Penne with chicken breast and mushrooms
Let me tell you about the first time I tried to make penne with chicken and mushrooms… I was in a rush, it was lunchtime, and I had nothing cooked. I had about half a chicken breast left in the fridge and some forgotten mushrooms in a container, which were definitely asking for a better fate. I wasn’t quite sure what I wanted to make; I wanted something quick but also filling, something I could snack on at the office and maybe have some left for dinner. Initially, I cut the meat a bit too thick, forgot to add salt from the start, and almost burned the mushrooms at one point, but as I repeated the recipe (because we often crave pasta in my family), I got to the point where I could make it with my eyes closed, each step with its own logic. Now, if you ask me, I can genuinely point out where I went wrong in the beginning and what I change from one time to another, depending on what I have on hand and how much motivation I have to stand by the stove.
To keep it simple, it takes about 35 minutes from the first slice of mushroom to a full plate. I’d say it’s enough for two generous servings. It’s nothing complicated, but if you’re in “I don’t want to stress today” mode, it works perfectly – all you need to know is how to boil pasta and not forget the pan on the heat. Difficulty level? Easier than making an omelet, but if you’ve never cut chicken before, pack some patience, as you might get frustrated at first.
I come back to penne with chicken and mushrooms at least twice a month. There are times when I crave that specific texture: the chicken breast should remain juicy, and the mushrooms should be noticeable, not mushy. And honestly, when you have some leftover vegetables in the fridge, this recipe can incorporate anything. Plus, it’s the kind of meal that works anytime: for lunch, dinner, and even the next day in a lunchbox, if someone can resist finishing it all in one go.
Let me tell you exactly what I use and what each ingredient does. Half a chicken breast (about 150-180g, depending on the chicken; avoid the watery kind, as I don’t like that). The chicken breast is the base, making everything filling and providing some good protein. A handful of mushrooms – about 120-150g, fresh, not canned, as those taste different. The mushrooms bring flavor and can replace any fancy vegetable. Three tablespoons of oil – I use sunflower oil, olive oil works too, but it shouldn’t be too bitter, as it changes the taste. The oil is important; don’t skimp, but you don’t want everything floating either, as it will turn out dry without fat. 200g of penne, any type of penne; I usually buy whole grain if it’s on sale, but it’s not a must. The pasta holds everything together, and don’t rinse it too much; otherwise, you’ll lose its flavor. Salt and pepper to taste – don’t be shy with the salt; chicken without salt is incomprehensible. Half a teaspoon of mustard seeds – I’ve made it both with and without them – they add a nice touch, and you can feel them a bit at the end, making the dish livelier. A pinch of curry, just enough to cover the tip of a knife; don’t overdo it, as it should only enhance the flavor, not dominate everything. And fresh parsley, one or two tablespoons, chopped at the end for freshness and color, or else everything looks gray and bland.
1. Wash the mushrooms well; don’t soak them as they absorb water, and when cooked, they’ll just release juice. I wipe them with a paper towel after quickly rinsing them under water. Slice them – not too thin, as they’ll disappear in the pan; about half a centimeter is fine. I dry the chicken breast, then cut it lengthwise into strips, not cubes. I find this makes it more tender and cooks evenly. I add salt and pepper just before putting it in the pan; otherwise, I forget.
2. Heat the pan well, add the oil, and then the chicken. I don’t throw it all in at once if I have a small pan, as I don’t want it to boil instead of brown. I let it cook for about 3-4 minutes until the meat is no longer pink. There’s no need to dry it out too much; just enough for it to change color, as it will cook further with the mushrooms. When the chicken is about 80% done, I add the sliced mushrooms and stir to coat them with some oil.
3. Now I add the mustard seeds, not too many, about the size of a large fingernail, and let them pop a bit in the heat. The mushrooms will release water. Don’t panic; don’t drain anything! Lower the heat to medium-low and let the liquid reduce for about 7-10 minutes, stirring occasionally. If you see it reducing too quickly and it’s getting dry, you can add a tablespoon or two of pasta water (when you have it).
4. In the meantime, I bring water to a boil for the pasta, with enough salt for a good soup. When it boils, I add the pasta and let it cook for the time indicated on the package minus about 2 minutes (as it cooks further in the pan at the end). I drain the pasta, keeping half a cup of its water; I don’t rinse it excessively, just a quick rinse under running water to prevent it from getting sticky, but I don’t want to lose all the starch.
5. I toss the penne over the chicken and mushrooms directly in the pan. Now is the time to add the pinch of curry (very little, you don’t want it to overpower everything), and I mix well to combine the flavors. If it seems too dry, I add a few tablespoons of pasta water to bind everything together.
6. Finally, I turn off the heat and add the chopped parsley. Don’t put it all in at once; save some for garnish when serving, just to make it look like you put in some effort. I mix it, taste for salt and pepper, and it’s done.
7. I serve it while it’s hot, but I’ve also eaten it the next day reheated in the microwave, and it’s still good. You can sprinkle some grated parmesan on top if you feel like it, but it works just fine without it.
Tips, variations, and serving ideas:
Useful tips: Never put too many mushrooms in the pan at once; if there are more than the bottom of the pan can hold, they’ll steam instead of brown. The wider the pan, the better. Don’t be stingy with salt, and the same goes for the pasta water – when boiling pasta in plenty of salted water, they taste better. If you add too much curry, you ruin everything – in my first attempt, I added almost a teaspoon, and it turned out radioactive yellow; nobody ate it. If you don’t have mustard seeds, it’s not the end of the world, but with them, you get a bit of crunch and flavor.
Substitutions and adaptations: Instead of chicken breast, you can use boneless thighs; it turns out even more tender. For a vegetarian version, skip the meat entirely and double the mushrooms; you could also add some zucchini or bell peppers, so it’s not just mushrooms. The pasta can be gluten-free if needed; it doesn’t change the taste much – it’s just a different texture. If you want to skip the oil altogether, you can sauté everything in a non-stick pan with a few drops of water, but it won’t have the same flavor. For a diet version, use whole grain pasta and more vegetables, and possibly reduce the oil to two tablespoons.
Variations: I’ve also added sweet cream at the end for a creamier version, which is great if you want something more substantial. You can sprinkle some aged cheese on top, not necessarily parmesan, and you’ll have an instant upgrade. When I’m in a hurry, I’ve thrown in some frozen peas in the pan; nobody complained. If you want to completely change the face of the recipe, use spiral pasta or tagliatelle, and toss in a handful of baby spinach at the end.
Serving: I like to sprinkle fresh parsley on top for contrast and flavor. Sometimes I add a drizzle of raw olive oil after turning off the heat. It pairs perfectly with a glass of dry white wine, or a lemonade with lemon if you’re not in the mood for alcohol. If I’m making it for a larger meal, I serve it alongside a simple green salad with radishes and onions, and some toasted bread. For a complete menu, I would add a vegetable cream soup at the beginning and a light dessert, like yogurt with fruit.
Frequently asked questions:
Can I use other types of meat?
Yes, turkey or lean pork works too, but the cooking time might vary a bit. If you want to use beef, choose something tender; otherwise, it’ll turn out tough.
If I don’t have fresh mushrooms, can I use canned ones?
I’ve tried it; it’s not the same, but it works in a pinch. Drain them well, rinse them, and only add them to the pan after the chicken is almost done, or they’ll become mushy.
Can I prepare everything in advance for the next day?
Sure. I cook in the evening and eat it at the office too. Just keep the pasta with a bit of sauce, so it doesn’t dry out too much in the fridge.
How do I know when the chicken is done?
When it’s no longer pink inside and feels slightly firm to the touch. If you’re unsure, cut a piece and check. But don’t overcook it, or it’ll dry out. Chicken breast cooks quickly.
Do I have to add curry?
No, if you don’t like it, skip it. You can add a bit of thyme or oregano for a different flavor, or leave it out entirely, and it will still be good.
Can I make it without oil if I’m on a diet?
It’s possible, but the taste won’t be the same. You can minimize it or use oil spray. In a non-stick pan, add a little water at the beginning to prevent sticking.
Can I add garlic?
Yes, I’ve added it many times – half a clove chopped directly over the mushrooms is very good. But don’t overdo it, or it will overpower the main flavor.
Approximate nutritional values:
If we sum it up, one serving has about 430-500 kcal, depending on how much oil and meat you use. Plenty of protein from the meat and mushrooms (about 25-30g per serving), carbohydrates from the pasta (about 60-65g), and fats around 10-15g (if you don’t add grated cheese at the end). It’s a balanced meal, not too fatty or too lean. If you want it to be lighter, reduce the oil and use whole grain pasta. The mushrooms are also great for fiber and minerals, so you don’t feel like you’ve just eaten carbs. If you add extra vegetables, you’ll have even more fiber and micronutrients, which is a good thing.
How to store and reheat:
I put everything in a container with a lid; it lasts two days in the fridge without changing taste. When I want to reheat it, I add a tablespoon of water (or milk if I made the creamy version) over the pasta and microwave it for two minutes, stirring halfway. On low heat, with a bit of water and stirring constantly, it reheats well. If it does dry out, add a splash of oil or a bit of cream. Reheated pasta isn’t as firm, but in this recipe, it doesn’t matter, as the sauce seeps into it and makes it even tastier, even if it’s not “al dente” anymore. If it lasts for more days, it’s better to eat it cold, like a salad, possibly with a bit of lemon juice and fresh herbs.
That’s it; enjoy, and if you run out of parsley or curry, make it anyway; what matters is that it comes out quickly and that you like what you eat.
We clean and wash the mushrooms, then slice them. The chicken breast is washed and cut into slices. It is fried in oil, adding salt and pepper. After it has fried enough to change color, we add the sliced mushrooms. We let it simmer on low heat until the water evaporates. We boil the pasta in salted water, following the instructions on the package. We drain it, rinse it under running water, and then add it over the meat and mushrooms in the pot. We add a pinch of curry and chopped fresh parsley and serve. Enjoy your meal!
Ingredients: 1/2 chicken breast, a handful of mushrooms, 3 tablespoons of oil, 200g penne pasta, salt and pepper to taste, 1/2 teaspoon mustard seeds, a pinch of curry, chopped fresh parsley
