Creamy Chicken and Mushroom Pasta

Ingredients for Creamy Chicken and Mushroom Pasta

• 400 g penne
• 350 g boneless chicken thigh fillets, sliced
• 250 g button mushrooms, sliced
• 1 litre chicken stock
• 1 cup evaporated milk
• 1 tsp dried basil
• 1 cup quick-melt cheese
• 1/4 cup Parmesan cheese
• 1 onion, chopped
• 6 cloves garlic, minced
• 2 tbsp butter
• Salt, to taste
• Freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish
• Olive oil

How to cook Creamy Chicken and Mushroom Pasta

1. 1.Season chicken with salt and black pepper. Brown in olive oil in a large pan, then transfer to a plate.
2. 2.Add more oil if needed; sauté garlic and onion until soft. Add mushrooms and cook for 2 minutes.
3. 3.Pour in chicken stock, bring to a boil, then add penne. Cook uncovered over medium heat for 10 minutes, stirring occasionally.
4. 4.Add evaporated milk, quick-melt cheese, Parmesan, basil, and chicken. Return to a boil, then simmer on medium-low for 6 minutes.
5. 5.Garnish with parsley and extra Parmesan, if desired, and serve.