Creamy Garlic Chicken Penne with Mushrooms

Velvety Chicken Pasta with Mushrooms and Garlic

Ingredients:

12 oz (340 g) penne pasta
2 tablespoons olive oil
2 chicken breasts, cut into thin strips
Salt and black pepper, to taste
3 cloves garlic, minced
2 cups mushrooms, sliced
2 tablespoons all-purpose flour
2 cups chicken broth (low sodium)
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped parsley (optional)
Directions:

Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Season chicken strips with salt and pepper, then cook in the skillet for 4-5 minutes per side, until golden and fully cooked. Remove chicken from the skillet and set aside.
In the same skillet, add garlic and mushrooms. Sauté for 3-4 minutes until mushrooms are tender and garlic is fragrant.
Sprinkle the flour over the mushrooms and stir to combine. Gradually add chicken broth, stirring constantly to avoid lumps.
Stir in heavy cream and bring the mixture to a gentle simmer. Allow it to thicken for 2-3 minutes.
Add Parmesan cheese and mix well until melted and incorporated into the sauce.
Return the cooked chicken and pasta to the skillet. Toss to coat everything evenly in the creamy sauce.
Garnish with parsley, if desired, and serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 475 kcal | Servings: 4 servings