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Creamy Mushroom and Asparagus Chicken Penne Recipe

Creamy Mushroom and Asparagus Chicken Penne Recipe

4.8 from 27 reviews

Indulge in a comforting and flavorful dish with this creamy mushroom and asparagus chicken penne. Perfect for a weeknight dinner, this pasta is rich in savory flavors and textures that will satisfy your cravings.

Ingredients

Units Scale

Penne Pasta:

  • 12 oz penne pasta

Chicken:

  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts (cut into bite-sized pieces)
  • Salt and pepper to taste

Mushroom and Asparagus Sauce:

  • 2 tablespoons butter
  • 8 oz mushrooms (sliced)
  • 1 bunch asparagus (trimmed and cut into 2-inch pieces)
  • 3 cloves garlic (minced)
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Cook the Penne: Cook penne according to package instructions in salted water until al dente. Drain and set aside.
  2. Cook the Chicken: In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper and cook until golden and cooked through, about 5–6 minutes. Remove from skillet and set aside.
  3. Prepare the Mushroom and Asparagus Sauce: In the same skillet, melt butter and add mushrooms. Sauté for 4–5 minutes until browned, then add asparagus and cook for another 2–3 minutes. Add garlic and cook for 30 seconds until fragrant. Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer, then add Parmesan, thyme, and red pepper flakes if using. Stir until cheese melts and sauce thickens slightly, about 3–4 minutes.
  4. Combine and Serve: Return chicken to the skillet, then add cooked penne and toss everything to coat evenly. Heat through, garnish with parsley, and serve warm.

Notes

  • For a lighter version, use half-and-half instead of heavy cream.
  • You can also substitute spinach or peas for asparagus if preferred.

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