Creamy Mushroom and Asparagus Chicken Penne
Creamy Mushroom and Asparagus Chicken Penne
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Make creamy mushroom and asparagus chicken penne in under 30 minutes! Juicy chicken, fresh asparagus, earthy mushrooms, Parmesan, and a rich cream sauce create the ultimate comfort pasta.
A Little Story Behind This Recipe
Every recipe has a backstory, and my creamy mushroom and asparagus chicken penne is no different. It all started one evening when my fridge looked like it was auditioning for a cooking challenge show: half a carton of mushrooms, some asparagus waiting to be used, and chicken breasts that were begging for attention. Instead of defaulting to another stir-fry, I decided to throw everything together with pasta, cream, and Parmesan. The result? A creamy, comforting dish that somehow tasted like it belonged in a cozy Italian trattoria. Since then, it’s become a go-to weeknight favorite—easy enough to whip up after work, but indulgent enough to feel like a special treat.
Why You’ll Love This Creamy Mushroom and Asparagus Chicken Penne
Not all pasta recipes are created equal. This one has a few tricks up its sleeve that make it stand out:
- Balanced Indulgence: Creamy sauce? Yes. Heavy? Not at all. The asparagus keeps things light and fresh.
- Protein + Veggie Powerhouse: Chicken, mushrooms, and asparagus make this both filling and nourishing.
- One-Skillet Wonder: Aside from boiling the pasta, everything happens in one skillet, saving you from a mountain of dishes.
- Restaurant Vibes, Home Budget: Enjoy bistro-quality pasta without paying restaurant prices.
- Ready in 30 Minutes: Weeknight-friendly, but elegant enough for date night.
Ingredient Notes
Let’s break down the stars of this creamy mushroom and asparagus chicken penne so you know exactly why each one matters:
- Penne Pasta: Its ridges are perfect for holding onto creamy sauce, ensuring every bite is packed with flavor.
- Chicken Breast: Lean, tender, and hearty—plus, it cooks quickly.
- Mushrooms: They add earthy depth and umami richness, making the sauce taste more complex than it actually is.
- Asparagus: Bright, fresh, and crisp—it balances out the creaminess beautifully.
- Heavy Cream: The magic that transforms this into a silky, luscious dish.
- Parmesan Cheese: Salty, nutty, and melty—no creamy pasta is complete without it.
Step-by-Step Instructions
Cooking this pasta is easier than you think. Follow these steps, and you’ll be enjoying a big bowl of comfort in no time.
Step 1 – Cook the Pasta: Boil penne in salted water until al dente. Drain and keep a little pasta water aside—it’s liquid gold for adjusting your sauce later.
Step 2 – Cook the Chicken: Sauté chicken with olive oil, garlic powder, and onion powder until golden brown and juicy. This sets the flavor foundation.
Step 3 – Add the Veggies: Toss in mushrooms and asparagus. Cook just long enough for mushrooms to soften and asparagus to stay crisp and green.
Step 4 – Make It Creamy: Pour in heavy cream and let it gently simmer, soaking up all that chicken-and-veggie flavor.
Step 5 – Stir in Parmesan: Add Parmesan and watch it melt into a rich, velvety sauce. Too thick? A splash of pasta water fixes that.
Step 6 – Combine and Toss: Mix in your cooked penne until every piece is coated in creamy mushroom and asparagus chicken penne magic.
Step 7 – Serve & Enjoy: Sprinkle with extra Parmesan and serve hot. Warning: seconds are almost guaranteed.
Storage Options
The beauty of creamy mushroom and asparagus chicken penne is that leftovers taste just as good. Store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of cream or milk to revive the sauce. Freezing is possible, but since cream sauces sometimes separate, it’s best eaten fresh or reheated within a couple of days.
Variations and Substitutions
The fun part of cooking is making recipes your own. Here’s how to tweak this pasta to suit your taste:
- Swap the Protein: Use shrimp, salmon, or even rotisserie chicken.
- Play with Veggies: Broccoli, spinach, or zucchini all fit perfectly.
- Lighten It Up: Use half-and-half or Greek yogurt instead of heavy cream.
- Go Gluten-Free: Simply use gluten-free penne.
- Add Extra Flavor: A splash of white wine before adding cream makes the sauce taste extra fancy (and pairs nicely with a glass for the chef).
Creamy Mushroom and Asparagus Chicken Penne
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup fresh mushrooms thinly sliced
- 1 cup asparagus trimmed and cut into 1-inch segments
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Pasta: Boil penne pasta in salted water until al dente, then drain and set aside, reserving a little pasta water.
- Sauté the Chicken: Heat olive oil in a skillet, add chicken with garlic powder, onion powder, salt, and pepper, and cook until golden and fully cooked.
- Cook the Pasta: Stir in mushrooms and asparagus, cooking for 3–4 minutes until softened but still vibrant.
- Make the Sauce: Pour in heavy cream, stir gently, and bring the mixture to a light simmer.
- Melt the Cheese: Add Parmesan cheese, stirring until melted into a smooth, creamy sauce; thin with pasta water if needed.
- Combine with Pasta: Add the cooked penne to the skillet, tossing until the pasta is fully coated in the sauce.
- Serve: Plate the creamy mushroom and asparagus chicken penne, garnish with extra Parmesan or black pepper, and serve immediately.
Related Recipes You’ll Love
- Try my Slow Cooker Pot Roast for another comfort-food classic.
- Looking for something elegant? My Garlic Butter Lobster Tail is a must-try.
Helpful Resources
- Learn about the health benefits of asparagus on Healthline.
- Discover why Parmesan is so loved on Serious Eats.
