Description
A creamy and satisfying Mushroom and Asparagus Chicken Penne featuring tender chicken, fresh asparagus, and mushrooms in a rich Parmesan cream sauce. This easy stovetop pasta dish is perfect for a comforting 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 the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain well and set aside.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the diced chicken breasts and cook for 5-6 minutes, turning occasionally, until browned 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 about 1 minute until fragrant, being careful not to let it burn.
- Make the Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
- Combine & Season: Stir in the grated Parmesan cheese, the cooked chicken, and the drained pasta. Mix everything well until the pasta is evenly coated with the creamy sauce. Season with salt and freshly ground black pepper to taste.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the top and serve immediately while warm.
Notes
- Use fresh asparagus for the best flavor and texture; trim the woody ends before cooking.
- For a lighter version, substitute half-and-half for heavy cream.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- Parmesan cheese can be replaced with Pecorino Romano for a sharper taste.
- Cook the pasta just until al dente to prevent it from becoming mushy when combined with the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
