Description

This Creamy Mushroom and Asparagus Chicken Penne is a delicious and satisfying one-pan meal featuring tender chicken, sautéed mushrooms, and fresh asparagus in a rich, creamy Parmesan sauce, all tossed with perfectly cooked penne pasta. It’s a perfect weeknight dinner that’s both hearty and flavorful.

Ingredients

Pasta

12 oz penne pasta

Chicken and Vegetables

2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
8 oz cremini or white mushrooms, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 cloves garlic, minced

Sauce

1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme or Italian seasoning

Garnish

Fresh parsley, chopped (optional)

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Instructions

Cook the pasta: Prepare the penne pasta according to the package instructions until al dente. Drain the pasta and set it aside for later use.
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Sauté mushrooms and asparagus: In the same skillet, add the sliced mushrooms and asparagus pieces. Sauté the vegetables for approximately 5 minutes until they become tender and the mushrooms release their moisture.
Add garlic: Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
Prepare the sauce: Pour in the heavy cream and chicken broth, stirring to combine all ingredients. Bring the mixture to a gentle simmer.
Thicken the sauce: Stir in the grated Parmesan cheese and dried thyme or Italian seasoning. Continue to cook the sauce for about 3-4 minutes until it thickens slightly.
Combine chicken and pasta: Return the cooked chicken to the skillet and add the drained penne pasta. Toss all the ingredients together carefully, ensuring the pasta is well coated with the creamy sauce. Adjust seasoning with additional salt and pepper if needed.
Garnish and serve: Optionally garnish with freshly chopped parsley and serve the dish immediately while warm.

Notes

For a lighter version, substitute heavy cream for half-and-half but expect a thinner sauce.
You can use other pasta types such as rigatoni or fusilli if penne is unavailable.
Fresh thyme can be used instead of dried for a more aromatic flavor.
Make sure not to overcook asparagus; it should remain tender-crisp for the best texture.
This dish pairs well with a simple green salad or garlic bread.