Video summary

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

Main summary

Key takeaways

Cooking

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

  1. Prepare pasta: Bring salted water to a boil and cook penne pasta until al dente. Drain and set aside, reserving some pasta water.

  2. 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.

  3. Cook vegetables: In the same pan, add about 1 tablespoon butter. Add sliced mushrooms and cook until moisture evaporates and they get some color.

  4. Add aromatics: Add chopped onion (optional) and cook until translucent. Stir in garlic briefly.

  5. Cook asparagus: Add asparagus pieces and cook for only a couple of minutes to keep them crisp.

  6. Make sauce: Reduce heat to low. Pour in cream and stir. Add 1 teaspoon Dijon mustard (optional) to enrich the sauce.

  7. Combine: Return chicken and any juices to the pan. Stir in Parmesan cheese to slightly thicken the sauce.

  8. 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.

  9. 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.

Original video