Description
Comforting creamy mushroom and asparagus chicken penne delivers a delightful pasta experience with rich, earthy flavors. Hearty ingredients blend seamlessly, promising a satisfying meal that will transport taste buds to culinary bliss.
Ingredients
Scale
Main Proteins:
- 1 pound (454 grams) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup (100 grams) grated Parmesan cheese
Vegetables and Aromatics:
- 8 ounces (226 grams) mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
Pasta and Sauce Ingredients:
- 12 ounces (340 grams) penne pasta
- 1 cup (240 milliliters) heavy cream
- 1/2 cup (120 milliliters) chicken broth
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Red pepper flakes (optional)
Instructions
- Fill a spacious pot with water, add a generous pinch of salt, and bring to a rolling boil at high heat.
- Submerge penne pasta into the boiling water and cook until perfectly tender yet firm, following package timing guidelines.
- Extract 1/2 cup of starchy pasta water, then carefully drain pasta and set aside in a separate container.
- Warm olive oil in a large skillet over medium-high temperature, creating a light shimmer across the surface.
- Sprinkle chicken with aromatic seasonings including garlic powder, onion powder, salt, and ground pepper.
- Gently place seasoned chicken into the hot skillet, allowing each piece to develop a golden-brown exterior through 5-7 minutes of cooking.
- Transfer fully cooked chicken to a waiting plate, keeping warm.
- In the same skillet, introduce remaining olive oil and butter, creating a rich cooking medium.
- Quickly introduce minced garlic, allowing it to release its fragrant essence for approximately 30 seconds.
- Add mushrooms and sauté until they release moisture and transform into a beautiful caramelized brown color.
- Incorporate asparagus, cooking for an additional 3-4 minutes to maintain a vibrant, crisp texture.
- Pour chicken broth into the vegetable mixture, letting it simmer and concentrate flavors for 2 minutes.
- Slowly blend heavy cream and Parmesan cheese, stirring consistently until the sauce reaches a luxurious, slightly thickened consistency.
- Enhance the sauce with Italian seasoning and optional red pepper flakes, adjusting salt and pepper to personal preference.
- Reintroduce cooked chicken to the skillet, ensuring complete sauce coverage.
- Fold in cooked penne, guaranteeing every pasta piece is generously coated with the creamy sauce.
- If sauce appears too dense, gradually incorporate reserved pasta water until achieving desired smoothness.
- Elegantly plate the pasta, garnishing with additional Parmesan cheese and freshly ground black pepper.
- Serve immediately, presenting a comforting and sophisticated culinary creation.
Notes
- Ensure pasta reaches al dente texture by testing a piece 1-2 minutes before package instructions suggest for perfect bite.
- Choose skinless chicken breasts for leaner protein, trimming any visible fat before seasoning to enhance healthier profile.
- Slice mushrooms uniformly for even cooking, preventing some pieces from becoming mushy while others remain undercooked.
- Replace heavy cream with Greek yogurt or half-and-half for lower-calorie alternative without compromising creamy texture.
- Add red pepper flakes gradually to control spice level, allowing each diner to customize heat intensity.
- Select fresh asparagus with firm, bright green stalks to guarantee maximum flavor and nutritional value.
- Consider using gluten-free penne for celiac-friendly version without altering overall recipe complexity.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 506 kcal
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg