Description
A creamy, hearty pasta dish featuring tender chicken, earthy mushrooms, and crisp asparagus in a velvety Parmesan sauce. This one-pot wonder delivers restaurant-quality flavor in under 45 minutes, perfect for busy weeknights or impressive dinners.
Ingredients
Scale
- 12 oz (340g) penne pasta
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz (225g) button or cremini mushrooms, sliced
- 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups (480ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- ½ cup (50g) freshly grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon dried Italian herbs
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Additional Parmesan cheese, for garnish
- Fresh chopped parsley
- Lemon zest (optional)
Instructions
- Prep all ingredients: cut chicken, slice mushrooms, dice onion, trim asparagus, and mince garlic.
- Heat 1 tbsp olive oil in a deep skillet over medium-high heat. Season and sear chicken for 3–4 minutes until browned but not fully cooked. Remove and set aside.
- Add remaining olive oil and butter. Sauté mushrooms undisturbed for 2 minutes, then stir and cook until soft. Add onion and cook 3–4 minutes. Stir in garlic, Italian herbs, and red pepper flakes, cooking for 30 seconds.
- Sprinkle flour over the mixture and stir constantly for 1 minute. Gradually add chicken broth, stirring to avoid lumps. Bring to a gentle simmer.
- Add penne pasta directly into the broth. Cover and cook for 8 minutes, stirring occasionally.
- Return chicken to the pan and add asparagus. Stir, cover, and cook for 3–4 more minutes until pasta is al dente and asparagus is tender.
- Reduce heat and stir in heavy cream and Parmesan cheese. Cook 2 minutes until combined and warmed through. Adjust seasoning.
- Remove from heat, let sit 2–3 minutes to thicken. Serve hot with extra Parmesan, parsley, and lemon zest if desired.
Notes
For a lighter version, substitute Greek yogurt or half-and-half for cream. Double the veggies for more nutrients or swap chicken for white beans for a vegetarian twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 485
- Sugar: 3g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg