A delightful pasta dish combining tender chicken, earthy mushrooms, and a creamy sauce for a comforting meal.
Cook the penne pasta in a large pot of boiling salted water until al dente. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden and fully cooked. Remove and slice into strips.
Let the chicken rest for a few minutes before slicing to retain its juices.
In the same skillet, sauté the garlic, onion, and mushrooms until softened and fragrant.
Avoid overcrowding the skillet to ensure even cooking of the mushrooms.
Add the heavy cream to the skillet and bring to a gentle simmer. Stir in the parmesan cheese until melted and smooth.
Stir continuously to prevent the cream from curdling.
Combine the cooked pasta, chicken strips, and sauce in the skillet. Toss to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Garnish with fresh parsley and serve warm.
Serve with extra parmesan cheese on the side for added flavor.
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