Chicken Penne Recipe

Bring 4 cups water and 1 tablespoon salt to a rolling boil in a large pot. Add 12 oz penne and cook until al dente according to package instructions (about 10–12 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Slice 1 lb chicken breasts horizontally into 1/2-inch cutlets (or pound to even thickness). Pat dry with paper towels.

Set up a breading station: place 1 tablespoon flour in a shallow bowl; beat 1 egg with 2 tablespoons milk in a second bowl; in a third bowl combine 3 oz breadcrumbs, 2 tbsp grated Parmesan, 1 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper.

Dredge each chicken cutlet in flour, shake off excess, dip into egg wash, then press into breadcrumb mixture to coat on both sides.

Heat a large skillet over medium heat and add 3 tablespoons olive oil. When oil is hot (shimmering but not smoking), add breaded cutlets and cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate lined with paper towels and keep warm. Slice into strips before adding to pasta.

Clean and slice 8 oz mushrooms. In the same skillet used for chicken (remove excess oil leaving about 1 tablespoon), add 1 tablespoon butter and 1 teaspoon olive oil over medium-high heat.

Add minced shallot and sauté 1–2 minutes until translucent. Add mushrooms and sauté 4–6 minutes until browned and their liquid has evaporated.

Add 2 cloves minced garlic, 1 tsp salt and 1/2 tsp black pepper; cook 30–45 seconds until fragrant. Remove mushrooms to a bowl and set aside.

Reduce heat to medium. In the skillet, pour in 1/2 cup chicken broth and scrape up any brown bits from the pan. Let simmer 1–2 minutes.

Add 1 cup heavy cream and 1/2 cup grated Parmesan; stir to combine and bring to a gentle simmer. Cook 3–4 minutes until sauce slightly thickens.

Stir in 1/2 cup basil pesto, 1 teaspoon lemon juice, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning as needed. If the sauce is too thick, thin with up to 1/2 cup reserved pasta water, adding a tablespoon at a time, until desired consistency is reached.

Return cooked mushrooms to the skillet with the sauce and stir to incorporate. Add drained penne to the skillet and toss gently to coat in the pesto cream, adding a splash of reserved pasta water if needed to loosen the sauce.

Add sliced breaded chicken on top and warm through for 1–2 minutes so chicken rewarms and flavors meld.

Remove from heat, stir in 2 tablespoons chopped fresh basil and sprinkle with 2 tablespoons extra grated Parmesan. Serve immediately.