Chicken, Mushrooms and Pasta in Wine Sauce

A one-skillet meal with chicken, penne pasta, mushrooms and wine sauce that’s easy to make and ready in 30 minutes.

One-skillet meals are the best because you just keep adding ingredients to a single pan, stir, cook, stir again and before you know it, dinner is ready.

They’re great for weeknight meals because generally one-skillet dishes are quick and easy to make and have just one pan to wash which is a definite plus after a busy day.

In this pasta dish, there is chicken and 3 types of mushrooms (cremini or crimini, white and portobello).

And because both chicken and mushrooms go so well with white wine and butter, they’re added to the mix too.

In addition to the butter and white wine, half and half and chicken broth is added to the recipe to make a light sauce.

Topped off with shaved Romano or Parmesan cheese, this pasta dish is a hearty meal for any day of the week.

In this recipe I used whole wheat penne which adds to the richness of the dish but regular penne tastes wonderful too.

Let’s check out the ingredients.

Pasta – penne pasta (whole wheat or regular), salt and water

Chicken and Mushrooms – boneless skinless chicken breast, white and crimini mushrooms, portobello mushroom, butter, garlic, onion, dried thyme, olive oil, red pepper flakes, salt and pepper

Sauce – dry white wine (such as Pinot Grigio, Sauvignon Blanc or Chardonnay (unoaked)), half and half, chicken broth, salt, pepper, shaved Romano or Parmesan cheese, and Italian parsley

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

For the Pasta:

In a medium size pot, add water and bring it to a boil.

To the boiling water, add salt.

Add the pasta to the pot…

and cook until al dente (according to package instructions).

Then drain the pasta (but don’t rinse it).

Set aside.

TIP – Don’t rinse the pasta after cooking it. When pasta is rinsed, the starch is removed.

The starch on pasta helps to hold and absorb the sauce so it’s important to keep the starch on the pasta.

For the Mushrooms and Chicken:

Next…

…slice the mushrooms…

…about 1/4 of an inch thick.

Set the mushrooms aside.

Dice the onion and set aside.

Then dice the garlic and set aside.

Next, on a plate or cutting board specifically for raw meat, cut the chicken into bite size pieces.

Heat a large skillet on medium heat and add 2 tablespoons butter (reserving 1 tablespoon).

Add 2 tablespoons of olive oil to the skillet (reserving 1 tablespoon).

Next, add the chicken to the skillet.

To the pan, add pepper…

…dried thyme…

…onion…

…garlic and red pepper flakes.

Then stir together.

Next add mushrooms.

Drizzle the remaining olive oil over the mushrooms.

Then add wine.

Stir all of the ingredients together.

Add chicken broth.

Let the liquid come to a slight boil for about 5 minutes and continue stirring while the liquid reduces a little.

Turn the heat down to a simmer and add the half and half.

If you would like this more on the creamy side, add a bit more half and half.

Then add the remaining butter.

Next, add the salt and stir.

Add the pasta.

Stir all of the ingredients.

Add 1/4 cup of the shaved Romano or Parmesan cheese reserving the rest for garnish.

Stir.

Serve warm in shallow bowls,

and top with the remaining shaved Romano or Parmesan cheese and chopped parsley.

Thank you so much for stopping by CCC!

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