Name: creamy mushroom chicken penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g penne pasta; 2 tbsp olive oil; 500g chicken breast, diced; 250g mushrooms, sliced; 2 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 1 tsp dried thyme; Salt and freshly ground black pepper to taste; 2 tbsp fresh parsley, chopped (optional garnish)

creamy mushroom chicken penne

Published on November 16, 2025

4.8 (245 reviews)

Craving comfort without the heavy feel? This Creamy Mushroom Chicken Penne delivers silky sauce, tender chicken, and earthy mushrooms in a single skillet. Perfect for busy evenings, the recipe blends

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Prep Time

15 min

Cook Time

20 min

Servings

Why You'll Love This Recipe

✓ Speedy Weeknight Dinner: Ready in under 40 minutes, this one‑pot dish lets you serve a restaurant‑quality meal without the hassle.

✓ Creamy Yet Light: The sauce balances rich mushroom flavor with a splash of low‑fat milk, keeping calories in check.

✓ Flexible Ingredients: Swap chicken for turkey or make it vegetarian with tofu – the base stays delicious.

Craving comfort without the heavy feel? This Creamy Mushroom Chicken Penne delivers silky sauce, tender chicken, and earthy mushrooms in a single skillet. Perfect for busy evenings, the recipe blends pantry staples with a few fresh touches, creating a dish that feels indulgent yet stays balanced. Whether you’re feeding a family or meal‑prepping for the week, the flavors meld beautifully, and the cleanup is a breeze.

2 tbsp olive oil For sautéing chicken and mushrooms.

400 g (14 oz) chicken breast, cubed Trim fat; pat dry for browning.

250 g (9 oz) sliced mushrooms Button or cremini; keep slices uniform.

2 cloves garlic, minced Adds aromatic depth.

150 ml (⅔ cup) low‑fat milk Creates the creamy base.

¼ cup grated Parmesan Stirs in at the end for richness.

½ tsp dried thyme Optional herb for earthiness.

Salt and freshly ground black pepper Season to taste at each stage.

Instructions

Cook the penne

Bring a large pot of salted water to boil. Add penne and cook 8‑9 minutes until al dente. Drain, reserving ½ cup pasta water, and set aside.

Pro Tip: Toss the drained pasta with a drizzle of oil to prevent sticking.

Brown the chicken

Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add cubed chicken, season with salt & pepper, and sauté 5‑6 minutes until golden and cooked through. Remove to a plate.

Pro Tip: Do not overcrowd the pan; cook in batches for a proper sear.

Sauté mushrooms & garlic

In the same skillet, add remaining olive oil. Toss in mushrooms, cooking 4‑5 minutes until they release moisture and start to brown. Add garlic and thyme; stir for 30 seconds until fragrant.

Pro Tip: High heat gives mushrooms a caramelized flavor.

Create the sauce

Reduce heat to medium. Stir in milk, scraping the pan bottom. Simmer 2‑3 minutes until slightly thickened. Fold in Parmesan, allowing it to melt fully, then return chicken and penne to the skillet. Toss everything together, adding reserved pasta water a little at a time to reach desired creaminess.

Pro Tip: Warm milk prevents curdling and ensures a smooth texture.

Finish and serve

Season with additional salt and pepper if needed. Garnish with a sprinkle of extra Parmesan and a drizzle of olive oil. Serve hot, accompanied by a crisp green salad or steamed broccoli for balance.

Pro Tip: Let the dish rest one minute; the sauce will thicken slightly.

Expert Tips

Tip #1: Use a splash of white wine

Deglaze the pan after sautéing mushrooms with ¼ cup dry white wine. It lifts browned bits, adding depth without extra calories.

Tip #2: Finish with fresh herbs

A handful of chopped parsley or basil added at the end brightens the creamy sauce and adds a pop of color.

Tip #3: Adjust consistency

If the sauce feels thick, stir in a bit more reserved pasta water or milk until silky and coat‑perfect.

Storage & Variations

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove, adding a splash of milk if needed. For a low‑carb twist, replace penne with spiralized zucchini. Swap chicken for sliced turkey breast or keep it vegetarian by using cubed tofu and omitting the meat entirely.