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Quick Notes: This is pictured with chicken, but it would be easy to leave the chicken out if you’re vegetarian. The dish will still be delicious. This creamy garlic chicken penne is made with a mushroom cream sauce poured over that is super tasty.
Ingredients
- 2 large chicken breasts
- 1 lb penne noodles
- 1/3 cup panko bread crumbs
- 1 cup (or so) shredded parmesan, divided
- 2 cups sliced mushrooms
- 1 and 1/2 cup heavy whipping cream
- 1 tablespoon minced garlic
- 4 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- lightly dried parsley
Instructions
- On a plate, mix together bread crumbs, 1/4 cup parmesan, garlic powder, and onion powder. Dredge your chicken through this mixture until fully coated.Â
- In a skillet, warm olive oil over medium-high heat. Once it comes to temperature, put the chicken on the skillet. Cook chicken for about five minutes on each side. Cut into it ensure it's cooked through. Remove from heat and set aside until it is cooled enough to handle, and slice it into thin slices.
- I recommend cooking your pasta and sauce at the same time. If that's too hard, do it ahead of time and put a titch of olive oil. The issue with this method is it prevents the sauce from sticking to the pasta, but whatevs. You do you. I suggest bringing your water to a boil and chucking your pasta in there for step four. Cook it to package specifications.
- In a deep skillet (cuz we're putting sauce in here later) melt your butter over medium-high heat. Once it's melted toss the garlic in here, along with the mushrooms. Saute together for 3-4 minutes. Now you have a decision to make. You can either remove the mushrooms with a slotted spoon and add them back to the sauce later, or leave them. If you leave them they are going to get soggy, but you'll get a shroomier tasting sauce. If you take them out, they will retain better shape and texture. I prefer the ladder, but whatever is cool.Â
- Add your flour and mix with the remaining butter in the pan to make a roux. Don't brown the roux.
- Whisk the heavy whipping cream into the roux. Continue whisking while the sauce comes to temp. Let it simmer - do not boil- until the sauce begins to thicken.Â
- Sprinkle in some parmesan. This is a cream sauce, not an alfredo so don't go fucking HAM on the cheese. We'll put a bunch on top, promise.
- Whisk the sauce until the cheese has melted in, and remove it from the heat. Mix in your chicken and your mushrooms if you've removed them.Â
- Add drained penne to a plate, top with sauce, a fuck ton of parmesan, and a sprinkling of parsley.
Follow this up with a Fruity No-Bake Cheesecake for dessert!
