Description

Tender seasoned chicken, golden mushrooms, and crisp asparagus are tossed with penne in a luscious Parmesan cream sauce that coats every piece of pasta perfectly. It is family-friendly, endlessly satisfying, and the kind of recipe everyone asks you to make again before the plates are even cleared.

Ingredients

12 oz penne pasta
1 lb boneless skinless chicken breast or thighs, diced
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper to taste
2 tablespoons olive oil, divided
1 tablespoon butter
10 oz cremini or button mushrooms, sliced
1 lb fresh asparagus, cut into 2-inch pieces
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Pinch of red pepper flakes (optional)
Reserved pasta water as needed

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a large pot of well-salted water to a boil. Cook penne until al dente per package directions. Reserve ½ cup pasta water before draining. Set pasta aside.

2. Season diced chicken with garlic powder, onion powder, salt, and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken 5 to 7 minutes until golden and cooked through. Transfer to a plate.

3. In the same skillet heat remaining oil and butter. Add mushrooms and cook 5 to 6 minutes until golden. Add asparagus and cook 3 to 4 more minutes until just tender-crisp.

4. Push vegetables aside and add garlic to center of pan. Cook 30 seconds until fragrant. Pour in chicken broth, simmer 2 minutes, scraping up any browned bits from the bottom.

5. Add heavy cream and bring to a gentle simmer. Stir in Parmesan until fully melted and smooth. Add Italian seasoning and red pepper flakes if using. Season to taste.

6. Return chicken to skillet. Add drained penne and toss to coat. If sauce is too thick add reserved pasta water a splash at a time. Cook together 1 to 2 minutes and serve immediately.

Notes

Cook pasta al dente – one full minute less than package says – as it continues cooking in the hot sauce.

Always use freshly grated Parmesan – pre-shredded contains anti-caking agents that prevent smooth melting.

Do not overcook the asparagus – it should still have a slight snap when added to the sauce.

Rotisserie chicken is a great shortcut – add it in the final step to warm through.

A squeeze of lemon juice at serving brightens all the rich flavors beautifully.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: One Skillet
Cuisine: Italian-American