Description
This Creamy Mushroom and Asparagus Chicken Penne is the ultimate comfort food! Tender chicken, earthy mushrooms, and crisp asparagus are tossed in a luscious creamy sauce with perfectly cooked penne. Easy, hearty, and perfect for weeknight dinners or special occasions.
Ingredients
Units
Scale
For the Pasta:
- 12 oz (340g) penne pasta
- Salt (for boiling water)
For the Chicken:
- 2 boneless, skinless chicken breasts, cubed
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
For the Sauce:
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves, minced
- 8 oz (225g) mushrooms, sliced
- 1 cup (150g) asparagus, trimmed and cut into 2-inch pieces
- 1 cup (240ml) chicken broth
- 1 cup (240ml) heavy cream (or half-and-half for a lighter version)
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Optional Garnishes:
- Fresh parsley, chopped
- Additional grated Parmesan
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Cook the Chicken:
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season the cubed chicken with garlic powder, paprika, salt, and pepper.
- Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and golden brown. Remove and set aside.
- Prepare the Sauce:
- In the same skillet, add 1 tbsp olive oil and 2 tbsp butter. Sauté the garlic until fragrant (about 1 minute).
- Add the sliced mushrooms and cook for 3-4 minutes until softened. Then add the asparagus pieces and cook for an additional 2-3 minutes.
- Pour in the chicken broth and bring to a simmer. Allow it to reduce slightly for 2-3 minutes.
- Stir in the heavy cream and Parmesan cheese. Add Italian seasoning, salt, and pepper to taste. Simmer for 2-3 minutes until the sauce thickens slightly.
- Combine Everything:
- Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together until evenly coated in the creamy sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
- Serve:
- Garnish with fresh parsley and additional Parmesan, if desired. Serve hot and enjoy!
Notes
- Substitute asparagus with broccoli or spinach if preferred.
- For a lighter version, use milk instead of cream and reduce the amount of Parmesan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: ~550-600 kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg