A delightful pasta dish combining tender chicken, earthy mushrooms, and a creamy sauce.
Cook the penne in a large pot of salted boiling water until al dente. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
Heat olive oil in a frying pan over medium heat. Sauté the onion until translucent.
Stir frequently to prevent the onion from burning.
Add the chicken pieces to the pan and cook until browned on all sides.
Ensure the chicken is cut into even pieces for uniform cooking.
Add the mushrooms to the pan and cook until they release their moisture and become tender.
Avoid overcrowding the pan to ensure the mushrooms brown properly.
Stir in the chili powder, dried basil, dried oregano, cream, and mustard. Simmer until the sauce thickens slightly.
Taste and adjust seasoning with salt and pepper as needed.
Combine the cooked pasta with the sauce in the pan. Mix well to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta topped with grated Parmesan cheese.
Garnish with fresh basil leaves for a pop of color and flavor.
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