Creamy Mushroom and Asparagus Chicken Penne

Description

This comforting and elegant pasta dish features tender chunks of chicken, earthy sliced mushrooms, and crisp-tender asparagus spears tossed with penne pasta in a rich, velvety garlic-parmesan cream sauce. It is a wonderfully balanced, restaurant-quality meal that comes together easily for a cozy weeknight dinner or a special gathering.

Ingredients

• Pasta: 8 oz (225g) penne pasta

• Protein: 2 boneless, skinless chicken breasts, cut into bite-sized pieces

• Veggies:

  • 8 oz (225g) cremini or button mushrooms, sliced

  • 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces

• Aromatics & Seasoning:

  • 3 cloves garlic, minced

  • 1 tbsp olive oil

  • 2 tbsp butter

  • Salt and freshly ground black pepper to taste

  • A pinch of Italian seasoning or fresh parsley for garnish

• The Cream Sauce:

  • 1 cup heavy cream

  • 1/2 cup chicken broth

  • 1/2 cup freshly grated Parmesan cheese

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain, reserving 1/4 cup of pasta water, and set aside.

2. Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until golden brown and cooked through (about 5–6 minutes). Remove the chicken from the pan and set aside on a plate.

3. Sauté Mushrooms & Asparagus: In the same skillet, add the remaining tablespoon of butter. Toss in the sliced mushrooms and cook until browned and tender. Add the asparagus pieces and minced garlic, sautéing for another 2–3 minutes until the asparagus is bright green and crisp-tender.

4. Build the Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Lower the heat to medium-low and pour in the heavy cream. Let it simmer gently for 2–3 minutes to thicken slightly.

5. Add Cheese and Combine: Stir in the grated Parmesan cheese until melted and smooth. Return the cooked chicken and penne pasta to the skillet, tossing everything together to coat it thoroughly in the creamy sauce. (If the sauce is too thick, splash in a little of the reserved pasta water.)

6. Serve: Garnish with fresh parsley, extra cracked black pepper, and extra Parmesan cheese if desired. Serve hot!