Description
This Creamy Mushroom and Asparagus Chicken Penne is a comforting and flavorful pasta dish perfect for a quick weeknight dinner. Tender chicken breasts are sautéed with fresh mushrooms and crisp asparagus, then combined with penne pasta and a rich, creamy sauce made from heavy cream, chicken broth, and Parmesan cheese. Finished with fresh parsley, this dish balances savory, creamy, and fresh flavors in just 30 minutes.
Ingredients
Scale
Protein & Pasta
- 2 boneless, skinless chicken breasts, diced
- 8 ounces penne pasta
Vegetables
- 1 cup mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
Liquids & Dairy
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
Herbs & Seasoning
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta and set it aside for later use.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken breasts and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and fully cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Vegetables: In the same skillet, add the sliced mushrooms and trimmed asparagus pieces. Sauté for 4-5 minutes until the mushrooms soften and the asparagus becomes tender but still crisp.
- Add Garlic: Add the minced garlic to the skillet and cook for about 1 minute, stirring frequently, until the garlic becomes fragrant but not burnt.
- Make the Sauce: Pour in the heavy cream and chicken broth into the skillet with the vegetables and garlic. Stir to combine and bring the mixture to a gentle simmer. Allow the sauce to cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
- Combine Ingredients: Stir in the grated Parmesan cheese, cooked chicken, and the drained penne pasta. Season with salt and pepper to taste, tossing everything together to coat the pasta evenly with the creamy sauce.
- Serve: Sprinkle the chopped fresh parsley over the pasta right before serving as a bright, fresh garnish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Ensure the chicken is cooked through and no longer pink before removing from the skillet for food safety.
- Trim the asparagus by snapping off the woody ends before cutting into pieces.
- Use freshly grated Parmesan cheese for best flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
