Description
A rich and comforting Creamy Mushroom and Asparagus Chicken Penne pasta dish featuring tender chicken, sautéed mushrooms and asparagus, all coated in a luscious Parmesan cream sauce. This easy-to-make meal combines savory flavors and fresh vegetables for a satisfying dinner ready in just 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
Sauce and Seasonings
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme or Italian seasoning
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook Pasta: Prepare the penne pasta according to the package instructions until al dente. Drain the pasta well and set it aside for later use.
- Cook Chicken: Heat 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 the chicken for about 5-7 minutes until it is golden brown and fully cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Vegetables: In the same skillet, add the sliced mushrooms and chopped asparagus. Sauté the vegetables for about 5 minutes until they are tender and the mushrooms have released their moisture.
- Add Garlic: Stir in the minced garlic and continue cooking for 1 minute until the garlic is fragrant and aromatic.
- Make Sauce: Pour in the heavy cream and chicken broth, stirring well to combine all ingredients. Bring the mixture to a gentle simmer over medium heat.
- Thicken Sauce: Stir in the grated Parmesan cheese and dried thyme or Italian seasoning. Continue cooking the sauce for 3-4 minutes until it thickens slightly and coats the back of a spoon.
- Combine All: Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together thoroughly, ensuring the pasta and chicken are well coated with the creamy sauce. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Garnish with chopped fresh parsley if desired, and serve immediately while warm.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- You can use any pasta shape you prefer, though penne works best to hold the creamy sauce.
- Fresh asparagus can be substituted with frozen if out of season—just adjust cooking time accordingly.
- Leftovers keep well in the refrigerator for up to 2 days and can be reheated gently on the stovetop.
