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Introduction
This Creamy Mushroom and Asparagus Chicken Penne is the epitome of elegant comfort food. It’s a dish that feels indulgent and restaurant-quality, yet is entirely achievable in your own kitchen on a weeknight. It masterfully combines the earthy, savory depth of sautéed mushrooms with the bright, grassy crunch of fresh asparagus and tender, perfectly cooked chicken, all enveloped in a luxuriously creamy Parmesan sauce that clings to every inch of al dente penne pasta. It’s a harmonious and satisfying meal that is sure to impress.
A Brief History & Formation of the Dish
This recipe is a modern classic, born from the Italian-American culinary tradition. While a simple Pasta alla Panna (pasta with cream) exists in Northern Italy, the addition of chicken, asparagus, and mushrooms is a contemporary fusion that caters to a desire for a complete, protein-rich meal in a single bowl.
Its formation is logical and built on foundational cooking techniques:
1. The Base: The “holy trinity” of onion, garlic, and herbs creates an aromatic foundation.
2. The Protein: Chicken provides a hearty, lean core.
3. The Vegetables: Mushrooms offer umami and meaty texture, while asparagus contributes color and a fresh counterpoint.
4. The Sauce: A classic roux-based cream sauce (béchamel enriched with Parmesan) brings everything together, ensuring the pasta is coated in flavor rather than swimming in a loose soup.
5. The Vehicle: Penne pasta, with its ridges and hollow center, is the perfect shape to capture and hold the creamy sauce and vegetable pieces.
Ingredients
(Serves 4-6)
For the Pasta & Protein:
· 12 oz (340g) penne pasta
· 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
· 1 tbsp olive oil
· Salt and freshly ground black pepper, to taste
· 1 tsp Italian seasoning
For the Vegetables & Aromatics:
· 1 tbsp olive oil
· 1 tbsp unsalted butter
· 1 lb (450g) cremini or baby bella mushrooms, sliced
· 1 bunch of asparagus (about 1 lb / 450g), woody ends trimmed, cut into 1.5-inch pieces
· 1 medium yellow onion, finely chopped
· 3-4 cloves garlic, minced
· 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
For the Cream Sauce:
· 3 tbsp unsalted butter
· 3 tbsp all-purpose flour
· 2 cups whole milk or half-and-half, warmed
· 1 cup chicken broth
· 1 cup freshly grated Parmesan cheese, plus more for serving
· ¼ tsp freshly grated nutmeg (optional, but recommended)
· Salt and white pepper, to taste
For Garnish:
· Fresh parsley, chopped
· Extra Parmesan cheese
Cooking Methods & Instructions
Method 1: Searing and Sautéing for developing fond and flavor.
Method 2: Creating a Rouxfor a stable, non-greasy sauce.
Method 3: Deglazingto capture all the caramelized bits from the pan.
Step-by-Step Instructions:
1. Prepare the Components: Bring a large pot of salted water to a boil for the pasta. Cook the penne according to package directions until al dente. Reserve 1 cup of pasta water before draining. Meanwhile, pat the chicken dry and season generously with salt, pepper, and Italian seasoning.
2. Cook the Chicken: In a large skillet or Dutch oven, heat 1 tbsp of olive oil over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add 1 tbsp of butter and 1 tbsp of olive oil. Add the sliced mushrooms and cook without stirring for 4-5 minutes to allow them to brown. Then, stir and cook for another 3-4 minutes until tender and deeply browned. Add the onion and cook for 3-4 minutes until softened. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Finally, add the garlic and thyme, cooking for just 30 seconds until fragrant. Transfer the entire vegetable mixture to the bowl with the chicken.
4. Make the Cream Sauce (Roux Base): Reduce the heat to medium. Melt the 3 tbsp of butter in the now-empty skillet. Sprinkle in the flour and whisk constantly for 1-2 minutes to form a pale golden paste (this is the roux). This cooks out the raw flour taste.
5. Finish the Sauce: Gradually whisk in the warm milk and chicken broth, ensuring no lumps form. Continue to whisk until the sauce thickens and comes to a gentle simmer, about 3-5 minutes. Remove from heat and stir in the grated Parmesan cheese, nutmeg, salt, and white pepper until the cheese is melted and the sauce is smooth.
6. Combine Everything: Add the drained pasta, cooked chicken, and the vegetable mixture back into the skillet with the creamy sauce. Toss everything together until well combined and heated through. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
7. Serve Immediately: Garnish with fresh parsley and an extra sprinkle of Parmesan cheese.
Nutritional Information & Benefits
(Per serving, estimated for 1 of 5 servings)
· Calories: ~650-750
· Protein: ~45g (Excellent source for muscle repair and satiety)
· Carbohydrates: ~65g (Primary energy source)
· Fat: ~25g (Provides energy and aids in vitamin absorption)
Health Benefits:
· Chicken: A lean source of high-quality protein, essential for building and maintaining muscle mass.
· Mushrooms: Rich in B vitamins, selenium, and antioxidants that support immune function and reduce inflammation.
· Asparagus: An excellent source of fiber, folate, and vitamins A, C, and K, which support digestive health, cell growth, and bone health.
· Garlic & Onions: Contain allicin and other compounds with potent anti-inflammatory and cardiovascular benefits.
For the Lovers of This Dish
· The Busy Home Cook: This is a one-pan wonder (plus the pasta pot) that minimizes cleanup while delivering maximum flavor.
· The Comfort Food Aficionado: The creamy, cheesy sauce and tender pasta provide the ultimate cozy and satisfying experience.
· The Entertainer: Its vibrant colors and elegant presentation make it a perfect dish for serving to guests.
· The Versatile Chef: This recipe is a template. Lovers of bacon can add crispy pancetta. Seafood lovers can swap chicken for shrimp. For a vegetarian version, omit the chicken and use vegetable broth.
Conclusion
Creamy Mushroom and Asparagus Chicken Penne is more than just a meal; it’s a complete culinary experience. It balances textures, flavors, and nutrition in a way that feels both wholesome and decadent. From its savory and aromatic history to its straightforward yet impactful cooking methods, this dish is a testament to how a few quality ingredients, when treated with care, can be transformed into something truly special. It’s a guaranteed crowd-pleaser that will earn a permanent spot in your recipe repertoire.
