Creamy Mushroom Asparagus Chicken (Printer-Friendly)

Creamy blend of chicken, mushrooms, asparagus, and pasta. Satisfying comfort with elegant flavors in every bite.

# List of Ingredients:

→ Pasta

01 - 12 ounces penne pasta

→ Protein

02 - 1 pound boneless, skinless chicken breasts or thighs

→ Vegetables

03 - 1 bunch fresh asparagus, woody ends trimmed, cut into 1.5-inch pieces (about 10 ounces)
04 - 8 ounces fresh cremini or button mushrooms, sliced
05 - 1 small yellow onion, diced
06 - 3 cloves garlic, minced

→ Dairy & Fats

07 - 1 cup heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 2 tablespoons unsalted butter
10 - 2 tablespoons extra-virgin olive oil

→ Seasonings

11 - 1 teaspoon kosher salt, plus more for pasta water
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon Italian seasoning (optional)

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Add penne and cook according to package instructions until al dente. Reserve 0.5 cup pasta cooking water and drain pasta.
02 - While pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Pat chicken dry and season with salt, pepper, and Italian seasoning. Sear chicken 6–8 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate and let rest 5 minutes before slicing into bite-sized strips.
03 - In the same skillet, add remaining olive oil and butter. Sauté onion for 2–3 minutes until translucent. Add garlic and cook for 1 minute until fragrant.
04 - Add mushrooms and cook 5 minutes, stirring occasionally, until they release moisture and develop deep golden color.
05 - Add asparagus pieces and sauté 3–4 minutes until bright green and just fork-tender.
06 - Pour in heavy cream and bring to a gentle simmer. Allow sauce to cook 3–4 minutes, stirring often, until slightly thickened.
07 - Stir in grated Parmesan until melted and sauce is smooth. Season to taste and thin with reserved pasta water as needed.
08 - Add drained penne to the skillet, tossing to coat pasta evenly in sauce. Return sliced chicken with any juices and fold gently to combine. Heat 1–2 minutes until hot throughout. Serve immediately, garnished with extra Parmesan and black pepper if desired.

# Additional Suggestions:

01 - Reserve some pasta cooking water to adjust sauce texture to your liking. Use heavy cream for the richest, silkiest results.
02 - Ensure chicken rests after searing to retain juices and prevent overcooking during final assembly.
03 - Freshly grated Parmesan melts better and creates a smoother sauce compared to pre-shredded varieties.

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