🍄 Creamy Mushroom and Asparagus Chicken Penne 🍝
🍽️ Description
This Creamy Mushroom and Asparagus Chicken Penne is the ultimate comfort meal that brings together juicy chicken, tender pasta, and crisp asparagus all enveloped in a luscious, garlicky cream sauce. The earthy mushrooms and bright asparagus add freshness and balance to the rich, creamy texture — a perfect harmony of flavors that feels indulgent yet nourishing.
It’s a restaurant-quality dish made right at home in under 30 minutes, ideal for weeknights or cozy weekend dinners.
🧄 Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 8 oz penne pasta
- 1 tablespoon olive oil
- 1 cup mushrooms, sliced (button or cremini)
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
For the Cream Sauce
- 1 tablespoon butter
- 1 cup milk or half-and-half
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon flour (for thickening)
- Salt & black pepper, to taste
- 1/2 teaspoon Italian seasoning or dried thyme
- Optional: pinch of red pepper flakes for mild heat
For Garnish
- Fresh parsley, chopped
- Extra Parmesan, for serving
👩🍳 Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add penne and cook according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water. - Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Add the sliced chicken, season with salt and pepper, and cook until golden and cooked through (about 5–6 minutes). Remove from the pan and set aside. - Sauté the Veggies:
In the same skillet, add mushrooms and cook for 3–4 minutes until they release moisture and turn golden. Add asparagus and garlic; sauté for another 2–3 minutes until tender-crisp. - Make the Cream Sauce:
Push the veggies to one side of the skillet. Add butter, then stir in flour and cook for 30 seconds. Slowly whisk in milk and cream, stirring constantly until the sauce begins to thicken (about 3–4 minutes). - Add Cheese & Seasoning:
Stir in Parmesan cheese, Italian seasoning, and pepper. Add the cooked chicken back to the skillet and mix to coat. - Combine:
Add the drained pasta and toss everything together. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency. - Serve:
Garnish with fresh parsley, extra Parmesan, and a sprinkle of chili flakes if desired. Serve warm and enjoy creamy perfection!
📝 Notes
- Don’t overcook the asparagus! It should stay bright green and slightly crisp.
- Use freshly grated Parmesan for the best flavor and smooth texture.
- For a lighter option, substitute half-and-half with evaporated milk or unsweetened almond milk.
- If you prefer a stronger flavor, add a splash of white wine to the sauce before adding the milk.
💡 Tips
- Add a squeeze of fresh lemon juice before serving for a bright, fresh finish.
- Swap chicken for shrimp or turkey for variety.
- Want extra protein? Stir in 1/2 cup cottage cheese or Greek yogurt into the sauce off-heat.
- Add a handful of spinach near the end for an extra boost of greens.
- This dish pairs beautifully with a side of garlic bread or a crisp green salad.
🍴 Servings
Makes 4 servings
⚡ Nutritional Info (per serving)
- Calories: ~480 kcal
- Protein: 36 g
- Carbohydrates: 42 g
- Fat: 17 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 430 mg
(Values may vary depending on the cream and cheese used.)
🌟 Benefits
- High in Protein: Chicken and Parmesan provide muscle-building nutrients.
- Rich in Vitamins: Asparagus adds vitamin K, C, and folate for immune and bone health.
- Balanced Meal: Contains lean protein, healthy fats, and complex carbs.
- Gut-Friendly: Garlic and asparagus contain natural prebiotics for digestion.
- Mood-Boosting Comfort Food: Creamy, savory, and deeply satisfying — without being overly heavy.
❓ Q&A
Q: Can I make this ahead of time?
A: Yes! Store in an airtight container for up to 3 days. Reheat gently with a splash of milk or broth to loosen the sauce.
Q: Can I make it gluten-free?
A: Use gluten-free penne and thicken the sauce with cornstarch instead of flour.
Q: Can I use frozen asparagus or mushrooms?
A: Absolutely — just thaw and pat dry before cooking to avoid excess moisture.
Q: Can I make it dairy-free?
A: Substitute plant-based milk and use vegan Parmesan or nutritional yeast for a creamy vegan-friendly version.
Q: What can I add for more flavor?
A: Try sun-dried tomatoes, basil pesto, or a sprinkle of crushed red chili for a bolder twist.
Q: Can I freeze it?
A: Creamy pastas don’t freeze perfectly, but you can freeze the sauce separately for up to 1 month.