If you are craving a dish that feels both indulgent and comforting, let me introduce you to the Creamy Mushroom and Asparagus Chicken Penne Recipe. This vibrant pasta creation combines tender chicken, crisp asparagus, and earthy mushrooms all enveloped in a luscious creamy sauce that clings perfectly to every penne piece. It’s a fantastic meal that’s simple enough for a weeknight but special enough to share with friends around the table. Every bite bursts with fresh flavors and satisfying textures that will quickly make this recipe a favorite in your kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, wholesome ingredients. Each component plays a vital role from the tender chicken providing protein, the mushrooms and asparagus adding earthiness and crunch, to the creamy sauce bringing richness that ties everything together beautifully.
- 2 tbsp olive oil: A heart-healthy fat that helps brown the chicken and sauté the veggies perfectly.
- 1 lb boneless, skinless chicken breasts: Cut into bite-sized pieces to cook quickly and stay juicy.
- Salt and pepper, to taste: Essential seasonings to enhance all the flavors.
- 1 cup mushrooms, sliced: White or cremini mushrooms add a lovely earthy depth.
- 1 cup asparagus, cut into 1-inch pieces: Adds bright color and fresh, tender crunch.
- 3 cloves garlic, minced: Infuses the dish with aromatic flavor that wakes up the palate.
- 1/2 cup chicken broth: Creates the base for the sauce and adds savory richness.
- 1 cup heavy cream: The star of the creamy sauce giving a velvety texture and luxurious taste.
- 1/2 cup grated Parmesan cheese: Provides salty, nutty notes that elevate every bite.
- 1 lb penne pasta: A sturdy pasta shape perfect for holding onto the creamy sauce.
- 2 tbsp fresh parsley, chopped: For a fresh, bright finish and appealing garnish.
How to Make Creamy Mushroom and Asparagus Chicken Penne Recipe
Step 1: Cook the Penne Pasta
Begin by cooking your penne pasta according to the package instructions until it reaches that perfect al dente chew. This texture is essential because the pasta will soak up the creamy sauce but still hold its shape beautifully. Once cooked, drain the pasta and set it aside, ready to mingle with the savory sauce.
Step 2: Brown the Chicken
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet. Cooking it for 5 to 7 minutes will give you a golden-brown exterior while keeping the chicken juicy inside. Once cooked through, remove the chicken from the skillet and set it aside so it can rest while you prepare the veggies.
Step 3: Sauté Mushrooms, Asparagus, and Garlic
Keeping the skillet on medium heat, add the remaining tablespoon of olive oil. Toss in the mushrooms and asparagus and sauté them for 4 to 5 minutes until the mushrooms are soft and the asparagus is tender yet still has a pleasant snap. Add the minced garlic last, cooking for an additional 1 to 2 minutes so its fragrant aroma infuses the dish without becoming overpowering.
Step 4: Create the Creamy Sauce
Pour the chicken broth into the skillet with the vegetables and bring it to a gentle simmer. This step helps deglaze the pan, lifting up all the flavorful browned bits stuck to the bottom. After a couple of minutes, reduce the heat to low and gradually stir in the heavy cream and Parmesan cheese. Cook for around 3 to 5 minutes, stirring occasionally until the sauce thickens slightly, becoming rich and velvety.
Step 5: Combine Pasta, Chicken, and Sauce
Return the cooked chicken to the skillet and add the drained penne pasta. Toss everything together so the noodles and chicken become luxuriously coated in the creamy mushroom and asparagus sauce. Take a moment to taste and adjust with additional salt and pepper if needed, ensuring every mouthful is perfectly seasoned.
Step 6: Garnish and Serve
Finish by sprinkling the dish with fresh chopped parsley, which adds a gorgeous pop of green and a refreshing herbal note to balance the richness. Serve immediately to enjoy the dish at its creamiest and most comforting.
How to Serve Creamy Mushroom and Asparagus Chicken Penne Recipe
Garnishes
Fresh parsley is the classic choice, but adding a little extra grated Parmesan at the table encourages each guest to customize their flavor experience. A light drizzle of good-quality olive oil or a squeeze of lemon juice can also brighten the creamy richness if you want a subtle acidic lift.
Side Dishes
This dish pairs wonderfully with simple sides like a crisp green salad or roasted vegetables to add contrast. Garlic bread or a warm crusty loaf is perfect for soaking up every last bit of that dreamy sauce. For a lighter option, steamed green beans or a tomato cucumber salad balance the meal beautifully.
Creative Ways to Present
For a fun twist, try serving the Creamy Mushroom and Asparagus Chicken Penne Recipe in individual shallow bowls topped with chopped herbs and a Parmesan crisp. Alternatively, bake the mixture in a casserole dish topped with breadcrumbs and extra cheese for a golden crust, making a cozy, family-style feast perfect for sharing.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, but be sure to keep the pasta separate from anything acidic to avoid sogginess.
Freezing
While the creamy sauce freezes well, the asparagus texture may soften upon thawing. If freezing, place the cooled dish in a freezer-safe container and consume within 1 to 2 months for the best quality.
Reheating
Reheat leftovers gently over low heat on the stove or in the microwave, stirring occasionally. You may need to add a splash of milk or broth to loosen the sauce if it thickens too much when chilled.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While penne is great for holding the sauce in its tubes, other pasta shapes like rigatoni, fusilli, or farfalle work wonderfully as well, as they all catch the creamy sauce beautifully.
Is it possible to make this dish dairy-free?
Yes, you can substitute the heavy cream with coconut cream or a dairy-free cream alternative, and use a vegan Parmesan substitute or nutritional yeast to maintain that cheesy flavor.
Can I prepare parts of this recipe in advance?
Definitely! You can chop vegetables ahead of time and even cook the chicken in advance, storing each separately to maintain freshness. This makes the final assembly quick and stress-free.
What if I don’t have asparagus on hand?
No worries! Green beans, peas, or even broccoli florets make great swaps that still add a nice pop of green and texture to the dish.
How do I get the sauce to thicken properly?
The key is to simmer the sauce gently after adding cream and Parmesan, stirring occasionally. If it’s not thick enough, extend the cooking time, and avoid high heat to prevent curdling.
Final Thoughts
There is something so satisfying about the Creamy Mushroom and Asparagus Chicken Penne Recipe that makes it a true crowd-pleaser. It combines the best of flavors, textures, and colors in one bowl, making dinnertime an enjoyable experience every time. I hope you try this recipe soon and let it become one of your treasured meals to share with family and friends!
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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
A rich and comforting Creamy Mushroom and Asparagus Chicken Penne recipe featuring tender chicken breasts sautéed with fresh mushrooms and asparagus, then simmered in a luscious Parmesan cream sauce and tossed with perfectly cooked penne pasta. This dish is perfect for a satisfying weeknight dinner that comes together quickly and delivers a restaurant-quality meal at home.
Ingredients
Chicken and Vegetables
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 cup mushrooms, sliced (white or cremini)
- 1 cup asparagus, cut into 1-inch pieces
- 3 cloves garlic, minced
Liquids and Dairy
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Pasta
- 1 lb penne pasta
Garnish
- 2 tbsp fresh parsley, chopped
Instructions
- Cook Pasta: Cook the penne pasta according to package instructions until al dente. Drain and set aside to be combined later with the sauce and chicken.
- Cook Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add to the skillet. Cook for 5-7 minutes until browned on all sides and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: Using the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and asparagus pieces. Sauté for 4-5 minutes until mushrooms are soft and asparagus is tender-crisp. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Make Sauce: Pour in the chicken broth and bring the mixture to a simmer, scraping up browned bits from the skillet bottom. Let cook for 2-3 minutes to reduce slightly. Reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese. Continue cooking and stirring occasionally until the sauce thickens, about 3-5 minutes.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet with the sauce. Add the drained penne pasta and toss well to coat everything evenly in the creamy sauce. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top for a bright finish. Serve immediately for best flavor and texture.
Notes
- For a lighter version, substitute heavy cream with half-and-half or use a reduced-fat cream alternative.
- You can swap penne with other pasta types such as rigatoni or farfalle if preferred.
- To make this gluten-free, use gluten-free pasta of your choice.
- If fresh asparagus is not in season, frozen asparagus cut into bite-sized pieces can be used after thawing.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently to avoid curdling the cream sauce.
