Description
Indulge in a rich and satisfying meal with this Creamy Mushroom and Asparagus Chicken Penne recipe. Tender chicken, earthy mushrooms, and vibrant asparagus are enveloped in a luscious cream sauce that coats every strand of penne pasta. This dish is a perfect combination of flavors and textures, making it a comforting and delicious choice for any day of the week.
Ingredients
Scale
Penne Pasta:
- 12 ounces penne pasta
Chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cream Sauce:
- 2 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 2 cups asparagus, cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Penne Pasta: Cook penne pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then add to skillet and cook until browned and cooked through. Remove chicken and set aside.
- Prepare Cream Sauce: In the same skillet, melt butter and sauté mushrooms until softened. Add asparagus and cook until tender. Stir in garlic, then pour in chicken broth and heavy cream. Add Parmesan cheese, Italian seasoning, and red pepper flakes. Simmer until slightly thickened.
- Combine and Garnish: Return chicken to the skillet, add cooked pasta, and toss until coated in the sauce. Garnish with fresh parsley before serving.
Notes
- You can substitute asparagus with broccoli or green beans.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 520
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 115 mg
