Description
This Creamy Mushroom and Asparagus Chicken Penne is a delicious Italian-inspired main course combining tender chicken, fresh asparagus, and sautéed mushrooms in a rich Parmesan cream sauce, perfectly tossed with al dente penne pasta. Quick to prepare and full of comforting flavors, it’s an ideal weeknight dinner that brings together spring vegetables and creamy indulgence in one satisfying dish.
Ingredients
Scale
Pasta
- 12 ounces penne pasta
Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables & Aromatics
- 2 cups asparagus, trimmed and cut into 2-inch pieces
- 2 cups sliced mushrooms (such as cremini or button)
- 3 cloves garlic, minced
Sauce
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Other
- 2 tablespoons olive oil
- Chopped parsley for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package directions until al dente. Reserve ½ cup of pasta water, then drain and set the pasta aside.
- Cook the chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken pieces with salt, black pepper, and Italian seasoning. Add the chicken to the skillet and cook until golden brown and fully cooked through, about 5 to 6 minutes. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, heat the remaining tablespoon of olive oil. Add the sliced mushrooms and cook for 4 to 5 minutes until browned and tender. Stir in the minced garlic and asparagus pieces, cooking for an additional 2 to 3 minutes until the asparagus is just tender.
- Make the creamy sauce: Reduce the heat to medium-low and stir in the heavy cream and chicken broth. Bring the mixture to a gentle simmer. Add the grated Parmesan cheese and stir continuously until the cheese melts and the sauce thickens slightly.
- Combine everything: Return the cooked chicken to the skillet along with the cooked penne pasta. Toss everything together, adding the reserved pasta water as needed to loosen the sauce and achieve the desired consistency. Adjust seasoning with additional salt and pepper to taste.
- Garnish and serve: Sprinkle chopped parsley on top if desired, and serve the creamy mushroom and asparagus chicken penne warm for a comforting meal.
Notes
- For a lighter version, substitute whole milk for the heavy cream.
- Use gluten-free pasta if you need a gluten-free option.
- Try adding sun-dried tomatoes or fresh spinach for added flavor and nutrition.
