Description
This Creamy Mushroom and Asparagus Chicken Penne is a delightful pasta dish combining tender chicken breasts, fresh mushrooms, and crisp asparagus in a rich, creamy Parmesan sauce. Perfectly cooked penne pasta is tossed with a flavorful blend of garlic, onions, and herbs to create a comforting and elegant meal ideal for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Pasta
- 2 chicken breasts, boneless and skinless
- 8 ounces penne pasta
Vegetables
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1 bunch asparagus, cut into 1-inch pieces
Sauce and Seasonings
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Pasta: Heat a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside, reserving about a cup of the pasta water for later.
- Prepare Chicken: While the pasta is cooking, heat the olive oil over medium heat in a large skillet or pan. Season both sides of the chicken breasts with salt and black pepper.
- Cook Chicken: Place the chicken breasts in the hot skillet and cook for about 6 to 7 minutes per side, until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a plate to rest.
- Sauté Onion: In the same skillet, add the diced onion and cook, stirring occasionally, for about 3 to 4 minutes until soft and translucent.
- Add Garlic: Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant, stirring frequently to avoid burning.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 5 to 7 minutes, stirring occasionally, until tender and slightly golden as they release moisture.
- Cook Asparagus: Add the asparagus pieces and cook for 4 to 5 minutes until they begin to soften but retain a slight crispness.
- Add Broth: Pour in the chicken broth, stirring well to combine. Let the mixture simmer for 2 to 3 minutes to meld the flavors.
- Add Cream: Stir in the heavy cream, bring to a simmer, and cook for 3 to 4 minutes, stirring occasionally until the sauce thickens slightly.
- Incorporate Cheese and Seasonings: Add the grated Parmesan cheese, dried thyme, salt, and black pepper. Stir until the cheese melts and the sauce becomes creamy.
- Slice Chicken: Slice the rested chicken breasts into thin strips and add them back into the skillet, stirring to combine.
- Toss Pasta: Add the cooked penne to the skillet, tossing everything to coat the pasta in the creamy sauce. If the sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached.
- Finish with Butter: Stir in the butter until melted, then taste and adjust seasoning with additional salt or pepper if needed.
- Garnish: Sprinkle chopped fresh parsley over the dish for color and freshness.
- Serve: Serve immediately, ensuring each plate gets plenty of the creamy sauce and tender chicken.
Notes
- Reserve pasta water to adjust sauce consistency if it becomes too thick.
- Use a meat thermometer to ensure the chicken is cooked to 165°F for safety and juiciness.
- Fresh parsley adds a vibrant finishing touch but can be substituted with basil or chives.
- For a lighter option, substitute heavy cream with half-and-half but expect a thinner sauce.
- Gluten-free penne pasta can be used to accommodate dietary preferences.
