Penne with chicken cream sauce, mushrooms and broccoli

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  • 500g penne
  • 4 cubed chicken thigh fillets
  • 250 g sliced ​​mushrooms
  • 1 chopped onion
  • 1 clove garlic clove, crushed
  • 1 pinch of ground black pepper
  • 2 cups broccoli florets
  • 1 handful of baby spinach optional
  • 1 cup of white wine
  • 250 ml of cooking cream
  • 3 cups Massel * Chicken-style liquid broth


  1. Fry the mushrooms with a small amount of olive oil in a large skillet. Remove the mushrooms and clean the pan with a paper towel.

  2. Place the pasta in boiling salted water and cook according to package directions.

  3. Meanwhile, brown the chicken, add the black pepper, onion, and garlic, and fry until the onion is soft and translucent. Return the cooked mushrooms to the pan and add the white wine.

  4. Reduce and add the cooking cream. Stir to mix and add about half of the chicken stock and broccoli flowers. Check the seasoning. If the sauce becomes too thick, add more stock as needed.

  5. Add spinach, if using, and stir. Turn off the heat.

  6. When the pasta is cooked, drain and combine well with the sauce in the pan.


  • 1 frying pan


Farfalle, rigatoni, spiralli, shells or any short pasta can also be used.

The consistency of the sauce should be more liquid than too thick.

Broccoli Mushrooms With Cream Penne Chicken Sauce

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