Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
creamy mushroom and asparagus chicken penne served in a bowl

creamy mushroom and asparagus chicken penne


  • Author: Savannah
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Creamy Mushroom and Asparagus Chicken Penne is a rich, satisfying pasta dish featuring tender chicken, earthy mushrooms, and crisp asparagus tossed in a velvety Parmesan cream sauce. It’s the perfect blend of comfort and freshness—easy enough for a weeknight, yet elegant enough for guests.


Ingredients

Scale

Pasta & Protein:

8 oz penne pasta

2 chicken breasts, sliced

Vegetables & Aromatics:

1 cup asparagus, chopped

1 cup mushrooms, sliced

2 cloves garlic, minced

Sauce:

1 cup heavy cream

1/2 cup chicken broth

1/2 cup Parmesan cheese, grated

1 tbsp butter

1 tbsp olive oil

Salt & pepper, to taste


Instructions

Step-by-Step Instructions

Step 1: Cook the penne pasta al dente

Start by boiling water in a large pot with a pinch of salt. Add 8 oz of penne and cook until just al dente—firm to the bite. Overcooking will cause the pasta to become mushy once mixed with the sauce. Drain and set aside, tossing lightly with olive oil to prevent sticking.

Step 2: Pan-sear chicken to juicy perfection

In a large skillet over medium heat, heat 1 tbsp olive oil. Add sliced chicken breasts, season with salt and pepper, and cook for 5–7 minutes until golden and cooked through. Remove the chicken and set it aside.

Step 3: Sauté mushrooms and asparagus until tender

In the same skillet, melt 1 tbsp butter. Add sliced mushrooms and chopped asparagus. Sauté for about 5 minutes until softened but still slightly crisp. Stir in minced garlic during the last minute for added aroma.

Step 4: Make the creamy garlic parmesan sauce

Pour in 1 cup of heavy cream and ½ cup of chicken broth. Stir well and bring to a gentle simmer. Add ½ cup grated Parmesan cheese and stir until melted. Adjust seasoning with salt and pepper.

Step 5: Combine everything in one skillet

Return the cooked chicken and pasta to the skillet. Stir gently to coat every bite with that velvety sauce. Let it heat through for 2–3 minutes, allowing the flavors to meld together.

Step 6: Final seasoning and plating tips

Taste and adjust the seasoning as needed. A pinch of crushed red pepper or a zest of lemon can brighten the dish. Serve hot with extra grated Parmesan or fresh herbs if desired.

Notes

  • Don’t overcook the asparagus: Add it last so it stays bright and crisp-tender.

  • Reserve some pasta water: Add a splash to loosen the sauce if it gets too thick.

  • Lighten it up: Use half-and-half or low-fat milk with a teaspoon of cornstarch for a lower-calorie option.

  • Add-ins: Sun-dried tomatoes, spinach, or a squeeze of lemon juice can boost flavor.

  • Make it ahead: Store in an airtight container for up to 3 days. Reheat with a splash of broth or cream.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Sautéing, Simmering
  • Cuisine: Italian-Inspired, American