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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.

Alright, don’t linger, let’s course of action this one-pot creamy chicken & mushroom pasta formula with 15 components which are absolutely easy to have, and we have to process them at the very least through 10 measures. You should devote a while on this, so the resulting food could be perfect.

Ingredients - One-Pot Creamy Chicken & Mushroom Pasta:

1. Get 2 cups of penne pasta
2. Make ready 3 - boneless, skinless chicken thighs
3. Need 1 of medium onion, finely diced
4. Require to taste for Ground black pepper
5. You need Handful - fresh parsley, finely chopped
6. Give to taste for Salt
7. Need as needed Olive oil
8. Take 3 - garlic cloves, finely diced
9. Make ready 1/4 cup white wine
10. Prepare 1 tsp for dried mixed herbs
11. Prepare 1/2 can (200 g) for approx) evaporated milk
12. Prepare 1/4 milk
13. You need 1/2 - grated parmesan cheese
14. Provide 500 ml of chicken stock or broth
15. Get 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 process:

1. Season the chicken thighs with salt, pepper and mixed herbs.
2. 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.
3. 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.
4. Add the wine and simmer over low-medium heat for 3-5 minutes.
5. Add the mushrooms and cook for another 3-5 minutes. Stir occasionally.
6. Add the chicken stock, evaporated milk and milk. Season with salt and pepper. Reduce heat to a simmer.
7. 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.
8. Slice the chicken thighs thinly.
9. Just before removing the pan from the heat, add the parmasan, parsley and chicken.
10. Remove from the heat and rest for 5-10 minutes.

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