1. Bring a large pot of salted water to a boil. Add penne and cook until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Season the chicken with smoked paprika, Italian seasoning, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook until golden brown and cooked through. Remove and set aside.
4. In the same skillet, melt butter and add sliced mushrooms. Cook undisturbed for a few minutes to allow browning, then stir and continue cooking until tender and caramelized. Add minced garlic and cook until fragrant.
5. Return the chicken to the skillet and toss with the mushrooms so the flavors combine. Remove and keep warm.
6. Lower heat to medium. In the same pan melt butter and sauté garlic until fragrant. Sprinkle in flour and whisk for about 1 minute.
7. Slowly whisk in heavy cream and milk. Simmer gently until slightly thickened.
8. Add white cheddar and stir until melted. Add mozzarella and stir until smooth. Finish with Parmesan, stirring until the sauce becomes thick, glossy, and cohesive. Season with white pepper and adjust salt if needed.
9. Add cooked penne and toss until fully coated. If needed, add a small splash of reserved pasta water to keep it silky.
10. Spoon the creamy mushroom chicken mixture over the pasta or gently fold everything together before serving.
Cooking Time: 35 minutes
Servings: 6
Calories: ~910 per serving
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