Creamy Mushroom Asparagus Chicken Penne
A comforting and delectable one-pan meal combining tender chicken, fresh asparagus, mushrooms, and penne pasta enveloped in a rich, creamy sauce.
Ingredients
Pasta
- 8 oz penne pasta Cook according to package instructions.
Chicken
- 1 lb chicken breast, diced Substitute with shrimp or tofu for variations.
Vegetables
- 1 cup mushrooms, sliced
- 1 cup asparagus, cut into 2-inch pieces Frozen asparagus can be used if fresh is unavailable.
- 2 cloves garlic, minced Don't skimp on the garlic for enhanced flavor.
Sauce
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1/2 cup grated Parmesan cheese Ensure cheese is vegetarian-friendly if making vegetarian.
- 1 tbsp olive oil For browning the chicken.
- Salt and pepper to taste
Garnish
- Fresh parsley For garnish.
Instructions
Cooking Pasta
- Cook the penne pasta according to the package instructions. Once al dente, drain and set aside.
Cooking Chicken
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and fully cooked through.
Adding Vegetables
- Toss in the mushrooms and asparagus, sautéing for about 5 minutes until tender. Add the minced garlic and cook for another minute.
Making the Sauce
- Lower the heat and pour in the heavy cream, stirring gently to combine. Allow it to heat through but not boil.
- Stir in the grated Parmesan cheese until melted and well incorporated. Season with salt and pepper to taste.
Combining Ingredients
- Add the cooked penne pasta to the skillet, tossing it well to ensure it's coated in the creamy sauce.
Serving
- Serve the dish hot, garnished with fresh parsley for a pop of color and flavor.
Notes
Best served warm. To store, keep in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently, adding a splash of cream or broth if needed.