Creamy Mushroom and Asparagus Chicken Penne (Print version)

A cozy chicken penne dinner with browned mushrooms, tender asparagus, and a silky Parmesan cream sauce.

# Ingredients:

For the pasta and chicken

01 - 12 oz (340 g) penne pasta
02 - 1 lb (450 g) boneless skinless chicken breast, cut into bite-size pieces
03 - 1 teaspoon kosher salt, divided, plus more for pasta water
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon Italian seasoning
06 - 1 tablespoon olive oil

For the vegetables and sauce

07 - 2 tablespoons unsalted butter
08 - 8 oz (225 g) cremini mushrooms, sliced
09 - 1 bunch asparagus, trimmed and cut into 1-inch pieces
10 - 3 cloves garlic, minced
11 - 1/2 cup (120 ml) low-sodium chicken broth
12 - 3/4 cup (180 ml) heavy cream
13 - 3/4 cup (75 g) freshly grated Parmesan cheese
14 - 1/4 cup reserved pasta water, plus more as needed
15 - 1 tablespoon fresh lemon juice
16 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the penne until just al dente, then reserve 1/2 cup of pasta water and drain.
02 - Pat the chicken dry. Toss it with 1/2 teaspoon kosher salt, black pepper, and Italian seasoning.
03 - Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes, turning once or twice, until golden and cooked through. Transfer to a plate.
04 - Lower the heat to medium and add butter. Add mushrooms and cook for 5-6 minutes, stirring occasionally, until browned and their moisture has cooked off.
05 - Stir in asparagus and cook for 2-3 minutes until bright green and crisp-tender. Add garlic and cook for 30 seconds until fragrant.
06 - Pour in chicken broth and scrape up the browned bits from the skillet. Add heavy cream and simmer gently for 2-3 minutes until slightly thickened.
07 - Add the drained penne and chicken back to the skillet. Remove from heat, stir in Parmesan, lemon juice, parsley, and enough reserved pasta water to make the sauce glossy. Taste and adjust salt.

# Good to know:

01 - Best served immediately while the sauce is creamy and loose.
02 - Reserve pasta water before draining so you can adjust the sauce.
03 - Cook chicken to 165°F for food safety.

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