Mushroom Parmesan Chicken

When I want a decadent pasta dish, this Mushroom Parmesan Chicken is one of my favorites. The wine really makes this recipe for me….it gives the chicken such a wonderful flavor. But if you aren’t a wine drinker or don’t like the flavor of wine, you can use chicken broth in place of the wine. Though, I don’t really feel like it has the same oomph that way, so I wouldn’t recommend it, if possible. There’s something about the flavors of white wine and Parmesan cheese that just make me…well, for lack of a better word, salivate. The chicken turns out so tender and juicy, and the portobello mushrooms add a nice hearty, earthy flavor. Truly a delicious Weight Watchers chicken pasta recipe that is worth every single one of it’s 8 Points value. Pair with a light salad for a perfect meal!

Mushroom Parmesan Chicken

Moist chicken cooked in a creamy mushroom, wine, and parmesan sauce and served atop whole wheat pasta, makes for one seriously good Weight Watchers dinner. This tastes decadent and satisfying!


  • 8 oz whole wheat pasta
  • 1 lb skinless, boneless chicken breasts, sliced into strips
  • 1 lb portobello mushrooms, sliced
  • 1 cup Parmesan cheese, grated
  • 1 tbsp light butter
  • 1/4 cup fat free chicken broth
  • 5 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 1/2 cups white wine
  • 1 cup reduced fat milk
  • Salt and pepper to taste


  1. Prepare pasta according to package directions. Drain and set aside.
  2. While pasta is cooking, set a large non-stick skillet over medium high heat and mist with cooking spray. Season chicken breast strips with salt and pepper, and add into the skillet. Sauté until golden brown on both sides, about 3-5 minutes per side. Add in the chicken broth as needed to keep the chicken tender and from sticking to the pan. Remove chicken from pan and set aside.
  3. Using the same skillet, add in butter and melt, then add in the garlic and mushrooms. Cook until mushrooms become very tender, about 5 minutes.
  4. Return the chicken to the skillet, along with the wine, oregano and basil. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes, or until most of the wine has cooked off.
  5. Stir in milk and Parmesan, and cook while continuously stirring until cheese melts and sauce is mostly thickened, about 3-5 minutes. Season with additional salt and pepper as desired
  6. Spoon pasta evenly into 6 serving bowls, and top with the chicken mixture.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Diet tags: Reduced fat, High protein

Number of servings (yield): 6

Culinary tradition: USA (General)

Calories: 388

Fat: 8.5g

Protein: 30g

Entire recipe makes 6 servings
Serving size is about 3/4 cup pasta and 1 cup chicken and mushroom mixture
Each serving = 13 Smart Points/8 Points

PER SERVING: 388calories; 8.5g fat; 4.7g saturated fat; 592.35g carbohydrate; 4.5g sugar; 5.53g protein; 35.42g fiber


  1. ABSOLUTELY WONDERFUL!!!! My hubby is in love! I loved it! It’s WW! Score!

  2. I am by far not a cook but I have recently decided to start cooking every Sunday and try out Weight Watchers recipes. I printed many recipes from this site that I am exctied to try! I made this dish two weeks and go, besides the sauce not thickening (My husband added a pinch of flour and then it did for leftovers the next day), it was AMAZING! Every bite I had of the mushrooms were to die for! The mushrooms soaked up every ingreident and it was just so good, I was in food heaven! I am making this again tomorrow already because it already became a favorite for my husband and I! (Tonight we are making the crock pot chicken ranch tacos!) Thank you so much for making this website with the points already counted for! I have found it so hard the last few years sticking to WW because I never could figure out what to make for dinner and I would just “fall off the wagon”. Now I have been on WW since June of this year and I am almost down 20lbs and have these recipes to thank for helping towards it along with my new lifestyle! :)

  3. My sauce never thickened even letting it boil longer with the top off or simmering. it stayed the same consistency as broth.

  4. I made this exactly as posted and my sauce never thickened past the consistency of a broth. I even simmered it without covering it. Is there something off in the liquid ingredient measurements?

  5. Is there a particular wine you like to cook with?

    • LaaLoosh

      When I’m cooking with white, I tend to use a Sauvingnon Blanc because I prefer that taste….but I don’t think it matters too much.

  6. vikaroonies

    Can I eliminate the white wine? Thanks.

    • LaaLoosh

      Yes, you can use chicken broth in it’s place.

  7. Katie @Glutes and Ladders

    This looks great! Do you think it would be okay to use skim milk instead of reduced fat? I never have reduced fat on hand.

    • LaaLoosh

      Yes, but it may be a bit thin, so you might need to use a bit less.