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Creamy Garlic Chicken & Penne Skillet

Thanks to Spark Nutrition Communications for this recipe #sparkeatwell
Everything cooks in a creamy, milk-based sauce in this satisfying, one-pot meal. Don’t let the amount of garlic scare you off! The garlic softens and sweetens when braised in milk, creating a delicious, savoury sauce.
Print Recipe
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 1 deep, non-stick skillet

Ingredients
  

  • 6 each chicken thighs boneless, skinless
  • 3/4 tsp Italian seasoning divided
  • 1/2 tsp each salt and pepper divided
  • 2 Tbsp butter
  • 454 grams mushrooms sliced
  • 1 onion sliced
  • 1 cup garlic cloves peeled and chopped in half or quarters
  • 3 Tbsp all-purpose flour
  • 4 cups milk
  • 2.5 cups whole grain penne pasta uncooked
  • 2 cups peas frozen
  • 3 Tbsp lemon juice or white wine vinegar

Instructions
 

  • Sprinkle chicken with a pinch each of the Italian seasoning, salt and pepper. In a large deep non-stick skillet, melt butter over medium heat.Brown chicken well, turning once, about 10 minutes; remove to plate.
  • Increase heat to medium-high; add mushrooms, onion, garlic and remaining seasoning to skillet. Cook, stirring occasionally, until mushrooms are browned and most of the liquid has evaporated, about 6 minutes.
  • Stir flour into skillet; cook, stirring for 1 minute. Stirring constantly, slowly pour in milk. Stir in pasta and cooked chicken with accumulated juices, tucking into liquid. Bring to simmer, stirring often. Adjust heat as necessary to maintain simmer; cook, stirring often until pasta is almost tender and sauce is still runny, about 10 minutes. (If sauce is reducing too quickly, stir in enough water to keep it saucy and pasta submerged, adding about 2 tbsp water at a time.)
  • Stir in peas and lemon juice; cook until pasta is al dente and sauce is desired consistency, about 3 minutes.

Video

Notes

If using bone-in chicken thighs, allow 2-3 minutes more cooking time to brown.
Save time by using pre-peeled garlic and sliced mushrooms.
1 CUP of Garlic?! Yes, this is for real! It ends up tasting quite mild, more like roasted garlic, and my entire family gobbled it down. But if you're not a garlic fan, you can cut down on the garlic.