Creamy Mushroom & Chicken Penne

1.Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving 1/2 cup of pasta water.

2.While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken slices with salt and pepper. Add chicken to the skillet and cook until golden and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside.

3.In the same skillet, add the remaining 1 tablespoon olive oil. Add chopped onions and sauté until translucent, about 3-4 minutes.

4.Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 6-7 minutes.

5.Stir in minced garlic, dried oregano, and chili flakes. Cook for 1 minute until fragrant.

6.Pour in the heavy cream and spicy pepper pasta sauce, stirring to combine. Bring the sauce to a gentle simmer and let it cook for 3-4 minutes, allowing it to thicken slightly.

7.Return the cooked chicken to the skillet and stir to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.

8.Add the cooked penne pasta to the skillet and toss everything together until the pasta is evenly coated with the creamy sauce.

9.Remove from heat and stir in grated Parmesan cheese until melted and incorporated.

10.Taste and adjust seasoning with salt and pepper if needed.

11.Serve the creamy mushroom and chicken penne hot, garnished with chopped fresh parsley and an extra sprinkle of Parmesan cheese if desired.