Mushroom Asparagus Chicken Penne: A Delicious & Easy Recipe

Mushroom Asparagus Chicken Penne: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine tender penne pasta, perfectly cooked chicken, earthy mushrooms, and vibrant asparagus, all enveloped in a creamy, dreamy sauce. This isn’t just a meal; it’s an experience.

While the exact origins of this particular combination are modern, the individual components boast rich histories. Pasta, of course, has been a staple in Italian cuisine for centuries, evolving from simple doughs to the myriad shapes we know and love today. Mushrooms have been prized for their unique flavor and nutritional value across various cultures, while asparagus, a springtime delicacy, was enjoyed by the ancient Romans. Combining these elements creates a dish that feels both familiar and refreshingly new.

So, why is Mushroom Asparagus Chicken Penne such a crowd-pleaser? It’s the perfect balance of flavors and textures. The earthiness of the mushrooms complements the slight bitterness of the asparagus, while the chicken provides a satisfying protein boost. The creamy sauce ties everything together, creating a symphony of deliciousness in every bite. Plus, it’s relatively quick and easy to prepare, making it ideal for a weeknight dinner or a special occasion. I find that even picky eaters enjoy this dish, and it’s a great way to sneak in some extra vegetables. Get ready to discover your new favorite pasta dish!

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 pound penne pasta
• 1 tablespoon olive oil
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons butter
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Preparing the Chicken and Vegetables:

1. First, let’s get the chicken ready. Pat the chicken pieces dry with paper towels. This helps them brown nicely when we cook them. Season them generously with salt and pepper. Don’t be shy!
2. Now, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. Avoid overcrowding the pan; you might need to cook the chicken in batches to ensure proper browning.
3. Cook the chicken for about 5-7 minutes, or until it’s browned on all sides and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set it aside. We’ll add it back in later.
4. Next, add the asparagus and mushrooms to the same skillet. If the pan seems dry, add a little more olive oil. Cook the vegetables for about 5-7 minutes, stirring occasionally, until they are tender-crisp and slightly browned.
5. Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Cooking the Pasta and Sauce:

1. While the vegetables are cooking, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente. This usually takes about 8-10 minutes.
2. Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! We’ll use it to help create a creamy and emulsified sauce.
3. Drain the pasta and set it aside.
4. Now, back to the skillet with the vegetables. Pour in the white wine and scrape up any browned bits from the bottom of the pan. This is called deglazing, and it adds a ton of flavor to the sauce. Let the wine simmer for a few minutes, allowing it to reduce slightly.
5. Add the chicken broth to the skillet and bring to a simmer. Let it simmer for a few more minutes, allowing the sauce to thicken slightly.
6. Stir in the heavy cream and Parmesan cheese. Reduce the heat to low and simmer gently for a few minutes, until the cheese is melted and the sauce is smooth and creamy.
7. Add the cooked chicken back to the skillet and stir to combine.
8. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Remember, we want a sauce that coats the pasta nicely.
9. Stir in the butter and lemon juice. The butter adds richness and the lemon juice adds brightness to the sauce.
10. Season with salt, pepper, and red pepper flakes (if using) to taste. Be sure to taste the sauce and adjust the seasoning as needed.

Combining and Serving:

1. Add the cooked penne pasta to the skillet with the sauce and toss to coat. Make sure the pasta is evenly coated with the creamy sauce.
2. Serve immediately, garnished with fresh parsley and extra Parmesan cheese. A sprinkle of red pepper flakes adds a nice touch of heat, if you like.
3. This dish is best served hot, so don’t let it sit around for too long. Enjoy!

Tips and Variations:

• Chicken Alternatives: You can easily substitute the chicken with shrimp, sausage, or even tofu for a vegetarian option. Adjust the cooking time accordingly.
• Vegetable Variations: Feel free to add other vegetables to this dish, such as bell peppers, zucchini, or spinach. Just be sure to adjust the cooking time as needed.
• Wine Substitution: If you don’t have white wine on hand, you can substitute it with more chicken broth or vegetable broth.
• Creamy Sauce Alternatives: For a lighter sauce, you can use half-and-half instead of heavy cream. You can also add a dollop of cream cheese for extra creaminess.
• Cheese Options: Pecorino Romano or Asiago cheese can be used in place of Parmesan cheese.
• Make Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply reheat the sauce and add the cooked pasta.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
• Herb Variations: Fresh basil, oregano, or thyme can be used in place of parsley.
• Lemon Zest: Add a teaspoon of lemon zest to the sauce for an extra burst of citrus flavor.
• Garlic Lovers: If you’re a garlic lover, feel free to add an extra clove or two.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: Approximately 600-700 per serving
• Protein: 40-50 grams
• Fat: 25-35 grams
• Carbohydrates: 60-70 grams

Serving Suggestions:

This Mushroom Asparagus Chicken Penne is a complete meal on its own, but here are a few serving suggestions to make it even more special:

• Serve with a side salad: A simple green salad with a light vinaigrette dressing complements the richness of the pasta dish.
• Crusty bread: Serve with a side of crusty bread for soaking up the delicious sauce.
• Garlic bread: Garlic bread is always a welcome addition to any pasta meal.
• Roasted vegetables: Serve with a side of roasted vegetables, such as broccoli or Brussels sprouts.
• Wine pairing: Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Storage Instructions:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until heated through. You may need to add a splash of milk or broth to loosen the sauce if it has thickened during storage.

Troubleshooting:

• Sauce is too thick: Add a little more pasta water, chicken broth, or milk to thin it out.
• Sauce is too thin: Simmer the sauce for a few more minutes to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the sauce.
• Chicken is dry: Make sure you don’t overcook the chicken. Cook it just until it’s cooked through and no longer pink inside.
• Pasta is mushy: Be sure to cook the pasta al dente, which means “to the tooth” in Italian. It should be slightly firm to the bite.
• Vegetables are overcooked: Cook the vegetables until they are tender-crisp, not mushy.

Why This Recipe Works:

This Mushroom Asparagus Chicken Penne recipe is a winner because it’s:

• Flavorful: The combination of chicken, mushrooms, asparagus, garlic, white wine, and Parmesan cheese creates a rich and complex flavor profile.
• Creamy: The heavy cream and Parmesan cheese create a luscious and creamy sauce that coats the pasta perfectly.
• Easy to make: This recipe is relatively easy to make and doesn’t require any fancy ingredients or equipment.
• Versatile: You can easily customize this recipe to your liking by adding different vegetables, proteins, or cheeses.
• Satisfying: This dish is hearty and satisfying, making it a perfect meal for a weeknight dinner or a special occasion.

Conclusion:

This Mushroom Asparagus Chicken Penne isn’t just another pasta dish; it’s a flavor explosion waiting to happen! From the earthy richness of the mushrooms to the bright, springy asparagus and the tender chicken, all coated in a creamy, dreamy sauce, it’s a symphony of textures and tastes that will leave you wanting more. I truly believe this recipe is a must-try because it’s quick enough for a weeknight meal but elegant enough to serve to guests. It’s also incredibly versatile, allowing you to customize it to your liking. Think of it: the aroma filling your kitchen as the garlic and herbs sizzle, the satisfying twirl of penne around your fork, the burst of flavor with each bite. It’s comfort food elevated, a dish that nourishes both body and soul. And let’s be honest, who can resist a good pasta dish? This one is special, though. It’s the perfect balance of healthy and indulgent, making it a guilt-free pleasure you can enjoy any time. But the best part? It’s so easy to adapt! Feeling adventurous? Try adding a pinch of red pepper flakes for a little kick. Want to make it vegetarian? Simply omit the chicken and add some sun-dried tomatoes or artichoke hearts. For a richer flavor, use heavy cream instead of half-and-half. And if you’re looking for a lighter option, use skim milk or even almond milk. The possibilities are endless! Serving suggestions? I love to serve this Mushroom Asparagus Chicken Penne with a simple side salad and some crusty bread for soaking up all that delicious sauce. A sprinkle of freshly grated Parmesan cheese is always a welcome addition, and a glass of crisp white wine complements the flavors perfectly. You could also try topping it with toasted breadcrumbs for added texture. For a more substantial meal, add a side of roasted vegetables like broccoli or Brussels sprouts. Don’t be intimidated by the ingredients list – it’s all very straightforward. And trust me, the effort is well worth the reward. This recipe is a guaranteed crowd-pleaser, and I’m confident that it will become a staple in your kitchen. It’s the kind of dish that you’ll find yourself making again and again, tweaking it to your own preferences and sharing it with the people you love. So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I promise you won’t regret it. And when you do, please, please, please share your experience with me! I’d love to hear how it turned out, what variations you tried, and what your family and friends thought. Did you add any special ingredients? Did you make it for a special occasion? I’m all ears! You can leave a comment below, tag me on social media, or even send me an email. I’m always excited to see how people are enjoying my recipes and to learn from their experiences. Cooking is all about sharing and connecting, and I’m so grateful to be able to share this Mushroom Asparagus Chicken Penne recipe with you. Happy cooking! I can’t wait to hear from you!

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