Creamy Mushroom Asparagus Chicken Penne
A delightful blend of flavors combining tender chicken, fresh asparagus, savory mushrooms, and creamy sauce, making it a comforting dish perfect for weeknight dinners or special occasions.
Ingredients
Pasta and Meat
- 8 ounces penne pasta Can substitute with your favorite pasta shape.
- 1 pound chicken breast, diced Consider marinating for added flavor.
Vegetables
- 1 cup mushrooms, sliced Use fresh for best flavor.
- 1 cup asparagus, cut into 1-inch pieces Fresh asparagus recommended.
- 2 cloves garlic, minced Enhances the aroma of the dish.
Sauce Ingredients
- 1 cup heavy cream For a lighter option, substitute with low-fat milk and Greek yogurt.
- ½ cup grated Parmesan cheese Can replace with Pecorino Romano or cheddar.
Seasoning
- 1 tablespoon olive oil
- Salt and pepper to taste
Garnish
- Chopped parsley For a fresh touch.
Instructions
Preparation
- Boil a pot of water over high heat, add salt and cook the penne pasta according to the package instructions (10-12 minutes) until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through (5-7 minutes). Remove and set aside.
Cooking
- In the same skillet, add sliced mushrooms and chopped asparagus, sauté for 4-5 minutes until tender. Add minced garlic and sauté for another minute.
- Lower the heat and pour in heavy cream, stir gently. Once bubbling, add Parmesan cheese and stir until melted and smooth.
- Combine cooked chicken and drained penne with the sauce in the skillet. Mix well and season with salt and pepper to taste.
Serving
- Serve hot, garnished with chopped parsley. Optional: add extra Parmesan cheese or a side of garlic bread.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat, adding a splash of milk or cream if necessary to maintain creaminess.