Penne Pasta with Creamy Chicken, Mushrooms, and Asparagus

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Description
This creamy pasta dish combines tender chicken, earthy mushrooms, and fresh asparagus in a velvety sauce that clings perfectly to the penne. The dish is comforting, flavorful, and balanced, making it a crowd-pleaser for any occasion!

Origin
This dish blends Italian pasta tradition with a creamy, American-style sauce. It’s inspired by comfort food flavors, with the addition of fresh vegetables and lean chicken for a lighter yet satisfying option.

Ingredients Quantity

For the pasta and sauce:

  • 12 oz (340g) penne pasta
  • 2 tbsp olive oil
  • 2 boneless, skinless chicken breasts (about 1 lb or 450g), cubed
  • 1 cup (150g) mushrooms, sliced
  • 1 bunch (about 1 lb or 450g) asparagus, trimmed and cut into 2-inch pieces
  • 3 cloves garlic, minced
  • 1 cup (240ml) heavy cream or half-and-half
  • 1 cup (240ml) chicken broth
  • 1 tsp lemon zest (optional)
  • 1 tbsp lemon juice
  • ½ cup (50g) grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Ingredients Optional

  • ½ tsp red pepper flakes for a little heat
  • 1 tbsp butter for richness
  • 1 tbsp fresh thyme or rosemary (for extra herb flavor)

Instruction

  1. Cook the pasta: In a large pot of salted water, cook penne pasta according to package instructions until al dente. Drain, reserving ½ cup of pasta water. Set aside.
  2. Cook the chicken: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the cubed chicken and season with salt and pepper. Cook for 6–8 minutes, until browned and cooked through. Remove the chicken from the pan and set aside.
  3. Sauté the vegetables: In the same skillet, add another tbsp of olive oil. Sauté the sliced mushrooms for 3–4 minutes until softened, then add the asparagus and garlic. Cook for an additional 3–4 minutes until the asparagus is tender but still vibrant.
  4. Make the creamy sauce: Pour in the chicken broth and heavy cream, scraping the bottom of the pan to deglaze. Stir in the lemon zest, lemon juice, and grated Parmesan. Bring the sauce to a simmer and cook for 3–5 minutes until it thickens slightly.
  5. Combine: Add the cooked chicken back into the skillet, followed by the drained pasta. Toss everything together, adding reserved pasta water a little at a time to reach your desired sauce consistency. Adjust seasoning with salt and pepper to taste.
  6. Serve: Garnish with fresh parsley and extra Parmesan, if desired. Serve immediately and enjoy!

Tips of Success
Make sure the pasta is al dente, as it will continue to cook in the sauce.
Use fresh, high-quality Parmesan for the best flavor.
Don’t overcook the asparagus — it should be tender but still bright green.
If you want a richer sauce, use heavy cream; for a lighter version, opt for half-and-half or milk.

Recommendation
This dish pairs well with a simple side salad of mixed greens or roasted vegetables. A glass of crisp white wine like Sauvignon Blanc or Chardonnay complements the creamy sauce beautifully.

Nutrition (per serving, approx. 4 servings)
Calories: ~500
Fat: 22g
Carbohydrates: 45g
Sugar: 6g
Protein: 34g
Sodium: 600mg
Fiber: 5g

Looking to make this gluten-free or add other veggies? Let me know, and I can adjust the recipe!

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