Creamy Chicken Mushroom Penne with Broccoli and Cheese
This dish combines tender chicken pieces, sauteed mushrooms, and crisp broccoli tossed in a luscious creamy sauce with melted cheese and perfectly cooked penne pasta. It’s a complete meal — creamy, cheesy, and full of Mediterranean-friendly flavors. Perfect for weeknight dinners or cozy weekend meals.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 3–4 servings
Ingredients
For the Pasta & Chicken
250 g (about 2 cups) penne pasta
2 chicken breasts, diced
1 tbsp olive oil
Salt & black pepper, to taste
½ tsp garlic powder
For the Veggies
1 cup broccoli florets
1 cup sliced mushrooms (button or cremini)
1 small onion, finely chopped
2 cloves garlic, minced
For the Creamy Sauce
1 cup milk (or half milk, half cream for extra richness)
½ cup grated Parmesan cheese
¼ cup shredded mozzarella or cheddar
1 tsp Dijon mustard
1 tbsp olive oil
Salt & black pepper, to taste
Pinch of nutmeg
Instructions
Cook the Penne Pasta
Boil pasta according to package instructions until al dente.
Reserve ½ cup pasta water, drain, and set aside.
Cook the Chicken
In a large skillet, heat olive oil over medium-high heat.
Season chicken with salt, pepper, and garlic powder.
Saute until golden and cooked through, about 5–7 minutes. Remove and set aside.
Saute the Vegetables
In the same skillet, add a little olive oil or butter.
Saute onion and garlic until fragrant.
Add mushrooms and broccoli; cook until tender and slightly caramelized, 5–6 minutes.
Prepare the Creamy Sauce
Lower heat to medium and add milk, Dijon mustard, and cheeses.
Stir until the cheese melts and the sauce thickens slightly.
If too thick, add reserved pasta water gradually to reach desired consistency.
Season with salt, pepper, and nutmeg.
Combine Everything
Add the cooked pasta and chicken to the skillet.
Toss gently to coat evenly with the creamy sauce.
Serve
Sprinkle with extra Parmesan or fresh parsley.
Serve hot with crusty bread or a side salad.
Notes & Tips
Vegetarian version: Skip chicken and add more mushrooms or chickpeas.
Cheese variations: Use Gruyere, Fontina, or Pecorino Romano for a richer flavor.
Make ahead: Cook pasta and sauce separately; combine before serving.
Extra flavor: Add sun-dried tomatoes, spinach, or roasted bell peppers.
Frequently Asked Questions
Q: Can I use whole wheat or gluten-free pasta?
A: Yes, they work perfectly; just adjust cooking time.
Q: Can I make this creamier?
A: Use half cream and half milk or add a splash of cream at the end.
Q: Can I freeze leftovers?
A: Yes, but add fresh cheese when reheating to maintain creaminess.
Nutritional Information
Calories: 520 kcal
Protein: 35 g
Carbohydrates: 45 g
Fat: 22 g
Fiber: 5 g
Sodium: 430 mg