Description

This Creamy Mushroom and Asparagus Chicken Penne is a quick and comforting pasta dish perfect for weeknight dinners. Tender chicken pieces are sautéed and combined with earthy mushrooms and fresh asparagus in a rich, creamy Parmesan sauce. Tossed with al dente penne, it delivers a balanced meal that is both flavorful and satisfying.

Ingredients

Pasta

12 oz penne pasta

Protein and Vegetables

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

Sauce and Seasoning

2 tablespoons olive oil
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme or Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta and set aside.
Sauté Chicken: Heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces generously with salt and pepper, then add them to the skillet. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Cook Vegetables: In the same skillet, add the sliced mushrooms and trimmed asparagus pieces. Sauté for about 5 minutes until the vegetables are tender and the mushrooms release their moisture.
Add Garlic: Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring frequently to prevent burning.
Make the Sauce: Pour in the heavy cream and chicken broth, stirring to combine all the 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, stirring occasionally, until it thickens slightly, about 3-4 minutes.
Combine All Ingredients: Return the cooked chicken to the skillet and add the drained penne pasta. Toss everything together so that the pasta is fully coated with the creamy sauce. Taste and adjust seasoning with salt and pepper as needed.
Serve: Garnish the dish with freshly chopped parsley if desired. Serve immediately while hot and creamy.

Notes

For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cornstarch.
You can swap the chicken breasts for boneless thighs if preferred.
To make this dish gluten-free, use gluten-free penne pasta.
Fresh thyme can be used instead of dried thyme for a more vibrant herb flavor.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.