Summary of "30 minutes Creamy Chicken Mushroom & Asparagus Penne - Easy Weeknight Pasta"

Ingredients

Chicken breast and chicken thigh, diced (quantity not specified)
Penne pasta (quantity not specified)
Mushrooms, sliced (quantity not specified)
Asparagus, cut into 1-inch pieces (quantity not specified)
Olive oil (for cooking)
Butter, about 1 tablespoon
Onion, chopped (optional)
Garlic (amount not specified)
Cream (amount not specified)
Parmesan cheese (to taste)
Salt and white pepper (to season)
Dijon mustard, 1 teaspoon (optional, added to cream for extra flavor)
Parsley (for garnish)

Equipment

Two pans (one for boiling pasta, one for cooking chicken and sauce)
Stove

Method

Prepare pasta: Bring salted water to a boil and cook penne pasta until al dente. Drain and set aside, reserving some pasta water.
Cook chicken: Heat olive oil in a pan over medium-high heat. Season diced chicken breast and thigh with salt and white pepper. Sear chicken for about 5-6 minutes until it develops a nice color but is not fully cooked. Remove chicken and set aside.
Cook vegetables: In the same pan, add about 1 tablespoon butter. Add sliced mushrooms and cook until moisture evaporates and they get some color.
Add aromatics: Add chopped onion (optional) and cook until translucent. Stir in garlic briefly.
Cook asparagus: Add asparagus pieces and cook for only a couple of minutes to keep them crisp.
Make sauce: Reduce heat to low. Pour in cream and stir. Add 1 teaspoon Dijon mustard (optional) to enrich the sauce.
Combine: Return chicken and any juices to the pan. Stir in Parmesan cheese to slightly thicken the sauce.
Finish pasta: Add the cooked penne pasta to the sauce. Stir well to combine, adding reserved pasta water as needed to loosen the sauce and achieve desired consistency.
Serve: Plate the pasta and garnish with extra Parmesan and parsley.

Chef Tips

Cook pasta al dente since it will finish cooking in the sauce.
Sear chicken only until colored, not fully cooked, to avoid dryness.
Use pasta water to adjust sauce consistency.
Onion is optional; use or omit based on preference.
Dijon mustard adds a nice depth but can be omitted.
Mushrooms should be cooked until moisture evaporates and they get a bit of color for best flavor.
Asparagus cooks quickly; only a couple of minutes to maintain texture.
Simple seasoning with salt, white pepper, and Parmesan is sufficient, but herbs can be added for variation.

Variations

Omit onion if disliked.
Add different herbs for flavor variation.
Dijon mustard is optional to enrich the cream sauce.

Plating and Serving

Serve with a sprinkle of Parmesan and fresh parsley.
Suggested pairing with a glass of wine.

Presenter

Backyard Chef, presented by Rick

This recipe offers a quick, easy, and flavorful weeknight pasta dish using minimal ingredients and two pans, focusing on creamy chicken, mushrooms, and asparagus with penne pasta.