Step 1

Heat oil in a large Dutch oven over medium-high heat. Add mushrooms, pepper and salt; cook, stirring occasionally, until tender and golden brown, about 8 minutes. Add vinegar; cook, stirring to scrape up any browned bits from the bottom of the pan, for about 30 seconds. Stir in broth; bring to a boil over medium-high heat. Add penne and chicken; cover and cook, stirring occasionally, until the pasta is al dente, 10 to 12 minutes. Remove from heat.

Step 2

Stir in crème fraîche (or sour cream) and Parmesan. Divide the pasta evenly among 4 bowls; garnish with parsley, if desired.