Creamy Garlic Chicken Penne with Mushrooms and Carrots
Tender penne pasta tossed with juicy chicken, sautéed mushrooms, sweet carrots, and a rich creamy garlic sauce. This dish balances earthy flavors with creamy comfort, making it a weeknight favorite.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the Pasta
12 oz penne pasta
2 tbsp olive oil
For the Chicken & Veggies
1 lb boneless, skinless chicken breast, cut into bite-size strips
1 tbsp olive oil
2 cups mushrooms, sliced (button or cremini)
1 cup carrots, thinly sliced or julienned
Salt and black pepper, to taste
For the Creamy Garlic Sauce
3 tbsp olive oil
4 cloves garlic, minced
2 tbsp all-purpose flour
1 ½ cups milk (whole or 2%)
1 cup chicken broth
½ cup heavy cream
¾ cup Parmesan cheese, grated
½ tsp Italian seasoning (or oregano + thyme)
Salt and black pepper, to taste
Fresh parsley, chopped
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook penne until al dente (1–2 minutes less than package directions).
Drain, toss with 2 tbsp olive oil, and set aside.
Step 2: Cook the Chicken and Veggies
Heat 1 tbsp olive oil + 1 tbsp butter in a skillet over medium-high heat.
Add chicken, season with salt and pepper, and cook for 5–6 minutes until golden and cooked through. Remove and set aside.
In the same pan, add mushrooms and carrots. Saute for 5–6 minutes until softened and lightly caramelized. Remove and set aside with chicken.
Step 3: Make the Creamy Garlic Sauce
In the same skillet, melt 3 tbsp butter. Add garlic and saute for 1 minute.
Whisk in flour and cook for 1–2 minutes to form a roux.
Slowly whisk in milk, chicken broth, and cream until smooth.
Simmer for 5 minutes, stirring, until thickened.
Stir in Parmesan cheese and Italian seasoning. Adjust salt and pepper.
Step 4: Combine
Add chicken, mushrooms, and carrots back into the sauce. Stir well.
Toss in the penne pasta until coated.
Simmer for 2 minutes to allow flavors to meld.
Step 5: Serve
Spoon into bowls or plates.
Garnish with fresh parsley and extra Parmesan.
Notes & Tips
Veggie swap: Zucchini, spinach, or peas also pair well.
Extra creamy: Stir in 2 oz cream cheese or a splash of white wine while making the sauce.
Protein twist: Substitute chicken with shrimp or turkey.
Make it lighter: Use milk instead of cream and reduce butter.
Frequently Asked Questions
Q: Can I make this ahead?
Yes! Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk.
Q: Can I freeze it?
It’s best enjoyed fresh, but you can freeze it (without pasta) for up to 1 month. Add freshly cooked pasta when reheating.
Q: What pasta works best?
Penne is great, but rigatoni, farfalle, or fettuccine work just as well.
Nutritional Information
Calories: ~560
Protein: 37g
Carbs: 52g
Fat: 22g
Fiber: 4g
Calcium: 240mg