the penne, mix well, and simmer for 12 minutes, or until al dente, stirring occasionally.
- Once al dente, add the parmesan and flat-leaf parsley, and mix through until the cheese has melted. Add the baby spinach and cook, stirring occasionally, for 2 minutes, or until wilted. Add the chicken and any resting juices into the sauce, mix, and heat for 1 minute. Remove from the heat.
- Serve in bowls and garnish with extra virgin olive oil and cracked black pepper. Dig in.
Incredibly delicious. Made enough to feed our family of four. Thank you for sharing this recipe!
Thank you so much, Julie. It’s great to hear you enjoyed it.
Cooked this a few weeks ago for myself and a friend and it was outstanding.
That’s great to hear! So glad you enjoyed it.
Made this tonight and wow…..tasted incredible. Thankyou so much for the recipe
So glad you enjoyed it! Thank you.
Made this meal over and over again and I never get tired of it. Simply amazing! So are some other recipes of yours.
Honestly, if you’d make a cookbook, I would but it 100%
Thank you so much for that. Glad youve been enjoying it. A cookbook is in the planning process right now.
I was looking for ways to eat better and to have found you was a blessing. It’s an amazing dish easy to make and enjoyed by all the family at home even for the picky eaters. I saw in another comment about a cookbook being in the process and I can’t wait to be one of the first few to purchase. Thank you for making this easy to read and make.
Hey Jennifer. It’s fantastic to hear you and the family are enjoying the recipes. It means a lot to hear. I can’t give an exact date as it will be a big project, but there is a cookbook on the horizon. Thank you so much.
This dish is incredible! Definitely my favorite one pot pasta recipe so far. Thank you so much for sharing.
It’s an absolute pleasure. Great to hear you enjoyed it. Thank you.
This looks delicious! My husband is deathly allergic to mushrooms. Any suggestions for a substitute or should I just leave them out? Thanks!
Thank you, Vena. If there’s an allergy concern, I recommend leaving them out and making a creamy garlic chicken instead.
Thanks for the recipe! Made it yesterday evening for the familiy. Amazing flavors! Even though I am an extremely slow cook, still had it done within somethine like 50 min. Steps are very clear and easy to follow, especially with the pictures. And came out looking nearly exactly like yours
It’s a pleasure. Glad to hear you enjoyed it. Thank you for making the recipe and giving the time to write a comment. Much appreciated.
I’ve never been so happy to find a recipe page! This is delicious! I made it doubled because I have a very large family. I never make a recipe that I don’t have to modify extensively but this was absolutely perfect. I diced a couple Roma tomatoes because I had them on hand and that’s really the only thing I added. I can’t wait to try all of the other recipes! Thank you!
Hey Willow. I’m so glad to hear you enjoyed the recipes. It’s great to hear. Thank you!
This dish has now become a staple, in our household. Only found you 6 weeks ago! Wonderful recipes simplified even I can follow them. Top Notch!
Fantastic! Glad to hear you’re enjoying the recipes. Thank you.
I had to substitute Rotini for the Penne. The sauce filled the spirals of the pasta and was out of this world. I can’t wait to eat the left overs. Been following for 2 years. I can not count all the recipes I have tried. Thanks for the inspiration and your well thought out receipts and videos. You make me a better cook. Cheers.
Thank you, Dennis. Great to hear you enjoyed it.
I had to substitute Rotini for the Penne. The sauce filled the spirals of the pasta and was out of this world. I can’t wait to eat the left overs. Been following for 2 years. Thanks for the inspiration and your well thought out receipts and videos. You make me a better cook. Cheers.
Thank you, Dennis. That’s great to hear that you enjoyed it.