Description
A rich and flavorful creamy mushroom and asparagus chicken penne pasta that combines tender chicken, sautéed mushrooms, and fresh asparagus in a luscious Parmesan cream sauce. Perfect for a hearty weeknight dinner.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces penne pasta
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 8 ounces cremini or white mushrooms, sliced
Chicken and Seasonings
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon Italian seasoning
Other Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley and extra Parmesan for garnish
Instructions
- Cook Pasta and Asparagus: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions. During the last 2 minutes of cooking, add the chopped asparagus to the boiling water to cook slightly. Drain the pasta and asparagus together and set aside.
- Cook Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper. Add the chicken to the skillet and cook for 5 to 6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Mushrooms and Garlic: In the same skillet, melt the unsalted butter over medium heat. Add the sliced mushrooms and cook for 5 to 7 minutes until they release their moisture and start to brown. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make Cream Sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese, Italian seasoning, and crushed red pepper flakes, if using. Allow the sauce to thicken slightly while stirring frequently.
- Combine Ingredients: Return the cooked chicken pieces to the skillet with the sauce. Add the drained penne pasta and asparagus, tossing everything together until well coated and heated through.
- Serve: Plate the creamy mushroom and asparagus chicken penne hot. Garnish with chopped fresh parsley and extra Parmesan cheese. Serve immediately.
Notes
- For a lighter version, substitute half-and-half for the heavy cream to reduce fat content.
- Using rotisserie chicken can save cooking time if preferred.
- This dish pairs beautifully with a crisp green salad and garlic bread for a complete meal.
