Description
Culinary magic happens when creamy mushroom asparagus chicken penne meets Italian-inspired comfort. Parmesan cheese and fresh herbs elevate this hearty pasta dish, delivering rich flavors you’ll savor to the last delicious bite.
Ingredients
Scale
Pasta:
- 340 grams (12 ounces) penne pasta
Protein:
- 450 grams (1 pound) boneless, skinless chicken breast, cut into bite-sized pieces
Vegetables and Seasonings:
- 225 grams (8 ounces) mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 5 centimeters (2 inches) pieces
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Sauce and Fats:
- 240 milliliters (1 cup) heavy cream
- 100 grams (3.5 ounces) grated Parmesan cheese
- 120 milliliters (1/2 cup) chicken broth
- 1 teaspoon Italian seasoning
- Red pepper flakes (optional)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Instructions
- Fill a spacious pot with salted water and bring to a rolling boil. Cook penne pasta until perfectly tender, following package guidelines. Carefully extract 120ml of starchy water before draining pasta and setting aside.
- Warm olive oil in a large skillet over medium heat. Generously season chicken with garlic powder, onion powder, salt, and pepper. Sear chicken for 5-7 minutes, rotating occasionally, until golden and thoroughly cooked through. Transfer chicken to a separate plate.
- In the same skillet, melt remaining olive oil and butter. Introduce minced garlic and sauté until aromatic, approximately 30 seconds. Add mushroom slices and cook 5-6 minutes, allowing them to caramelize and release natural moisture. Incorporate asparagus pieces and continue cooking 3-4 minutes until crisp-tender.
- Pour chicken broth into the skillet and simmer for 2 minutes. Blend heavy cream and Parmesan cheese, stirring until sauce thickens and cheese dissolves completely. Enhance flavor with Italian seasoning and optional red pepper flakes. Adjust seasoning with salt and pepper.
- Reintroduce cooked chicken to the skillet, coating thoroughly in the creamy sauce. Fold in penne pasta, ensuring even distribution. If sauce appears too dense, gradually introduce reserved pasta water until reaching ideal consistency.
- Transfer pasta to serving plates. Embellish with additional Parmesan cheese and freshly ground black pepper for an elegant finishing touch.
Notes
- Swap chicken for tofu or tempeh to create a vegetarian version that’s equally delicious and protein-packed.
- Use gluten-free penne pasta to make this recipe suitable for those with gluten sensitivities without compromising flavor.
- Add a splash of white wine while sautéing vegetables to enhance the depth and complexity of the sauce’s flavor profile.
- Reserve pasta water strategically – it’s liquid gold for creating silky, perfectly emulsified sauces that cling beautifully to noodles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 628
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg