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Instructions:
1. Cook the Pasta:
Start by boiling a large pot of salted water. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta, reserving about 1/2 cup of pasta water for later. Set the pasta aside.
2. Cook the Chicken:
While the pasta is cooking, season the chicken breasts generously with salt and pepper on both sides. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Once the chicken is cooked, remove it from the skillet and set it aside to rest. After resting, slice the chicken thinly against the grain.
3. Sauté the Vegetables:
In the same skillet, add 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter is melted, add the chopped onion and sauté for about 2-3 minutes until soft and translucent. Then, add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms and cook for 4-5 minutes, until they release their moisture and begin to turn golden brown. Add the asparagus and cook for another 2-3 minutes, allowing it to soften slightly while still retaining some crunch.
4. Make the Creamy Sauce:
Pour in the chicken broth and bring it to a simmer. Scrape up any browned bits from the bottom of the skillet to incorporate them into the sauce. Let the broth simmer for 2 minutes. Then, stir in the heavy cream, Parmesan cheese, and fresh thyme. Allow the sauce to simmer for another 3-4 minutes until it thickens to a creamy consistency.
Taste the sauce and adjust the seasoning with salt and pepper as needed.
5. Combine Pasta and Chicken:
Once the sauce has thickened, add the cooked pasta and sliced chicken to the skillet. Toss everything together, making sure the pasta and chicken are well-coated in the creamy sauce. If the sauce is too thick, you can add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
6. Serve:
Serve the creamy mushroom and asparagus chicken penne immediately. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese for added flavor.
7. Enjoy:
Indulge in this creamy, comforting pasta dish with all the richness of a decadent sauce and the freshness of vegetables. It’s the perfect balance of flavor and texture!
Tips for Success:
- Chicken: You can use any cut of chicken you prefer. If you’re short on time, consider using cooked rotisserie chicken for an even faster meal.
- Vegetables: Feel free to adjust the vegetables in this recipe. You can substitute asparagus with spinach or peas for variety. For an extra burst of flavor, consider adding a splash of white wine to the sauce before adding the cream.
- Cheese: For a more intense flavor, you can swap the Parmesan for Pecorino Romano or Gruyère cheese. These cheeses add extra sharpness and depth to the sauce.
- Pasta Alternatives: While penne is ideal for this dish, you can substitute it with other pasta shapes like fettuccine, rigatoni, or farfalle if preferred.
Conclusion:
Creamy Mushroom and Asparagus Chicken Penne is a delightful combination of rich, comforting flavors with a touch of freshness from the asparagus and mushrooms. The creamy Parmesan sauce ties it all together, making this dish a family favorite that’s as easy to make as it is delicious.
Perfect for a weeknight dinner or a special occasion, this recipe is a great way to enjoy a satisfying meal that’s packed with flavor and texture. It’s a dish that’s sure to impress, leaving everyone at the table asking for seconds! So grab your skillet and enjoy the magic of creamy, flavorful pasta with the goodness of chicken and vegetables.
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