Creamy Garlic Mushroom Chicken with White Cheddar Parmesan Penne

Instructions

Step 1: Cook the penne pasta according to package instructions until al dente, then drain and set aside.
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Step 2: Heat olive oil in a large skillet over medium heat and cook the chicken until golden and heated through. Remove and set aside.
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Step 3: In the same skillet, melt butter and sauté the mushrooms until tender and slightly browned.
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Step 4: Add minced garlic and cook for about 30 seconds until fragrant.
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Step 5: Pour in the heavy cream and milk, stirring to combine.
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Step 6: Add white cheddar and Parmesan cheese, stirring until melted and smooth.
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Step 7: Season with Italian seasoning, paprika, salt, and black pepper.
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Step 8: Return the chicken to the skillet and mix well.
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Step 9: Add cooked penne and toss until fully coated in the creamy sauce.
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Step 10: Garnish with chopped parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to maintain the sauce’s creamy texture. This dish can be frozen for up to 1 month, though the sauce may slightly change in texture upon reheating.