Meta Description: Master this Creamy Mushroom and Asparagus Chicken Penne recipe. A 30-minute, one-pan pasta dish featuring tender chicken, fresh vegetables, and a rich garlic-parmesan cream sauce.
Ingredients
The Pasta & Protein
- 1 lb (450g) Penne pasta (or your favorite short-cut pasta)
- 1 lb (450g) Chicken breast, cut into bite-sized pieces
- 1 tbsp Olive oil
- Salt and cracked black pepper to taste
The Vegetables - 8 oz (225g) Cremini or Button mushrooms, sliced
- 1 bunch Asparagus, woody ends trimmed and cut into 2-inch pieces
- 3 cloves Garlic, minced
The Cream Sauce - 1 ½ cups Heavy cream
- ½ cup Chicken broth (or dry white wine for extra depth)
- ¾ cup Freshly grated Parmesan cheese
- 1 tsp Italian seasoning (or a mix of dried oregano and thyme)
- ½ tsp Red pepper flakes (optional, for a tiny kick)
- Fresh parsley, chopped for garnish
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Important: Reserve about ½ cup of pasta water before draining.
- Sear the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add them to the skillet and cook until golden brown and cooked through (about 5-7 minutes). Remove chicken from the pan and set aside.
- Sauté the Veggies: In the same skillet, add the sliced mushrooms. Sauté until they release their moisture and turn golden brown. Add the asparagus pieces and garlic; cook for another 3-4 minutes until the asparagus is bright green and tender-crisp.
- Create the Sauce: Lower the heat to medium. Pour in the chicken broth (or wine) to deglaze the pan, scraping up any brown bits. Stir in the heavy cream, Italian seasoning, and red pepper flakes. Let it simmer gently for 2-3 minutes until slightly thickened.
- Combine: Stir in the Parmesan cheese until melted and smooth. Add the cooked chicken and pasta back into the skillet.
- The Finishing Touch: Toss everything together until the pasta is coated in the velvety sauce. If the sauce feels too thick, splash in a little of that reserved pasta water. Season with extra salt and pepper to taste.
Service Suggestions
- The Garnish: Sprinkle generously with fresh parsley and an extra dusting of Parmesan.
- Sides: Serve with a crisp Caesar salad or a piece of warm, buttery garlic bread to soak up every drop of that sauce.
- Pairing: A chilled glass of Sauvignon Blanc or Pinot Grigio cuts through the richness of the cream beautifully.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Cream sauces can separate when reheated. To keep it creamy, add a splash of milk or water before microwaving or heating on the stovetop over low heat.
FAQs
Can I make this vegetarian?
Absolutely. Simply omit the chicken and use vegetable broth. You can add extra mushrooms or even some sun-dried tomatoes for more “umami.”
Can I use milk instead of heavy cream?
You can, but the sauce will be thinner. If using milk, you may want to whisk 1 tablespoon of cornstarch into the cold milk before adding it to the pan to help it thicken.
How do I keep the asparagus from getting mushy?
Only sauté them for a few minutes. They will continue to soften slightly once they hit the hot cream sauce, so err on the side of “crunchy” when sautéing.
Conclusion
This Creamy Mushroom and Asparagus Chicken Penne is the ultimate weeknight glow-up. It’s sophisticated enough for a date night but fast enough for a Tuesday evening when you’re craving real comfort food. Enjoy that perfect bite of earthy mushroom and bright asparagus!