Ingredients
Scale
- 2 tablespoons olive oil
- 4 chicken breasts (boneless and skinless)
- 8 ounces mushrooms (sliced)
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup white cheddar cheese (shredded)
- 1/2 cup Parmesan cheese (grated)
- 12 ounces penne pasta
- salt (to taste)
- pepper (to taste)
- 1 tablespoon fresh parsley (chopped)
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add mushrooms and garlic, sauté until mushrooms are tender.
- Pour in the heavy cream, stirring to combine. Add white cheddar and Parmesan cheeses, stirring until melted and smooth.
- Return the chicken to the skillet and let simmer for a few minutes.
- Combine the cooked penne with the sauce and chicken, stirring well to coat.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
- For extra flavor, add a pinch of red pepper flakes.
- To lighten the dish, substitute half-and-half for heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg