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1
Bring a large pot of water to a boil, then season generously with salt.
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2
Cook penne pasta according to package directions, about 10 minutes.
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3
In the meantime, melt butter in a large skillet set over medium high heat.
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4
Add mushrooms and cook for about 5 minutes, until mushrooms have softened.
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5
Season with a pinch of salt and pepper, then add garlic.
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6
Stir for 1 minute, then add flour and stir.
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7
Add milk and chicken stock, then turn heat to high.
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8
Bring liquid to a boil and let it cook for a couple minutes, until liquid thickens slightly.
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9
Drain (but do not rinse) penne pasta, then add it to the skillet.
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10
Add cooked chicken, sun-dried tomatoes, paprika, and Parmesan cheese.
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11
Stir to combine.
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12
Make any final seasoning adjustments with salt and pepper, then the pasta is ready to be served.
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13
Enjoy!
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14
Recipe notes:
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15
1.
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16
I always keep cooked chicken on hand, either in the freezer or in the fridge, so I can add protein quickly to my meals.
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17
I make big batches in the slow cooker (its little more than throwing chicken breast into the slow cooker and letting it cook).
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18
If you want to start with raw chicken for this recipe, just cut it into cubes and fully cook it in the skillet after you cook the mushrooms.
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19
2.
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20
I buy sun-dried tomatoes packed in oil, and they usually come already julienne-cut.
