Creamy Mushroom Asparagus Chicken Penne (Printer-Friendly Version)

Chicken, mushrooms, and asparagus tossed in a silky cream sauce with penne for a comforting and quick dinner.

# What You'll Need:

→ Pasta

01 - 12 ounces penne pasta
02 - Kosher salt, for pasta water

→ Chicken

03 - 1 pound boneless, skinless chicken breast or thighs
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon freshly ground black pepper
06 - 1/2 teaspoon Italian seasoning (optional)

→ Fat and Aromatics

07 - 2 tablespoons olive oil
08 - 2 tablespoons unsalted butter, divided
09 - 1/2 medium yellow onion, diced
10 - 3 garlic cloves, minced

→ Vegetables

11 - 8 ounces cremini or button mushrooms, sliced
12 - 1 bunch asparagus, trimmed and cut into 1-inch pieces (about 8 ounces)

→ Sauce and Finish

13 - 1 cup heavy cream
14 - 3/4 cup freshly grated Parmesan cheese, plus more for serving
15 - Freshly ground black pepper, to taste
16 - Reserved pasta water, as needed

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining and set pasta aside.
02 - Pat chicken dry and season both sides with salt, pepper, and Italian seasoning if using. In a large skillet, heat olive oil and 1 tablespoon butter over medium-high heat. Add chicken breasts or thighs and cook 6–8 minutes per side, or until golden brown and internal temperature reaches 165°F. Transfer chicken to a plate and allow to rest for 5 minutes, then slice into bite-sized pieces.
03 - Reduce heat to medium. Add remaining butter to the same skillet. Sauté diced onion and minced garlic until fragrant and translucent, about 2 minutes.
04 - Add sliced mushrooms to skillet with aromatics. Cook, stirring occasionally, for 5 minutes until mushrooms are browned and have released most of their moisture.
05 - Add asparagus to skillet. Cook 3–4 minutes until bright green and just tender, stirring occasionally.
06 - Pour in heavy cream. Stir to combine and bring to a gentle simmer. Cook for 2–3 minutes, allowing the sauce to thicken slightly.
07 - Add grated Parmesan cheese and stir until fully melted and smooth. Adjust seasoning with extra salt and pepper if needed. Loosen sauce to desired consistency with some reserved pasta water.
08 - Add cooked penne to skillet and toss to coat thoroughly in sauce. Fold in sliced chicken and heat gently until warmed through, ensuring pasta is coated with creamy sauce.
09 - Transfer pasta to bowls. Top with additional Parmesan and fresh black pepper as desired. Serve immediately.

# Additional Tips:

01 - Reserve some pasta water to adjust sauce consistency and help sauce cling to the pasta.
02 - Allowing the chicken to rest before slicing preserves juiciness and prevents overcooking.
03 - For vegetarian adaptation, increase mushrooms and substitute the chicken with pan-seared tofu.

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