Creamy Mushroom and Asparagus Chicken Penne

Indulge in a delicious meal with my Creamy Mushroom and Asparagus Chicken Penne Delight! This easy recipe combines perfectly cooked penne pasta, tender chicken, and fresh veggies all enveloped in a rich, creamy sauce. Ready in just 30 minutes, it's perfect for any dinner occasion. Discover how to make this flavorful dish and explore variations to suit your taste.

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Ingredients

8 oz penne pasta

1 lb boneless, skinless chicken breasts, diced

1 cup asparagus, chopped (about 1-inch pieces)

2 cups mushrooms, sliced (cremini or button)

1 cup heavy cream

1 cup chicken broth

1/2 cup grated Parmesan cheese

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Sauté Chicken: In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the diced chicken to the skillet, season with salt, pepper, and half of the thyme. Cook for about 6-7 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.

Cook Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the sliced mushrooms and asparagus. Cook for 5-6 minutes until the vegetables are tender.

Make the Sauce: Pour in the chicken broth and heavy cream. Stir to combine and bring the mixture to a simmer. Add the cooked chicken back to the skillet and the remaining thyme. Allow the sauce to simmer for 3-5 minutes until slightly thickened.

Combine: Reduce the heat to low and stir in the grated Parmesan cheese until melted and creamy. Add the cooked penne pasta to the skillet and toss everything together until the pasta is well coated with the sauce.

Serve: Taste and adjust seasoning with additional salt and pepper if needed.

Plate: Serve warm, garnished with fresh chopped parsley on top.

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4