Chicken and Mushroom Penne
Indulge in the ultimate comfort food with this Creamy Chicken and Mushroom Penne, a restaurant-quality dish you can easily recreate at home. Tender penne pasta is perfectly coated in a luxurious garlic-infused cream sauce, made rich with Parmesan cheese and sautéed cremini mushrooms. Juicy, golden-browned chicken breast slices add a hearty, protein-packed touch, while fresh parsley and optional red chili flakes provide a pop of color and flavor. Ready in just 40 minutes, this one-pan recipe is perfect for busy weeknights yet impressive enough to serve at dinner parties. Pair it with a crisp green salad and a slice of garlic bread for a meal that will have everyone asking for seconds! Keywords: chicken and mushroom penne, creamy pasta, easy dinner ideas, weeknight pasta recipes, chicken pasta recipes.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic cloves
- 300 grams cremini mushrooms
- 1.5 cups heavy cream
- 0.5 cups chicken broth
- 1 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
- 0.5 teaspoons red chili flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
While the pasta cooks, pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for about 4-5 minutes per side or until golden brown and fully cooked (internal temperature should reach 165°F or 74°C). Remove the chicken, let it rest for 5 minutes, then slice into thin strips.
In the same skillet, heat the remaining tablespoon of olive oil and butter over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are softened and lightly browned. Season with a pinch of salt and black pepper.
Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes.
Reduce the heat to low and stir in the heavy cream. Let the sauce gently simmer for 3-4 minutes, then stir in the grated Parmesan cheese until melted and smooth.
Taste the sauce and adjust seasoning with additional salt, black pepper, or red chili flakes if desired.
Add the cooked penne pasta and sliced chicken to the skillet. Toss everything together until evenly coated, adding a splash of reserved pasta water if the sauce is too thick.
Garnish with fresh parsley and more grated Parmesan cheese before serving. Enjoy your creamy Chicken and Mushroom Penne!
Nutrition Facts
Calories |
815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.1 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
