About This Recipe
This Creamy Mushroom and Asparagus Chicken Penne is a balanced pasta dish that combines lean protein and vegetables in a rich, savory sauce. It is prepared using common cooking techniques including sautéing, boiling, and simmering.
Why You’ll Love This Recipe
- It incorporates multiple food groups into a single meal.
- The recipe uses common ingredients that are widely available.
- Cooking techniques are standard and applicable to various skill levels.
- The combination of textures and flavors is well-established in culinary practice.
Ingredients
- 8 oz (225 g) penne pasta
- 1 lb (450 g) boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tbsp olive oil
- 8 oz (225 g) cremini mushrooms, sliced
- 1 lb (450 g) asparagus, trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Step by Step Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms. Cook until they release their moisture and become golden brown, about 5-7 minutes.
- Add the asparagus pieces and minced garlic to the skillet with the mushrooms. Cook for 3-4 minutes until the asparagus is bright green and tender-crisp.
- Pour the chicken broth into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Allow it to simmer for 2 minutes.
- Reduce the heat to medium-low. Pour in the heavy cream and add the grated Parmesan cheese. Stir continuously until the cheese melts and the sauce begins to thicken.
- Return the cooked chicken to the skillet. Add the drained penne pasta. Toss everything together until the pasta and chicken are evenly coated in the creamy sauce. Heat through for 1-2 minutes.
- Season with additional salt and pepper if needed before serving.
FAQ
Can I use a different type of pasta?
Yes. Other short pasta shapes like fusilli or rigatoni can be used as a substitute for penne.
Can I use a different protein?
Yes. Cooked shrimp or sliced beef can be used in place of chicken. Adjust cooking times accordingly.
How can I make the sauce thicker?
Allow the sauce to simmer for a longer period to reduce, or create a slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water and stirring it into the sauce.
You Must Know
- Do not overcrowd the skillet when cooking the chicken, as this will steam the meat instead of browning it. Cook in batches if necessary.
- Reserving a small amount of pasta water before draining can be useful if the sauce needs thinning later.
- Overcooking the asparagus will cause it to become limp and lose its vibrant color.
Storage Tips
- Allow the dish to cool to room temperature before storing. Place in an airtight container and refrigerate for up to 3 days.
- Reheat gently in a skillet over low heat, adding a small amount of chicken broth or cream to loosen the sauce if it has thickened.
- This dish is not recommended for freezing, as the cream-based sauce may separate upon thawing.