Creamy Mushroom Asparagus Chicken (Ready-to-Print Version)

Chicken, asparagus, and mushrooms tossed in creamy Parmesan sauce with penne. Elegant, easy dinner in 35 minutes.

# What You’ll Need:

→ Pasta

01 - 12 ounces penne pasta

→ Chicken

02 - 1 pound boneless, skinless chicken breasts or thighs
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon dried Italian seasoning

→ Vegetables

06 - 8 ounces fresh mushrooms, sliced 1/4 inch thick
07 - 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces (about 12 ounces)
08 - 1 small yellow onion, diced
09 - 3 cloves garlic, minced

→ Sauce

10 - 1 cup heavy cream
11 - 3/4 cup freshly grated Parmesan cheese
12 - 1/2 cup reserved pasta cooking water

→ Fats & Oils

13 - 2 tablespoons olive oil
14 - 3 tablespoons unsalted butter, divided

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Reserve 1/2 cup cooking water, then drain pasta and set aside.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Sear chicken for 6-8 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer chicken to a clean plate and let rest for 5 minutes before slicing into bite-sized pieces.
03 - Add 1 tablespoon butter to the same skillet. Sauté diced onion and minced garlic over medium heat until fragrant and translucent, about 3 minutes.
04 - Add sliced mushrooms to onions and garlic. Cook for 5 minutes, stirring occasionally, until mushrooms are browned and moisture has evaporated.
05 - Add chopped asparagus to the skillet and sauté for 3-4 minutes until bright green and just tender.
06 - Pour in heavy cream, stirring to combine with vegetables. Bring to a gentle simmer and cook for 3-4 minutes until sauce begins to thicken.
07 - Add grated Parmesan cheese to the sauce, stirring until fully melted. Season with additional salt and pepper if desired. Thin sauce with reserved pasta water as needed.
08 - Return cooked penne and sliced chicken to the skillet. Toss gently until pasta and chicken are evenly coated with creamy sauce and heated through.
09 - Portion pasta into warmed bowls. Garnish with extra Parmesan and cracked black pepper if desired.

# Handy Tips:

01 - For maximum creaminess, use heavy cream instead of milk or half-and-half.
02 - Reserve pasta cooking water for adjusting sauce consistency at the end.
03 - Vegetarian protein options such as tofu or additional mushrooms work well in place of chicken.

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