12 oz Penne Pasta

1 tbsp Olive Oil, plus extra if needed

2 Chicken breasts, diced

3 cloves Garlic, peeled and chopped

1 Onion, chopped

8 oz pack baby Portabella Mushrooms, washed and sliced

Salt and Pepper, to taste

1 ½ cups Half and half or whole Milk

½ (up to 3/4 cup) crumbled Blue Cheese

2 tbsp Butter

2 tbsp freshly grated Parmesan Cheese plus extra for serving

2 tsp dried Parsley or 2 Tablespoons fresh parsley, chopped

Bring a large pot of water to a boil. Cook the pasta according to package directions or until al dente.

While the pasta is cooking, heat the olive oil in a large skillet or saute pan. Saute the chicken pieces until cooked about 3-4 minutes. Season with a little salt and pepper. Set aside.

Add a little more oil to the pan. Saute the vegetables until tender and the mushrooms have released their juices. Transfer the cooked chicken to the pan. Stir everything.

Add the rest of the ingredients and cook in low heat until the cheeses are fully melted and the sauce is quite creamy. Add more salt and pepper if needed.

Gently mix the cooked pasta into the sauce. Serve immediately. Serve with more parmesan cheese, if desired.