Creamy Mushroom and Asparagus Chicken Penne

Description

Creamy Mushroom and Asparagus Chicken Penne is a comforting and flavorful pasta dish that combines tender penne tossed in a rich garlic-Parmesan cream sauce with juicy sautéed chicken, earthy mushrooms, and fresh asparagus. Ready in under 40 minutes, it strikes the perfect balance between indulgent and wholesome for a delicious weeknight dinner or special meal with family and friends.

Ingredients for Creamy Mushroom and Asparagus Chicken Penne

• 8 oz (225g) penne pasta

• 1 lb (450g) boneless skinless chicken breast, cut into bite-sized strips

• 1 tbsp olive oil

• 2 tbsp butter

• 8 oz (225g) mushrooms, sliced

• 1 bunch asparagus, trimmed and cut into 2-inch pieces

• 3 cloves garlic, minced

• 1 cup (240 ml) heavy cream

• 1 cup (240 ml) chicken broth

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• Salt and pepper, to taste

• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Cook Pasta:
   Cook penne according to package directions in salted boiling water. Drain and set aside.

2. Cook Chicken:
   In a large skillet, heat olive oil over medium-high heat. Season chicken with salt, pepper, and half of the Italian seasoning. Cook 5–6 minutes until browned and cooked through. Remove from pan and set aside.

3. Sauté Veggies:
   In the same skillet, melt butter. Add mushrooms and cook for 3–4 minutes. Add asparagus and sauté 2–3 minutes more. Add garlic and cook 30 seconds until fragrant.

4. Make Cream Sauce:
   Pour in chicken broth and simmer for 2 minutes. Stir in heavy cream and remaining Italian seasoning. Let simmer 3–4 minutes until slightly thickened.

5. Finish the Dish:
   Stir in Parmesan cheese until melted. Return chicken and pasta to skillet, tossing to coat. Season with additional salt and pepper if needed.

6. Serve:
   Garnish with fresh parsley and extra Parmesan.

Notes

• Substitute rotisserie chicken for a faster prep.

• Swap spinach or peas if asparagus isn’t in season.

• Penne can be replaced with rigatoni, farfalle, or fettuccine.

Tips

• Don’t overcook the asparagus — it should remain crisp-tender.

• Reserve a few tablespoons of pasta water to thin sauce if needed.

• Slice chicken evenly for uniform cooking.

Servings

• Serves: 4

• Serving Size: About 2 cups

Nutritional Info (per serving, estimated)

• Calories: 580 kcal

• Protein: 34 g

• Carbohydrates: 48 g

• Fat: 28 g

• Fiber: 4 g

• Sodium: 550 mg

Benefits

• High in protein and vitamin-rich veggies for balanced nutrition

• Asparagus brings antioxidants and fiber

• Satisfying comfort dish made mostly with whole ingredients

• Easily customizable for seasonal vegetables and proteins

Q & A

Q: Can I use milk instead of heavy cream?
A: Yes—use whole milk mixed with 1 tsp cornstarch for thickening, though the sauce will be less rich.

Q: How do I make it lighter?
A: Use half-and-half, cut out butter, and add extra veggies in place of some pasta.

Q: Is it make-ahead friendly?
A: Yes — refrigerate up to 2 days and reheat gently with a splash of broth or milk to loosen the sauce.

Q: Can this be made gluten-free?
A: Absolutely — simply use your favorite gluten-free pasta.