Description
A rich and satisfying pasta dish featuring golden seared chicken, earthy mushrooms, and vibrant asparagus tossed in a silky Parmesan cream sauce over penne. Perfect for a cozy weeknight dinner or to impress your dinner guests.
Ingredients
- 1 lb chicken breast, sliced thin
- 12 oz penne pasta
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 3/4 cup Parmesan cheese, freshly grated
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (optional)
Instructions
1. Season chicken slices with salt and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Sear the chicken until golden and cooked through. Remove and set aside.
2. In the same pan, add mushrooms and cook until browned. Add garlic and asparagus. Sauté until asparagus is bright green and slightly tender.
3. Pour in chicken broth, scraping the pan to lift flavorful bits. Add heavy cream and bring to a simmer. Stir in Parmesan cheese and let it melt to form a smooth sauce.
4. Meanwhile, cook penne pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
5. Add chicken and drained pasta to the sauce. Toss everything together, loosening with reserved pasta water if needed. Adjust seasoning.
6. Garnish with chopped parsley and more Parmesan if desired. Serve hot.
Notes
Reserve your pasta water — it’s liquid gold for thinning and binding the sauce without watering down the flavor.
Use freshly grated Parmesan, not the pre-shredded kind, to ensure it melts smoothly into the cream.
For vegetarian options, omit chicken and replace broth with vegetable stock. Add chickpeas or extra mushrooms for heartiness.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 510mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 105mg