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What sets this dish apart is its harmonious blend of ingredients. The succulent chicken breast complements the earthy notes of mushrooms and the crunchiness of fresh asparagus, creating a colorful and flavorful ensemble. Each bite offers a delightful mix of textures—from the creaminess of the sauce to the tenderness of the chicken and the crispness of the vegetables. It's a dish that makes you want to savor every forkful.

Creamy Mushroom and Asparagus Chicken Penne

Indulge in this creamy mushroom and asparagus chicken penne recipe that combines tender chicken, fresh asparagus, and savory mushrooms all coated in a rich sauce. Perfect for a weeknight dinner, this dish is easy to whip up in just 35 minutes! With simple ingredients like penne pasta, garlic, and Parmesan cheese, it’s a deliciously satisfying meal your family will love. Don’t forget to garnish with parsley for a pop of color! Enjoy!
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Ingredients
  

8 oz penne pasta

1 lb chicken breast, diced

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

2 cups mushrooms, sliced (such as cremini or button)

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1 cup grated Parmesan cheese

2 tbsp olive oil

1 tsp dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Drain and set aside.

    Sauté the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for about 2-3 minutes until translucent. Add the minced garlic and sliced mushrooms; cook until the mushrooms are golden brown, about 5 minutes. Finally, add the asparagus and cook for an additional 3 minutes until tender.

        Make the Sauce: Pour in the chicken broth and allow it to simmer for about 2-3 minutes. Reduce the heat to low, then stir in the heavy cream, dried thyme, and grated Parmesan cheese. Mix well until the cheese is melted and the sauce is creamy.

          Combine Ingredients: Return the cooked chicken to the skillet along with the drained penne pasta. Toss everything together until the pasta is well coated in the creamy sauce. Adjust the seasoning with salt and pepper as needed.

            Serve: Remove from heat and garnish with freshly chopped parsley. Serve hot and enjoy your delicious creamy mushroom and asparagus chicken penne!

              Prep Time: 15 mins | Total Time: 35 mins | Servings: 4