Creamy Mushroom and Asparagus Chicken Penne

recip



Why You’ll Love This Recipe

There’s so much to adore about Creamy Mushroom and Asparagus Chicken Penne. Here’s why it’s a must-try:

  1. Rich and Creamy Sauce : The luscious cream sauce clings to every piece of pasta, delivering flavor in every bite.
  2. Packed with Fresh Ingredients : Earthy mushrooms, crisp asparagus, and tender chicken create a balanced and satisfying dish.
  3. Quick and Easy : Ready in under 30 minutes—perfect for busy weeknights or last-minute meals.
  4. Kid-Friendly : Even picky eaters will love the creamy texture and mild flavors.
  5. Versatile : Serve it as a main course or alongside a salad or garlic bread for a complete meal.

Ingredients You’ll Need

The secret to this dish lies in its simple yet indulgent combination of ingredients. Here’s what you’ll need:

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 tablespoons olive oil (divided)
  • Salt and pepper (to taste)

For the Sauce:

  • 1 tablespoon 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 teaspoon red pepper flakes (optional, for heat)
  • Fresh parsley (chopped, for garnish)

Step-by-Step Instructions

Ready to whip up this creamy, flavorful pasta? Follow these easy steps:

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

Step 2: Cook the Chicken

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  2. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 3: Sauté the Vegetables

  1. In the same skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat.
  2. Add the sliced mushrooms and cook for 5–6 minutes, until they release their moisture and turn golden brown.
  3. Stir in the asparagus and cook for an additional 3–4 minutes, until tender-crisp.
  4. Add the minced garlic and sauté for 30 seconds to 1 minute, until fragrant.

Step 4: Make the Sauce

  1. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
  2. Stir in the grated Parmesan cheese until melted and the sauce thickens slightly.
  3. If the sauce is too thick, loosen it with a splash of reserved pasta water.

Step 5: Combine Everything

  1. Return the cooked chicken and drained pasta to the skillet, tossing gently to coat everything in the creamy sauce.
  2. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes, if desired.

Step 6: Garnish and Serve

  1. Transfer the pasta to serving plates or a large bowl.
  2. Garnish with fresh parsley and extra Parmesan cheese, if desired.
  3. Serve hot and enjoy the creamy, comforting goodness!


 

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