- Cook the Pasta: Bring a large pot of salted water to a boil and cook penne according to package directions. Drain and set aside.
- Sear the Chicken: In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper and sauté until golden and cooked through. Remove and set aside.
- Cook the Veggies: In the same skillet, add mushrooms and cook until browned. Add asparagus and garlic; sauté for another 3–4 minutes until just tender.
- Make the Sauce: Lower the heat and add chicken broth and cream. Stir well and bring to a gentle simmer. Add parmesan and stir until melted and the sauce thickens.
- Combine Everything: Return chicken to the pan along with cooked penne. Toss to coat everything in the sauce. Season with more salt, pepper, and herbs to taste.
- Serve: Garnish with fresh parsley and extra parmesan if desired.
Serving and Storage Tips
- Serving: Serve hot with crusty bread or a light green salad.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce.
Variants – Make It Your Own
- Low-Carb Option: Swap penne for zucchini noodles or steamed cauliflower.
- Vegan Version: Use plant-based cream, omit chicken, and substitute mushrooms with tofu or tempeh.
- Add Heat: Add a pinch of red pepper flakes for a subtle kick.
FAQ
Q: Can I use frozen asparagus? A: Yes, just thaw and pat dry before cooking to avoid excess moisture.
Q: What’s a good substitute for cream? A: Half-and-half, whole milk with a little butter, or a plant-based cream alternative all work well.
Q: Can I make this dish ahead of time? A: Yes! Prepare the sauce and pasta separately, then combine and reheat just before serving.
This Creamy Mushroom and Asparagus Chicken Penne is the kind of dish that turns simple ingredients into a soul-warming meal. Perfect for weeknights, date nights, or anytime you crave something hearty and homemade.
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