Description
This Creamy Mushroom and Asparagus Chicken Penne is a comforting and flavorful dish featuring tender chicken pieces, sautéed mushrooms, and crisp asparagus enveloped in a rich Parmesan cream sauce, all tossed with perfectly cooked penne pasta. Ideal for weeknight dinners, it combines simple ingredients into an indulgent yet easy-to-make meal.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 1 cup mushrooms, sliced (white or cremini)
- 1 cup asparagus, cut into 1-inch pieces
- 3 cloves garlic, minced
Pasta
- 1 lb penne pasta
Liquids and Dairy
- 2 tbsp olive oil (divided)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Seasonings
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Cook the penne pasta according to package instructions until al dente. Drain the pasta and set it aside for later use to prevent overcooking.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper, then add them to the skillet. Cook for 5-7 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 remaining tablespoon of olive oil. Add the sliced mushrooms and asparagus pieces, sautéing them for about 4-5 minutes until the mushrooms are softened and the asparagus is tender-crisp. Add minced garlic and cook for an additional 1-2 minutes until fragrant, stirring to avoid burning.
- Create Sauce: Pour in the chicken broth and bring the mixture to a gentle simmer. Let it reduce slightly for 2-3 minutes, scraping up any browned bits from the bottom of the skillet for extra flavor. Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Continue cooking while stirring occasionally until the sauce thickens, about 3-5 minutes.
- Combine and Toss: Return the cooked chicken pieces to the skillet with the sauce. Add the drained penne pasta and gently toss everything together to fully coat the pasta and chicken in the creamy mushroom and asparagus sauce. Taste and adjust seasoning with additional salt and pepper as needed.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the pasta for a burst of color and fresh flavor. Serve the dish immediately while hot and creamy.
Notes
- For extra flavor, you can add a splash of white wine to the skillet before adding the chicken broth.
- If you prefer a lighter sauce, substitute half-and-half for heavy cream.
- Feel free to use gluten-free pasta if you want to make this dish gluten-free.
- Make sure not to overcook the asparagus to keep it crisp and vibrant.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
