Mushroom Chicken Asparagus Penne
This Creamy Mushroom Chicken Asparagus Penne is a rich, satisfying pasta dish featuring tender chicken, golden sautéed cremini mushrooms, and crisp fresh asparagus tossed in a velvety Parmesan cream sauce.It comes together in just 35 minutes and is elegant enough for guests yet easy enough for any weeknight dinner.
Equipment
- Large pot
- Large heavy-bottomed skillet
- Colander
- Wooden spoon or silicone spatula
Ingredients
- 12 oz penne pasta
- 1.5 lbs boneless skinless chicken breasts thinly sliced
- 10 oz cremini mushrooms sliced thick
- 1 lb fresh asparagus woody ends trimmed, cut into 1.5-inch pieces
- 1 cup heavy cream
- 0.5 cup chicken broth low sodium
- 0.75 cup Parmesan cheese freshly grated, plus more for serving
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp Italian seasoning
- 1 tsp salt plus more for pasta water
- 0.5 tsp black pepper freshly cracked
Instructions
- Bring a large pot of generously salted water to a boil. Cook the penne until just shy of al dente, about 1 minute less than the package directions. Before draining, scoop out 1 cup of pasta water and set it aside. Drain the pasta and set aside.
- Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet over medium-high heat. Season the sliced chicken with salt, black pepper, and Italian seasoning. Add the chicken to the skillet in a single layer and cook for 4 to 5 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate and cover loosely with foil.
- In the same skillet, melt 1 tablespoon of butter over medium-high heat. Add the sliced cremini mushrooms in a single layer and let them cook undisturbed for 2 minutes to develop a golden sear. Stir and continue cooking for another 3 minutes until deeply browned and fragrant.
- Push the mushrooms to the sides of the skillet and add the minced garlic to the center. Cook for 30 seconds, stirring constantly, until fragrant. Add the fresh asparagus pieces and toss everything together. Cook for 2 to 3 minutes until the asparagus is bright green and just tender-crisp.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the broth simmer for 1 minute. Reduce heat to medium and pour in the heavy cream. Stir to combine and let the sauce gently simmer for 3 to 4 minutes, stirring occasionally, until it begins to thicken slightly.
- Return the cooked chicken to the skillet along with the drained penne. Toss everything together over medium heat, adding reserved pasta water a few tablespoons at a time to reach your desired sauce consistency. Stir in the freshly grated Parmesan until melted and combined. Taste and adjust salt and pepper as needed. Serve immediately with extra Parmesan on top.
Notes
For the best sear on the mushrooms, make sure they are thoroughly dry before they hit the pan. Pat them with a paper towel to remove any moisture. Do not add cream to a very hot pan as it can cause the sauce to separate. Reserve at least 1 cup of pasta water before draining since the starch helps bind the sauce to the pasta. Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or cream.