My entire family gots nuts over this dish!

This Creamy Mushroom and Asparagus Chicken Penne Bake is a dish that brings together the comforting flavors of the Midwest with a touch of elegance. It’s a recipe that harks back to the days when my grandmother would gather fresh asparagus from the garden and mushrooms from the nearby woods. The creamy sauce envelops the tender chicken and pasta, making it a perfect dish for family gatherings or a cozy dinner at home. It’s a reminder of simpler times, when meals were made with love and shared with those who matter most.

This hearty bake pairs beautifully with a crisp green salad dressed in a light vinaigrette, which provides a refreshing contrast to the creamy richness of the dish. A side of warm, crusty bread is perfect for sopping up every last bit of the sauce. For a truly Midwestern touch, consider serving it with a side of sweet corn or a simple cucumber and tomato salad.

Servings: 6

1 pound penne pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
1 onion, chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
1 teaspoon dried thyme
1/2 teaspoon nutmeg
1 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley