Here’s a delicious Creamy Mushroom and Asparagus Chicken Penne recipe for you! It’s rich, comforting, and packed with flavor. Perfect for a weeknight dinner or when you want something a bit special.
Creamy Mushroom and Asparagus Chicken Penne
Ingredients:
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12 oz penne pasta
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2 tablespoons olive oil
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2 chicken breasts, cut into bite-sized pieces
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Salt and pepper, to taste
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1 small onion, finely chopped
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3 garlic cloves, minced
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8 oz mushrooms, sliced (cremini or white button)
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1 bunch asparagus, trimmed and cut into 2-inch pieces
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1 cup heavy cream
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1/2 cup chicken broth
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1/2 cup grated Parmesan cheese
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1 teaspoon dried thyme or Italian seasoning
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Fresh parsley, chopped (optional, for garnish)
Instructions:
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Cook the pasta:
Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain and set aside. -
Cook the chicken:
Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook until browned and cooked through (about 5-7 minutes). Remove chicken from the pan and set aside. -
Sauté veggies:
In the same skillet, add a bit more oil if needed. Sauté onions until translucent, about 2-3 minutes. Add garlic and cook for 1 minute more. Add mushrooms and cook until they release their moisture and become golden, about 5 minutes. -
Add asparagus:
Toss in the asparagus pieces and cook for another 3-4 minutes until they are tender but still crisp. -
Make the sauce:
Pour in chicken broth and heavy cream. Stir well and bring to a simmer. Let it cook for 3-4 minutes until the sauce thickens slightly. Stir in Parmesan cheese and dried thyme. Adjust seasoning with salt and pepper as needed. -
Combine everything:
Return the cooked chicken to the skillet and toss with the sauce and vegetables. Add the cooked penne pasta and mix until everything is evenly coated with the creamy sauce. -
Serve:
Garnish with fresh parsley and extra Parmesan if you like. Serve warm and enjoy!