One-Pot Creamy Chicken & Mushroom Pasta. Easy One Pot Cajun Chicken & Pasta Recipe. There are several ways you can customize this super simple and delicious one pot OR, if you don't want it creamy at all, that works too. This pasta was quite delicious even before I added the cream cheese, but the creaminess does.

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Easy One Pot Cajun Chicken & Pasta Recipe. There are several ways you can customize this super simple and delicious one pot OR, if you don't want it creamy at all, that works too. This pasta was quite delicious even before I added the cream cheese, but the creaminess does.

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Composition - One-Pot Creamy Chicken & Mushroom Pasta:

Require 2 cups of penne pasta.
Provide 3 for boneless, skinless chicken thighs.
Require 1 medium onion, finely diced.
Need to taste of Ground black pepper.
Give Handful for fresh parsley, finely chopped.
Give to taste of Salt.
Give as needed for Olive oil.
Need 3 of garlic cloves, finely diced.
Need 1/4 cup for white wine.
Provide 1 tsp dried mixed herbs.
You need 1/2 can (200 g) of approx) evaporated milk.
You need 1/4 - milk.
Require 1/2 grated parmesan cheese.
Need 500 ml chicken stock or broth.
You need 125 g mushrooms, sliced.

Once the chicken is nicely browned and cooked through, remove it from the pan. Say hello to the best chicken alfredo dinner ever. The alfredo sauce is completely homemade - and it so perfectly rich and creamy using just a handful of pantry ingredients. But what I really love about this recipe is that it comes together in one. single. pot.

One-Pot Creamy Chicken & Mushroom Pasta steps:

Season the chicken thighs with salt, pepper and mixed herbs..
Heat olive oil in a frying over medium heat. Add the chicken thighs and cooked in both sides for 4-5 minutes or until cooked through and golden brown on the outside. Set aside when cooked..
Using the same pan, add more olive oil if needed. Fry the onion until soft then add the garlic and fry for another minute or less. Stir occasionally..
Add the wine and simmer over low-medium heat for 3-5 minutes..
Add the mushrooms and cook for another 3-5 minutes. Stir occasionally..
Add the chicken stock, evaporated milk and milk. Season with salt and pepper. Reduce heat to a simmer..
Add the pasta and cook for about 12-15 or until the pasta is cooked but still firm and the sauce has reduced and thickened..
Slice the chicken thighs thinly..
Just before removing the pan from the heat, add the parmasan, parsley and chicken..
Remove from the heat and rest for 5-10 minutes..

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