This creamy mushroom and asparagus chicken penne is a comforting, restaurant-quality meal made in just 30 minutes. With tender chicken, earthy mushrooms, crisp asparagus, and a rich Parmesan cream sauce, this dish is perfect for a weeknight dinner or a special occasion.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts, sliced
8 oz penne pasta
1 tablespoon olive oil
1 cup mushrooms, sliced
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions
Cook the penne pasta according to the package directions. Drain and set aside.
Heat olive oil in a large pan over medium heat. Season the chicken with salt and pepper, then cook until golden brown and fully cooked. Remove from the pan and set aside.
In the same pan, sauté the mushrooms, asparagus, and garlic for 5-7 minutes until tender.
Pour in the heavy cream, chicken broth, and Parmesan cheese. Stir well and let it simmer for 3-4 minutes until slightly thickened.
Add the cooked chicken and pasta to the pan, tossing everything in the creamy sauce. Cook for an additional 2 minutes to heat through.
Garnish with fresh parsley if desired and serve warm.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per serving: 480 kcal
Variations
Make it spicy: Add red pepper flakes or a dash of hot sauce to give it some heat.
Use a different protein: Swap the chicken for shrimp or even tofu for a vegetarian version.
Add more veggies: Spinach, sun-dried tomatoes, or bell peppers would complement the flavors well.
Make it lighter: Use half-and-half instead of heavy cream or swap out some of the cream for extra chicken broth.
Try a different cheese: A mix of Parmesan and Gruyère or mozzarella would add even more depth.
Storage and Reheating
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm on the stove over low heat, adding a splash of chicken broth or cream to loosen up the sauce. Microwave in short intervals, stirring in between, to prevent the sauce from separating.
Freezing: While pasta with cream sauce doesn’t freeze well, you can freeze the cooked chicken and veggies separately and make the sauce fresh when reheating.
FAQs
How can I make this dish gluten-free?
I use gluten-free pasta and ensure that my Parmesan cheese and chicken broth are certified gluten-free. The rest of the ingredients are naturally gluten-free.
Can I use milk instead of heavy cream?
Yes, but the sauce won’t be as thick and creamy. I recommend using whole milk with a bit of cornstarch or a splash of half-and-half for a better consistency.
What type of mushrooms work best for this recipe?
I usually go for cremini or baby bella mushrooms, as they have a rich flavor, but white button mushrooms work too.
How do I keep asparagus from getting mushy?
I cook the asparagus just until tender but still crisp. If I want extra texture, I blanch it separately and add it at the end.
Can I make this dish ahead of time?
Yes, but I prefer making the sauce fresh when serving. I store the cooked pasta, chicken, and veggies separately and reheat them with the sauce to keep everything from drying out.
Conclusion
This creamy mushroom and asparagus chicken penne is a simple yet elegant dish that’s packed with flavor. It’s perfect for a quick weeknight dinner but fancy enough for guests. With easy variations and storage tips, it’s a great recipe to keep in my meal rotation.
Recipe:
Creamy Mushroom and Asparagus Chicken Penne
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Creamy Mushroom and Asparagus Chicken Penne is a rich, flavorful pasta dish that comes together in just 30 minutes! Featuring tender chicken, earthy mushrooms, crisp asparagus, and a luscious Parmesan cream sauce, this easy recipe is perfect for a comforting weeknight dinner or a special occasion.
Ingredients
2 boneless, skinless chicken breasts, sliced
8 oz penne pasta
1 tbsp olive oil
1 cup mushrooms, sliced
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Prepare the penne according to package directions. Drain and set aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden brown and fully cooked. Remove and set aside.
- Sauté the Veggies: In the same pan, cook mushrooms, asparagus, and garlic for 5-7 minutes until tender.
- Make the Sauce: Add heavy cream, chicken broth, and Parmesan cheese. Stir well and let simmer for 3-4 minutes until slightly thickened.
- Combine Everything: Return the chicken and pasta to the pan, tossing to coat in the creamy sauce. Cook for an additional 2 minutes.
- Serve: Garnish with fresh parsley if desired and enjoy warm.
Notes
For a spicy kick, add red pepper flakes.
Swap chicken for shrimp or tofu for a different protein option.
To lighten up the dish, use half-and-half instead of heavy cream.
Try different cheeses like mozzarella or Gruyère for extra depth.
For best texture, avoid overcooking the asparagus—keep it crisp-tender!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 servings
- Calories: ~480 kcal
