Description
Enjoy a rich and flavorful Creamy Mushroom and Asparagus Chicken Penne, featuring tender chicken breasts cooked to perfection and tossed with al dente penne pasta in a luscious Parmesan cream sauce with sautéed mushrooms, fresh asparagus, and a hint of thyme. This comforting one-pan dish combines wholesome ingredients for a satisfying weeknight dinner that’s easy to prepare and full of vibrant flavors.
Ingredients
Scale
Chicken and Pasta
- 2 chicken breasts, boneless and skinless
- 8 ounces penne pasta
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1 bunch asparagus, cut into 1-inch pieces
Sauces and Seasonings
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the pasta: Heat a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside, reserving about a cup of the pasta water for later use.
- Prepare the chicken: While the pasta cooks, heat olive oil over medium heat in a large skillet. Season both sides of the chicken breasts with salt and black pepper, then place them in the hot skillet.
- Cook the chicken: Sear the chicken breasts for 6 to 7 minutes per side until golden brown and cooked through, with an internal temperature of 165°F. Remove from skillet and set aside to rest on a plate.
- Sauté onions: In the same skillet, add diced onion and cook for 3 to 4 minutes until soft and translucent, stirring occasionally.
- Add garlic: Stir in minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
- Cook mushrooms: Add sliced mushrooms to the skillet and sauté for 5 to 7 minutes until tender and slightly golden, stirring occasionally.
- Add asparagus: Incorporate asparagus pieces and cook for 4 to 5 minutes until they begin to soften but retain slight crispness.
- Simmer broth: Pour in chicken broth, stir to combine with vegetables, and let simmer for 2 to 3 minutes to meld flavors.
- Add cream: Stir in heavy cream and bring mixture to a simmer. Cook for 3 to 4 minutes, stirring occasionally until sauce thickens slightly.
- Incorporate cheese and seasonings: Add grated Parmesan cheese, dried thyme, salt, and black pepper. Stir until cheese melts and sauce becomes creamy.
- Slice chicken: Thinly slice the cooked chicken breasts and add them back into the skillet, stirring to combine.
- Toss pasta with sauce: Add cooked penne pasta to the skillet and toss until well coated with the creamy sauce. Adjust sauce consistency with reserved pasta water, adding one tablespoon at a time if needed.
- Add butter and adjust seasoning: Stir in butter until melted, then taste and add more salt or pepper as preferred.
- Garnish: Sprinkle chopped fresh parsley over the dish for color and freshness.
- Serve: Serve immediately, ensuring each plate receives plenty of creamy sauce and tender chicken.
Notes
- Reserve some pasta water to adjust sauce consistency if it becomes too thick.
- Ensure chicken is cooked to an internal temperature of 165°F for safety and juiciness.
- Fresh asparagus adds a nice crunch — avoid overcooking for best texture.
- Grated Parmesan cheese adds depth; use freshly grated for best flavor.
- Butter enriches the sauce and gives it a silky finish; do not skip.
