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Creamy Mushroom and Asparagus Chicken Penne is a rich and flavorful dish combining tender chicken breast, earthy mushrooms, crisp asparagus, and a luscious creamy sauce that is perfectly complemented by the penne pasta. This dish is comforting yet elegant enough for a dinner party. It’s also relatively simple to make, with ingredients that come together beautifully to create an unforgettable meal.
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The marriage of earthy mushrooms and asparagus with the creamy sauce is what elevates this dish. Each bite is a delightful blend of textures and flavors. From the crispy chicken to the al dente pasta, this recipe truly has it all.
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Preparation
1. Preparing the Chicken:
Before we begin cooking, the chicken needs to be seasoned and seared to perfection. Follow these steps for the best results:
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Season the Chicken: Pat the chicken breasts dry with paper towels. This will help them brown more evenly when cooking. Season both sides of the chicken breasts with salt, pepper, and garlic powder. Make sure to season generously for flavor.
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Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, place the chicken breasts in the pan and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through (the internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set it aside on a plate. Let it rest for a few minutes before slicing it into thin strips.
2. Preparing the Asparagus and Mushrooms:
While the chicken is cooking, it’s a great time to prep and cook the vegetables:
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Prepare the Asparagus: Trim the tough ends of the asparagus stalks and discard them. Cut the asparagus into 2-inch pieces.
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Prepare the Mushrooms: Clean the mushrooms with a damp cloth and slice them thinly.
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Sauté the Vegetables: In the same skillet you used for the chicken, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and mushrooms to the skillet, cooking them for about 5-7 minutes until they are tender. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant. Season the vegetables with salt and pepper to taste.
3. Boiling the Pasta:
While the vegetables are sautéing, bring a large pot of salted water to a boil. Add the penne pasta and cook it according to the package instructions until it’s al dente (typically 9-11 minutes). Once cooked, drain the pasta and set it aside, reserving about 1 cup of pasta water in case you need to thin the sauce later.
4. Preparing the Creamy Sauce:
Now it’s time to create the luscious creamy sauce that will bring the entire dish together:
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Start the Sauce Base: In the same skillet, melt 2 tablespoons of butter over medium heat. Once the butter has melted, add the chicken broth and bring it to a gentle simmer. Stir occasionally.
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Add the Cream and Parmesan: Stir in the heavy cream and Parmesan cheese. Continue to cook the sauce over medium-low heat for about 3-4 minutes until it starts to thicken. Stir frequently to prevent the sauce from burning.
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Season the Sauce: Add the Dijon mustard, thyme (or Italian seasoning), salt, and pepper. Stir to combine. Taste and adjust the seasoning if needed. For a slight brightness, you can add a teaspoon of lemon juice.
5. Combining Everything Together:
With all the components ready, it’s time to assemble the dish:
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Add the Pasta and Chicken: Add the cooked penne pasta and sliced chicken to the creamy sauce. Stir everything gently to coat the pasta and chicken in the sauce.
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Add the Vegetables: Finally, fold in the sautéed asparagus, mushrooms, and garlic. Stir everything together, allowing the sauce to coat the pasta, chicken, and vegetables. If the sauce is too thick, you can add some reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
Serving and Garnishing
Once everything is combined, it’s time to serve this creamy, delicious dish:
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Plate the Pasta: Divide the creamy mushroom and asparagus chicken penne evenly between serving plates.
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Garnish: Sprinkle the dish with extra Parmesan cheese, fresh parsley, or thyme for added flavor and color. A squeeze of fresh lemon juice over the top can provide a nice contrast to the creamy richness.
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Serving Suggestions: Serve with a side of crusty bread to mop up the creamy sauce or a simple green salad for a refreshing contrast.
Cooking Tips and Tricks
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Choosing the Right Chicken: Boneless, skinless chicken breasts are ideal for this recipe as they cook quickly and evenly. However, you can use chicken thighs for a richer, juicier option.
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Perfectly Cooked Chicken: To avoid overcooking the chicken, use a meat thermometer. Chicken breasts are perfectly cooked when the internal temperature reaches 165°F (74°C).
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Al Dente Pasta: Be sure to cook the pasta until just al dente, as it will continue to cook slightly when mixed with the sauce.
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Customizing the Sauce: If you prefer a thicker sauce, let it simmer for a few extra minutes. For a lighter sauce, add a bit more chicken broth or reduce the amount of cream.
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Flavor Enhancements: Feel free to add a pinch of red pepper flakes to the sauce for some heat or swap the thyme for fresh rosemary for a different flavor profile.
Variations
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Vegetarian Version: Skip the chicken and add extra vegetables such as spinach, zucchini, or peas for a vegetarian version of this creamy pasta.
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Gluten-Free Version: Swap the penne pasta with gluten-free pasta or zucchini noodles for a lighter, gluten-free alternative.
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Spicy Version: Add a pinch of cayenne pepper or some chili flakes to the sauce for an added kick.
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Dairy-Free Version: Use coconut cream instead of heavy cream, and opt for dairy-free Parmesan cheese to make the dish dairy-free.
Conclusion
Creamy Mushroom and Asparagus Chicken Penne is a comforting, yet sophisticated meal that is sure to please any crowd. With its rich creamy sauce, tender chicken, and fresh vegetables, this dish is perfect for any occasion. Whether you’re cooking for your family, a special date night, or a dinner party, this recipe is sure to impress.
By following the steps outlined above, you’ll create a balanced, flavorful meal that combines the best of creamy pasta, savory chicken, and earthy mushrooms and asparagus. And with the many variations and customizations available, you can tailor this dish to suit your tastes and dietary preferences.
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
- For the Chicken:
- 2 large chicken breasts (about 1 lb), boneless and skinless
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 tsp dried thyme (optional)
- For the Pasta:
- 8 oz penne pasta
- For the Creamy Sauce:
- 2 tbsp butter
- 1 small onion, diced
- 2 cups mushrooms, sliced (white or cremini)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 tsp dried thyme (optional)
- Garnish:
- Fresh parsley, chopped (optional)
- Extra Parmesan cheese for topping (optional)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions, about 10 minutes. Drain and set aside. - Cook the Chicken:
While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
Season both sides of the chicken breasts with salt, pepper, garlic powder, and thyme.
Add the chicken to the skillet and cook for 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside to rest. Once cooled slightly, slice into thin strips. - Prepare the Creamy Sauce:
In the same skillet, melt the butter over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
Add the mushrooms and asparagus to the skillet. Cook for 5-7 minutes until the vegetables are tender and the mushrooms release their moisture.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
Add the grated Parmesan cheese, and stir until the cheese is melted and the sauce is creamy. Season with salt, pepper, and dried thyme, if desired. - Combine Chicken, Pasta, and Sauce:
Add the cooked pasta and sliced chicken into the skillet with the creamy sauce. Toss everything together until well-coated. - Serve:
Serve the creamy mushroom and asparagus chicken penne hot, garnished with fresh parsley and extra Parmesan cheese, if desired.
Notes
- Chicken Alternatives: You can use boneless, skinless chicken thighs if you prefer dark meat or even substitute with shrimp for a different flavor.
- Vegetable Variations: If you don’t have asparagus, you can use spinach, peas, or broccoli as a substitute.
- Lightened-Up Version: To reduce calories, you can substitute the heavy cream with half-and-half or use a lower-fat cream alternative. You can also use less butter and Parmesan.
- Gluten-Free Option: Use gluten-free penne pasta to make the dish gluten-free.
- Make Ahead: The creamy sauce can be made ahead of time and refrigerated. Reheat it gently before combining with the pasta and chicken.
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