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Chicken & Mushroom Penne

A recipe from the Olive Garden-Inspired Meal Plan by Tasty Tactics

Chicken & Mushroom Pasta

Servings: 1

Prep Time: 6 minutes

Cook Time: 15 minutes

Ingredients (per serving)

  • 2 Teaspoon extra virgin olive oil

  • 1/4 medium shallot, minced

  • 1 individual garlic clove, minced

  • 1/2 Cup crimini mushrooms

  • 2 Ounces penne pasta

  • 1 pinch kosher salt

  • 1 pinch black pepper

  • 1 Ounces white wine

  • 6 Ounces chicken stock

  • 3 Ounces chicken breast, chopped

  • 1 Sprig(s) Italian parsley

  • 2 Tablespoons parmesan


  1. Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and simmer.

  2. Ladle stock into skillet ½ cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.

  3. Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is fully cooked to 165 degrees internal temperature, and pasta is al dente.

  4. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

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