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Chicken, Mushrooms and 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).

Here are more recipes with mushrooms you may like “Sautéed Mushrooms, Pepperoni and Bell Peppers“, “Pasta with Marinara and Mushrooms Sautéed in Butter and Wine” and “Spaghetti Squash with Tomatoes and Mushrooms“.

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.

Penne Pasta 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

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

Here’s how to make it.

For the Pasta:

Boiling Water in Pan

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

Add Pasta to Boiling Water

Add the pasta to the pan and…

Add Pasta to Boiling Water

Pasta in Boiling Water

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

Pasta in Colander

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:

Mushrooms on Plate

Next…

Mushrooms on Plate

…slice the mushrooms…

Slice Mushrooms on Cutting Board

…about ¼ of an inch thick.

Set the mushrooms aside.

Chopped Onions on Cutting Board

Dice the onion and set aside.

Chopped Garlic

Then dice the garlic and set aside.

Cut Chicken Breast

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

Melt Butter in Skillet

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

Pour Olive Oil in Skillet

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

Cut Chicken in Pan

Next, add the chicken to the skillet.

Pepper on Chicken in Pan

To the pan, add pepper…

Thyme on Chicken in Pan

…dried thyme…

Add Chopped Onions to Pan

…onion…

Add Red Pepper to Pan

…garlic and the red pepper flakes.

Then stir together.

Stir Mushrooms in Pan

Next add the mushrooms.

Olive Oil on Mushrooms

Drizzle the remaining olive oil over the mushrooms.

Pour Wine on Mushrooms

Then add the wine.

Chicken and Mushrooms in Pan

Stir all of the ingredients together.

Pour Broth in Pan

Add the chicken broth.

Cook Chicken and Mushrooms

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

Cream in Skillet for Pasta

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.

Butter in Skillet for Pasta Sauce

Then add the remaining butter.

Mushrooms in Cream Sauce

Next, add the salt and stir.

Pasta in Skillet

Add the pasta.

Pasta and Mushrooms in Skillet

Stir all of the ingredients.

Romano Cheese on Pasta

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

Mushrooms and Pasta in Pan

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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Penne Pasta with Chicken and Mushrooms

Chicken, Mushrooms and Pasta in Wine Sauce

An easy dinner ready in 30 minutes.
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course, Side Dish
Cuisine: American, Italian
Keyword: Mushrooms, Pasta and Mushrooms, Penne Pasta
Servings: 2

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:

  • 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.
  • 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:

  • 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). 
  • To the pan, add the chicken, pepper, thyme, onions, garlic, and red pepper flakes. Stir together.  
  • For the Mushrooms - To the pan, add the mushrooms.  Drizzle the remaining olive oil over the mushrooms and stir.

For the Sauce:

  • 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.
  • Turn the heat down to a simmer and add the half and half. Then add the remaining butter and the salt.  Stir.
  • To the pan add the pasta and stir.  Stir in ¼ cup of the shaved Romano or Parmesan cheese reserving the rest for garnish.
  • Serve while warm in shallow bowls and top with the remaining shaved Romano or Parmesan cheese and the chopped parsley.

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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6 Comments

  1. this pasta surely looks delicious and mouth watering!

    This would be one of my menu this coming new year eve.

  2. Oh I’m happy to finally find ur blog! I have problem with English as it’s not my first language, and ur post is so simple, easy and straight to the point! I love that step by step with the pics, and this recipe is a must try! pasta is one of my fave dish!

    • Hi Endy, thank you for stopping by. Let me know if you have any questions on any of the posts.

  3. Absoluetly GORGEOUS photos! (Loved the penne “lined up” in your pasta pan!) Buzzing your photo and recipe right after this. 🙂