Description

This is comfort food that went to culinary school. We’re talking tender chicken with a perfect golden sear, earthy mushrooms that taste like they came from some fancy forest, crisp-tender asparagus that still has some bite, and the creamiest sauce that coats every single piece of penne like it was meant to be. It’s the kind of dish that makes you feel like you should be paying $24 for it at a restaurant, but plot twist — you’re making it in your own kitchen for a fraction of the cost. The best part? It looks incredibly sophisticated but is actually pretty straightforward once you get the timing down.

Ingredients

Scale

For the Chicken & Pasta:

1 lb boneless skinless chicken breasts, cut into bite-sized pieces
12 oz penne pasta
Salt and black pepper to taste
2 tbsp olive oil

For the Veggie Stars:

8 oz baby bella or cremini mushrooms, sliced
1 lb fresh asparagus, trimmed and cut into 2-inch pieces
3 cloves garlic, minced
1/2 medium onion, diced

For the Dreamy Sauce:

1/2 cup dry white wine (or chicken broth)
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tbsp butter
1 tsp dried thyme (or 1 tbsp fresh)
1/4 tsp red pepper flakes (optional)

For Finishing:

Extra Parmesan for serving
Fresh parsley, chopped
Freshly cracked black pepper

Instructions

Step 1: Get Your Pasta Game Right

Bring a large pot of salted water to boil.

Cook penne according to package directions until al dente.

Reserve 1 cup pasta water before draining — trust me on this one.

Step 2: Sear That Chicken to Perfection

Season chicken pieces generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat.

Sear chicken until golden brown and cooked through, about 6-8 minutes total.

Remove chicken and set aside — don’t clean the pan, those brown bits are flavor gold.

Step 3: Mushroom Magic

In the same skillet, add mushrooms (add a bit more oil if needed).

Cook without stirring for 3-4 minutes to get that beautiful caramelization.

Stir and cook another 2-3 minutes until golden and tender.

Season with salt and pepper, then remove and set aside.

Step 4: Asparagus Action

Add asparagus to the same pan and sauté for 3-4 minutes until bright green and crisp-tender.

Add garlic and onion, cook for another 2 minutes until fragrant.

Don’t overcook the asparagus — it should still have some snap.

Step 5: Sauce It Up

Pour in wine (or broth) and scrape up all those delicious brown bits.

Let it simmer for 2 minutes to cook off the alcohol.

Add heavy cream, thyme, and red pepper flakes if using.

Simmer until slightly thickened, about 3-4 minutes.

Step 6: The Grand Assembly

Return chicken and mushrooms to the pan.

Add cooked pasta and toss everything together.

Gradually add Parmesan cheese, tossing until melted and creamy.

Add pasta water a splash at a time if the sauce seems too thick.

Taste and adjust seasoning — more salt? More pepper? You’re the boss.

Step 7: Serve Like a Pro

Plate it up and top with extra Parmesan, fresh parsley, and cracked black pepper.

Serve immediately while the sauce is silky and perfect.

Notes

Serve with a simple Caesar salad and crusty bread for the full restaurant experience.

A nice Pinot Grigio or Chardonnay pairs beautifully with this.

Perfect for date nights when you want to impress without ordering takeout.

Great for meal prep — just add a splash of cream when reheating.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: ~520 kcal per serving
Protein: ~35g