Penne Pasta with Creamy Chicken, Mushrooms, and Asparagus

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This rich and flavorful pasta dish combines tender chicken, earthy mushrooms, and fresh asparagus in a creamy, Parmesan-infused sauce. It’s a perfect meal for a cozy weeknight dinner that will leave everyone asking for more!

Ingredients

12 oz (340g) penne pasta
2 tbsp olive oil
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
8 oz (225g) mushrooms, sliced
1 bunch asparagus, trimmed and cut into 1-inch pieces
3 cloves garlic, minced
1 cup (240ml) heavy cream
½ cup (120ml) chicken broth
½ cup (50g) grated Parmesan cheese
1 tsp dried thyme
Fresh parsley (optional, for garnish)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
Cook the Chicken: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sauté until golden brown and fully cooked. Remove from the skillet and set aside.
Cook the Vegetables: In the same skillet, add the remaining 1 tbsp of olive oil. Sauté the mushrooms and asparagus until tender, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Prepare the Creamy Sauce: Pour in the heavy cream and chicken broth, then stir in the Parmesan cheese and thyme. Bring the mixture to a simmer and let it cook until the sauce thickens slightly.
Combine and Serve: Return the cooked pasta and chicken to the skillet. Toss everything together, ensuring the pasta is fully coated in the sauce. Garnish with fresh parsley if desired, and serve immediately.