Cut chicken into bite-sized pieces and season with salt and pepper. Trim mushroom stems and cut them in half.

Boil water in a pot, add a pinch of salt, and cook penne according to package instructions. Drain well.

Heat salad oil in a frying pan over medium heat. Add chicken skin-side down and cook until fully cooked.

Add mushrooms and sauté briefly over medium heat. Add flour and stir until no longer powdery.

Add milk, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 2–3 minutes until thickened.