Mushrooms and Penne Pasta in Wine Sauce

An easy dinner 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 (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 which makes a really nice light sauce.

Topped off with shaved Romano or Parmesan cheese, this pasta dish is a hearty meal full of flavor and texture.

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.

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

For the 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

For the 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

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

Here’s how to make it.

For the Pasta:

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

Add the pasta to the pan and…

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 ¼ 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 the red pepper flakes.  Then stir together.

Next add the mushrooms.

Drizzle the remaining olive oil over the mushrooms.

Then add the wine.

Stir all of the ingredients together.

Add the 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 ¼ cup of the shaved Romano or Parmesan cheese reserving the rest for garnish.

Stir.

Serve while warm in shallow bowls,

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

…enjoy.

Thank you so much for stopping by CCC!

More Pasta Recipes You May Like:

Pork Meatballs with Pasta in Tomato Wine Sauce

Smoked Sausage and Vegetable One-Skillet Meal

Mexican Fideo Pasta with Vegetables

How to Make Homestyle Elbow Macaroni Salad

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Print Recipe

Mushrooms and Penne Pasta in Wine Sauce

An easy dinner ready in 30 minutes.

Course Main Course, Side Dish

Cuisine American, Italian

Keyword Mushrooms, Pasta and Mushrooms, Penne Pasta

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Author [email protected]

Ingredients

For the Pasta:

• 1 cup uncooked penne pasta whole wheat or regular
• 3 dashes salt
• Water for boiling the pasta

For the Chicken and Mushrooms:

• 1 whole boneless chicken breast cut into bite size pieces
• 1 portobello mushroom, medium size cleaned and sliced
• 10 mushrooms (medium size white or crimini) cleaned and sliced
• ½ cup diced onion
• 2 cloves garlic peeled and diced
• ½ teaspoon dried thyme
• ½ teaspoon red pepper flakes
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt
• 3 tablespoons butter
• 3 tablespoons olive oil

For the Sauce:

• ½ cup dry white wine such as Pinot Grigio, Sauvignon Blanc or Chardonnay (unoaked)
• 1 cup chicken broth
• ½ cup half and half
• ½ cup shaved Romano or Parmesan cheese
• 2 tablespoons chopped fresh parsley

Instructions

For the Pasta:

1. In a medium size pot, bring water to a boil and add salt.  Add the pasta and cook until al dente (according to package instructions).  Then drain the pasta (but don't rinse it).  Set aside.

2. 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 Chicken and Mushrooms:

1. For the Chicken - 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). 

2. To the pan, add the chicken, pepper, thyme, onions, garlic, and red pepper flakes. Stir together.  

3. For the Mushrooms - To the pan, add the mushrooms.  Drizzle the remaining olive oil over the mushrooms and stir.

For the Sauce:

1. Add the wine and chicken broth. Let the liquid come to a slight boil for about 5 minutes and continue stirring while the liquid reduces a little.

2. Turn the heat down to a simmer and add the half and half. Then add the remaining butter and the salt.  Stir.

3. To the pan add the pasta and stir.  Stir in ¼ cup of the shaved Romano or Parmesan cheese reserving the rest for garnish.

4. Serve while warm in shallow bowls and top with the remaining shaved Romano or Parmesan cheese and the chopped parsley.

Recipe Notes

TIP

1. 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.

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