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Welcome to a culinary journey that brings together the rich flavors of chicken, the earthiness of mushrooms, and the vibrant crunch of asparagus in a creamy pasta dish that is sure to tantalize your taste buds. Today, we are diving into a delightful recipe for Creamy Mushroom and Asparagus Chicken Penne. This dish is not only a feast for the eyes but also a wholesome meal that can be prepared in under an hour, making it an ideal choice for both weeknight dinners and special occasions.

Creamy Mushroom and Asparagus Chicken Penne

Indulge in a delicious Creamy Mushroom and Asparagus Chicken Penne that's perfect for weeknight dinners! This one-pan wonder combines tender chicken, fresh asparagus, and savory mushrooms tossed with penne pasta in a rich, creamy Parmesan sauce. Ready in just 30 minutes, it’s an easy and satisfying meal your family will love. Don’t forget to sprinkle on some fresh parsley for that extra touch! Your taste buds will thank you!
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Ingredients
  

12 oz penne pasta

1 lb boneless, skinless chicken breasts, diced

2 cups asparagus, trimmed and cut into 2-inch pieces

8 oz cremini mushrooms, sliced

3 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1 cup grated Parmesan cheese

2 tbsp olive oil

1 tsp Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Penne: Begin by boiling a large pot of salted water. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

    Sauté the Chicken: In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the diced chicken. Season with salt, pepper, and Italian seasoning. Sauté for about 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.

      Cook Asparagus and Mushrooms: In the same skillet, add the remaining tablespoon of olive oil. Add the asparagus and sauté for about 2-3 minutes. Then, add the sliced mushrooms and minced garlic. Continue to sauté for an additional 5 minutes until the mushrooms are tender and the asparagus is bright green but still crisp.

        Make the Creamy Sauce: Pour in the chicken broth and bring to a simmer. Allow it to cook for about 2 minutes to reduce slightly. Lower the heat and stir in the heavy cream, mixing well to combine. Add the grated Parmesan cheese and stir until melted and the sauce is creamy. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

          Combine Everything: Return the cooked chicken to the skillet, toss to coat it in the sauce, and let it warm through for about 2 minutes. Then, gently fold in the cooked penne pasta, ensuring everything is well combined and coated in the creamy sauce. Adjust seasoning with more salt and pepper if needed.

            Serve: Divide the creamy mushroom and asparagus chicken penne into bowls. Garnish with freshly chopped parsley and additional Parmesan cheese if desired. Enjoy your delicious meal!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4