Description
This Creamy Mushroom and Asparagus Chicken Penne is a delicious and comforting pasta dish featuring tender chicken pieces, sautéed mushrooms, and fresh asparagus in a rich, creamy sauce made with heavy cream, chicken broth, and Parmesan cheese. Ready in just 30 minutes, it’s perfect for a hearty weeknight dinner that combines fresh vegetables and protein in a satisfying meal.
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
Dairy and Liquids
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
Seasonings
- Salt and pepper, to taste
- 1 teaspoon dried thyme or Italian seasoning
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook Pasta: Cook penne pasta according to package instructions until al dente. Drain and set aside to keep ready for combining later.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the skillet. Cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Sauté Vegetables: In the same skillet, add sliced mushrooms and asparagus pieces. Sauté for about 5 minutes until vegetables are tender and mushrooms release their moisture.
- Add Garlic: Add minced garlic to the skillet and cook for 1 minute, stirring frequently until fragrant but not browned.
- Make Sauce: Pour in the heavy cream and chicken broth, stirring well to combine. Bring mixture to a gentle simmer on medium heat.
- Add Cheese and Herbs: Stir in grated Parmesan cheese and dried thyme or Italian seasoning. Continue cooking for 3-4 minutes until the sauce thickens slightly.
- Combine All Ingredients: Return cooked chicken to the skillet, then add the drained penne pasta. Toss everything together carefully to coat the pasta thoroughly with the creamy sauce. Adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Garnish with freshly chopped parsley if desired. Serve immediately while hot and creamy.
Notes
- Use fresh asparagus for the best flavor and texture, trimming the woody ends before cooking.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less thick.
- For a vegetarian version, omit chicken and add extra mushrooms or another protein substitute.
- To prevent the sauce from splitting, avoid boiling after adding cream and cheese; maintain a gentle simmer.
- Parmesan cheese can be replaced with Pecorino Romano for a sharper taste.
