Description
This creamy mushroom and chicken Parmesan penne pasta is a comforting, rich, and flavorful dish that combines juicy chicken breast, earthy mushrooms, and al dente penne pasta tossed in a luscious Parmesan cream sauce. It’s perfect for a hearty weeknight dinner or even a dinner party. The recipe is easy to follow, with everyday ingredients, and it comes together in under an hour.
Time Required
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Pasta:
12 oz (340 g) penne pasta
Salt (for boiling water)
For the Chicken:
2 boneless, skinless chicken breasts (sliced into thin strips or cubes)
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp paprika
Salt and black pepper, to taste
For the Creamy Mushroom Sauce:
2 tbsp unsalted butter
1 tbsp olive oil
3 cloves garlic, minced
1 mall onion, finely chopped
8 oz (225 g) cremini or white mushrooms, sliced
1/2 cup chicken broth
1 cup heavy cream
3/4 cup grated Parmesan cheese
1/4 tsp red pepper flakes (optional)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Add the penne pasta and cook according to package instructions until al dente.
Drain and set aside. Drizzle with a little olive oil to prevent sticking.
2. Cook the Chicken
Season chicken with garlic powder, paprika, salt, and pepper.
Heat 1 tbsp olive oil in a large skillet over medium heat.
Ad chicken and cook 4–5 minutes per side, until golden brown and cooked through. Remove and set aside.
3. Make the Creamy Mushroom Sauce
In the same skillet, add butter and olive oil over medium heat.
Sauté garlic and onions until fragrant and translucent (2–3 minutes).
Add sliced mushrooms, cook until softened and browned (5–6 minutes).
Pour in chicken broth; let it reduce for 2 minutes.
Stir in heavy cream, Parmesan cheese, red pepper flakes, salt, and pepper.
Simmer on low until the sauce thickens slightly (5–7 minutes).
4. Combine Everything
Add the cooked chicken back into the skillet with the sauce.
Add the drained penne pasta and toss everything together until well coated.
Let simmer for 1–2 minutes to absorb flavors.
5. Serve
Garnish with chopped parsley and extra Parmesan.
Serve warm with crusty bread or a green salad.
Nutritional Information (Per Serving)
Estimated for 4 servings:
Nutrient Amount
Calories 625 kcal
Protein 38 g
Carbohydrates 48 g
Fat 33 g
Saturated Fat 15 g
Fiber 3 g
Sugar 4 g
Sodium 580 mg
Calcium 280 mg
Iron 2.5 mg
❓ Q&A – Frequently Asked Questions
Q1: Can I use a different type of pasta?
A: Absolutely! Fettuccine, rigatoni, or rotini all work well. Just adjust cook time according to package directions.
Q2: Can I make it lighter?
A: Yes. Substitute half-and-half or evaporated milk for heavy cream. Use grilled chicken breast with less oil, and reduce cheese by half.
Q3: Is this dish freezer-friendly?
A: It’s best eaten fresh, but you can freeze it. Let it cool completely, then store in an airtight container for up to 2 months. Reheat gently on the stove with a splash of milk or broth.
Q4: Can I make this vegetarian?
A: Yes! Omit the chicken and use vegetable broth instead of chicken broth. You can add spinach or extra mushrooms for protein and texture.
Q5: What kind of mushrooms work best?
A: Cremini, baby bella, or white button mushrooms are ideal. For more flavor, try a mix including shiitake or portobello.