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To make Creamy Mushroom and Asparagus Chicken Penne, gather these items: - 8 oz penne pasta - 2 chicken breasts, diced - 1 cup fresh asparagus, cut into 1-inch pieces - 1 cup mushrooms, sliced (cremini or button) - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 tablespoon olive oil - Salt and black pepper to taste - Fresh parsley, chopped (for garnish) Using quality brands can enhance your dish. Here are some I trust: - Pasta: De Cecco or Barilla for great texture. - Cream: Organic Valley or Land O’Lakes for rich flavors. - Cheese: Grana Padano or Parmigiano-Reggiano for depth. You can adjust this recipe for different diets or preferences. Here are a few swaps: - Chicken: Use tofu or chickpeas for a vegetarian option. - Cream: Substitute with coconut milk for a dairy-free choice. - Pasta: Swap penne for gluten-free pasta if needed. These adjustments keep the dish delicious while meeting your needs. For the full recipe, refer to the details shared earlier. To cook the penne pasta, fill a large pot with water. Add salt to the water. Bring it to a rolling boil. Once boiling, add 8 oz of penne pasta. Cook according to the package directions until it is al dente. This usually takes about 10-12 minutes. Stir occasionally to prevent sticking. Once done, drain the pasta and set it aside. For the chicken, take 2 diced chicken breasts. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken. Season it with salt and black pepper. Cook the chicken for about 5-7 minutes. Make sure it turns golden brown and is fully cooked. Use a meat thermometer if needed to check that it reaches 165°F. Remove the chicken from the skillet and set it aside. Now it’s time for the veggies. In the same skillet, add 2 cloves of minced garlic. Sauté for about one minute until it smells nice. Then, add 1 cup of sliced mushrooms and 1 cup of asparagus cut into 1-inch pieces. Stir them often for about 3-4 minutes. You want the mushrooms to be soft and the asparagus to be bright green. Lower the heat and pour in 1 cup of heavy cream. Let it simmer gently. Whisk in 1/2 cup of grated Parmesan cheese until it melts and makes a creamy sauce. Taste and add more salt and pepper if needed. Now, combine everything. Add the cooked chicken back to the skillet and the drained penne pasta. Toss it all gently, making sure the pasta is coated with the creamy sauce. Your creamy mushroom and asparagus chicken penne is almost ready to serve. Don't forget to check the Full Recipe for any additional tips! To avoid overcooked pasta, follow these steps. First, bring a large pot of salted water to a boil. Add the penne and cook according to the package directions. Check the pasta two minutes before the time is up. You want it al dente, which means it should be firm to the bite. Once done, drain it right away to stop the cooking. If you leave it in the pot, it will continue to cook and become mushy. Spices and herbs can really boost the taste of your dish. I recommend adding a pinch of red pepper flakes for heat. Fresh thyme or rosemary can add a lovely aroma. If you like citrus, a squeeze of lemon juice brightens the sauce. You can also sprinkle in some Italian seasoning for an extra flavor kick. Experiment until you find your favorite mix! For sides, a simple green salad pairs well with this dish. You can toss together mixed greens with a light vinaigrette. Garlic bread is another great choice; it complements the creaminess of the penne. If you want something more filling, roasted vegetables can add color and flavor. Serve this chicken penne hot, and maybe add a little extra Parmesan cheese on top. You can find the full recipe for this delicious meal in the earlier section. {{image_2}} You can make this dish vegetarian by swapping out the chicken. Try using tofu or chickpeas instead. Both will add protein and texture. Another option is to use seitan, which has a meat-like feel. Adding more veggies can also enhance the dish. You might consider bell peppers, spinach, or zucchini for added color and flavor. The creamy sauce is the heart of this dish, but you can mix it up! Try using Alfredo sauce for a richer taste. A pesto cream sauce adds a fresh kick. If you want something lighter, consider a lemon cream sauce. This keeps the dish bright and zesty. You can also blend in some sun-dried tomatoes for a unique twist. Penne is great, but many pasta shapes work well here. Fusilli or bow tie pasta add fun shapes and hold sauce nicely. If you want a gluten-free option, try using chickpea pasta or zucchini noodles. Both options keep the dish light and healthy. Remember, the choice of pasta can change the overall feel of the meal! For the full recipe, check out the details above. Enjoy your cooking adventure! To keep your creamy mushroom and asparagus chicken penne fresh, store it in an airtight container. Make sure to let it cool down first. Place it in the fridge within two hours of cooking. This dish stays good for up to three days. If you notice any off smell or mold, it’s best to toss it. When it's time to eat leftovers, you want to keep that creamy texture. Use a skillet over low heat. Add a splash of milk or cream to help the sauce loosen up. Stir gently until warmed through. You can also use a microwave, but do it in short bursts. Stir in between to avoid hot spots. If you want to freeze this dish, it's best to do it right after cooking. Let it cool completely, then place it in a freezer-safe container. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat as described above to bring back its creamy goodness. To make this dish, follow these common steps: - Cook the penne pasta in salted boiling water until al dente. - In a skillet, heat olive oil and sauté diced chicken until golden. - Add minced garlic, mushrooms, and asparagus. Cook until tender. - Stir in heavy cream and Parmesan cheese to form a sauce. - Mix the chicken and pasta with the creamy sauce. This simple recipe from the Full Recipe makes a tasty meal that you can enjoy any night. Yes, you can make this dish in advance. Prepare the chicken, pasta, and sauce separately. Store them in airtight containers in the fridge. When you're ready to eat, combine everything and heat it up. This can save you time on busy days and make meals easier. For a balanced meal, pair your chicken penne with: - Steamed broccoli or green beans for extra veggies. - A fresh garden salad with light dressing for crunch. - Garlic bread or warm rolls to soak up the sauce. These sides will complement the creamy mushroom and asparagus chicken penne perfectly! This blog post covered the essential steps to make a delicious creamy chicken penne. We explored the key ingredients, including pasta and sauces, and discussed quality brands. I shared cooking methods for perfect pasta and chicken, along with tips for sautéing veggies. Don't forget to try the flavor enhancements and serving suggestions. You can also experiment with variations and know how to store leftovers effectively. With these insights, you can create a tasty and satisfying meal that meets your needs. Enjoy cooking and sharing this dish with others!

Creamy Mushroom and Asparagus Chicken Penne

Indulge in a delicious Creamy Mushroom and Asparagus Chicken Penne that will elevate your dinner game! This quick and easy recipe combines tender chicken, fresh asparagus, and savory mushrooms all tossed in a rich, creamy sauce. Perfect for busy weeknights, it’s ready in just 30 minutes. Don't miss out—click through to explore this mouthwatering dish and make your mealtime unforgettable!
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Ingredients
  

8 oz penne pasta

2 chicken breasts, diced

1 cup fresh asparagus, cut into 1-inch pieces

1 cup mushrooms, sliced (cremini or button)

1 cup heavy cream

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon olive oil

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

    Sauté Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken breasts, seasoning with salt and pepper. Cook for about 5-7 minutes until fully cooked and golden brown. Remove the chicken from the skillet and set aside.

      Cook Vegetables: In the same skillet, add the minced garlic and sauté for about a minute until fragrant. Add the sliced mushrooms and asparagus pieces, stirring frequently for about 3-4 minutes until the mushrooms are tender and the asparagus is bright green.

        Make the Sauce: Lower the heat and stir in the heavy cream, bringing it to a gentle simmer. Whisk in the grated Parmesan cheese until melted and creamy. Season with additional salt and black pepper to taste.

          Combine: Add the cooked chicken back into the skillet, followed by the drained penne pasta. Gently toss everything together, ensuring the pasta is well-coated with the creamy sauce.

            Serve and Garnish: Plate the chicken penne in serving bowls and garnish with freshly chopped parsley for a pop of color.

              Prep Time: 10 min | Total Time: 30 min | Servings: 4

                - Presentation Tips: Serve hot, with an additional sprinkle of Parmesan cheese on top, and a lemon wedge on the side for an extra burst of flavor if desired.