Creamy Mushroom and Asparagus Chicken Penne

Hey there! Today, I want to share with you one of my all-time favorite pasta dishes – Creamy Mushroom and Asparagus Chicken Penne. This recipe is a delightful combination of tender chicken, earthy mushrooms, vibrant asparagus, and a creamy sauce that brings it all together. It’s a dish that never fails to impress, whether you’re cooking for your family or hosting a dinner party. So let’s dive right in!

Why You’ll Love This

I make this when I want to treat myself to a comforting yet elegant meal. The flavors are rich and satisfying, and the creamy sauce coats every strand of pasta perfectly. My family goes crazy for this because it’s a complete meal in itself, packed with protein, veggies, and carbs. Plus, it’s incredibly versatile – you can switch up the vegetables or even add some crispy bacon if you’re feeling indulgent!

Ingredients

For this Creamy Mushroom and Asparagus Chicken Penne, you’ll need:

2 boneless, skinless chicken breasts, cut into bite-sized pieces
8 ounces penne pasta
1 bunch asparagus, trimmed and cut into 1-inch pieces
8 ounces mushrooms, sliced
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste

Feel free to experiment with the ingredients. Sometimes, I use spinach instead of asparagus or mix in some sun-dried tomatoes for an extra burst of flavor. This recipe is incredibly forgiving, so don’t be afraid to get creative!

Directions

1. Begin by cooking the penne pasta according to the package instructions until al dente. Drain and set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

3. In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and minced garlic. Sauté until the mushrooms are golden brown and any liquid has evaporated.

4. Add the asparagus pieces to the skillet and cook for an additional 2-3 minutes until they are tender-crisp.

5. Pour in the chicken broth and bring it to a simmer. Let it cook for about 5 minutes to allow the flavors to meld together.

6. Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Cook until the sauce has thickened slightly, about 3-5 minutes. Season with salt and pepper to taste.

7. Add the cooked penne pasta and cooked chicken back into the skillet. Toss everything together until the pasta is coated evenly in the creamy sauce.

8. Serve the Creamy Mushroom and Asparagus Chicken Penne hot, garnished with some additional grated Parmesan cheese if desired. Enjoy!

Notes

I’ve found that using boneless, skinless chicken thighs instead of chicken breasts adds even more flavor to this dish. Give it a try if you’re a dark meat lover!

Variations

If you’re a fan of spice, try adding a pinch of red pepper flakes to the sauce. It gives the dish a subtle kick that pairs beautifully with the creamy flavors.

For a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. You’ll still get all the creamy goodness without the meat.

Equipment

A large skillet is essential for cooking the chicken, mushrooms, and asparagus all in one pan. If you don’t have one, you can use a combination of a frying pan and a saucepan.

Storage

Though honestly, in my house, Creamy Mushroom and Asparagus Chicken Penne never lasts more than a day! But if you happen to have leftovers, store them in an airtight container in the refrigerator. It should stay fresh for up to 3 days. To reheat, simply warm it up in a skillet over low heat, adding a splash of chicken broth or cream to bring back the creamy consistency.

Serving Suggestions

I love serving this pasta dish with a simple side salad dressed with a light vinaigrette. The freshness of the salad provides a lovely contrast to the richness of the creamy sauce. You can also pair it with some crusty garlic bread to soak up every last bit of the sauce – it’s absolutely divine!

Pro Tips

One lesson I’ve learned from experience is not to overcrowd the skillet when cooking the chicken. If you add too much chicken at once, it will release too much moisture and steam instead of browning nicely. Cook it in batches if necessary.

If the sauce looks a bit thin, don’t worry! It will thicken as it simmers. Just be patient and let it work its magic.

FAQ

Q: Can I use a different type of pasta?

A: Absolutely! While I love using penne for this recipe, you can use any pasta shape you prefer. Fusilli, farfalle, or rigatoni would all work well.

Q: Can I use frozen asparagus?

A: Fresh asparagus is always my top choice for this dish because it adds a lovely crunch. However, if you only have frozen asparagus on hand, you can certainly use it. Just make sure to thaw and drain it before adding it to the skillet.

Q: Can I make this dish ahead of time?

A: While it’s best enjoyed fresh, you can prepare the components in advance. Cook the pasta and chicken, and chop the vegetables ahead of time. When you’re ready to serve, simply reheat everything together in the skillet and add the sauce. It may require a splash of chicken broth or cream to bring back the creaminess.

Alright, my friend, that’s all there is to it! I hope you give this Creamy Mushroom and Asparagus Chicken Penne a try and fall in love with it, just like I did. Happy cooking!

Creamy Mushroom and Asparagus Chicken Penne