Equipment
Ingredients
Meat and Produce
- 400 g chicken breast, diced into bite-sized pieces
- 250 g cremini mushrooms, sliced thinly
- 1 yellow onion, diced
- 3 garlic, minced
Pantry and Dairy
- 15 ml olive oil
- 750 ml chicken broth, low sodium preferred
- 120 ml heavy cream, room temperature
- 300 g penne pasta, dry
- 50 g parmesan cheese, freshly grated
- 10 g fresh parsley, finely chopped
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Heat the olive oil in a large Dutch oven or pot over medium-high heat.
Add the diced chicken breast to the pot and sear until browned on the outside. Wash hands and all surfaces thoroughly after handling the raw meat to prevent cross-contamination.
Add the sliced mushrooms and diced onion to the chicken, cooking until the vegetables soften and release their moisture.
Stir the minced garlic into the vegetable and chicken mixture, cooking briefly until aromatic.
Pour the chicken broth, heavy cream, dry penne pasta, kosher salt, and black pepper into the pot, stirring well to ensure the pasta is submerged in the liquid.
Bring the liquid to a simmer, then reduce the heat to medium-low, cover, and cook until the pasta is tender and the chicken reaches a safe internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit.
Remove the pot from the heat entirely and stir in the grated parmesan cheese until the sauce thickens and emulsifies.
Sprinkle the freshly chopped parsley over the pasta to brighten the dish right before serving.
Chef's Notes
- Scrape the bottom of the Dutch oven thoroughly when pouring in the chicken broth. This action releases the fond, the browned bits stuck to the pan, integrating concentrated savory flavors into your final sauce.
- For the best texture and flavor, avoid washing your mushrooms under running water. Instead, wipe them clean with a slightly damp paper towel to prevent them from absorbing excess moisture and becoming spongy.
- Different pasta shapes absorb liquid at varying rates. If you substitute the penne with a larger shape like rigatoni, you may need to add an extra splash of broth near the end of cooking.
- Grate your own block of parmesan cheese rather than using pre-grated varieties. Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently on the stove over low heat, adding a splash of milk or water to loosen the sauce.
