Description

Chicken Mushroom Pasta is a rich and creamy one-pan meal made with seared chicken, sautéed mushrooms, and penne pasta in a garlic-Parmesan cream sauce. It’s a comforting, flavorful dish ideal for busy weeknights or relaxed dinner gatherings.

Ingredients

Units Scale

12 oz penne pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced
Salt and pepper, to taste
1 tablespoon butter
2 cloves garlic, minced
8 oz mushrooms, sliced (cremini or baby bella)
1 teaspoon Italian seasoning
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped parsley, for garnish

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Instructions

Cook penne pasta in salted boiling water until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then sear until golden and fully cooked through. Remove and set aside.
In the same skillet, add butter and sauté garlic until fragrant. Add mushrooms and cook until they release moisture and begin to brown.
Sprinkle in Italian seasoning, then pour in chicken broth and let simmer for 3–4 minutes.
Stir in heavy cream, Parmesan cheese, and red pepper flakes. Let the sauce simmer and thicken slightly.
Return the cooked chicken and drained pasta to the skillet. Toss everything together to coat in the sauce.
Garnish with fresh chopped parsley and extra cheese if desired. Serve hot.

Notes

Substitute half-and-half for a lighter sauce.
Add spinach or peas for extra veggies.
Use rotisserie chicken to save time.
Can be made gluten-free with GF pasta.

Nutrition

Serving Size: 1 portion
Calories: 490 kcal
Sugar: 3 g
Sodium: 410 mg
Fat: 26 g
Saturated Fat: 13 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 110 mg