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This velvety chicken penne with mushrooms and asparagus blends al dente pasta, succulent chicken, and seasonal veggies in a smooth, decadent sauce. I whipped this up when I wanted to turn an ordinary weeknight dinner into something fancy without spending all evening cooking.
I threw this dish together when friends showed up unexpectedly and I had to make do with whatever was in my fridge. Everyone loved it so much that it's now my go-to dinner when I want to spoil myself or someone special.
Ingredients
- Penne pasta: Those little tubes with ridges grab onto the sauce perfectly
- Chicken breasts: They soak up all the flavors and give you plenty of protein
- Mushrooms: They add that wonderful earthy taste - cremini works best
- Asparagus: Brings a fresh pop of flavor that works magic with cream sauce - look for ones with tight tips
- Garlic: The backbone flavor that makes everything else taste better
- Heavy cream: Creates that dreamy sauce - try half and half if you want something lighter
- Chicken broth: Adds a savory kick that balances out the cream's richness
- Parmesan cheese: Brings a salty, nutty taste and helps the sauce get thick
- Italian seasoning: This herb mix was made for pasta dishes
- Red pepper flakes: Add some if you want a bit of heat to cut through the richness
Step-by-Step Instructions
- Cook the Pasta:
- Fill a big pot with water, add plenty of salt until it tastes like seawater. Once it's bubbling, toss in your penne. Cook it until it's al dente - that's usually around 9-11 minutes, but check what your package says. You want the pasta a tiny bit firm since it'll keep cooking in the hot sauce later. Before you drain it, scoop out about 1/4 cup of that starchy water to thin out your sauce if needed.
- Cook the Chicken:
- Get your olive oil nice and hot in a big skillet - it should shimmer but not smoke. Put your chicken slices in one layer (don't crowd them or they'll steam instead of brown). Sprinkle salt and pepper right on the chicken in the pan. Let it sit untouched for 3 minutes to get that golden crust, then flip and cook another 2-4 minutes until it hits 165°F inside. Move it to a plate and cover loosely with foil to keep it warm.
- Sauté the Vegetables:
- Use that same skillet with all those tasty chicken bits stuck to the bottom. Drop in your sliced mushrooms and don't touch them for 1-2 minutes so they can get some nice color. Once they start browning, add your asparagus pieces and cook until they turn bright green but still have some crunch. Throw in the minced garlic last since it cooks so quickly - about 30 seconds until you can smell it.
- Make the Cream Sauce:
- With the pan still hot, pour in chicken broth and scrape the bottom with a wooden spoon to get all those browned bits - that's where the magic happens. Turn the heat down before adding your heavy cream so it doesn't break. Sprinkle Parmesan in gradually, stirring non-stop for a smooth sauce. Add Italian seasoning and red pepper flakes if you want some heat. Let everything bubble gently (never boil) until it coats a spoon, about 3-4 minutes.
- Combine and Serve:
- Put the chicken back in the pan along with any juices that leaked out - that's free flavor for your sauce. Dump in your drained pasta and toss everything together using tongs so each piece gets coated. If it looks too thick, splash in some of that pasta water you saved. Give it a taste and add more salt, pepper or red pepper flakes if needed. Serve it up right away in warm bowls, and sprinkle extra Parmesan on top if you're feeling fancy.
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Those mushrooms really steal the show in this dish. I found out that letting them brown properly before adding anything else makes them taste so much better. My daughter usually picks mushrooms out of everything, but she always wants more of this pasta. She says they taste completely different when they're cooked this way.
Prepare It Earlier
You can get this pasta ready up to two days before you need it. Make everything except the pasta, and keep the sauce in the fridge in a sealed container. When you're ready to eat, cook fresh pasta and warm up the sauce slowly on the stove, adding a splash of broth if it's too thick. Mix them together and serve. This way your pasta won't get mushy sitting in the sauce.
Easy Swaps
What's great about this dish is how easily you can change it up. When asparagus isn't in season, try spinach instead. Don't have Italian seasoning? Use thyme, rosemary and sage. Turkey works just as well as chicken, especially if you've got some left from a holiday meal. Want to skip meat? Just add more mushrooms or throw in some white beans for protein. The sauce tastes amazing with any pasta shape, but ones with ridges or tubes hold onto it best.
Wine Suggestions
This creamy chicken penne with mushrooms and asparagus tastes fantastic with a medium-bodied white wine. Try a slightly oaky Chardonnay to match the creamy sauce, or go for a fresh Pinot Grigio if you want something that cuts through the richness. If you prefer red wine, a light Pinot Noir goes really well with the earthy mushroom flavors without drowning out the delicate asparagus. Serve whites around 55°F and reds around 60°F to make your pasta taste even better.
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This creamy dish brings together comfort and sophistication in every bite, guaranteed to wow anyone lucky enough to try it.
Frequently Asked Questions
- → Can I use a different type of pasta?
Sure thing! Penne works great, but other medium pasta shapes like farfalle, fusilli, or rigatoni work just as well. Just pick a shape that can hold onto that yummy creamy sauce in all its nooks and crannies.
- → How can I make this dish vegetarian?
To make a veggie version, just skip the chicken and use veggie broth instead of chicken broth. You can throw in extra mushrooms or add veggies like bell peppers or zucchini to make it more filling and flavorful.
- → Can I prepare this ahead of time?
It's tastiest when fresh, but you can get a head start by prepping parts earlier. Cook the pasta and keep it separate from your sauce. When you're ready to eat, warm up the sauce gently, add your pasta, and stir until it's all hot. You might need a splash more cream or broth to get the right creaminess back.
- → What can I substitute for heavy cream?
Want something lighter? Try half-and-half or whole milk mixed with a spoon of flour to thicken it. If you can't do dairy, full-fat coconut milk or cashew cream works too, but they'll change the taste a bit.
- → What sides pair well with this pasta dish?
A fresh green salad with lemon dressing goes great with this. Garlic bread or a crusty loaf works wonders for mopping up that tasty sauce. If you want a bigger meal, add some roasted veggies on the side or start with a light soup.
- → How do I know when the pasta sauce is thick enough?
Your sauce should stick to the back of a spoon, and when you run your finger through it, the line should stay clear. Remember it'll get a bit thicker as it cools, so take it off the heat when it's slightly runnier than you want your final sauce to be.