Description
This creamy mushroom and asparagus chicken penne is a delightful one-pan Italian-inspired dish featuring tender chicken breast, sautéed mushrooms and asparagus, and a luscious Parmesan cream sauce. Ready in just 30 minutes, it’s a comforting and flavorful meal perfect for weeknight dinners.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Chicken
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Vegetables
- 1 cup sliced mushrooms
- 1 cup asparagus, cut into 1-inch pieces
Sauce
- 2 tablespoons olive oil
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Cook Pasta: Cook the penne pasta according to the package directions until al dente. Drain thoroughly and set aside to be added later.
- Heat Oil: In a large skillet, warm the olive oil over medium-high heat, preparing for the chicken and vegetables.
- Cook Chicken: Season the chicken pieces evenly with garlic powder, onion powder, salt, and pepper. Add the chicken to the hot skillet and cook until the pieces are golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the mushrooms and asparagus. Sauté them for 4 to 5 minutes, or until the vegetables are tender and slightly caramelized.
- Make Sauce: Reduce the skillet heat to medium-low, then pour in the heavy cream and sprinkle the grated Parmesan cheese over the vegetables. Stir constantly until the cheese melts and the sauce thickens slightly, creating a creamy texture.
- Combine Ingredients: Return the cooked chicken to the skillet and toss with the creamy sauce. Add the cooked penne pasta and mix well until everything is evenly coated and heated through.
- Season & Serve: Taste the dish and adjust seasoning with more salt and pepper if needed. Serve immediately while warm and enjoy.
Notes
- For a lighter version, substitute heavy cream with half-and-half or light cream, though the sauce will be less thick.
- You can use other pasta shapes, but penne works best to hold the creamy sauce.
- Fresh Parmesan cheese is recommended for the best flavor and melting quality.
- Make sure not to overcook the asparagus to keep a slight crunch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop or in the microwave to avoid curdling the cream sauce.
