Description
A comforting, flavor-packed pasta dish made with tender chicken breast, earthy mushrooms, crisp asparagus, and penne pasta all coated in a velvety garlic-Parmesan cream sauce. Perfect for weeknight dinners or a cozy night in.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 8 oz cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 12 oz penne pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup reserved pasta water
- Salt and black pepper, to taste
- 1/2 tsp dried Italian herbs or thyme (optional)
- Fresh parsley and extra Parmesan for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook penne until al dente, reserve 1/2 cup of the pasta water, then drain and set aside.
- Season chicken breasts with salt, pepper, and Italian herbs. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, add 1 tbsp olive oil and 1 tbsp butter. Sauté mushrooms until browned, about 4–5 minutes. Add garlic and cook for 30 seconds. Add asparagus and cook for 3–4 minutes until crisp-tender.
- Lower heat and stir in heavy cream. Simmer for 2–3 minutes, then add Parmesan. Stir until smooth. Use reserved pasta water as needed to adjust consistency.
- Slice cooked chicken and return to pan along with cooked pasta. Toss everything together and let simmer 1–2 more minutes.
- Season to taste, garnish with parsley and extra Parmesan, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes