If you’re craving a dish that feels like a warm hug on a plate, let me introduce you to the Creamy Mushroom and Asparagus Chicken Penne Recipe. It’s a fantastic blend of tender chicken, earthy mushrooms, and fresh, crisp asparagus enveloped in a luscious, velvety sauce that clings beautifully to every penne piece. Perfect for weeknight dinners or impressing guests, this recipe balances simplicity with stunning flavor, making it a reliable, delicious option when you want something comforting yet vibrant.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this recipe, and luckily, the list is straightforward but packs a punch in flavor and texture. Each component plays its own role in creating that creamy, savory, and fresh experience you’re aiming for.
- 2 boneless, skinless chicken breasts, diced: Makes for tender protein that soaks up the creamy sauce beautifully.
- 8 ounces penne pasta: Its ridged surface holds onto the sauce perfectly for every bite.
- 1 tablespoon olive oil: Helps caramelize chicken and sauté veggies with a subtle richness.
- 1 cup mushrooms, sliced: Adds an earthy depth that complements the creaminess.
- 1 bunch asparagus, trimmed and cut into 2-inch pieces: Brings a fresh and slightly crunchy contrast to the dish.
- 3 cloves garlic, minced: Delivers that essential aromatic punch that brightens flavors.
- 1 cup heavy cream: The heart of that silky, dreamy sauce everyone loves.
- 1/2 cup chicken broth: Lightens and layers the sauce with savory undertones.
- 1/4 cup grated Parmesan cheese: Adds nuttiness and helps thicken the sauce with a cheesy kick.
- 1 tablespoon fresh parsley, chopped: For a pop of color and fresh herbal notes.
- Salt and pepper to taste: Essential to balance and enhance all the flavors.
How to Make Creamy Mushroom and Asparagus Chicken Penne Recipe
Step 1: Cook the Penne Pasta
Start by boiling your penne pasta according to the package instructions until it’s perfectly al dente. This ensures each piece has just the right amount of bite to stand up to the creamy sauce and hearty ingredients. Once done, drain the pasta and set it aside—this little wait is worth it for the texture it gives the dish.
Step 2: Brown the Chicken
Heat olive oil in a large skillet over medium heat and add your diced chicken. Let it cook undisturbed for a bit to get a nice golden brown on the edges, about 5 to 6 minutes. This browning step adds layers of flavor that make the chicken taste even more delicious in the final dish. Once cooked through, remove the chicken from the skillet to make space for the veggies.
Step 3: Sauté Mushrooms and Asparagus
Using the same skillet, toss in the sliced mushrooms and asparagus pieces. Sauté them for about 4 to 5 minutes until the mushrooms soften and release their juicy earthiness, and the asparagus turns tender but still crisp. This simple cooking method ensures the veggies keep their color and freshness, adding beautiful texture and flavor contrasts.
Step 4: Add Garlic
Now, add the minced garlic to the skillet and cook it with your veggies for about one minute until fragrant. Garlic is such a superstar here—it lifts the whole dish with its aromatic presence without overpowering the creamy sauce.
Step 5: Make the Creamy Sauce
Pour in the heavy cream and chicken broth, stirring everything together gently. Bring it to a simmer and let it cook for 3 to 4 minutes, allowing the sauce to thicken slightly. This step transforms the simple ingredients into a rich, dreamy sauce that will coat every bit of pasta and chicken.
Step 6: Combine Everything
Sprinkle in the grated Parmesan cheese, then add back the cooked chicken and drained penne. Season the entire mixture with salt and pepper to taste. Toss everything gently but thoroughly so every bite is generously coated in that creamy sauce with tender chicken and fresh veggies mingling beautifully.
Step 7: Garnish and Serve
Finish off your Creamy Mushroom and Asparagus Chicken Penne Recipe with a sprinkle of freshly chopped parsley to brighten the plate and add a fresh herbal note that contrasts perfectly with the richness.
How to Serve Creamy Mushroom and Asparagus Chicken Penne Recipe
Garnishes
For garnishes, fresh parsley is a simple but effective choice. You could also add an extra shower of grated Parmesan or a drizzle of good-quality olive oil for an indulgent finish. A squeeze of lemon juice can add a fresh tang that plays beautifully against the creamy sauce.
Side Dishes
This dish stands beautifully on its own, but serving it alongside a crisp green salad or roasted garlic bread can elevate the meal. Something light and refreshing works well to balance the rich creaminess of the chicken penne.
Creative Ways to Present
If you want to impress visually, serve the pasta twirled neatly on the plate with some asparagus tips and mushroom slices artistically arranged on top. Using a deep plate or shallow bowl helps keep the sauce nicely pooled, making each forkful extra satisfying.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Creamy Mushroom and Asparagus Chicken Penne Recipe store well in an airtight container in the fridge for up to 3 days. The flavors will meld even more, making for a delicious next-day meal.
Freezing
While you can freeze the dish, the texture of the asparagus may change slightly after thawing. If you decide to freeze, pop it into a freezer-safe container for up to a month, then thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm your leftovers over low heat in a skillet, adding a splash of chicken broth or cream if it seems too thick. Stir frequently to keep the sauce smooth and avoid drying out the chicken or pasta.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While penne is perfect for holding onto the creamy sauce, you can swap it for rigatoni, fusilli, or even fettuccine depending on your preference.
What can I substitute for heavy cream?
If you want to lighten it up, you can use half-and-half or a combination of milk and cream cheese, though the sauce won’t be quite as rich and thick as with heavy cream.
Is it possible to make this dish vegetarian?
Yes! Simply omit the chicken and add extra mushrooms or other veggies like zucchini or bell peppers. Use vegetable broth instead of chicken broth for the sauce.
How do I ensure the chicken stays moist?
Cooking the chicken over medium heat just until done and not overcooking it will keep it juicy. Also, adding it back to the sauce at the end helps it stay tender and flavorful.
Can I prepare parts of this recipe in advance?
You can cook the pasta and chicken ahead of time and keep them refrigerated separately. When ready to eat, just sauté the veggies and finish making the sauce before combining everything together.
Final Thoughts
Now that you have every step and tip for making the Creamy Mushroom and Asparagus Chicken Penne Recipe, it’s time to roll up your sleeves and create this comforting, elegant dish. It’s the kind of meal that feels special yet comes together with ease—perfect for sharing with loved ones or treating yourself to something wonderful. Trust me, once you make it, this will become one of your new favorite go-to recipes.
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Creamy Mushroom and Asparagus Chicken Penne Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy Mushroom and Asparagus Chicken Penne is a quick and delicious one-pan meal featuring tender chicken breast, sautéed mushrooms and fresh asparagus, all tossed in a rich and creamy garlic Parmesan sauce. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner.
Ingredients
Protein & Pasta
- 2 boneless, skinless chicken breasts, diced
- 8 ounces penne pasta
Vegetables
- 1 cup mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
Liquids & Dairy
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
Herbs & Seasoning
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken breasts and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add sliced mushrooms and chopped asparagus. Sauté for 4-5 minutes until the mushrooms soften and the asparagus becomes tender but still crisp.
- Add Garlic: Stir in minced garlic and cook for an additional minute until fragrant, taking care not to burn the garlic.
- Make Sauce: Pour in the heavy cream and chicken broth. Stir to combine everything, then bring to a gentle simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.
- Combine & Season: Stir in the grated Parmesan cheese, cooked chicken, and drained pasta. Mix thoroughly to ensure the pasta is well coated with the creamy sauce. Season with salt and pepper to taste.
- Garnish and Serve: Remove from heat. Sprinkle fresh chopped parsley over the dish before serving for a fresh, vibrant finish.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Use gluten-free penne pasta to make this recipe gluten-free.
- Make sure not to overcook the asparagus to maintain a slight crispness and bright color.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat to avoid curdling the cream sauce.
