Description
A delicious and creamy mushroom and asparagus chicken penne pasta that combines tender chicken breasts with fresh vegetables in a rich cream sauce. This dish is perfect for a quick and satisfying weeknight meal, ready in just 30 minutes.
Ingredients
Scale
Protein and Pasta
- 2 boneless, skinless chicken breasts, diced
- 8 ounces penne pasta
Vegetables
- 1 cup mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
Liquids and Dairy
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
Seasonings and Garnish
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook Pasta: Boil the penne pasta according to package instructions until al dente. Drain and set aside to be mixed later.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken and sauté for 5-6 minutes until browned and cooked through. Remove chicken from skillet and set aside.
- Sauté Vegetables: In the same skillet, add sliced mushrooms and chopped asparagus. Cook for 4-5 minutes, stirring occasionally, until the mushrooms soften and asparagus is tender.
- Add Garlic: Add minced garlic to the skillet and cook for an additional minute until fragrant, being careful not to burn the garlic.
- Make Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
- Combine Ingredients: Stir in grated Parmesan cheese, cooked chicken, and the cooked penne pasta. Mix everything thoroughly to coat well in the creamy sauce. Season with salt and pepper to taste.
- Garnish and Serve: Sprinkle freshly chopped parsley on top for a burst of color and flavor before serving.
Notes
- To keep the asparagus crisp, avoid overcooking during sautéing.
- Use freshly grated Parmesan for the best flavor and smoother melting.
- For a lighter version, substitute heavy cream with half-and-half or a light cream alternative.
- This dish pairs well with a crisp green salad or garlic bread.
