Of course! This Creamy Mushroom and Asparagus Chicken Penne is a restaurant-quality meal that’s perfect for a comforting yet elegant weeknight dinner. It’s packed with flavor, texture, and a luxuriously creamy sauce.
Creamy Mushroom and Asparagus Chicken Penne
This recipe creates a rich, velvety sauce that clings perfectly to the pasta, with tender chicken, earthy mushrooms, and fresh, crisp-tender asparagus.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4-6
Ingredients
· 12 oz (340g) penne pasta
· 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
· 1 tablespoon olive oil
· 2 tablespoons butter, divided
· 8 oz (225g) cremini mushrooms, sliced
· 1 bunch asparagus (about 1 lb), woody ends trimmed, cut into 1.5-inch pieces
· 3-4 cloves garlic, minced
· 1 cup chicken broth
· 1 cup heavy cream (or half-and-half for a lighter version)
· 1 cup freshly grated Parmesan cheese, plus more for serving
· ½ teaspoon dried thyme (or 1 tsp fresh thyme leaves)
· Salt and freshly ground black pepper, to taste
· Optional: 1 tablespoon fresh lemon juice, 2 tablespoons chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Drain the pasta and set aside.
- Cook the Chicken: While the pasta cooks, pat the chicken pieces dry and season generously with salt and pepper. In a large skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken to a clean plate and set aside.
- Sauté the Vegetables: In the same skillet, melt the remaining 1 tablespoon of butter. Add the sliced mushrooms and cook for 5-6 minutes, without stirring too much, until they have released their liquid and started to brown. Add the asparagus and cook for another 3-4 minutes until bright green and tender-crisp. Add the minced garlic and dried thyme, and cook for 1 more minute until fragrant.
- Create the Sauce: Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan (this is flavor!). Let it simmer for 2 minutes to reduce slightly. Reduce the heat to low and pour in the heavy cream. Bring to a gentle simmer (do not boil vigorously).
- 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) and the drained penne pasta to the skillet. Toss everything to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Final Seasoning: Taste and adjust seasoning with more salt and pepper as needed. For a bright finish, stir in the fresh lemon juice and parsley if using.
- Serve: Serve immediately, topped with extra grated Parmesan cheese and a crack of black pepper.
Why This Recipe Works: Pro Tips
· Don’t Crowd the Chicken: Giving the chicken space in the pan ensures it browns beautifully instead of steaming.
· The Power of Pasta Water: The starchy water is the secret to a perfectly emulsified sauce that clings to every noodle. Always reserve a cup!
· Freshly Grated Parmesan: For the smoothest sauce, grate your own Parmesan cheese. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
· Vegetable Flexibility: Don’t have asparagus? Use broccoli florets or fresh peas. Not a fan of mushrooms? Leave them out and double the asparagus.
· Cream Substitute: For a lighter sauce, you can use half-and-half or whole milk, but be careful not to let it boil, or it may curdle. A slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of water can help thicken a lighter sauce.
· Add a Flavor Boost: A teaspoon of Dijon mustard or a dash of white wine added with the chicken broth can add a wonderful depth of flavor.
Enjoy this creamy, satisfying, and beautifully balanced pasta dish! It’s a complete meal in a bowl that’s sure to impress.