Description
A rich and comforting Creamy Mushroom and Asparagus Chicken Penne recipe featuring tender chicken breasts sautéed with fresh mushrooms and asparagus, then simmered in a luscious Parmesan cream sauce and tossed with perfectly cooked penne pasta. This dish is perfect for a satisfying weeknight dinner that comes together quickly and delivers a restaurant-quality meal at home.
Ingredients
Scale
Chicken and Vegetables
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 cup mushrooms, sliced (white or cremini)
- 1 cup asparagus, cut into 1-inch pieces
- 3 cloves garlic, minced
Liquids and Dairy
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Pasta
- 1 lb penne pasta
Garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Cook Pasta: Cook the penne pasta according to package instructions until al dente. Drain and set aside to be combined later with the sauce and chicken.
- Cook Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add to the skillet. Cook for 5-7 minutes until browned on all sides and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: Using the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and asparagus pieces. Sauté for 4-5 minutes until mushrooms are soft and asparagus is tender-crisp. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Make Sauce: Pour in the chicken broth and bring the mixture to a simmer, scraping up browned bits from the skillet bottom. Let cook for 2-3 minutes to reduce slightly. Reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese. Continue cooking and stirring occasionally until the sauce thickens, about 3-5 minutes.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet with the sauce. Add the drained penne pasta and toss well to coat everything evenly in the creamy sauce. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top for a bright finish. Serve immediately for best flavor and texture.
Notes
- For a lighter version, substitute heavy cream with half-and-half or use a reduced-fat cream alternative.
- You can swap penne with other pasta types such as rigatoni or farfalle if preferred.
- To make this gluten-free, use gluten-free pasta of your choice.
- If fresh asparagus is not in season, frozen asparagus cut into bite-sized pieces can be used after thawing.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently to avoid curdling the cream sauce.
