Ingredients

• 2 pieces Chicken breasts, sliced
• 8 oz Penne pasta
• 1 tablespoon Butter
• 1 cup Mushrooms, sliced
• 2 cloves Garlic, minced
• 1 cup Heavy cream
• 1/2 cup Grated Parmesan cheese
• 1 teaspoon Thyme, fresh or dried
• to taste Salt and pepper

Directions

• Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook until al dente, usually 10-11 minutes. Drain and set aside.
• While the pasta cooks, heat the butter in a large skillet over medium-high heat. Add the sliced chicken breasts. Season with salt and pepper, and cook for about 4-5 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.
• In the same skillet, add the sliced mushrooms. Sauté for about 4 minutes until they release their juices and become golden. Toss in the minced garlic and thyme, and sauté for another 30 seconds, just until fragrant.
• Pour in the heavy cream, scraping up any golden bits from the bottom of the pan. Bring to a gentle simmer, then add the Parmesan cheese. Stir until the cheese is fully melted and the sauce is thickened, about 2-3 minutes.
• Add the cooked chicken and drained pasta to the skillet. Toss everything to coat the pasta and chicken well with the creamy sauce. Taste and adjust seasoning with more salt and pepper if needed.
• Serve immediately, garnished with extra Parmesan or a sprinkle of chopped parsley if desired.

Notes

• 8-1-25 1/2 Recipe
• Changes
• B/S Chicken Thigh
• Mini Penne
• Gruyère, Grated
• Added
• Sage
• Basil, Med
• Smoked Paprika
• Shallot, Diced
• Green Onion, Small Slice Garnish

Photos