Creamy Mushroom and Asparagus Chicken Penne is a rich and comforting pasta dish packed with tender chicken, earthy mushrooms, and crisp asparagus, all coated in a velvety garlic-Parmesan cream sauce. This easy one-pan meal is perfect for a cozy weeknight dinner or a special occasion.
Why You’ll Love This Recipe
- Rich & Flavorful: The combination of mushrooms, asparagus, and Parmesan creates an irresistible creamy sauce.
- One-Pan Wonder: Everything comes together in a single pan for easy cleanup.
- Quick & Easy: Ready in just 30 minutes, making it perfect for busy nights.
- Customizable: Easily swap proteins or add more veggies to suit your preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Penne pasta
- Chicken breast, sliced
- Olive oil
- Butter
- Garlic, minced
- Mushrooms, sliced
- Asparagus, cut into 1-inch pieces
- Heavy cream
- Chicken broth
- Parmesan cheese, grated
- Red pepper flakes (optional)
- Salt and pepper
- Fresh parsley, for garnish
Directions
- Cook the Pasta: Boil penne according to package instructions until al dente. Drain and set aside.
- Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add sliced chicken, season with salt and pepper, and cook until golden brown and cooked through. Remove and set aside.
- Sauté the Vegetables: In the same pan, melt butter and sauté garlic, mushrooms, and asparagus until tender.
- Make the Sauce: Pour in heavy cream and chicken broth, stirring to combine. Let simmer for a few minutes.
- Add the Cheese: Stir in Parmesan cheese until melted and smooth. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
- Combine Everything: Add the cooked chicken and pasta back to the pan, tossing to coat in the sauce.
- Serve: Garnish with fresh parsley and extra Parmesan before serving.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Protein Swap: Use shrimp or turkey instead of chicken.
- Vegetarian Option: Skip the chicken and use vegetable broth.
- Lighter Version: Use half-and-half instead of heavy cream.
- Extra Flavor: Add a splash of white wine to the sauce for a deeper taste.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Not recommended due to the creamy sauce.
- Reheating: Warm gently on the stove with a splash of broth or cream to maintain creaminess.
FAQs
Can I use a different type of pasta?
Yes! Fettuccine, rigatoni, or bowtie pasta work well.
How can I make this dish dairy-free?
Use coconut milk or a dairy-free cream alternative, and swap Parmesan for nutritional yeast.
What can I substitute for asparagus?
Broccoli, green beans, or spinach make great alternatives.
Can I add more spices to the sauce?
Absolutely! Try Italian seasoning, smoked paprika, or a pinch of nutmeg.
Does this dish reheat well?
Yes, but add a splash of liquid when reheating to keep the sauce creamy.
Can I make this ahead of time?
Yes, but for best results, cook the pasta fresh when ready to serve.
What’s the best way to cook the asparagus?
Sautéing keeps it crisp, but you can blanch it for a softer texture.
Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Thicken it with a little flour or cornstarch.
How do I prevent the sauce from becoming too thick?
Add reserved pasta water or extra broth if needed.
What sides go well with this dish?
Garlic bread, a fresh salad, or roasted vegetables pair perfectly.
Conclusion
Creamy Mushroom and Asparagus Chicken Penne is a deliciously rich and comforting dish that’s easy to make in just 30 minutes. With its creamy Parmesan sauce, tender chicken, and flavorful veggies, it’s a meal the whole family will love. Enjoy it fresh with a sprinkle of Parmesan and parsley!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Stovetop
Description
This rich and creamy pasta dish combines tender chicken, earthy mushrooms, crisp asparagus, and a luscious garlic parmesan sauce over penne. A perfect weeknight meal!
Ingredients
- 12 oz penne pasta
- 2 boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Cook the pasta: Boil penne according to package instructions until al dente. Drain and set aside.
- Season & cook the chicken: Season chicken with salt, pepper, and Italian seasoning. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through (about 5-6 minutes). Remove and set aside.
- Sauté veggies: Add 1 tablespoon olive oil and butter to the same pan. Sauté onion, garlic, and mushrooms for 3-4 minutes. Add asparagus and cook for another 3 minutes until tender-crisp.
- Make the sauce: Pour in heavy cream and chicken broth. Bring to a simmer, then stir in Parmesan cheese and red pepper flakes. Let simmer until slightly thickened.
- Combine & serve: Return chicken and pasta to the pan, tossing to coat in the sauce. Cook for 2 minutes until everything is warmed through. Garnish with fresh parsley and serve hot!
Notes
- Use shrimp or tofu instead of chicken for variety.
- Substitute half-and-half for a lighter version.
- Store leftovers in an airtight container for up to 3 days.
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