Mushroom Asparagus Chicken Penne: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine tender penne pasta, perfectly cooked chicken, earthy mushrooms, and vibrant asparagus all bathed in a creamy, decadent sauce. This isn’t just a meal; it’s an experience.
While the exact origins of this particular combination are somewhat modern, the individual components boast rich histories. Pasta, of course, has been a staple in Italian cuisine for centuries, evolving from simple doughs to the myriad shapes we know and love today. Mushrooms have been prized for their unique flavor and nutritional value across various cultures, while asparagus, a symbol of spring, has graced tables since ancient Roman times. The beauty of Mushroom Asparagus Chicken Penne lies in its ability to bring these diverse ingredients together in harmonious perfection.
But what makes this dish so irresistible? It’s the symphony of flavors and textures! The earthiness of the mushrooms complements the delicate sweetness of the asparagus, while the chicken provides a satisfying protein boost. The creamy sauce binds everything together, creating a luxurious mouthfeel that’s both comforting and elegant. Plus, it’s surprisingly easy to make, making it a perfect weeknight dinner option that feels like a special occasion. So, are you ready to discover the magic of Mushroom Asparagus Chicken Penne? Let’s get cooking!
Ingredients:
- 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
Preparing the Chicken and Vegetables:
- First, let’s get the chicken ready. Season the bite-sized chicken pieces generously with salt and freshly ground black pepper. Don’t be shy this is where a lot of the flavor comes from! Set aside while you prepare the other ingredients.
- Now, prep your veggies. Wash and trim the asparagus, cutting it into 1-inch pieces. I like to snap off the tough ends of the asparagus they’re usually the bottom inch or two.
- Next, slice the cremini mushrooms. You can slice them as thick or as thin as you like, depending on your preference. I usually go for about 1/4-inch thick slices.
- Mince the garlic. Freshly minced garlic is always best for flavor, but you can use pre-minced garlic in a pinch.
Cooking the Pasta:
- While you’re prepping the chicken and vegetables, bring a large pot of salted water to a boil. The water should be generously salted this helps to season the pasta from the inside out.
- Once the water is boiling, add the penne pasta and cook according to the package directions, or until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is firm but not hard.
- Before you drain the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! We’ll use it later to help thicken the sauce.
- Drain the pasta and set it aside.
Sautéing the Chicken and Vegetables:
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Make sure the skillet is large enough to hold all of the ingredients later on.
- Add the seasoned chicken to the skillet and cook until browned and cooked through. This usually takes about 5-7 minutes, depending on the size of the chicken pieces. Be careful not to overcrowd the pan, or the chicken will steam instead of brown. If necessary, cook the chicken in batches.
- Remove the chicken from the skillet and set aside.
- Add the asparagus and mushrooms to the skillet and cook until tender-crisp, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
Making the Sauce:
- Pour the dry white wine into the skillet and scrape up any browned bits from the bottom of the pan. These browned bits are called fond, and they add a ton of flavor to the sauce. Let the wine simmer for a minute or two, allowing the alcohol to evaporate.
- Add the chicken broth to the skillet and bring to a simmer.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, butter, and lemon juice.
- Season with red pepper flakes (if using), salt, and freshly ground black pepper to taste.
- Simmer the sauce for a few minutes, or until it has thickened slightly. If the sauce is too thick, add a little bit of the reserved pasta water to thin it out. If the sauce is too thin, simmer it for a few more minutes to reduce it.
Combining Everything:
- Add the cooked chicken and pasta to the skillet with the sauce.
- Toss everything together until the pasta and chicken are well coated in the sauce.
- If the sauce is too thick, add a little more of the reserved pasta water until it reaches your desired consistency.
- Taste and adjust the seasoning as needed. You may need to add more salt, pepper, or Parmesan cheese.
Serving:
- Serve the Mushroom Asparagus Chicken Penne immediately.
- Garnish with fresh parsley and extra Parmesan cheese.
- A side of crusty bread is always a welcome addition for soaking up the delicious sauce.
- Enjoy! This dish is perfect for a weeknight dinner or a special occasion. It’s also great for meal prepping, as it reheats well.
Tips and Variations:
- Chicken Thighs: You can substitute chicken thighs for chicken breasts. Chicken thighs are more flavorful and tend to stay more moist during cooking.
- Vegetables: Feel free to add other vegetables to this dish, such as bell peppers, zucchini, or spinach.
- Mushrooms: You can use any type of mushroom you like, such as shiitake, oyster, or portobello mushrooms.
- Cheese: You can substitute other types of cheese for Parmesan cheese, such as Asiago or Pecorino Romano.
- Spice: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
- Lemon: A squeeze of fresh lemon juice brightens up the flavors of the dish.
- Herbs: Fresh herbs, such as basil, oregano, or thyme, add a lot of flavor to this dish.
- Cream Cheese: For an extra creamy sauce, stir in a couple of tablespoons of cream cheese at the end.
- Sun-Dried Tomatoes: Add some sun-dried tomatoes for a burst of flavor.
- Pesto: Stir in a spoonful of pesto for a vibrant green sauce.
Make Ahead Instructions:
You can prepare the chicken and vegetables ahead of time and store them in the refrigerator for up to 24 hours. You can also make the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply cook the pasta and combine everything together.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Freezing Instructions:
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutritional Information (approximate, per serving):
Calories: 600-700
Protein: 40-50g
Fat: 30-40g
Carbohydrates: 50-60g
Why This Recipe Works:
This recipe is a winner because it’s quick, easy, and packed with flavor. The combination of chicken, asparagus, mushrooms, and penne pasta is a classic for a reason it’s simply delicious! The creamy Parmesan sauce ties everything together perfectly, and the lemon juice adds a touch of brightness. Plus, it’s a versatile dish that can be easily customized to your liking. Whether you’re looking for a simple weeknight meal or a crowd-pleasing dish for a party, this Mushroom Asparagus Chicken Penne is sure to be a hit.
Serving Suggestions:
This dish is delicious on its own, but it also pairs well with a variety of sides. Here are a few suggestions:
- Garlic bread
- Side salad
- Roasted vegetables
- Bruschetta
- Caprese salad
Wine Pairing Suggestions:
The dry white wine used in the sauce (Sauvignon Blanc or Pinot Grigio) is also a great choice to serve with this dish. Other good options include:
- Chardonnay
- Vermentino
- Dry Rosé
Equipment Needed:
- Large pot
- Large skillet or Dutch oven
- Colander
- Cutting board
- Knife
- Measuring cups and spoons
Troubleshooting:
- Sauce too thick: Add more pasta water or chicken broth.
- Sauce too thin: Simmer for a few more minutes to reduce.
- Chicken dry: Make sure not to overcook the chicken. Cook it just until it’
Conclusion:
This Mushroom Asparagus Chicken Penne isn’t just another pasta dish; it’s a symphony of flavors and textures that will elevate your weeknight dinner game. The earthy mushrooms, tender asparagus, and succulent chicken, all embraced by a creamy, perfectly seasoned sauce, create a truly unforgettable culinary experience. It’s quick enough for a busy evening, yet impressive enough to serve to guests. Trust me, once you try it, you’ll be adding it to your regular rotation!
But why is this recipe a must-try? Beyond the incredible taste, it’s incredibly versatile. You can easily adapt it to your dietary needs and preferences. Looking for a vegetarian option? Simply omit the chicken and add some extra mushrooms or other vegetables like bell peppers or zucchini. Want to make it gluten-free? Use your favorite gluten-free penne pasta. The possibilities are endless!
Serving Suggestions and Variations:
* Garnish: A sprinkle of freshly grated Parmesan cheese and a scattering of chopped fresh parsley or basil adds a touch of elegance and freshness. A drizzle of high-quality olive oil can also enhance the flavors.
* Side Dish: A simple green salad with a light vinaigrette complements the richness of the pasta perfectly. Garlic bread is always a welcome addition, too!
* Spice it Up: For those who like a little heat, add a pinch of red pepper flakes to the sauce or a dash of your favorite hot sauce.
* Creamier Sauce: If you prefer an even richer sauce, stir in a tablespoon or two of mascarpone cheese at the end.
* Wine Pairing: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with this dish.I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect balance of comfort food and sophisticated flavors, making it a winner for any occasion. The beauty of this Mushroom Asparagus Chicken Penne lies not only in its deliciousness but also in its adaptability. Feel free to experiment with different ingredients and seasonings to create your own unique version.
Now, it’s your turn! I wholeheartedly encourage you to give this recipe a try. Don’t be intimidated by the ingredient list; it’s all very straightforward, and the steps are easy to follow. I promise you won’t regret it. Once you’ve made it, I’d absolutely love to hear about your experience. Did you make any modifications? What did you think of the flavors? What did your family and friends say?
Please, share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking, and I can’t wait to see your culinary creations! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy your delicious and satisfying Mushroom Asparagus Chicken Penne!
Mushroom Asparagus Chicken Penne: A Delicious & Easy Recipe
Creamy Mushroom Asparagus Chicken Penne is a quick and easy pasta dish perfect for weeknights. Tender chicken, fresh asparagus, and earthy mushrooms are tossed in a luscious Parmesan sauce.
Ingredients
- 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 and Vegetables: Season chicken with salt and pepper. Trim asparagus and cut into 1-inch pieces. Slice mushrooms. Mince garlic.
- Cook Pasta: Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
- Sauté Chicken and Vegetables: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned and cooked through (5-7 minutes). Remove chicken and set aside.
- Add asparagus and mushrooms to the skillet and cook until tender-crisp (5-7 minutes). Add garlic and cook until fragrant (about 30 seconds).
- Make the Sauce: Pour white wine into the skillet and scrape up any browned bits. Simmer for 1-2 minutes. Add chicken broth and bring to a simmer.
- Reduce heat to low and stir in heavy cream, Parmesan cheese, butter, and lemon juice. Season with red pepper flakes (if using), salt, and pepper.
- Simmer the sauce for a few minutes, or until it has thickened slightly. If the sauce is too thick, add a little bit of the reserved pasta water to thin it out. If the sauce is too thin, simmer it for a few more minutes to reduce it.
- Combine Everything: Add cooked chicken and pasta to the skillet with the sauce. Toss until well coated. Add more pasta water if needed to reach desired consistency. Taste and adjust seasoning.
- Serve: Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Notes
- Chicken Thighs: Substitute chicken thighs for chicken breasts for a more flavorful and moist option.
- Vegetables: Add other vegetables like bell peppers, zucchini, or spinach.
- Mushrooms: Use any type of mushroom you like, such as shiitake, oyster, or portobello mushrooms.
- Cheese: Substitute other types of cheese for Parmesan cheese, such as Asiago or Pecorino Romano.
- Spice: For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper.
- Lemon: A squeeze of fresh lemon juice brightens up the flavors of the dish.
- Herbs: Fresh herbs, such as basil, oregano, or thyme, add a lot of flavor to this dish.
- Cream Cheese: For an extra creamy sauce, stir in a couple of tablespoons of cream cheese at the end.
- Sun-Dried Tomatoes: Add some sun-dried tomatoes for a burst of flavor.
- Pesto: Stir in a spoonful of pesto for a vibrant green sauce.
- Make Ahead: Prepare chicken and vegetables or sauce ahead of time and store in the refrigerator.
- Storage: Store leftovers in the refrigerator for up to 3 days.
- Freezing: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
