🍝 Creamy Chicken Penne with Mushrooms, Carrots & Potatoes 🥕🍄
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Calories per Serving: ~640 kcal
🛒 Ingredients:
🍗 2 boneless chicken breasts
🧂 Salt & black pepper, to taste
🫒 2 tbsp olive oil
🧄 2 garlic cloves, minced
🍝 300g (10.5 oz) penne pasta
🥔 1 medium potato, peeled & diced (parboiled 5 minutes)
🥕 1 large carrot, sliced
🍄 1 ½ cups mushrooms, sliced
🧈 2 tbsp butter
🥛 1 cup heavy cream
🧀 ¾ cup grated Parmesan cheese
🌿 2 tbsp fresh parsley, chopped
🌶️ Optional: pinch of chili flakes
👨🍳 Instructions:
Cook Pasta: Bring salted water to a boil. Cook penne until al dente (10–11 minutes). Drain and set aside.
Prepare Veggies: Parboil diced potato for 5 minutes until slightly tender. Drain. In a skillet with 1 tbsp olive oil, sauté carrot and mushrooms for 5 minutes. Add potatoes and cook 3 more minutes. Remove from skillet.
Cook Chicken: Season chicken with salt and pepper. In the same skillet, heat 1 tbsp oil and sear chicken breasts 5–6 minutes per side until golden brown and cooked through. Let rest 2 minutes, then slice.
Make the Sauce: Melt butter in skillet, sauté garlic for 30 seconds, then stir in cream. Simmer 3–4 minutes. Add Parmesan and whisk until creamy.
Combine: Return pasta and vegetables to the skillet. Toss in the sauce until evenly coated.
Serve: Top with sliced chicken, sprinkle parsley (and chili flakes if desired). Serve hot with extra Parmesan.
💡 Notes & Variations:
Swap potato for zucchini or bell peppers for a lighter twist.
Use half-and-half instead of heavy cream for fewer calories.
Add white wine to the sauce before cream for extra depth.