Description
A luscious and creamy mushroom and asparagus chicken penne pasta, perfect for a quick and satisfying weeknight dinner. Tender chicken breast pieces are sautéed with fresh mushrooms and crisp asparagus, then tossed in a rich Parmesan cream sauce and combined with al dente penne pasta for a comforting, flavorful meal in just 30 minutes.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Chicken
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Vegetables
- 1 cup sliced mushrooms
- 1 cup asparagus, cut into 1-inch pieces
Sauce
- 2 tablespoons olive oil
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Heat Oil: In a large skillet, heat the 2 tablespoons of olive oil over medium-high heat to prepare for sautéing.
- Cook Chicken: Season the bite-sized chicken pieces with garlic powder, onion powder, salt, and pepper. Add to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced mushrooms and asparagus pieces. Sauté for 4 to 5 minutes until the vegetables are tender but still have a bit of crunch.
- Make Sauce: Reduce the heat to medium-low. Pour in the heavy cream and sprinkle the grated Parmesan cheese over the vegetables. Stir continuously until the cheese melts and the sauce thickens slightly.
- Combine Ingredients: Return the cooked chicken to the skillet and toss it with the creamy sauce. Add the drained penne pasta and mix well, ensuring everything is evenly coated and heated through.
- Season and Serve: Taste the dish and adjust seasoning with additional salt and pepper if needed. Serve immediately for best flavor and texture.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a light cream alternative.
- You can use other pasta shapes like rigatoni or fusilli if penne is unavailable.
- Fresh herbs like parsley or thyme make a great garnish to boost flavor.
- To make this dish gluten-free, use gluten-free pasta varieties.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
