Description
This Creamy Mushroom and Asparagus Chicken Penne is a deliciously rich and comforting pasta dish perfect for weeknight dinners. Tender chicken pieces are sautéed with fresh mushrooms and crisp asparagus, then tossed in a luscious creamy sauce made with heavy cream, chicken broth, and Parmesan cheese. This meal combines simple ingredients to create a flavorful, hearty dish that’s both satisfying and easy to prepare in about 30 minutes.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Protein and Vegetables
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz cremini or white mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
Liquids and Seasonings
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Cook Pasta: Cook penne pasta according to package instructions until al dente. Drain and set aside to keep ready for combining with the sauce.
- Sauté Chicken: Heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper. Add them to the skillet and cook for about 5-7 minutes until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Cook Vegetables: In the same skillet, add the sliced mushrooms and asparagus pieces. Sauté for approximately 5 minutes until the vegetables are tender and the mushrooms have released their moisture, enhancing the flavor base.
- Add Garlic: Add the minced garlic to the skillet and cook for 1 minute, stirring often, until the garlic is fragrant and aromatic, but not burnt.
- Create Sauce: Pour in the heavy cream and chicken broth, stirring well to combine all ingredients. Bring this mixture to a gentle simmer to begin thickening the sauce.
- Incorporate Cheese and Seasoning: Stir in the grated Parmesan cheese and dried thyme or Italian seasoning. Continue cooking the sauce for about 3-4 minutes until it thickens slightly and becomes creamy.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet, then add the drained penne pasta. Toss everything together carefully to coat the pasta evenly with the creamy mushroom and asparagus sauce. Taste and adjust seasoning with additional salt and pepper if necessary.
- Garnish and Serve: Garnish the finished dish with freshly chopped parsley if desired. Serve immediately while warm for the best flavor and texture experience.
Notes
- Use fresh asparagus and mushrooms for the best flavor and texture.
- For a lighter version, substitute heavy cream with half-and-half or a lower-fat cream alternative.
- Parmesan cheese can be swapped with Pecorino Romano for a sharper taste.
- Leftovers can be refrigerated for up to 3 days and reheated gently to avoid sauce separation.
- To make this gluten-free, substitute the penne pasta with a gluten-free pasta of choice.
