Description
This Creamy Mushroom and Asparagus Chicken Penne is a rich and comforting pasta dish featuring tender chicken, earthy mushrooms, crisp asparagus, and penne pasta, all coated in a velvety Parmesan cream sauce. Perfect for a cozy night in or an elegant dinner.
Ingredients
- 12 oz penne pasta
- 2 boneless, skinless chicken breasts, diced
- 2 tbsp olive oil
- 8 oz fresh mushrooms (cremini or button), sliced
- 1 bunch asparagus spears, trimmed and chopped
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 tsp Italian seasoning
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook penne pasta according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced chicken, season with salt, pepper, and Italian seasoning. Sauté until golden and cooked through. Remove and set aside.
- In the same skillet, add remaining olive oil if needed and sauté mushrooms until browned and tender.
- Add chopped asparagus and minced garlic, cooking for another 3-4 minutes until asparagus is crisp-tender.
- Pour in chicken broth and heavy cream, bringing to a simmer. Stir in Parmesan cheese until sauce thickens and becomes creamy.
- Return chicken to the skillet, add cooked penne pasta, and stir to combine. Adjust seasoning if needed.
- Garnish with fresh parsley before serving.
Notes
- Use half-and-half instead of cream for a lighter version.
- Add a splash of white wine with the broth for extra depth.
- Skip chicken and add more mushrooms for a vegetarian option.
- Sun-dried tomatoes or red pepper flakes can add a flavor boost.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 4g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
