Creamy Chicken Penne with Mushrooms, Carrots & Potatoes
This dish is rich, comforting, and satisfying — a creamy pasta that brings together tender penne with seared chicken, earthy mushrooms, sweet carrots, and buttery potatoes. Everything comes together in a velvety cream sauce infused with garlic and herbs, making it the perfect balance of hearty and indulgent. Great for a weeknight dinner or a cozy weekend meal, it’s a complete dish on its own but also pairs well with a fresh salad or garlic bread.
Prep: 20 minutes
Cook: 35 minutes
Total: ~55 minutes
Servings: 4–6
Ingredients
For the chicken & pasta
12 oz (340 g) penne pasta
1 lb (450 g) chicken breast or thighs, cut into bite-size cubes
2 tbsp olive oil
Salt & black pepper, to taste
1 tsp paprika
For the vegetables
1 ½ cups mushrooms, sliced
2 medium carrots, thinly sliced or julienned
2 small potatoes, peeled & diced into small cubes
1 medium onion, diced
3 garlic cloves, minced
For the creamy sauce
2 tbsp butter
2 tbsp flour
2 cups chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 tsp dried Italian herbs
¼ tsp nutmeg
Salt & black pepper, to taste
To finish
Fresh parsley, chopped
Extra Parmesan, for serving
Instructions
Cook pasta
Boil penne in salted water until al dente. Reserve 1 cup of pasta water, then drain.
Cook potatoes & carrots
In a medium pot, boil diced potatoes and carrots for 6–8 minutes until just tender (not mushy). Drain and set aside.
Cook chicken
Season chicken pieces with salt, pepper, and paprika.
Heat 2 tbsp olive oil in a large skillet.
Sear chicken until golden and cooked through (6–7 minutes). Remove and set aside.
Cook vegetables
In the same skillet, add onion and mushrooms. Saute until golden and softened.
Add garlic, stir for 1 minute until fragrant.
Stir in boiled carrots and potatoes.
Make creamy sauce
Push veggies to the side, melt butter in the pan.
Whisk in flour to form a roux, cooking 1 minute.
Slowly pour in warm chicken broth while whisking to avoid lumps.
Stir in cream, Parmesan, Italian herbs, nutmeg, salt, and pepper. Simmer 3–4 minutes until thickened.
Combine everything
Add chicken back to the skillet, then stir in drained pasta.
Toss well, adding reserved pasta water if needed to loosen the sauce.
Serve
Garnish with fresh parsley and extra Parmesan.
Serve hot with garlic bread or a crisp green salad.
Notes & Tips
For a lighter version, replace cream with milk + an extra tablespoon of flour.
To add freshness, stir in spinach or peas at the end.
For extra richness, melt in a spoon of cream cheese along with Parmesan.
Can be made ahead — reheats well with a splash of milk or broth.
Frequently Asked Questions
Q: Can I use other pasta shapes?
Yes, short pasta like rigatoni, fusilli, or farfalle also work well.
Q: Can I swap potatoes?
Yes, try sweet potatoes or omit them for a lighter dish.
Q: Can I make it gluten-free?
Use gluten-free pasta and swap flour with cornstarch (mixed with cold broth).
Nutritional Information
Calories: 520
Protein: 34 g
Carbs: 55 g
Fat: 18 g
Fiber: 5 g