Ingredient

Pasta

• 1 pkg (16 oz) penne pasta

Chicken & Vegetables

• 1 large red onion, diced

• 2 Tbsp olive oil

• 3 garlic cloves, minced

• 1½ lbs. boneless skinless chicken breasts, cubed

• ½ lb. sliced fresh mushrooms

Sauce Base

• 2 cups dry white wine

• 1 can (14½ oz) beef broth

• 1 pkg (8 oz) cream cheese, softened

• ½ cup butter, softened

• ½ cup half‑and‑half cream, room temperature

Seasoning & Finish

• ½ tsp salt

• ¼ tsp pepper

• ½ cup grated Parmesan cheese, divided

• Minced fresh parsley (optional)

Directions

1. Cook the Pasta Cook the penne according to package directions for al dente. Drain and set aside.

2. Sauté the Aromatics In a large skillet, cook the diced red onion in olive oil over medium heat until softened, 4–5 minutes. Add the garlic and cook for 1 minute longer.

3. Cook the Chicken and Mushrooms Stir in the cubed chicken and sliced mushrooms. Cook, stirring frequently, until the chicken is no longer pink, about 5–7 minutes. Using a slotted spoon, remove the chicken‑onion mixture and set aside.

4. Build the White Wine Reduction To the same skillet, add the white wine and beef broth. Bring to a simmer and cook until the liquid is reduced by half, 15–20 minutes.

5. Create the Creamy Sauce Reduce heat to low. Add the softened cream cheese and butter, whisking until fully melted and smooth. Whisk in the half‑and‑half, salt, and pepper.

6. Combine and Heat Through Return the chicken mixture to the skillet and heat through on low. Toss with the cooked pasta and ¼ cup Parmesan cheese.

7. Finish and Serve Top with the remaining ¼ cup Parmesan cheese. Garnish with fresh parsley if desired.

Nutrition -

(Per Serving)

Calories: ~520–580 Total Fat: 26–31 g Saturated Fat: 13–16 g Cholesterol: 115–135 mg Sodium: 480–560 mg Carbohydrates: 42–48 g Sugars: 4–6 g Protein: 28–32 g