Creamy Mushroom & Asparagus Chicken Penne: An Incredible 7-Step Recipe

Introduction

This creamy mushroom and asparagus chicken penne is a comforting and flavorful pasta dish perfect for any night of the week. With tender chicken, fresh vegetables, and a rich, savory sauce, it comes together quickly and easily to satisfy your cravings.

Ingredients

• 8 oz penne pasta
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 cup cremini or button mushrooms, sliced
• 1 cup asparagus, cut into 1-inch pieces
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley, for garnish (optional)

Instructions

1. Step 1: Bring a large pot of water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
3. Step 3: In the same skillet, add the sliced mushrooms and asparagus. Cook for 3-4 minutes until they begin to soften. Add the minced garlic and cook for an additional minute until fragrant.
4. Step 4: Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Italian seasoning. Let the sauce simmer for about 5 minutes to thicken slightly.
5. Step 5: Return the cooked chicken to the skillet and mix well. Add the drained pasta to the sauce and stir until everything is well combined.
6. Step 6: Stir in the grated Parmesan cheese until melted and evenly distributed. Taste and adjust seasoning with salt and pepper as needed.
7. Step 7: Remove from heat and serve. Garnish with fresh parsley if desired.

Tips & Variations

• Use half-and-half instead of heavy cream for a lighter sauce, but the sauce will be less rich.
• Swap asparagus for broccoli or green beans if preferred.
• For extra flavor, sauté the mushrooms and asparagus in a bit of butter along with the olive oil.
• Add a pinch of red pepper flakes to the sauce for a mild kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth if the sauce becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like fusilli, rigatoni, or farfalle will work well in this dish.

Is this dish freezer-friendly?

While you can freeze it, the texture of the cream sauce and vegetables may change slightly. It’s best to consume within 1 month and reheat slowly to maintain quality.

Creamy Mushroom & Asparagus Chicken Penne: An Incredible 7-Step Recipe

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★★★★★

4.4 from 95 reviews

This Creamy Mushroom & Asparagus Chicken Penne is a delicious and easy-to-make pasta dish featuring tender chicken, sautéed mushrooms and asparagus, all enveloped in a rich and creamy sauce with Parmesan cheese. Perfect for a satisfying weeknight dinner, this recipe combines simple ingredients to create a flavorful Italian-inspired meal in just 7 steps.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 8 oz penne pasta

Protein & Vegetables

• 1 pound boneless, skinless chicken breasts, diced
• 1 cup cremini or button mushrooms, sliced
• 1 cup asparagus, cut into 1-inch pieces
• 3 cloves garlic, minced

Liquids & Seasonings

• 2 tablespoons olive oil
• 1 cup heavy cream
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

Cheese & Garnish

• 1/4 cup grated Parmesan cheese
• Fresh parsley, for garnish (optional)

Instructions

1. Cook the Pasta: Boil water in a large pot. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
2. Sauté the Chicken: In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add sliced mushrooms and asparagus. Cook for about 3-4 minutes until they begin to soften. Add minced garlic and cook for an additional minute until fragrant.
4. Make the Sauce: Pour in the chicken broth and bring to a simmer. Add the heavy cream and Italian seasoning, stirring to combine. Allow the sauce to simmer for about 5 minutes, letting it thicken slightly.
5. Combine Ingredients: Return the chicken to the skillet and mix well. Add the drained pasta to the sauce, stirring until everything is well combined.
6. Add Cheese: Stir in the grated Parmesan cheese until melted and evenly distributed throughout the dish. Taste and adjust seasoning with salt and pepper as needed.
7. Serve: Once everything is well combined and heated through, remove from heat. Garnish with fresh parsley, if desired.

Notes

• Use boneless, skinless chicken breasts for a lean protein option.
• Adjust the amount of garlic based on your preference.
• For a lighter dish, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
• Fresh parsley garnish adds a pop of color and freshness but can be omitted.
• Make sure not to overcook the pasta; al dente texture provides the best bite.

Keywords: Creamy chicken pasta, mushroom penne, asparagus pasta, quick Italian dinner, creamy chicken penne