Creamy Mushroom and Asparagus Chicken Penne
Introduction
Creamy Mushroom and Asparagus Chicken Penne is a rich yet balanced pasta dish that combines tender chicken, earthy mushrooms, and fresh asparagus in a silky garlic-Parmesan cream sauce. The penne pasta holds the sauce beautifully, while the vegetables add freshness and texture. This dish feels indulgent but still light enough for a weeknight dinner, and it comes together quickly using simple, everyday ingredients. It’s ideal when you want something creamy, savory, and deeply comforting without spending hours in the kitchen.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Pasta:
300 g (10 oz) penne pasta
Water and salt for boiling
For the Chicken & Vegetables:
2 boneless, skinless chicken breasts, sliced into strips
1 tablespoon olive oil
1 tablespoon butter
200 g (7 oz) mushrooms, sliced
1 cup asparagus, cut into 1½-inch pieces
3 cloves garlic, minced
½ teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon Italian seasoning
For the Creamy Sauce:
1 cup cooking cream or heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
¼ teaspoon chili flakes (optional)
½ teaspoon lemon zest (optional, for freshness)
For Garnish (Optional):
Extra Parmesan cheese
Fresh parsley or basil, chopped
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the penne pasta according to package instructions until al dente.
Reserve ½ cup pasta water, then drain and set aside.
Cook the Chicken
Heat olive oil and butter in a large skillet over medium-high heat.
Add the sliced chicken, season with salt and pepper, and cook for 5–6 minutes, until golden and cooked through.
Remove chicken from the pan and set aside.
Sauté the Vegetables
In the same skillet, add the mushrooms and cook for 4–5 minutes until they release moisture and turn golden.
Add the asparagus and cook for 2–3 minutes until tender-crisp.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Make the Creamy Sauce
Pour in the chicken broth, scraping up any flavorful bits from the pan.
Add the cream, Italian seasoning, chili flakes, and lemon zest (if using).
Simmer gently for 3–4 minutes, until slightly thickened.
Combine Everything
Return the cooked chicken to the skillet.
Add the cooked penne pasta and toss to coat in the sauce.
Stir in the Parmesan cheese and a little reserved pasta water if needed to loosen the sauce.
Cook for 2–3 minutes, allowing everything to meld together.
Serve
Taste and adjust seasoning if needed.
Remove from heat and garnish with extra Parmesan and fresh herbs.
Serve warm.
Tips & Variations
Lighter version: Use half-and-half or evaporated milk instead of cream.
Extra flavor: Add a splash of white wine before the broth and let it reduce.
Vegetarian option: Skip the chicken and add more mushrooms or spinach.
Cheesier finish: Stir in mozzarella or cream cheese for extra richness.
Final Thoughts
Creamy Mushroom and Asparagus Chicken Penne is a beautifully balanced pasta dish—creamy without being heavy, savory with a hint of freshness, and comforting in every bite. It’s perfect for busy weeknights yet elegant enough to serve to guests. Once you try it, it’s sure to become a repeat favorite at your table.