Description
A rich and comforting pasta dish featuring tender chicken, earthy mushrooms, fresh asparagus, and penne tossed in a creamy Parmesan sauce. Perfect for weeknight dinners or special occasions.
Ingredients
12 ounces (340 g) penne pasta
2 tablespoons (30 ml) olive oil
1 ½ pounds (680 g) boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon (5 g) salt
½ teaspoon (2 g) black pepper
1 teaspoon (3 g) Italian seasoning
½ teaspoon (2 g) paprika
2 tablespoons (28 g) unsalted butter
8 ounces (225 g) mushrooms, sliced
1 bunch asparagus (12 ounces / 340 g), trimmed and cut into 2-inch pieces
3 cloves garlic, minced
2 tablespoons (16 g) all-purpose flour
1 ½ cups (360 ml) chicken broth
1 cup (240 ml) heavy cream
¾ cup (75 g) freshly grated Parmesan cheese
½ teaspoon (2 g) salt
¼ teaspoon (1 g) black pepper
1 tablespoon (15 ml) lemon juice
2 tablespoons (8 g) fresh parsley, chopped
Instructions
Cook penne pasta in salted boiling water until al dente. Reserve ½ cup (120 ml) pasta water and drain.
Season chicken with salt, pepper, Italian seasoning, and paprika. Cook in olive oil over medium-high heat for 5–7 minutes until fully cooked. Remove and set aside.
In the same skillet, melt butter. Sauté mushrooms and asparagus for 5–6 minutes. Add garlic and cook 30 seconds.
Stir in flour and cook 1–2 minutes. Gradually whisk in chicken broth and heavy cream. Simmer until thickened.
Add Parmesan, salt, pepper, and lemon juice. Stir until smooth.
Return chicken and pasta to skillet. Toss to coat, adding reserved pasta water if needed. Simmer 2–3 minutes.
Garnish with parsley and serve warm.
Notes
For best texture, cook pasta just until al dente. Add a splash of milk or broth when reheating leftovers to maintain a creamy consistency. Freshly grated Parmesan melts more smoothly than pre-grated cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes