Description
A rich and comforting Creamy Mushroom and Asparagus Chicken Penne that combines tender chicken, sautéed mushrooms, and fresh asparagus in a luscious Parmesan cream sauce. Ready in just 30 minutes, this one-pan pasta dish is perfect for a satisfying weeknight dinner.
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
Sauce and Seasoning
- 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
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook Pasta: Cook the penne pasta according to the package instructions until al dente. Drain well and set aside to be added later.
- Cook 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 until they are golden brown and cooked through, approximately 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced mushrooms and asparagus pieces. Sauté them for about 5 minutes until the vegetables are tender and the mushrooms have released their moisture.
- Add Garlic: Add the minced garlic to the skillet and cook for 1 minute until it becomes fragrant, being careful not to burn it.
- Create Sauce Base: Pour in the heavy cream and chicken broth, stirring to combine all ingredients. Bring the mixture to a gentle simmer to begin the sauce formation.
- Thicken Sauce: Stir in the grated Parmesan cheese and dried thyme (or Italian seasoning). Continue cooking until the sauce thickens slightly, about 3 to 4 minutes.
- Combine All Ingredients: Return the cooked chicken to the skillet and add the drained 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 needed.
- Serve: Garnish with fresh chopped parsley if desired and serve immediately while hot for the best flavor and texture.
Notes
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- You can swap penne for any short pasta like rigatoni or fusilli.
- Ensure not to overcook the asparagus to retain its crisp-tender texture.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
