Creamy Mushroom and Asparagus Chicken Penne Recipe
Introduction
This Creamy Mushroom and Asparagus Chicken Penne is a comforting pasta dish that’s perfect for a weeknight dinner. Tender chicken, fresh asparagus, and flavorful mushrooms come together in a rich, creamy sauce to satisfy your cravings with ease.
Ingredients
- 8 oz penne pasta
- 1 tbsp olive oil
- 2 boneless, skinless chicken breasts, sliced
- 1 cup mushrooms, sliced
- 1 cup asparagus, cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente, then drain and set aside.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add sliced chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Step 3: In the same skillet, add more oil if needed and sauté mushrooms for 3 minutes. Add asparagus and cook for another 2 minutes until tender-crisp.
- Step 4: Stir in minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and scrape up any bits from the pan.
- Step 5: Add heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes if using. Stir until the sauce is smooth and begins to thicken, about 3-4 minutes.
- Step 6: Return the chicken to the skillet and add the cooked pasta. Toss everything together until well coated in the creamy sauce.
Tips & Variations
- For extra flavor, try adding a splash of white wine to the sauce before adding the cream.
- Substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- Use fresh Parmesan cheese rather than pre-grated for better melt and flavor.
- Add chopped sun-dried tomatoes or spinach for a different twist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or broth if the sauce thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of pasta?
Yes, this recipe works well with other short pasta shapes like fusilli, rigatoni, or farfalle. Just adjust cooking times based on the pasta you choose.
Can I make this recipe dairy-free?
Yes, substitute heavy cream with coconut cream or a dairy-free cream alternative, and use nutritional yeast instead of Parmesan cheese for a similar flavor without dairy.
PrintCreamy Mushroom and Asparagus Chicken Penne Recipe
This Creamy Mushroom and Asparagus Chicken Penne is a comforting and delicious pasta dish featuring tender chicken breasts, sautéed mushrooms, and crisp asparagus tossed in a rich Parmesan cream sauce. Perfect for a hearty weeknight dinner, it combines fresh ingredients with simple cooking techniques to deliver a flavorful meal everyone will love.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 8 oz penne pasta
Chicken and Vegetables
- 2 boneless, skinless chicken breasts, sliced
- 1 cup mushrooms, sliced
- 1 cup asparagus, cut into 2-inch pieces
- 2 cloves garlic, minced
Sauce
- 1 tbsp olive oil
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional)
Instructions
- Boil the pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain the pasta and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
- Sauté mushrooms: In the same skillet, add a little more olive oil if needed and sauté the sliced mushrooms for about 3 minutes until they start to soften and brown.
- Cook asparagus and garlic: Add the asparagus pieces to the skillet and cook for an additional 2 minutes until tender-crisp. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Build the sauce: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Then add the heavy cream, grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Stir the sauce continuously for 3-4 minutes until it becomes smooth and begins to thicken.
- Combine everything: Return the cooked chicken to the skillet and add the drained pasta. Toss everything together gently to coat the pasta and chicken evenly in the creamy mushroom and asparagus sauce.
- Serve: Serve the creamy mushroom and asparagus chicken penne hot, optionally garnished with extra Parmesan cheese or fresh herbs.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a creamy plant-based alternative.
- Adjust the red pepper flakes to your preferred level of spiciness or omit if you want a milder dish.
- Fresh Parmesan is best for melting and flavor, but pre-grated can be used in a pinch.
- Make sure not to overcook the pasta – al dente offers the best texture when combined with the sauce.
- Chicken breasts can be swapped with thighs if preferred for a juicier protein.
Keywords: creamy chicken pasta, mushroom penne, asparagus pasta recipe, creamy pasta recipe, easy chicken dinner
