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Creamy Mushroom Asparagus Chicken Penne Recipe

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  • Author: James Carter
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

A comforting and delicious Creamy Mushroom Asparagus Chicken Penne recipe perfect for weeknights or any occasion. Easy to make with tender chicken, earthy mushrooms, fresh asparagus, and a rich, velvety sauce.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 8 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 ounces cremini mushrooms, sliced
  • 1 pound fresh asparagus, trimmed and cut into 1–2 inch pieces
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. 1. Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
  2. 2. While the pasta is cooking, heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. 3. Add the sliced mushrooms to the same skillet. Cook, stirring occasionally, until they release their moisture and begin to brown, about 5-7 minutes.
  4. 4. Add the trimmed asparagus to the skillet with the mushrooms. Cook for 2-3 minutes, until the asparagus is bright green and slightly tender-crisp.
  5. 5. Add the minced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it.
  6. 6. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for a minute.
  7. 7. Reduce the heat to medium-low. Pour in the heavy cream and stir to combine. Let it gently simmer, stirring occasionally, until the sauce begins to thicken, about 3-5 minutes.
  8. 8. Stir in the grated Parmesan cheese and dried thyme. Continue to stir until the cheese is melted and the sauce is smooth and creamy.
  9. 9. Return the cooked chicken to the skillet. Add the drained pasta to the skillet as well. Toss everything together to coat evenly with the sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to reach your desired consistency.
  10. 10. Season with additional salt and pepper to taste.

Notes

Allow the dish to cool completely before storing. Store in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently warm the pasta on the stovetop over low heat. You may need to add a splash of milk, cream, or chicken broth to loosen the sauce, which can thicken considerably as it cools. Avoid reheating in the microwave.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 550-650
  • Sugar: Approx. 5-8g
  • Sodium: Approx. 600-800mg
  • Fat: Approx. 30-40g
  • Carbohydrates: Approx. 40-50g
  • Fiber: Approx. 4-6g
  • Protein: Approx. 35-45g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.bettyflavors.com/easy-creamy-mushroom-asparagus-chicken-penne-recipe-for-dinner/