Indulge in a comforting and flavorful dish with this creamy mushroom and asparagus chicken penne. Perfect for a weeknight dinner, this pasta is rich in savory flavors and textures that will satisfy your cravings.
Author:nadia
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Italian-American
Diet:Non-Vegetarian
Ingredients
UnitsScale
Penne Pasta:
12oz penne pasta
Chicken:
1 tablespoon olive oil
1lb boneless skinless chicken breasts (cut into bite-sized pieces)
Salt and pepper to taste
Mushroom and Asparagus Sauce:
2 tablespoons butter
8oz mushrooms (sliced)
1 bunch asparagus (trimmed and cut into 2-inch pieces)
3 cloves garlic (minced)
1cup heavy cream
1/2cup chicken broth
1/2cup grated Parmesan cheese
1/2 teaspoon dried thyme or Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Fresh parsley for garnish (optional)
Instructions
Cook the Penne: Cook penne according to package instructions in salted water until al dente. Drain and set aside.
Cook the Chicken: In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper and cook until golden and cooked through, about 5–6 minutes. Remove from skillet and set aside.
Combine and Serve: Return chicken to the skillet, then add cooked penne and toss everything to coat evenly. Heat through, garnish with parsley, and serve warm.
Notes
For a lighter version, use half-and-half instead of heavy cream.
You can also substitute spinach or peas for asparagus if preferred.