Chicken and Mushroom Pasta
Ingredients
- 2 (8 ounce) skinless, boneless chicken breasts, sliced
- 1 tablespoon olive oil
- 3 cloves garlic, smashed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (12 ounce) package penne pasta
- 1 tablespoon butter
- 1 (8 ounce) package sliced fresh mushrooms
- 6 ounces smoked ham, cubed
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese, or to taste
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Toss sliced chicken with olive oil, garlic powder, onion powder, salt, and pepper in a baking dish. Add smashed garlic.
- Bake in the preheated oven for 10 minutes; flip chicken over and continue to cook until no longer pink in the centers, about 8 minutes more.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/4 cup pasta water.
- Melt butter in a large pan over medium-high heat. Saute mushrooms in the butter until all water is released, 7 to 10 minutes. Add ham and minced garlic; cook and stir for 5 minutes. Whisk in cream; add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Add chicken, pasta, and Parmesan and cook until thickened. Serve.
Source
Original recipe: View Original