Mushroom Asparagus Chicken Penne

$To make Mushroom Asparagus Chicken Penne, you will need: - 8 oz penne pasta - 2 chicken breasts, sliced into strips - 1 cup asparagus, trimmed and cut into 1-inch pieces - 1 cup mushrooms, sliced (button, cremini, or your choice) - 3 cloves garlic, minced - ½ cup heavy cream - ½ cup chicken broth - 1 tablespoon olive oil - 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (for serving) You can change some ingredients if needed. Here are a few ideas: - Use gluten-free penne if you want a gluten-free dish. - Swap chicken for tofu or chickpeas for a vegetarian option. - Coconut cream can replace heavy cream for a dairy-free version. - Any green vegetable can work instead of asparagus. Try green beans or broccoli. - Use fresh herbs if you have them. They add more flavor than dried herbs. Fresh ingredients make your dish shine. Here are some tips: - Asparagus: Look for bright green stems without soft spots. Stalks should be firm. - Mushrooms: Choose mushrooms that are dry and firm. Avoid any with dark spots or slime. - Chicken: Pick chicken breasts that are pink and have no off smell. - Garlic: Select heads that are firm and not sprouting. Fresh garlic has a strong scent. - Parsley: Look for bright green leaves with no wilting. Fresh parsley adds a nice touch to your meal. Choosing the right ingredients will make your Mushroom Asparagus Chicken Penne taste amazing! {{ingredient_image_1}} Start by boiling a large pot of salted water. Add the penne pasta to the pot. Cook the pasta according to the package directions until it is al dente. This usually takes about 8-10 minutes. Once done, drain the pasta in a colander. Make sure to set it aside for later. In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the sliced chicken breasts. Season the chicken with salt, pepper, and half of the dried Italian herbs. Cook the chicken for about 5-7 minutes. You want it to be browned and cooked through. When it's done, remove the chicken from the skillet and set it aside. In the same skillet, add minced garlic. Sauté the garlic for about 1 minute until it becomes fragrant. Next, toss in the sliced mushrooms and the asparagus pieces. Cook these vegetables for about 4-5 minutes. You want them to be tender but still crisp. Now, return the cooked chicken to the skillet. Pour in the chicken broth and heavy cream. Stir everything together to combine. Bring the mixture to a simmer and let it cook for about 3-4 minutes. This will help the sauce thicken slightly and blend the flavors. Add the cooked penne pasta to the skillet. Toss everything together gently. Make sure the pasta is well coated in the creamy sauce. Taste the dish and adjust the seasoning if needed. You can add more salt, pepper, or Italian herbs as desired. To serve, remove the skillet from the heat. Plate the Mushroom Asparagus Chicken Penne on individual plates. Garnish each serving with chopped fresh parsley and a sprinkle of grated Parmesan cheese. This adds a nice touch and extra flavor to the dish. Enjoy your meal! To get juicy chicken, use fresh, high-quality breasts. Slice them into even strips. This helps them cook evenly. Season the chicken with salt, pepper, and half the herbs before cooking. Heat your skillet well before adding the chicken. This gives a nice sear. Cook the chicken for about 5-7 minutes. You want it golden brown on the outside and fully cooked inside. If you overcook, it can get dry. Using the right herbs makes a big difference. I love dried Italian herbs in this dish. They add a warm, savory taste. Feel free to mix in fresh herbs if you have them. Fresh basil or parsley can brighten the dish. Always taste your sauce as you cook. Adjust the salt and pepper to suit your taste. Remember, a pinch can go a long way! When cooking penne pasta, salt the water well. This adds flavor right to the pasta. Boil it until al dente, which means firm to the bite. This keeps the pasta from getting mushy. Reserve a bit of the pasta water before draining. You can use it to adjust the sauce's thickness later. Toss the drained pasta with the sauce quickly. This helps the pasta soak up the flavors. Pro Tips Use Fresh Ingredients: Opt for fresh asparagus and mushrooms for the best flavor and texture. Fresh produce elevates the dish significantly. Season the Pasta Water: Make sure to season the boiling water with salt before adding the penne. This helps to infuse flavor directly into the pasta. Don’t Overcook the Chicken: Cook the chicken just until it’s no longer pink. Overcooking can lead to dry chicken, so keep an eye on it! Variations on Herbs: Feel free to experiment with fresh herbs like basil or thyme in place of dried herbs for a more vibrant taste. {{image_2}} To make a vegetarian version, skip the chicken. You can add more mushrooms and asparagus for a hearty bite. Try using tofu or chickpeas for added protein. These options keep the dish filling while being meat-free. Don't forget to adjust the seasonings to fit your taste. Feel free to mix in other vegetables. Bell peppers, spinach, or zucchini add color and flavor. Just chop them into bite-sized pieces so they cook evenly. Sauté them with the garlic to enhance their taste. This approach makes the dish even more nutritious and vibrant. You can switch the chicken for other proteins. Shrimp, beef, or turkey work well here too. Each choice brings its own unique flavor. Just make sure to adjust cooking times, so everything is cooked perfectly. This way, you can enjoy a new twist on the classic recipe. To keep your Mushroom Asparagus Chicken Penne fresh, place it in an airtight container. Make sure it cools down to room temperature first. Store it in the fridge for up to three days. This way, you can enjoy it later without losing flavor. When you’re ready to eat the leftovers, you can reheat them easily. The best way is to use a skillet. Heat the skillet on medium and add a splash of chicken broth or water. Stir the pasta gently until it warms up. This method keeps the cream sauce nice and creamy. You can also use the microwave. Just heat it in short bursts, stirring in between to avoid hot spots. If you want to save your Mushroom Asparagus Chicken Penne for longer, freezing is a great option. First, let it cool completely, then pack it into freezer-safe bags or containers. Try to remove as much air as possible to avoid freezer burn. It can stay in the freezer for up to three months. When you’re ready to eat it, thaw it in the fridge overnight before reheating. Yes, you can use other pasta types. If you want a different shape, try fusilli or farfalle. You can even use whole wheat or gluten-free pasta. Each will bring a unique twist to the dish. To make it dairy-free, swap heavy cream with coconut milk or a dairy-free cream. You can use vegetable broth instead of chicken broth for more depth. This keeps the dish creamy and delicious without the dairy. This dish goes well with a simple green salad. A side of garlic bread complements the flavors nicely. For a heartier meal, serve it with steamed broccoli or roasted vegetables. These options add color and nutrition to your plate. This blog post covered everything you need to know about making Mushroom Asparagus Chicken Penne. We looked at ingredients, how to prepare each part, and even tips for perfecting flavors. You can try different variations and store leftovers safely, too. Cooking should be fun and easy. With these steps and tips, you can create a tasty meal for yourself or friends. Enjoy your cooking journey and make this dish your own!$

Mushroom Asparagus Chicken Penne

A delicious pasta dish featuring chicken, asparagus, and mushrooms in a creamy sauce.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

8 oz penne pasta
2 pieces chicken breasts, sliced into strips
1 cup asparagus, trimmed and cut into 1-inch pieces
1 cup mushrooms, sliced
3 cloves garlic, minced
1 2 heavy cream
1 2 chicken broth
1 tablespoon olive oil
1 teaspoon dried Italian herbs
to taste salt and pepper
for garnish fresh parsley, chopped
for serving grated Parmesan cheese

Instructions

In a large pot of boiling salted water, cook the penne pasta according to the package directions until al dente. Drain and set aside.
In a large skillet over medium heat, add the olive oil. Once hot, add the chicken strips. Season with salt, pepper, and half of the Italian herbs. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Add the sliced mushrooms and asparagus pieces. Cook for about 4-5 minutes until the vegetables are tender.
Return the chicken to the skillet with the vegetables. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and let cook for about 3-4 minutes until the sauce has thickened slightly.
Add the cooked penne to the skillet and toss everything together until the pasta is well coated in the sauce. Adjust seasoning if necessary, adding more salt, pepper, or Italian herbs as desired.
Remove from heat. Plate the Mushroom Asparagus Chicken Penne, and garnish with fresh parsley and a sprinkle of grated Parmesan cheese.

Notes

Adjust seasoning to taste and serve with grated Parmesan cheese.

Keyword asparagus, Chicken, creamy, mushrooms, pasta