Description
Creamy pasta with chicken, mushrooms, asparagus, and Parmesan sauce. A quick and delicious weeknight meal!
Ingredients
Scale
- 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
Instructions
- Prepare Chicken: Pat chicken dry with paper towels and season generously with salt and pepper.
- Cook Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer (cook in batches if needed). Cook for 5-7 minutes, or until browned on all sides and cooked through (internal temperature 165°F/74°C). Remove from skillet and set aside.
- Cook Vegetables: Add asparagus and mushrooms to the same skillet (add more olive oil if needed). Cook for 5-7 minutes, stirring occasionally, until tender-crisp and slightly browned.
- Add Garlic: Add minced garlic to the skillet and cook for another minute, until fragrant.
- Cook Pasta: While vegetables are cooking, bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente (about 8-10 minutes).
- Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water.
- Drain Pasta: Drain the pasta and set it aside.
- Deglaze Pan: Pour white wine into the skillet with the vegetables and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a few minutes, allowing it to reduce slightly.
- Add Broth: Add chicken broth to the skillet and bring to a simmer. Let it simmer for a few more minutes, allowing the sauce to thicken slightly.
- Add Cream and Cheese: 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.
- Add Chicken Back: Add the cooked chicken back to the skillet and stir to combine.
- Adjust Sauce Consistency: If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Finish Sauce: Stir in the butter and lemon juice.
- Season: Season with salt, pepper, and red pepper flakes (if using) to taste.
- Combine Pasta and Sauce: Add the cooked penne pasta to the skillet with the sauce and toss to coat.
- Serve: Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Notes
- Chicken Alternatives: Shrimp, sausage, or tofu can be substituted for chicken.
- Vegetable Variations: Bell peppers, zucchini, or spinach can be added.
- Wine Substitution: More chicken broth or vegetable broth can be used if white wine is unavailable.
- Creamy Sauce Alternatives: Half-and-half or a dollop of cream cheese can be used for a lighter or creamier sauce.
- Cheese Options: Pecorino Romano or Asiago cheese can be used instead of Parmesan.
- Make Ahead: The sauce can be prepared ahead of time and stored in the refrigerator for up to 2 days.
- Spice it Up: Add cayenne pepper or hot sauce for extra heat.
- Herb Variations: Fresh basil, oregano, or thyme can be used instead of parsley.
- Lemon Zest: Add a teaspoon of lemon zest for extra citrus flavor.
- Garlic Lovers: Add an extra clove or two of garlic.
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes