Here’s a delicious recipe for Creamy Mushroom and Asparagus Chicken Penne—a comforting, flavorful pasta dish that’s perfect for weeknights or special dinners.
Creamy Mushroom and Asparagus Chicken Penne
Ingredients:
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12 oz (340g) penne pasta
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2 tbsp olive oil
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2 chicken breasts, sliced into strips
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Salt & pepper, to taste
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3 cloves garlic, minced
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1 small onion, finely chopped
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8 oz (225g) mushrooms, sliced (cremini or button)
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1 bunch asparagus, trimmed and cut into 2-inch pieces
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1 cup heavy cream
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½ cup chicken broth (or dry white wine)
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½ cup grated Parmesan cheese (plus extra for garnish)
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1 tsp Italian seasoning
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Optional: red pepper flakes, fresh parsley for garnish
Instructions:
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Cook the Pasta:
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Boil penne in salted water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
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Cook the Chicken:
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In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper.
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Sear chicken until golden brown and cooked through (about 5–6 minutes). Remove and set aside.
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Sauté Veggies:
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In the same skillet, add a bit more oil if needed.
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Sauté onion and garlic until fragrant (2–3 minutes).
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Add mushrooms and cook until softened and golden (4–5 minutes).
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Add asparagus and sauté for 3–4 minutes, until just tender but still vibrant.
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Make the Sauce:
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Pour in chicken broth (or wine) and let simmer for 2 minutes.
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Stir in heavy cream and bring to a gentle simmer.
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Add Parmesan cheese and Italian seasoning. Stir until melted and smooth.
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Season with salt, pepper, and red pepper flakes (if using).
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Combine:
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Return cooked chicken to the skillet.
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Add cooked penne and toss to coat in the sauce.
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If the sauce is too thick, add a bit of reserved pasta water to loosen it.
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Serve:
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Garnish with extra Parmesan and fresh parsley.
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Serve hot with garlic bread or a simple green salad.
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Let me know if you want to make it dairy-free, gluten-free, or vegetarian—happy to adjust!