Why You’ll Love This Recipe This Creamy Mushroom and Asparagus Chicken Penne is the ultimate comfort food. Here’s why it’s a must-try:
Rich and Velvety Sauce: Every bite of pasta is coated in a smooth, flavorful cream sauce.
Fresh, Balanced Ingredients: Earthy mushrooms, crisp asparagus, and tender chicken create a perfect harmony of flavors and textures.
Quick and Easy: Ready in under 30 minutes—ideal for busy weeknights.
Family-Friendly: Even picky eaters will appreciate its mild, creamy taste.
Versatile: Serve it as a main dish or pair it with a salad or garlic bread for a complete meal.
Ingredients Simple yet indulgent, this dish comes together with easy-to-find ingredients:
For the Pasta:
8 oz penne pasta (or your favorite shape)
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tbsp olive oil, divided
Salt and pepper, to taste
For the Sauce:
1 tbsp unsalted butter
8 oz cremini or button mushrooms, sliced
1 bunch asparagus, trimmed and cut into 1-inch pieces
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
¼ tsp red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions Follow these simple steps to create a creamy, flavorful pasta:
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne until al dente, following package instructions. Reserve ½ cup of pasta water, drain, and set aside.
Cook the Chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook for 5–7 minutes until golden brown and cooked through. Remove from the skillet and set aside.
Sauté the Vegetables: In the same skillet, heat the remaining 1 tbsp olive oil and butter over medium heat. Cook the mushrooms for 5–6 minutes until golden brown. Add the asparagus and cook for another 3–4 minutes until tender-crisp. Stir in the garlic and cook for 30 seconds until fragrant.
Make the Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce thickens. If it’s too thick, add a splash of reserved pasta water.
Combine: Return the cooked chicken and drained pasta to the skillet, tossing everything gently in the sauce. Season with additional salt, pepper, or red pepper flakes, if desired.
Serve: Transfer to serving plates, garnish with fresh parsley and extra Parmesan cheese, and enjoy!
Why This Recipe Works The balance of tender chicken, fresh vegetables, and a rich cream sauce makes this dish satisfying and indulgent. It’s the perfect combination of hearty and fresh.
Variations Get creative with these easy swaps and additions:
Add Spinach: Stir in fresh spinach for extra greens.
Change the Protein: Substitute shrimp, sausage, or tofu for the chicken.
Gluten-Free: Use gluten-free pasta.
Vegan Option: Swap in plant-based cream, butter, and Parmesan.
Spice It Up: Add more red pepper flakes or a dash of hot sauce.
Tips for Success
Don’t Overcook the Asparagus: It should stay tender-crisp.
Use Fresh Garlic: It provides the best flavor.
Save Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or broth.
Freeze for Later: Freeze without the sauce for up to 3 months; add sauce after reheating.
Serving Suggestions
Weeknight Dinner: Pair with garlic bread or a green salad.
Date Night: Serve with a glass of white wine and roasted veggies.
Holiday Spread: Add it to your festive menu for a comforting side.
Enjoy the comforting goodness of this Creamy Mushroom and Asparagus Chicken Penne—an easy, elegant dish you’ll want to make again and again!
