Chicken Mushroom and Asparagus Penne Pasta

Why Make This Recipe

Chicken Mushroom and Asparagus Penne Pasta is a delightful and comforting dish that brings together savory chicken, fresh vegetables, and creamy sauce on a bed of pasta. It’s a one-pan meal that is not only easy to prepare but also packed with flavor. This recipe is perfect for busy weeknights or for impressing guests at a dinner party. The combination of mushrooms and asparagus adds a nutritious touch, making it a balanced meal that everyone will enjoy.

How to Make Chicken Mushroom and Asparagus Penne Pasta

Ingredients:

• 8 oz (225 g) penne pasta
• 2 tbsp olive oil
• 2 chicken breasts, cut into bite-sized pieces
• Salt & black pepper, to taste
• 1 cup mushrooms, sliced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Directions:

1. Cook the penne pasta according to package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through.
3. Add the sliced mushrooms and asparagus, and sauté for about 5 minutes, until the vegetables are tender.
4. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted.
5. Toss the cooked penne pasta into the skillet and mix until well combined. Serve hot.

How to Serve Chicken Mushroom and Asparagus Penne Pasta

Serve Chicken Mushroom and Asparagus Penne Pasta hot, straight from the skillet. You can sprinkle extra grated Parmesan cheese on top for added flavor. This dish pairs well with a side salad or garlic bread for a complete meal.

How to Store Chicken Mushroom and Asparagus Penne Pasta

To store leftovers, let the pasta cool completely, then place it in an airtight container. Store it in the refrigerator for up to 3 days. When you’re ready to eat, reheat it on the stove or in the microwave until warmed through.

Tips to Make Chicken Mushroom and Asparagus Penne Pasta

• Make sure to season the chicken well for good flavor.
• You can use whole wheat penne for a healthier option.
• If you prefer, add more vegetables like bell peppers or spinach for extra color and nutrition.
• Adjust the cream and cheese according to your taste preference for a richer or lighter sauce.

Variation

You can adapt this recipe by using different proteins like shrimp or turkey instead of chicken. Additionally, you can replace asparagus with broccoli or zucchini, depending on your likes and what you have on hand.

FAQs

1. Can I use a different type of pasta?
   Yes, you can use any pasta shape you prefer, such as fusilli or farfalle.

2. Is this recipe suitable for meal prep?
   Absolutely! It stores well and can be a great option for lunches or quick dinners throughout the week.

3. Can I make this dish ahead of time?
   Yes, you can prepare it ahead of time and store it in the fridge. Just reheat it before serving.

Chicken Mushroom and Asparagus Penne Pasta

A delightful one-pan meal combining savory chicken, fresh vegetables, and a creamy sauce on a bed of penne pasta, perfect for busy weeknights or impressing guests.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

Pasta

• 8 oz penne pasta

Main Ingredients

• 2 tbsp olive oil For cooking.
• 2 pieces chicken breasts, cut into bite-sized pieces
• Salt & black pepper, to taste Season the chicken.
• 1 cup mushrooms, sliced
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese For the sauce.

Method

 

Preparation

1. Cook the penne pasta according to package instructions, then drain and set aside.

Cooking

1. In a large skillet, heat olive oil over medium heat.
2. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through.
3. Add the sliced mushrooms and asparagus, and sauté for about 5 minutes, until the vegetables are tender.
4. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted.
5. Toss the cooked penne pasta into the skillet and mix until well combined.
6. Serve hot.

Notes

Serve hot, possibly garnished with extra grated Parmesan cheese. Pairs well with a side salad or garlic bread. Store leftovers in an airtight container in the fridge for up to 3 days.