Boil the penne pasta in plenty of salted water for the time indicated on the package. Drain the boiled pasta and set aside.

Cut the chicken breasts into cubes, season with salt and pepper. Heat the oil in a pan, add the chicken and cook over medium heat. Cook until the chicken is golden.

In the same pan, add the mushrooms and sauté, seasoning with salt and pepper. Cook until the mushrooms release their juice.

Once the mushrooms have released their juices, add the chicken and béchamel sauce and mix well. Once all the ingredients are well mixed, add your pre-cooked pasta and mix again.

Place the pasta on a warm serving plate. Optionally, you can sprinkle parsley on top. Bon Appétit! 😊

Melt the butter : Put the butter in a saucepan and melt over low heat.

Add the flour : After the butter is completely melted, add the flour and roast for 1-2 minutes, stirring constantly. You should stir until the flour loses its light smell, but do not let it darken in color.

Add the milk : While adding the milk little by little, mix it quickly with a whisk. This will prevent lumps.

Make sure it thickens : Continue cooking over medium heat, stirring constantly. When the sauce starts to thicken, add salt and optional black pepper and grated nutmeg.

Consistency control : The consistency of the sauce should be runny but thick. If it is too thick, you can add a little more milk. Bon Appétit! 😊