Description
A comforting one-pan pasta dish combining tender chicken, earthy mushrooms, crisp asparagus and a luscious Parmesan-cream sauce tossed with penne—ready in about 30 minutes and perfect for family dinners or casual entertaining.
Ingredients
Scale
- 2 tablespoons olive oil – for sautéing chicken and vegetables.
- Salt and pepper to taste – to season the chicken and sauce.
- 2 cups mushrooms (sliced) – earthy, meaty texture that complements chicken.
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces – lean protein base.
- 1 cup asparagus, cut into 1-inch pieces – adds freshness, colour and crunch.
- 3 cloves garlic, minced – aromatic foundation for sauce.
- ½ cup chicken broth – adds flavour and helps form the sauce base.
- 1 cup heavy cream – the creamy component for richness.
- ½ cup grated Parmesan cheese – melts into sauce and adds savoury depth.
- 12 oz penne pasta – the pasta that carries the sauce.
- 1 tablespoon fresh parsley, chopped (optional) – garnish for freshness and colour.
Instructions
- Cook the penne pasta according to the package instructions, then drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 6–7 minutes or until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and asparagus. Cook for 4–5 minutes or until tender. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer, allowing it to reduce slightly, about 2 minutes.
- Add the heavy cream and bring the mixture to a gentle simmer, stirring occasionally. Let it cook for 3–4 minutes until the sauce thickens slightly.
- Stir in the Parmesan cheese, then add the cooked chicken and penne pasta to the skillet, tossing everything together until evenly coated.
- Let everything heat through for another 2-3 minutes, then remove from heat.
- Garnish with fresh parsley, if desired, and serve hot.
Notes
- Use freshly grated Parmesan for the best melt and flavour.
- Don’t overcook the asparagus – keep it tender-crisp for texture contrast.
- If the sauce becomes too thick, stir in a splash of reserved pasta water or chicken broth.
- Season each component (chicken, vegetables, sauce) as you go to build balanced flavour.
- Serve immediately for optimal texture; leftovers can be reheated gently with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course / Pasta
- Method: Skillet stovetop
- Cuisine: American / Family-friendly comfort
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: ≈650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg