Here’s a recipe for Creamy Mushroom and Asparagus Chicken Penne—a comforting and delicious dish with tender chicken, sautéed mushrooms, asparagus, and a creamy sauce, all tossed with penne pasta. Perfect for a hearty dinner that’s sure to impress!
Ingredients:
- For the Chicken:
- 2 large chicken breasts (boneless and skinless)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or Italian seasoning
- For the Pasta and Sauce:
- 12 oz penne pasta (or pasta of your choice)
- 1 tablespoon olive oil (for sautéing veggies)
- 1 cup mushrooms, sliced (button mushrooms, cremini, or your preferred type)
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup chicken broth (low-sodium)
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Chicken:
- Season both sides of the chicken breasts with salt, pepper, garlic powder, and dried thyme (or Italian seasoning).
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until they are fully cooked (internal temperature should be 165°F/74°C).
- Once cooked, remove the chicken from the skillet and set aside to rest. Slice the chicken into thin strips or bite-sized pieces once it has cooled slightly.
2. Cook the Pasta:
- While the chicken is cooking, cook the penne pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
3. Sauté the Veggies:
- In the same skillet used for the chicken, add 1 tablespoon of olive oil over medium heat.
- Add the sliced mushrooms and sauté for 3-4 minutes until they start to soften.
- Add the asparagus pieces and minced garlic, then cook for another 3-4 minutes, until the asparagus is tender but still slightly crisp. Season with a pinch of salt and pepper.
4. Make the Creamy Sauce:
- Add the chicken broth to the skillet, stirring to combine with the mushrooms and asparagus. Bring to a simmer for 2-3 minutes.
- Lower the heat and add the heavy cream, butter, and Parmesan cheese. Stir until the sauce is creamy and the cheese has melted into the sauce.
- Taste and adjust seasoning with more salt and pepper, if necessary.
5. Combine Everything:
- Add the cooked penne pasta to the skillet with the creamy mushroom and asparagus sauce. Toss to coat the pasta evenly with the sauce.
- Add the sliced chicken back into the skillet, stirring to combine everything. Heat for another 2-3 minutes, until everything is warmed through.
6. Serve:
- Divide the creamy mushroom and asparagus chicken penne onto serving plates.
- Garnish with freshly chopped parsley and additional grated Parmesan cheese, if desired.
Tips:
- For a lighter option: Use half-and-half instead of heavy cream, or substitute the cream with a lighter sour cream or Greek yogurt to cut down on the calories.
- Add-ins: You can throw in a handful of spinach, sun-dried tomatoes, or a squeeze of lemon juice for added flavor.
- Make it gluten-free: Use gluten-free penne pasta if needed.
This Creamy Mushroom and Asparagus Chicken Penne is a rich and flavorful dish that combines tender chicken, creamy sauce, and fresh veggies for a delicious meal. Perfect for any night of the week! 🍝🍗🍄