Light Creamy Chicken Penne
Light Creamy Chicken Penne blends tender chicken and whole wheat pasta with a smooth mushroom sauce, brightened by garlic and a hint of heat from red pepper flakes. It’s comforting without feeling heavy, featuring earthy mushrooms and a balanced, velvety finish. Serve this for a cozy weeknight dinner or a simple weekend meal that feels satisfying and balanced.
- Prep10 mins
- Cook20 mins
- Serves4
- DifficultyEasy
- 1
Fill a large pot with lightly salted water and bring it to a boil. Stir in the penne and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still slightly firm, about 11 minutes; drain.
- 2
Cook and stir the olive oil and the garlic in a large skillet over high heat just until browned and fragrant, about 2 minutes. Add the chicken and the mushrooms; stir to coat with the garlic and olive oil. Cook the chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes. Stir in the cream of mushroom soup; gradually add 1/2 cup of water about 1 tablespoon at a time, adding enough to make the sauce light and creamy.
- 3
Reduce heat to medium-low and gently fold the pasta into the chicken and sauce until coated. Add garlic salt and red pepper to taste; remove from heat and serve.
- Calories 660.98 kcal High
- Protein 42.39 g Good Source
- Carbs 89.72 g Moderate
- Total Fat 14.16 g Moderate
- Saturated Fat 1.53 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 70.37 mg High
- Sodium 578.4 mg High
- Fiber 13.11 g Good Source
- Sugar 6.24 g Moderate
- Added Sugar 1.23 g Low Source
- Calcium 47.1 mg Low Source
- Iron 4.59 mg Good Source
- Potassium 29.81 mg Low Source
- Vitamin A 0.26 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.15 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten