Mushroom Asparagus Chicken Penne

$To make Mushroom Asparagus Chicken Penne, gather these tasty items: - 2 cups penne pasta - 2 boneless chicken breasts, diced - 1 cup fresh asparagus, cut into 1-inch pieces - 1 cup mushrooms, sliced - 1 cup heavy cream - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and black pepper to taste - ½ cup grated Parmesan cheese - Fresh parsley, chopped, for garnish You can swap some ingredients for a different taste: - Use whole wheat or gluten-free penne for a healthier option. - Substitute chicken with shrimp or tofu for a different protein. - Try other vegetables like spinach or bell peppers instead of asparagus. - If you want a lighter sauce, use half-and-half instead of heavy cream. - Nutritional yeast can replace Parmesan for a dairy-free twist. Using fresh ingredients makes a big difference. Fresh asparagus and mushrooms taste better. They add vibrant colors and textures to your dish. Fresh garlic gives a stronger flavor than jarred. Opt for high-quality Parmesan for that rich, creamy finish. The more fresh ingredients you use, the more your dish shines. It tastes better and looks appealing too! {{ingredient_image_2}} Start by boiling water in a large pot. Add a generous amount of salt to the water. Once boiling, add 2 cups of penne pasta. Cook according to the package instructions. This usually takes about 10-12 minutes. Stir occasionally to prevent sticking. When the pasta is al dente, drain it. Remember to save ½ cup of the pasta water for later. Set the penne aside. Next, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 diced chicken breasts to the skillet. Season with salt, pepper, and 1 teaspoon of Italian seasoning. Cook the chicken for 5-7 minutes. Stir occasionally until the chicken turns golden brown and is fully cooked. Once done, take the chicken off the heat and place it on a plate. In the same skillet, add 2 cloves of minced garlic. Then, add 1 cup of sliced mushrooms and 1 cup of asparagus cut into 1-inch pieces. Sauté these for 4-5 minutes. Stir frequently until the mushrooms become tender and the asparagus turns bright green and crisp. Now, reduce the heat to low. Pour in 1 cup of heavy cream, mixing it with the vegetables. If the sauce is too thick, add some of the reserved pasta water. This helps to achieve a creamy texture. Let the sauce simmer gently, stirring from time to time. Return the cooked chicken and drained penne to the skillet. Toss everything together, ensuring the pasta and chicken get coated in the creamy sauce. Stir in ½ cup of grated Parmesan cheese. Taste the dish and adjust the seasoning with salt and pepper as needed. Once combined, remove the skillet from the heat. Serve the dish hot in a large pasta bowl. Garnish with freshly chopped parsley for a pop of color. For an extra touch, sprinkle more Parmesan cheese on top for those who enjoy it. This dish is not just tasty; it looks lovely on the table too! Cook the penne pasta until it is al dente. This means it should be firm but not hard. If you cook it too long, it becomes mushy. Follow the package instructions closely. Timing is key for the chicken, too. Aim for 5-7 minutes on medium heat until it turns golden brown. Use salt and pepper generously. They bring out the best in your dish. The Italian seasoning is a must. It adds depth and a lovely aroma. You can also try a dash of red pepper flakes for a little heat. Fresh garlic makes a huge difference, so don’t skip it! A beautiful plate makes any meal special. Serve your dish in a large pasta bowl. This adds a nice touch and shows off the colors. Top it with chopped parsley for a pop of green. Don't forget to offer extra Parmesan on the side. This invites guests to customize their meal. Pro Tips Choose Fresh Ingredients: Always opt for fresh asparagus and mushrooms for the best flavor and texture. Fresh vegetables will enhance the overall quality of the dish. Don’t Overcook the Pasta: Cook the penne until it is al dente, as it will continue to cook slightly when mixed with the sauce. This prevents a mushy texture. Adjust the Creaminess: If you prefer a lighter sauce, feel free to substitute half of the heavy cream with chicken broth or a non-dairy alternative. Garnish for Flavor: A sprinkle of fresh parsley and additional Parmesan cheese not only adds color but also enhances the flavor of the dish. {{image_4}} You can easily add more veggies to your dish. Try using bell peppers, spinach, or peas. These add nice colors and flavors. Carrots can also add a sweet crunch. Just sauté them with the mushrooms and asparagus. This way, you get a meal that is more colorful and healthy. If you want to change the protein, there are great options. Shrimp, for example, cooks quickly and pairs well with the sauce. You can also use firm tofu if you want a plant-based option. Just make sure to cut it into small pieces and sauté until golden. This keeps the dish exciting and full of flavor. To make this meal vegan, swap the chicken for chickpeas or lentils. Use coconut cream or a cashew cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese, giving a cheesy flavor without dairy. With these swaps, you keep all the creaminess and taste. Enjoy a delicious meal that fits your diet! To keep your Mushroom Asparagus Chicken Penne fresh, store it in an airtight container. Make sure to let it cool down before sealing. Place the container in the fridge. This way, the dish stays safe to eat for up to three days. If you want to keep it longer, consider freezing it. When you are ready to enjoy your leftovers, reheat them gently. You can use the microwave or a skillet. If using the microwave, heat it in short bursts, stirring in between. If using a skillet, add a splash of water or cream to keep it moist. Heat over low until warmed through. Always check the temperature before serving. To freeze your Mushroom Asparagus Chicken Penne, first, let it cool completely. Then, scoop it into a freezer-safe container. Make sure to leave some space at the top, as the dish will expand when frozen. Seal it tight and label it with the date. You can freeze it for up to three months. To thaw, place it in the fridge overnight before reheating. Yes, you can use other pasta shapes. Penne works well, but you can try fusilli or farfalle. Just make sure to cook them according to the package directions. You can use half-and-half or whole milk as a lighter option. For a dairy-free choice, try coconut cream or cashew cream. These alternatives will still give you a nice texture. To make this dish gluten-free, use gluten-free penne pasta. Many brands offer great options that taste just as good. Always check the label to ensure it meets your needs. To adjust the serving size, simply multiply or divide the ingredients by the number of servings you want. If you want to serve eight, double the recipe. For two, halve the amounts. Yes, you can make this dish ahead of time. Cook it, let it cool, and store it in the fridge for up to two days. Just reheat it on low heat before serving. This dish pairs nicely with a simple green salad or garlic bread. You can also serve it with roasted vegetables for a healthy balance. Enjoy your meal! This blog post covered key aspects of making a delicious penne pasta dish. We discussed important ingredients, how to cook each element, and tips for great flavor. I shared easy ingredient substitutions and variations, ensuring everyone can make this dish. Remember to store leftovers properly and try out different sides. Cooking can be fun and rewarding, so don’t hesitate to make this dish your own. Enjoy every bite and share your results!$

Mushroom Asparagus Chicken Penne

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

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

2 cups penne pasta
2 pieces boneless chicken breasts, diced into bite-sized pieces
1 cup fresh asparagus, trimmed and cut into 1-inch segments
1 cup mushrooms, sliced
1 cup heavy cream
1 tablespoon olive oil
2 cloves garlic, finely minced
1 teaspoon Italian seasoning blend
to taste salt and freshly ground black pepper
0.5 cup grated Parmesan cheese, plus extra for serving
for garnish fresh parsley, chopped

Instructions

In a large pot, bring salted water to a rolling boil. Add the penne pasta and cook according to the package instructions, stirring occasionally, until al dente. Once cooked, drain the pasta, reserving ½ cup of the pasta water, and set the penne aside.
Heat the olive oil in a large skillet over medium heat. Add the diced chicken and season generously with salt, pepper, and Italian seasoning. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked through and has a nice golden brown color. Once done, remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the minced garlic, sliced mushrooms, and asparagus pieces. Sauté for about 4-5 minutes, stirring frequently, until the mushrooms are tender and the asparagus is a vibrant green with a tender-crisp texture.
Reduce the heat to low and pour in the heavy cream, stirring gently to combine with the vegetables. If the sauce appears too thick, gradually add some of the reserved pasta water until the desired creamy consistency is achieved. Allow the mixture to come to a gentle simmer, stirring occasionally.
Return the cooked chicken and drained penne pasta to the skillet. Toss everything together to coat the pasta and chicken in the luscious creamy sauce. Stir in the grated Parmesan cheese and taste, adjusting the seasoning with additional salt and pepper as necessary.
Remove the skillet from heat and serve the dish hot. Garnish each serving with freshly chopped parsley for a vibrant touch, and sprinkle extra Parmesan on top for those who desire it.

Notes

For a beautiful presentation, serve in a large pasta bowl with extra Parmesan on the side.

Keyword asparagus, chicken, creamy, mushrooms, pasta