Creamy Mushroom Asparagus Chicken Penne Recipe
Introduction
This creamy mushroom asparagus chicken penne is a comforting and flavorful one-pan meal that comes together quickly. Tender chicken, fresh asparagus, and savory mushrooms are all coated in a luscious Parmesan cream sauce, making it a perfect dish for any night of the week.
Ingredients
- 1 lb chicken breast, sliced thin
- 12 oz penne pasta
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 3/4 cup Parmesan cheese, freshly grated
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Step 1: Season chicken slices with salt and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Sear the chicken until golden and cooked through. Remove and set aside.
- Step 2: In the same pan, add mushrooms and cook until browned. Add garlic and asparagus. Sauté until asparagus is bright green and slightly tender.
- Step 3: Pour in chicken broth, scraping the pan to lift flavorful bits. Add heavy cream and bring to a simmer. Stir in Parmesan cheese and let it melt to form a smooth sauce.
- Step 4: Meanwhile, cook penne pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
- Step 5: Add chicken and drained pasta to the sauce. Toss everything together, loosening with reserved pasta water if needed. Adjust seasoning.
- Step 6: Garnish with chopped parsley and more Parmesan if desired. Serve hot.
Tips & Variations
- For a lighter version, substitute half-and-half for the heavy cream.
- Swap cremini mushrooms with button or portobello mushrooms for different flavors.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- Use gluten-free pasta to make this dish gluten-free.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth to loosen the sauce if it thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen asparagus for this recipe?
Yes, but be sure to thaw and drain it well before cooking to avoid excess moisture that can dilute the sauce.
What is the best way to slice the chicken for this dish?
Slicing the chicken breast thinly ensures it cooks quickly and stays tender, blending well with the pasta and sauce.
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Creamy Mushroom Asparagus Chicken Penne Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Creamy Mushroom Asparagus Chicken Penne is a delightful one-pan pasta dish combining tender chicken breast, fresh asparagus, and earthy cremini mushrooms in a rich, cheesy cream sauce. Perfect for an elegant yet easy weeknight dinner, this recipe offers a harmonious balance of flavors and textures with a touch of fresh parsley for garnish.
Ingredients
Chicken and Vegetables
- 1 lb chicken breast, sliced thin
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
Pasta
- 12 oz penne pasta
Sauce and Seasoning
- 1 cup heavy cream
- 1 cup chicken broth
- 3/4 cup Parmesan cheese, freshly grated
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Season and Cook Chicken: Season the thinly sliced chicken breast with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear the chicken slices until they are golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced mushrooms and cook until they become browned and develop a rich flavor. Add the minced garlic and the chopped asparagus pieces. Sauté everything together until the asparagus turns bright green and becomes slightly tender, ensuring the flavors meld.
- Make Cream Sauce: Pour the chicken broth into the skillet, scraping the bottom of the pan to loosen any browned bits for added flavor. Add the heavy cream and bring the mixture to a gentle simmer. Stir in the freshly grated Parmesan cheese and allow it to melt completely, forming a smooth, creamy sauce.
- Cook Pasta: While the sauce simmers, cook the penne pasta in salted boiling water according to the package instructions until al dente. Reserve one cup of the pasta cooking water and then drain the pasta thoroughly.
- Combine Ingredients: Return the cooked chicken to the skillet along with the drained pasta. Toss everything together gently to coat the pasta and chicken evenly with the creamy mushroom and asparagus sauce. Use some of the reserved pasta water if the sauce needs loosening. Taste and adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Sprinkle freshly chopped parsley and additional Parmesan cheese on top if desired. Serve the creamy mushroom asparagus chicken penne hot for a comforting and satisfying meal.
Notes
- You can substitute cremini mushrooms with white button mushrooms if preferred.
- For a lighter version, substitute heavy cream with half-and-half or a light cream alternative.
- To make the dish gluten-free, use gluten-free penne pasta.
- Be careful not to overcook the asparagus; it should remain slightly crisp for the best texture.
- Reserve pasta water helps to adjust sauce consistency and enhance creaminess.
- Chopped fresh parsley adds a bright, fresh finish but can be omitted if unavailable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Creamy chicken pasta, mushroom penne, asparagus chicken recipe, one-pan pasta dinner, creamy mushroom asparagus chicken
