Creamy Chicken and Mushroom Penne
Tender chicken thighs and savory mushrooms come together in a creamy sauce tossed with perfectly cooked penne pasta, topped with grated Parmesan cheese.
Ingredients
- 12 oz penne pasta
- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 8 oz mushrooms, sliced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- to taste salt and black pepper
- 2 tablespoons butter
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs, season with salt and pepper, and cook until golden and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add butter and sliced mushrooms. Sauté until mushrooms release their liquid and start to brown, about 5 minutes.
- Add minced garlic and cook for another 1 minute until fragrant.
- Pour in the chicken broth and heavy cream, then stir in dried thyme. Bring to a gentle simmer and cook for 3-4 minutes to slightly thicken the sauce.
- Return the cooked chicken to the skillet and stir to coat with the sauce. Adjust seasoning with salt and pepper as needed.
- Add the cooked penne pasta to the skillet and toss everything together until well combined and heated through.
- Remove from heat and stir in grated Parmesan cheese until melted and creamy.
- Garnish with chopped fresh parsley if desired and serve immediately.
