Description
A comforting and creamy Italian-inspired main course featuring tender chicken breast, sautéed mushrooms, and fresh asparagus tossed with penne pasta in a rich Parmesan cream sauce, garnished with lemon zest and parsley for a burst of freshness.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces penne pasta
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
Chicken and Seasoning
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- Salt and pepper to taste
For Sautéing and Sauce
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- Zest of 1 lemon
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Pasta and Asparagus: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions. During the last 2 minutes of cooking, add the asparagus pieces to the boiling water. Drain pasta and asparagus together and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper. Add the chicken to the skillet and cook for 6 to 8 minutes, or until golden brown and cooked through. Remove chicken from skillet and set aside.
- Sauté Mushrooms and Garlic: In the same skillet, melt the unsalted butter. Add the sliced mushrooms and cook for 4 to 5 minutes until they become browned and tender. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare Cream Sauce: Reduce heat to medium. Pour in the heavy cream and add the grated Parmesan cheese. Stir the mixture continuously until smooth. Let it simmer gently for 2 to 3 minutes until the sauce thickens slightly. Add crushed red pepper flakes and lemon zest, stirring to combine.
- Combine All Ingredients: Return the cooked chicken, drained penne pasta, and asparagus to the skillet with the cream sauce. Toss everything together to coat evenly. Cook for another 1 to 2 minutes to heat through.
- Garnish and Serve: Sprinkle freshly chopped parsley on top. Serve the creamy mushroom and asparagus chicken penne warm for the best flavor.
Notes
- For extra flavor, deglaze the skillet with a splash of white wine before adding the cream.
- You can substitute half-and-half for heavy cream for a lighter version.
- Make sure not to overcook the asparagus to retain crunch and color.
- Use freshly grated Parmesan cheese for the best taste and smooth sauce texture.
