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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Servings:
Calories: 120kcal
Ingredients
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.