Ingredients (makes about 8 servings):
- 1 box (16 oz) Penne rigate pasta
- 1 chicken breast, cubed
- 6 Tbsp. butter
- 3 cloves garlic, minced
- 1/4 of an onion, diced
- 8 mushrooms, sliced
- 3 Tbsp. flour
- 1 1/2 C. chicken broth
- 1 1/2 C. milk
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 pinches of Oregano
- optional: about 1/4 C. grated Parmesan cheese, plus more to sprinkle on top
Instructions:
- Cook pasta according to package instructions. Cook chicken thoroughly.
- In a large saucepan, heat butter on medium-low heat.
- Add garlic and onions. Saute for about 2 minutes.
- Add mushrooms. Saute on medium heat until cooked.
- Stir in flour.
- Add chicken broth, milk, salt, pepper, and Oregano.
- Bring to a boil, stirring frequently so the milk doesn’t burn. Once it comes to a boil, turn the heat down and let it simmer for about 10 minutes, stirring frequently.
- Optional: Sitr in 1/4 C. Parmesan cheese.
- Combine cubed chicken with sauce and pasta. Mix and serve. You can serve it with extra Parmesan cheese sprinkled on top, although it’s definitely delicious without it too!
*Inspired by Creamy Garlic Penne Pasta Recipe (and comments on that recipe).