Description
This creamy mushroom and asparagus chicken penne is a comforting and flavorful pasta dish featuring tender chicken, sautéed mushrooms and asparagus, all tossed in a rich and cheesy Parmesan cream sauce. Perfect for a quick weeknight dinner with simple ingredients and easy steps.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Chicken and Seasoning
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Vegetables
- 1 cup sliced mushrooms
- 1 cup asparagus, cut into 1-inch pieces
Sauce
- 2 tablespoons olive oil
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Cook Pasta: Cook the penne pasta according to the package directions until al dente. Once cooked, drain the pasta and set it aside for later use.
- Heat Oil: Heat the olive oil in a large skillet over medium-high heat, preparing the pan for cooking the chicken.
- Cook Chicken: Season the bite-sized chicken pieces with garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and cook for about 5–7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced mushrooms and asparagus pieces. Sauté them for 4–5 minutes until the vegetables are tender and lightly browned.
- Make Sauce: Reduce the heat to medium-low and pour in the heavy cream along with the grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly, creating a creamy base.
- Toss Together: Return the cooked chicken back to the skillet and toss it with the creamy sauce. Add the cooked penne pasta to the skillet and mix thoroughly to coat everything evenly and heat through.
- Season and Serve: Taste the dish and adjust seasoning with additional salt and pepper if needed. Serve immediately for the best flavor and texture.
Notes
- Use fresh Parmesan cheese for a richer sauce flavor.
- Do not overcook the asparagus; it should remain slightly crisp.
- For a lighter version, substitute half-and-half for heavy cream.
- To make it gluten-free, use gluten-free penne pasta.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
