If you’re on the hunt for a pasta dish that feels like a big, cozy hug after a long day, Creamy Mushroom and Asparagus Chicken Penne is your new answer. Juicy bites of chicken mingle with earthy mushrooms and vibrant asparagus, all wrapped up in a velvety, rich sauce that clings deliciously to every curve of penne. This dish beautifully balances the comfort of creamy pasta with the freshness of spring vegetables, making it a total weeknight superstar or the perfect centerpiece for a relaxed dinner with friends.
Ingredients You’ll Need
The magic of Creamy Mushroom and Asparagus Chicken Penne lies in its straightforward ingredient list: every item adds a necessary flavor, texture, or pop of color. With the right choices, even simple ingredients can sing in harmony, creating a dish that’s as rewarding to make as it is to eat.
- Penne Pasta: Tubular penne holds creamy sauce perfectly, but any short pasta will work in a pinch.
- Boneless Skinless Chicken Breasts: Lean yet juicy, cut into bite-sized pieces to ensure even cooking and perfect forkfuls.
- Olive Oil: A subtle base that brings out the flavors in chicken and veggies without overpowering them.
- Asparagus: Adds beautiful color and a fresh, slightly crisp bite—trim and cut into 2-inch pieces for even texture.
- Cremini Mushrooms: Their earthy depth takes the cream sauce to new heights; slice them so every spoonful gets some.
- Garlic: Three cloves for just the right amount of comforting aroma and zing.
- Heavy Cream: The secret to that dreamy, lush sauce—substitute with half-and-half if you want a lighter version.
- Chicken Broth: Enhances the sauce’s flavor base while keeping it from being too heavy.
- Grated Parmesan Cheese: For salty, nutty richness—freshly grated melts most smoothly into the sauce.
- Unsalted Butter: Finishes the sauce with silky, indulgent gloss.
- Italian Seasoning: A quick shortcut to complex herbal notes in one sprinkle.
- Salt and Pepper: Essential for bringing all the flavors into balance.
- Chopped Fresh Parsley: The simplest finishing touch; sprinkled on top, it brightens the whole dish.
How to Make Creamy Mushroom and Asparagus Chicken Penne
Step 1: Cook the Penne
Bring a big pot of salted water to a boil and toss in the penne. Cook it until just al dente—not one minute longer for that perfect bite! Drain and set aside, making sure not to overcook since the pasta will soak up more flavor in the sauce later.
Step 2: Sauté and Cook the Chicken
Heat a large skillet over medium-high with a spoonful of olive oil. Add the chicken pieces in a single layer, seasoning lightly with salt and pepper. Let them cook undisturbed until golden before stirring; this helps them brown beautifully. After about 6–7 minutes, your chicken should be cooked through—remove it to a plate and keep it handy.
Step 3: Build Flavor with Mushrooms and Asparagus
In that same skillet, add the rest of the olive oil and a tablespoon of butter. Add sliced cremini mushrooms and let them cook for five minutes, stirring occasionally until tender and slightly golden. Toss in the prepared asparagus and cook for another 3–4 minutes—they should be bright green and crisp-tender, not mushy!
Step 4: Add Garlic and Make the Sauce
Stir the minced garlic into the veggies and let it sizzle for about a minute until fragrant. Pour in the chicken broth and heavy cream next, stirring and scraping any tasty browned bits from the skillet. Bring everything to a gentle simmer, then sprinkle in the Parmesan cheese and Italian seasoning, stirring until the cheese melts into a creamy, irresistible sauce.
Step 5: Combine and Finish
Return the cooked chicken and drained pasta to the skillet. Toss everything together, making sure the penne catches as much sauce as possible. Warm everything through for another minute or two, adjust the salt and pepper to your liking, and you’re ready to serve! Don’t forget a final shower of chopped parsley—the finishing touch that takes your Creamy Mushroom and Asparagus Chicken Penne over the top.
How to Serve Creamy Mushroom and Asparagus Chicken Penne
Garnishes
Creamy Mushroom and Asparagus Chicken Penne shines with a sprinkle of fresh chopped parsley and a little extra grated Parmesan on top. For a special twist, add lemon zest or a few curls of shaved Parmesan—the brightness makes every bite pop.
Side Dishes
This pasta loves a crisp green salad tossed with lemony vinaigrette, or a warm slice of crusty bread to mop up every drop of sauce. Roasted cherry tomatoes or a side of simple grilled vegetables make for lovely, colorful companions on your table.
Creative Ways to Present
For an elegant dinner party, serve portions in shallow bowls topped with microgreens or scatter edible flowers for a restaurant-worthy look. If you’re going for cozy family style, bring the skillet straight to the table and let everyone help themselves—a big flourish of cracked black pepper right before serving always impresses.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Mushroom and Asparagus Chicken Penne keeps beautifully in an airtight container in the refrigerator for up to three days. The sauce stays creamy, and the veggies retain their gentle bite—perfect for quick lunches or reheating on busy nights.
Freezing
While creamy sauces can be tricky in the freezer, this pasta is still a good candidate. Cool completely before portioning into freezer-safe containers. For best texture, reheat gently from frozen, adding a splash of extra cream or broth to loosen the sauce if needed. Use within 1–2 months for best flavor.
Reheating
For stovetop reheating, add a little milk, cream, or chicken broth to a pan, gently warming your Creamy Mushroom and Asparagus Chicken Penne over low heat while stirring until smooth and hot. Microwave reheating works too—cover the pasta loosely, heat in short bursts, and stir in a splash of liquid to keep everything luscious.
FAQs
Can I use different pasta shapes?
Absolutely! While penne is classic for Creamy Mushroom and Asparagus Chicken Penne, other short shapes like rigatoni, fusilli, or even rotini will catch the sauce just as well, so use whatever you have on hand.
Is there a way to make it lighter?
You can swap heavy cream with half-and-half, or even whole milk for a lighter sauce. Keep in mind, a lighter dairy may not be as thick, so add a touch more Parmesan if needed to help the sauce thicken.
What’s the best kind of mushrooms to use?
Cremini mushrooms are the perfect balance of earthiness and tenderness, but you can substitute white button mushrooms or even try a blend with shiitake for deeper flavor.
Can I make this vegetarian?
Omit the chicken and use vegetable broth instead of chicken broth. You can add more asparagus or mushrooms, or even toss in other spring veggies like peas or artichoke hearts for a satisfying vegetarian Creamy Mushroom and Asparagus Chicken Penne.
How can I add even more flavor?
A pinch of crushed red pepper adds heat, or a splash of white wine before the cream goes in gives a bit of tangy complexity to the sauce. Fresh basil or a grate of nutmeg are also lovely finishing touches.
Final Thoughts
This Creamy Mushroom and Asparagus Chicken Penne is absolute comfort in a bowl—rich, satisfying, and bursting with fresh flavor. Give it a try on your next pasta night, and don’t be surprised if it becomes a regular request. Trust me, your kitchen (and your friends and family) will thank you!
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Creamy Mushroom and Asparagus Chicken Penne Recipe
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Indulge in a creamy and flavorful pasta dish with this Creamy Mushroom and Asparagus Chicken Penne recipe. Tender chicken, earthy mushrooms, and vibrant asparagus come together in a rich Parmesan cream sauce, creating a satisfying meal perfect for any occasion.
Ingredients
Penne Pasta:
12 ounces penne pasta
Chicken:
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Vegetables:
2 tablespoons olive oil, 1 pound asparagus (trimmed and cut into 2-inch pieces), 8 ounces cremini mushrooms (sliced), 3 cloves garlic (minced)
Cream Sauce:
1 cup heavy cream, 1/2 cup chicken broth, 1/2 cup grated Parmesan cheese, 1 tablespoon unsalted butter, 1 teaspoon Italian seasoning, salt and pepper to taste
Garnish:
Chopped fresh parsley
Instructions
- Cook the Penne: Boil penne pasta until al dente, then drain.
- Cook the Chicken: Sauté chicken pieces until golden and cooked through; set aside.
- Sauté Vegetables: In the same skillet, cook mushrooms, then add asparagus and garlic.
- Make the Cream Sauce: Add chicken broth and heavy cream, then stir in Parmesan and seasonings.
- Combine: Return chicken and pasta to skillet, toss to coat.
- Finish and Serve: Season to taste, garnish with parsley, and serve.
Notes
- Use freshly grated Parmesan for best flavor.
- You can substitute half-and-half for heavy cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 5g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 155mg
