Description
This creamy mushroom and asparagus chicken penne is a flavorful and comforting pasta dish featuring tender chicken, sautéed mushrooms, and fresh asparagus in a rich, garlicky cream sauce. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
Protein & Pasta
- 2 boneless, skinless chicken breasts, diced
- 8 ounces penne pasta
Vegetables
- 1 cup mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
Liquids & Dairy
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
Herbs & Seasoning
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook the penne pasta according to the package instructions until al dente. Drain the pasta well and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced mushrooms and asparagus pieces. Sauté for 4-5 minutes until the mushrooms soften and the asparagus becomes tender but still crisp.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant but not burnt, enhancing the flavor of the vegetables.
- Make Sauce: Pour in the heavy cream and chicken broth. Stir to combine the ingredients thoroughly. Bring the mixture to a gentle simmer and cook for 3-4 minutes to allow the sauce to thicken slightly.
- Combine Ingredients: Stir in the grated Parmesan cheese along with the cooked chicken and drained pasta. Mix everything thoroughly so the pasta is well coated with the creamy sauce. Season the dish with salt and pepper to taste.
- Garnish and Serve: Remove from heat and garnish the dish with fresh chopped parsley before serving to add a touch of color and freshness.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- You can use gluten-free penne to make the dish gluten-free if desired.
- Make sure not to overcook the asparagus to keep it crisp and vibrant.
- Freshly grated Parmesan cheese melts better and adds more flavor than pre-grated varieties.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
