Creamy Herb-Roasted Chicken & Mushroom Pasta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A comforting weeknight meal featuring tender chicken thighs, earthy mushrooms, and fresh herbs tossed in a velvety garlic-cream sauce over perfectly al dente pasta. This italian-inspired pasta ready in about 55 minutes pairs bone-in chicken thighs, dried thyme, dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz bone-in chicken thighs
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 tbsp olive oil
• 8 oz cremini mushrooms
• 3 cloves garlic
• 1/2 cup heavy cream
• 1/4 cup fresh parsley
• 1/4 cup dry white wine
• 8 oz penne pasta
• 1/2 cup grated Parmesan cheese

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season evenly with 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1/2 tsp salt.
2. Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden brown and crispy, then flip and cook 3 more minutes.
3. Step 3: Transfer skillet to a preheated 400°F (200°C) oven and roast for 18-20 minutes until internal temperature reaches 165°F (74°C).
4. Step 4: While chicken roasts, heat remaining 1 tbsp olive oil in a medium skillet over medium heat. Add sliced mushrooms and cook for 6-7 minutes until deeply browned and tender.
5. Step 5: Add minced garlic to mushrooms and cook for 1 minute until fragrant, then pour in white wine and simmer for 2 minutes until reduced by half.
6. Step 6: Stir in heavy cream and cook for 3-4 minutes until sauce thickens and coats the back of a spoon.
7. Step 7: Cook penne pasta in salted boiling water for 8-10 minutes until al dente, reserving 1/2 cup pasta water.
8. Step 8: Add 1/4 cup of the reserved pasta water to the mushroom sauce, then stir in half the parsley and 1/4 cup grated Parmesan until melted. Toss with drained pasta until evenly coated.
9. Step 9: Slice roasted chicken thighs, discarding skin, and arrange over pasta. Sprinkle with remaining parsley and 1/4 cup Parmesan.