Creamy Mushroom Chicken Penne

This is the kind of weeknight pasta that pretends it’s fancy but plays it cool. Creamy Mushroom Chicken Penne is seared, juicy chicken folded into garlicky mushrooms and a silky cream-parm sauce that clings to every groove of the pasta. It’s not fussy, it doesn’t require ten thousand ingredients, and it tastes like you put on real pants and went to a nice restaurant… but you’re still in your slippers.

My husband calls this “the good pasta” and I’m not going to argue. The first time I made it I splashed a little too much wine (whoops) and it was saucy-soupy—not tragic, just… winey. Now I simmer it down like a grown-up and it’s our Friday night tradition. The kiddo picks out mushrooms like a tiny mushroom goblin, then sneaks them back in because they’re buttery and not rubbery (the secret is not crowding the pan). It’s become our peace-keeping dinner: everyone’s happy, dishes are minimal, and the leftovers downright slap the next day.

Why You’ll Love This Creamy Mushroom Chicken Penne

– The sauce grabs onto the penne like a bear hug—no slippery noodles here.
– It’s weeknight-fast but date-night-level cozy. Thirty-ish minutes, tops.
– Mushrooms bring that meaty, savory thing so you don’t need a ton of chicken.
– Leftovers reheat like a dream with a splash of pasta water or milk.
– One skillet for the sauce, one pot for pasta. Minimal chaos. Maximum comfort.

How to Make It

Boil a big pot of salty water (like the ocean—don’t be shy). Toss in 12 oz penne and cook it to al dente. While that’s happening, heat a wide skillet, slick it with a little olive oil and a pat of butter, and sear bite-size pieces of chicken (salt, pepper, maybe a pinch of paprika if you’re feeling fun). Get real color on them. If they’re pale, they’ll taste pale—no thanks.

Scoot the chicken out. Same pan, more butter if needed, add sliced mushrooms (8–10 oz). Do not crowd them. Let them sit so they get golden on one side before you stir. Toss in a minced shallot and three cloves of garlic. If you like wine, splash in a little dry white and watch it sizzle—scrape up those tasty browned bits. No wine? Use chicken broth. It’s fine. We’re fine.

Pour in about 1 cup chicken broth and let it bubble and reduce just a bit, then lower the heat and add 3/4 to 1 cup heavy cream. Melt in a handful (or two) of grated Parmesan and a squeeze of lemon for brightness. Chicken goes back in. Taste, adjust salt, pepper, maybe a pinch of red pepper flakes. If it’s too thick, splash pasta water; if it’s too thin, simmer another minute. Toss in the penne, shut off the heat, and let it hang out so the sauce marries the pasta. Shower with parsley because we’re fancy like that.

Ingredient Notes

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– Penne: Tubey pasta means more sauce in every bite. Rigatoni also works. Cook to just-shy-of-done so it finishes in the sauce.
– Chicken: Thighs stay juicier; breasts are great if you don’t overcook. Salt them early for better flavor.
– Mushrooms: Cremini/baby bella are my go-to. Don’t wash under running water—wipe with a damp towel so they actually brown.
– Garlic + Shallot: Do not burn the garlic. Bitter town. Add it after mushrooms have color.
– Dry White Wine: Optional, but that tiny splash adds restaurant-y depth. No wine? Use broth plus 1 tsp lemon or white wine vinegar.
– Chicken Broth: The backbone of the sauce. Low-sodium lets you control the salt situation.
– Heavy Cream: Makes it silky. Half-and-half works but simmer gently or it can split.
– Parmesan: Freshly grated melts smooth; the pre-shredded stuff can be clumpy. Ask me how I know.
– Butter + Olive Oil: Flavor + high-heat insurance. Butter browns, oil keeps it from burning.
– Lemon: A little squeeze at the end wakes everything up. Don’t skip unless you truly hate joy.
– Herbs (Parsley/Thyme): Fresh is best, dried thyme is fine—use less. It can get bossy fast.
– Red Pepper Flakes: Just a pinch for a warm hum. Add more if you like a kick.

Recipe Steps

1. Boil penne in heavily salted water until al dente; reserve 1 cup pasta water and drain.
2. Sear salted chicken in a hot skillet with olive oil and butter until golden and cooked through; transfer to a plate.
3. Sauté mushrooms in the same pan without crowding until deeply browned; add shallot and garlic and cook 30–60 seconds.
4. Deglaze with white wine (or a splash of broth), scraping up browned bits; reduce by half.
5. Stir in chicken broth and simmer 2 minutes, then lower heat and add heavy cream and Parmesan; season with salt, pepper, lemon, and red pepper flakes.
6. Return chicken and toss in penne; loosen with pasta water as needed, rest 1–2 minutes, and finish with parsley.

What to Serve It With

– Garlicky green beans or roasted broccoli.
– A sharp little arugula salad with lemon and olive oil.
– Warm, crusty bread to scoop up every last drop.
– Extra Parm and a few big cracks of black pepper on top.

Tips & Mistakes

– Don’t crowd the mushrooms or they steam and get squeaky. Use a big pan or cook in batches.
– Salt in layers: chicken, mushrooms, sauce, then final taste.
– Keep the cream at a gentle simmer—boiling can make it split.
– Save that pasta water. It’s liquid gold for silky sauce.
– Pull the pasta at al dente; it finishes in the pan and soaks up flavor.
– If the sauce tastes flat, add acid (lemon) before adding more salt.

Storage Tips

Fridge: Pop leftovers in an airtight container for 3–4 days. Reheat on the stove over low with a splash of water, milk, or broth to loosen. Microwave works too—cover it so it doesn’t spit everywhere.
Freezer: Cream sauces can get a little grainy after freezing, but it’s edible. If you must, freeze up to 2 months and reheat gently with extra cream.
Cold leftovers? Weirdly delicious. I’ve eaten this straight from the container at 8 a.m. and felt no shame.

Variations and Substitutions

– Protein swap: Use rotisserie chicken (stir in at the end) or crispy bacon/pancetta for smoky vibes.
– Make it veggie: Double the mushrooms and add a can of white beans or chickpeas.
– Dairy-light: Half-and-half instead of cream; simmer gently and add a knob of butter at the end for body.
– Dairy-free: Full-fat coconut milk + nutritional yeast instead of Parm (different flavor but cozy).
– No wine: Use broth plus 1–2 teaspoons lemon juice or white wine vinegar.
– Greens: Stir in baby spinach or peas in the last minute.
– Pasta swaps: Rigatoni, ziti, or gluten-free penne all play nice.
– Spice it: Red pepper flakes or a spoon of Calabrian chili paste.

Frequently Asked Questions

Creamy Mushroom Chicken Penne

Tender seared chicken, golden mushrooms, and al dente penne tossed in a silky Parmesan cream sauce. Cozy, restaurant-quality comfort ready in about 40 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 ounce penne pasta
• ▢ 1 pound boneless skinless chicken breasts patted dry
• ▢ 8 ounce cremini mushrooms sliced
• ▢ 0.5 cup yellow onion finely diced
• ▢ 3 clove garlic minced
• ▢ 2 tablespoon unsalted butter
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon all-purpose flour for thickening
• ▢ 1 cup low-sodium chicken broth
• ▢ 0.75 cup heavy cream
• ▢ 0.5 cup Parmesan cheese finely grated
• ▢ 1 teaspoon Italian seasoning
• ▢ 0.75 teaspoon kosher salt or to taste
• ▢ 0.5 teaspoon black pepper or to taste
• ▢ 0.25 teaspoon red pepper flakes optional
• ▢ 2 tablespoon fresh parsley chopped, for garnish
• ▢ 1 teaspoon lemon juice optional, to brighten

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Cook penne until al dente according to package directions. Reserve 0.5 cup of pasta water, then drain.
• Season chicken on both sides with 0.25 teaspoon salt, 0.25 teaspoon black pepper, and the Italian seasoning.
• Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Sear chicken 4 to 5 minutes per side until golden and cooked through (165°F). Transfer to a board to rest, then slice.
• Lower heat to medium. Add remaining 1 tablespoon butter to the skillet. Add mushrooms and cook, undisturbed, 2 minutes, then stir and cook 3 to 4 minutes until browned. Add onion and cook 2 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
• Sprinkle flour over the vegetables and cook, stirring, 1 minute. Slowly pour in chicken broth, scraping up any browned bits. Simmer 2 to 3 minutes to slightly reduce.
• Stir in heavy cream and bring to a gentle simmer. Add Parmesan and whisk until melted and smooth. Season with remaining salt, black pepper, and red pepper flakes. If too thick, loosen with a splash of reserved pasta water.
• Add cooked penne and sliced chicken to the skillet. Toss to coat. Stir in lemon juice and most of the parsley. Adjust seasoning to taste.
• Serve hot, garnished with remaining parsley and extra Parmesan if desired.

Notes

Tips: Swap chicken breasts for boneless thighs, or add 2 cups baby spinach during the last minute of simmering. For a lighter sauce, use half-and-half and simmer a few extra minutes to thicken. Gluten-free? Use your favorite GF penne and thicken with cornstarch instead of flour.