Instructions
Step 1 Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, then drain and set aside. /n
Step 2 Season the chicken pieces with salt, black pepper, Italian seasoning, and paprika, tossing to coat evenly. /n
Step 3 Heat olive oil in a large skillet over medium-high heat, add the chicken, and cook until golden brown and cooked through, about 5–7 minutes, then remove from the skillet and set aside. /n
Step 4 In the same skillet, melt the butter and add the sliced mushrooms, cooking until softened and lightly browned. /n
Step 5 Stir in the minced garlic and cook for about 30 seconds until fragrant. /n
Step 6 Sprinkle the flour over the mushrooms and stir continuously for 1 minute to form a light roux. /n
Step 7 Gradually whisk in the chicken broth, scraping up any browned bits from the pan, and let the sauce simmer until slightly thickened. /n
Step 8 Stir in the heavy cream, Parmesan cheese, and white cheddar cheese, mixing until the cheese is fully melted and the sauce is smooth and creamy. /n
Step 9 Return the cooked chicken to the skillet and simmer for 3–4 minutes to allow the flavors to combine. /n
Step 10 Add the drained penne pasta to the skillet and toss until evenly coated in the creamy garlic mushroom sauce. /n
Step 11 Sprinkle with red pepper flakes if desired and garnish with fresh parsley before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium-low heat or in the microwave, adding a splash of milk or chicken broth to loosen the sauce if needed. For longer storage, freeze in a freezer-safe container for up to 2 months, then thaw overnight in the refrigerator before reheating.
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