Creamy Mushroom and Asparagus Chicken Penne

Creamy Mushroom and Asparagus Chicken Penne

Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:

• 8 ounces penne pasta

• 2 tablespoons olive oil

• 1 pound chicken breast, diced into 1-inch cubes

• Salt and pepper, to taste

• 1 cup mushrooms, sliced (cremini or white button work well)

• 1 cup asparagus, cut into 1-inch pieces (woody ends snapped off)

• 2 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese, plus more for serving

• (Optional) 1 teaspoon Italian seasoning or dried thyme

• (Optional) Fresh parsley, chopped, for garnish

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Reserve about ½ cup of the starchy pasta water before draining. Drain the pasta and set aside.

2. Cook the Chicken: While the pasta cooks, season the diced chicken generously with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

3. Sauté the Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced mushrooms and cook for 4-5 minutes until they have released their moisture and started to brown. Add the asparagus pieces and cook for another 2-3 minutes until bright green and tender-crisp. Add the minced garlic and cook for 30 seconds until fragrant.

4. Create the Sauce: Reduce the heat to medium-low. Pour the heavy cream into the skillet, scraping up any browned bits from the bottom of the pan (that’s flavor!). Let the cream simmer gently for 2-3 minutes to thicken slightly. If using, add the Italian seasoning or thyme.

5. Combine and Finish: Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth. Add the cooked chicken and any accumulated juices back to the skillet. Finally, add the drained penne pasta. Toss everything together until it is evenly coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

6. Serve: Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with extra Parmesan cheese and fresh parsley if desired.

Chef’s Tips for Success:

• Don’t Overcook the Chicken: Cooking the chicken just until done ensures it stays tender and juicy. It will warm through again at the end.

• The Power of Pasta Water: The starchy water is a secret weapon! It helps the sauce cling to the pasta and can thin a sauce without making it watery.

• Vegetable Variations: Feel free to swap the asparagus for broccoli florets or sun-dried tomatoes.

• Extra Flavor: For a richer flavor, sauté the mushrooms in 1 tablespoon of butter along with the olive oil.

• Crispy Topping: For a bit of texture, toast some panko breadcrumbs in a little butter and sprinkle them on top before serving.

Enjoy your delicious and creamy homemade pasta dinner