Creamy Mushroom & Asparagus Chicken Penne Recipe

Introduction

This Creamy Mushroom & Asparagus Chicken Penne is a comforting and flavorful pasta dish perfect for weeknight dinners. Tender chicken, fresh asparagus, and mushrooms come together in a rich, creamy sauce that coats every bite of penne pasta.

Ingredients

• 8 oz penne pasta
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 cup cremini or button mushrooms, sliced
• 1 cup asparagus, cut into 1-inch pieces
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley, for garnish (optional)

Instructions

1. Step 1: Bring a large pot of water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
3. Step 3: In the same skillet, add the sliced mushrooms and asparagus. Cook for 3-4 minutes until they start to soften. Add the minced garlic and cook for another minute until fragrant.
4. Step 4: Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Italian seasoning. Let the sauce simmer for about 5 minutes, allowing it to thicken slightly.
5. Step 5: Return the cooked chicken to the skillet and stir to combine. Add the drained pasta and mix everything well.
6. Step 6: Stir in the grated Parmesan cheese until melted and evenly distributed. Taste and adjust seasoning with salt and pepper as needed.
7. Step 7: Remove from heat and garnish with fresh parsley if desired. Serve warm.

Tips & Variations

• Use fresh asparagus for best texture, but frozen works in a pinch—just thaw and drain well before cooking.
• Swap out cremini mushrooms for shiitake or portobello to add a richer flavor.
• For a lighter version, substitute half-and-half for heavy cream.
• Add a pinch of red pepper flakes when sautéing garlic for a subtle heat boost.

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 chicken broth or cream to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes, simply omit the chicken and increase the mushrooms and asparagus quantities. You can also add plant-based protein like tofu or tempeh for added substance.

Can I use a different type of pasta?

Absolutely. While penne works well to hold the creamy sauce, other pasta shapes like rigatoni, fusilli, or farfalle will also pair nicely with this dish.

Creamy Mushroom & Asparagus Chicken Penne Recipe

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★★★★★

4.7 from 79 reviews

This Creamy Mushroom & Asparagus Chicken Penne is a deliciously comforting pasta dish featuring tender chicken, fresh asparagus, and earthy mushrooms all enveloped in a rich, creamy sauce made with heavy cream, chicken broth, and Parmesan cheese. It’s a perfect weeknight dinner that’s easy to prepare and full of flavor.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta

• 8 oz penne pasta

Protein & Vegetables

• 1 pound boneless, skinless chicken breasts, diced
• 1 cup cremini or button mushrooms, sliced
• 1 cup asparagus, cut into 1-inch pieces

Sauce & Seasoning

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley, for garnish (optional)

Instructions

1. Cook the Pasta: Boil water in a large pot, then add the penne pasta and cook according to package instructions until al dente. Drain well and set aside.
2. Sauté the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove chicken from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the sliced mushrooms and asparagus. Cook for 3-4 minutes until they start to soften. Add minced garlic and cook for another minute until fragrant.
4. Make the Sauce: Pour in chicken broth and bring to a simmer. Stir in the heavy cream and Italian seasoning. Let the sauce simmer gently for about 5 minutes to thicken slightly.
5. Combine Ingredients: Return the cooked chicken to the skillet and mix well. Add the drained pasta to the sauce and stir until everything is well combined.
6. Add Cheese: Stir in grated Parmesan cheese until melted and evenly distributed. Taste and adjust seasoning with salt and pepper as needed.
7. Serve: Remove from heat and garnish with fresh parsley if desired. Serve warm for a satisfying meal.

Notes

• For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less thick and creamy.
• You can use other pasta shapes if penne is not available.
• Asparagus can be swapped with green beans or broccoli for variation.
• Make sure not to overcook the pasta to keep it al dente for best texture.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: Creamy chicken pasta, mushroom pasta, asparagus penne, easy weeknight dinner, creamy chicken penne, Italian chicken pasta