Description
Enjoy a rich and comforting Creamy Mushroom and Asparagus Chicken Penne, perfectly combining tender chicken, fresh asparagus, and earthy mushrooms in a luscious Parmesan cream sauce. This Italian-American main course is ideal for a satisfying weeknight dinner that’s easy to prepare on the stovetop.
Ingredients
Scale
Pasta and Protein
- 12 oz penne pasta
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
Vegetables and Aromatics
- 8 oz cremini or white mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
Fats and Seasonings
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon zest
Liquids and Cheese
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
Garnish
- Chopped fresh 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. Drain and set aside while you prepare the rest of the dish.
- Cook the Chicken: In a large skillet over medium-high heat, heat the olive oil. Add the bite-sized chicken pieces, seasoning them with a pinch of salt and pepper. Cook for 6 to 8 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Mushrooms: In the same skillet, add butter and allow it to melt. Add the sliced mushrooms and sauté for 4 to 5 minutes until they are nicely browned and have released their moisture.
- Add Vegetables and Garlic: Add the trimmed and chopped asparagus pieces and minced garlic to the skillet with the mushrooms. Cook for an additional 3 to 4 minutes until the asparagus is tender but still crisp.
- Make the Cream Sauce: Pour in the heavy cream and chicken broth. Stir gently to combine all ingredients. Allow the sauce to simmer for 2 to 3 minutes until it slightly thickens.
- Finish the Sauce: Stir in the grated Parmesan cheese and lemon zest, mixing well to fully incorporate. This will add a delicious cheesy and citrusy flavor to the sauce.
- Combine all Ingredients: Return the cooked chicken to the skillet along with the drained pasta. Toss everything together to coat the pasta evenly with the creamy sauce and heat through completely.
- Garnish and Serve: Remove from heat and garnish with chopped fresh parsley if desired. Serve immediately for the best flavor and texture.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half.
- Use gluten-free pasta to make the dish gluten-free if needed.
- Add red pepper flakes for a spicy kick.
- This dish reheats well and makes great leftovers.
