Chicken Penne with Mushroom Asparagus
This one-pan chicken penne combines tender chicken, mushrooms, asparagus, and a creamy Parmesan sauce for a quick, comforting dinner ideal for busy weeknights.
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for cooking chicken and sauce
- 1 colander for draining pasta
Ingredients
- 12 –14 oz penne pasta
- 2 –3 tablespoons olive oil or butter
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper to taste
- 10 oz mushrooms sliced
- 8 –10 oz asparagus trimmed and cut into 1–1.5 inch pieces
- 3 –4 garlic cloves minced
- 1 cup heavy cream or half-and-half
- ½ cup chicken broth
- ½ cup grated Parmesan cheese plus extra for serving
- Optional: lemon zest or juice for brightness
- Optional garnish: chopped parsley or basil
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta until al dente according to package instructions. Drain and set aside.
- Heat olive oil or butter in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through, about 5–7 minutes. Remove from skillet and set aside.
- In the same skillet, add more oil if needed. Sauté mushrooms until they start to brown. Add asparagus and cook for 3–4 minutes until crisp-tender.
- Add minced garlic to the skillet and cook until fragrant, about 1 minute.
- Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
- Stir in grated Parmesan cheese until melted and smooth. Season with salt, pepper, and optional lemon zest or juice.
- Return the cooked chicken to the skillet. Add drained pasta and toss to coat everything evenly in the creamy sauce.
- Serve warm, topped with extra Parmesan and fresh herbs if desired.
Notes
- Swap vegetables with broccoli, peas, or spinach.
- Add extra broth or pasta water if sauce thickens too much.
- For more flavor, add grated Pecorino Romano cheese.
- Pair with garlic bread or a side salad for a full meal.