Creamy Mushroom and Asparagus Chicken Penne
This rich and comforting pasta dish combines tender chicken, earthy mushrooms, and fresh asparagus in a silky cream sauce, all tossed with perfectly cooked penne. It’s a restaurant-quality meal that’s surprisingly easy to prepare at home, making it perfect for both weeknight dinners and special occasions.
Ingredients
For the pasta:
- 12 oz (340 g) penne pasta
- Salt (for boiling water)
For the chicken:
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
For the vegetables and sauce:
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 8 oz (225 g) mushrooms (sliced; cremini or button work well)
- 1 bunch asparagus (trimmed and cut into 2-inch pieces)
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
Optional garnish:
- Fresh parsley (chopped)
- Extra Parmesan cheese
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain and set aside.
2. Prepare the Chicken
Season the chicken pieces with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes, stirring occasionally, until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
3. Sauté the Vegetables
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Toss in the sliced mushrooms and cook for 4–5 minutes until they release their moisture and begin to brown.
Add the asparagus and cook for another 3–4 minutes until it becomes tender-crisp. You want the asparagus to retain a slight bite for texture and color.
4. Make the Cream Sauce
Reduce the heat to medium-low. Pour in the chicken broth and let it simmer for 2–3 minutes to deglaze the pan, scraping up any flavorful bits stuck to the bottom.
Add the heavy cream and stir well. Let the mixture simmer gently for about 3–5 minutes until it starts to thicken slightly. Stir in the Parmesan cheese and Italian seasoning, allowing the cheese to melt completely into the sauce.
Season with salt and pepper to taste.
5. Combine Everything
Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until well coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Cook for another 1–2 minutes to allow the flavors to meld together.
6. Serve
Remove from heat and garnish with chopped parsley and extra Parmesan cheese if desired. Serve immediately while hot and creamy.
Description & Tips
This creamy mushroom and asparagus chicken penne is a perfect balance of flavors and textures. The mushrooms bring a deep, earthy richness that pairs beautifully with the mild sweetness of asparagus. The chicken adds protein and heartiness, making the dish satisfying and complete.
The sauce is the true star—smooth, velvety, and infused with garlic and Parmesan. It clings to every piece of penne, ensuring each bite is packed with flavor. Using freshly grated Parmesan is highly recommended, as it melts better and provides a more authentic taste compared to pre-shredded varieties.
Cooking tips:
- Don’t overcook the asparagus; it should stay bright green and slightly crisp.
- Let the mushrooms brown properly for maximum flavor—avoid overcrowding the pan.
- If you prefer a lighter version, you can substitute half-and-half for heavy cream, though the sauce will be less rich.
- For extra depth, add a splash of white wine when deglazing the pan before the broth.
Variations:
- Swap chicken for shrimp for a seafood twist.
- Add spinach or sun-dried tomatoes for extra color and flavor.
- Use whole wheat or gluten-free pasta if preferred.
Serving Suggestions
This dish pairs wonderfully with a simple green salad and crusty bread to soak up the extra sauce. A glass of white wine, such as Chardonnay or Sauvignon Blanc, complements the creamy flavors beautifully.