Ingredients
Scale
- 1 lb Chicken breast, cut into bite-sized pieces
- 8 oz White or Cremini mushrooms, sliced
- 3 cloves Garlic, minced
- 1/2 small Onion, finely diced
- 12 oz Penne or Rotini pasta (dry)
- 3 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Shredded Mozzarella cheese
- 1/2 cup Grated Parmesan cheese
- 1 tsp Dried oregano
- 2 tbsp Olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the chicken pieces and season them with salt and pepper. Brown the chicken for about 3-4 minutes until it is mostly cooked through. Toss in the sliced mushrooms and diced onions. Continue sautéing for another 3 minutes until the mushrooms release their moisture and turn golden brown. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour the chicken broth, heavy cream, and dried oregano into the skillet. Add the dry pasta directly into the liquid. Stir well to ensure the pasta is mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover the pot and simmer for 10-12 minutes, or until the pasta is al dente and the liquid has thickened into a creamy sauce. Stir occasionally to prevent the pasta from sticking to the bottom.
- Once the pasta is tender, stir in the Parmesan cheese until melted. Taste and adjust seasonings if necessary. Sprinkle the shredded mozzarella evenly over the top of the pasta. Place the skillet under a preheated oven broiler for 2-3 minutes, or bake at 400°F (200°C) until the cheese is melted, bubbly, and slightly browned. Garnish with fresh parsley and serve immediately while hot.
- Cook Time: 20 minutes