Description
This Creamy Mushroom and Asparagus Chicken Penne is a quick and delicious pasta dish perfect for a weeknight dinner. Tender chicken breasts are sautéed with fresh mushrooms and crisp asparagus, then simmered in a rich and creamy sauce made with heavy cream, chicken broth, and Parmesan cheese. Tossed with al dente penne pasta and seasoned with garlic and thyme, this meal is both comforting and flavorful. Garnished with fresh parsley, it’s an impressive yet easy-to-make dish that serves four in about 30 minutes.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Protein
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 8 oz cremini or white mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
Liquids
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
Cheese & Seasoning
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook Pasta: Cook penne pasta according to package instructions until al dente. Drain and set aside to be mixed later with the sauce and chicken.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the skillet. Cook for 5-7 minutes until golden brown and cooked through. Remove and set aside on a plate.
- Sauté Vegetables: In the same skillet, add the sliced mushrooms and asparagus pieces. Sauté for about 5 minutes until the vegetables are tender and mushrooms release their moisture.
- Add Garlic: Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
- Make Sauce: Pour in the heavy cream and chicken broth, stirring constantly to combine all ingredients. Bring the mixture to a gentle simmer to start thickening the sauce.
- Add Cheese and Herbs: Stir in the grated Parmesan cheese and dried thyme (or Italian seasoning). Continue cooking for 3-4 minutes until the sauce thickens slightly and becomes creamy.
- Combine Chicken and Pasta: Return the cooked chicken pieces to the skillet, then add the drained penne pasta. Toss everything together gently to coat the pasta evenly with the creamy mushroom and asparagus sauce. Taste and adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Sprinkle chopped fresh parsley over the dish for a pop of color and fresh flavor. Serve immediately while hot and creamy.
Notes
- To save time, you can use pre-sliced mushrooms and pre-trimmed asparagus from the grocery store.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Cook pasta just until al dente as it will absorb sauce and soften further in the skillet.
- If you prefer a thicker sauce, let it simmer a little longer before adding the chicken and pasta.
- Fresh thyme can be used instead of dried thyme for a brighter herb flavor.
- Leftover pasta stores well in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave with a splash of cream or broth.
