Description
Creamy mushroom and asparagus chicken penne brings Italian comfort to weeknight dinners with rich, silky sauce and tender chicken. Perfectly balanced flavors blend seamlessly, inviting you to savor each delightful forkful of this hearty pasta masterpiece.
Ingredients
Scale
Main Proteins:
- 2 large chicken breasts, cut into bite-sized pieces
- 8 ounces (226 grams) mushrooms, sliced (baby bella or cremini work best)
Pasta and Base Ingredients:
- 12 ounces (340 grams) penne pasta
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup heavy cream (or half-and-half for a lighter version)
- ½ cup chicken broth
- 3 cloves garlic, minced
Seasonings and Finishing Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter
- ¾ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional, for heat)
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare a generously salted water bath in a large pot, bringing it to a rolling boil. Submerge penne pasta and cook until it reaches perfect al dente texture. Carefully extract and preserve a portion of the starchy cooking liquid before draining the pasta completely.
- Transform chicken pieces with a robust blend of seasoning, ensuring each morsel is liberally coated with salt, ground black pepper, and smoky paprika. Heat a skillet with olive oil until it shimmers, then gently place the seasoned chicken. Allow each side to develop a golden-brown crust, cooking approximately 4-5 minutes. Once thoroughly cooked, transfer the chicken to a waiting plate.
- Within the same skillet, melt butter and introduce minced garlic, creating an aromatic base. Introduce sliced mushrooms, allowing them to soften and caramelize for several minutes. Incorporate asparagus spears, cooking briefly to maintain their vibrant color and delicate crunch.
- Deglaze the pan with rich chicken broth, scraping up the flavorful browned bits clinging to the skillet’s surface. Reduce heat and weave in heavy cream, grated Parmesan, Italian seasoning, a whisper of red pepper flakes, and additional salt and pepper. Let the sauce simmer and thicken, adjusting consistency with reserved pasta water if needed.
- Reunite the cooked pasta and seared chicken with the velvety sauce, gently folding until every ingredient is luxuriously coated. Use tongs to ensure even distribution, creating a harmonious blend of textures and flavors.
- Elevate the dish with a sprinkle of fresh parsley and an extra dusting of Parmesan. Plate immediately, accompanied by crusty garlic bread or a crisp side salad for a complete culinary experience.
Notes
- Achieve perfectly cooked pasta by generously salting the water and stirring occasionally to prevent sticking, ensuring each penne is tender yet firm.
- Choose chicken breast cut into uniform pieces for even cooking, which helps prevent dry or undercooked sections and promotes consistent golden-brown coloring.
- Keep asparagus crisp by briefly sautéing, maintaining its vibrant green color and preventing mushiness while preserving nutritional value and fresh texture.
- Create a silky sauce consistency by slowly adding pasta water, which helps emulsify ingredients and prevents separation, resulting in a luxuriously smooth coating.
- Customize the dish for dietary needs by substituting heavy cream with coconut milk for dairy-free options or using gluten-free pasta for sensitive individuals.
- Enhance flavor complexity by using a mix of mushroom varieties like shiitake and cremini, adding depth and earthiness to the overall dish.
- Prep ingredients beforehand to streamline cooking process, ensuring each component is ready and reducing potential stress during meal preparation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg