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Creamy Mushroom and Asparagus Chicken Penne Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 60 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

This Creamy Mushroom and Asparagus Chicken Penne is a comforting, flavorful pasta dish combining tender chicken bites, fresh asparagus, and mushrooms in a rich Parmesan cream sauce. Perfect for a satisfying weeknight dinner, it balances savory and fresh ingredients with a smooth, decadent sauce.

Ingredients

Scale

Pasta

  • 12 oz penne pasta

Protein and Vegetables

  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup mushrooms, sliced
  • 1 cup asparagus, cut into 1-inch pieces

Liquids and Dairy

  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ cup chicken broth
  • 1 tbsp unsalted butter

Seasonings and Others

  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 3 cloves garlic, minced
  • ½ tsp Italian seasoning
  • ¼ tsp red pepper flakes (optional)
  • ¼ cup fresh parsley, chopped

Instructions

  1. Cook the pasta: Boil a large pot of salted water and cook the penne pasta according to package instructions until al dente. Drain the pasta and set aside, reserving some pasta water if needed to adjust sauce consistency later.
  2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook for 5-6 minutes until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Sauté garlic and vegetables: In the same skillet, add the unsalted butter. Once melted, sauté the minced garlic for about 30 seconds until fragrant. Add the sliced mushrooms and asparagus pieces, cooking for 3-4 minutes until tender.
  4. Create the sauce: Pour in the chicken broth and heavy cream, stirring to combine all ingredients. Bring the mixture to a gentle simmer and cook for 2 minutes to let the flavors meld.
  5. Season the sauce: Stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Continue stirring until the sauce slightly thickens.
  6. Combine all ingredients: Return the cooked chicken to the skillet, then add the drained penne pasta. Toss everything together thoroughly so the pasta is fully coated with the creamy sauce.
  7. Garnish and serve: Sprinkle the chopped fresh parsley over the dish for a bright finish and serve warm.

Notes

  • Cook the pasta al dente to prevent it from turning too soft when mixed with the sauce.
  • Reserve ½ cup of pasta water to adjust the sauce consistency if it becomes too thick.
  • Avoid overcooking the chicken to keep it tender and juicy.
  • For enhanced flavor, add freshly grated Parmesan cheese and a squeeze of lemon juice before serving.
  • Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to maintain the creamy texture.
  • For a dairy-free version, substitute coconut cream or cashew cream for the heavy cream and use a dairy-free cheese alternative.
  • Add extra red pepper flakes or a pinch of cayenne pepper for a spicy variation.

Find it online: https://yumrecipesfood.com/creamy-mushroom-and-asparagus-chicken-penne-recipe/