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Creamy Mushroom and Asparagus Chicken Penne
A luscious pasta dish with tender chicken, earthy mushrooms, crisp asparagus, and a creamy garlic-Parmesan sauce coating every bite of penne.
Perfect for a weeknight dinner yet elegant enough for entertaining—another comfort-meets-classic recipe from deesviral.
Introduction
If you’re looking for a quick but restaurant-quality pasta, this Creamy Mushroom and Asparagus Chicken Penne has you covered.
Sliced chicken breast is seared until golden, then tossed with mushrooms, fresh asparagus, penne pasta, and a decadent Parmesan cream sauce.
It’s a one-pan wonder (plus pasta pot) that balances comfort with freshness.
Ready in about 35 minutes, it’s a versatile dinner that can be served as-is or paired with crusty bread and a crisp salad.
This pasta is proof that simple ingredients can deliver sophisticated results.
Ingredients
- 2 boneless, skinless chicken breasts, sliced thinly
- 8 oz penne pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 oz mushrooms (cremini or white), sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain, reserving 1/2 cup pasta water. Set aside.
- Sear chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook slices 4–5 minutes until golden and cooked through. Remove and set aside.
- Sauté veggies: In the same skillet, melt butter. Add mushrooms and cook until golden, about 5 minutes. Stir in asparagus and cook another 3 minutes until tender-crisp. Add garlic and Italian seasoning; cook 1 minute more.
- Make sauce: Pour in chicken broth and heavy cream. Simmer 3–4 minutes until slightly thickened. Stir in Parmesan cheese until smooth.
- Combine: Return chicken and cooked pasta to skillet. Toss everything together, adding reserved pasta water if needed to loosen sauce. Adjust seasoning with salt and pepper.
- Serve: Garnish with parsley and extra Parmesan. Enjoy hot!
Storage & Make-Ahead
- Refrigerate leftovers up to 3 days in an airtight container.
- Reheat gently on the stove with a splash of broth or cream to loosen sauce.
- Not ideal for freezing, as cream sauces may separate.
Why This Recipe Works
- Golden seared chicken: Locks in moisture and adds flavor.
- Mushroom depth: Brings earthy umami that balances the cream.
- Asparagus freshness: Cuts through richness for a well-rounded dish.
Expert Tips
- Slice chicken thinly for quick, even cooking.
- Don’t overcook asparagus—it should stay vibrant and slightly crisp.
- Add red pepper flakes for gentle heat, or sun-dried tomatoes for tangy contrast.
Frequently Asked Questions
Can I use other pasta shapes? Yes—rigatoni, farfalle, or fettuccine all work well.
What if I don’t have heavy cream? Substitute half-and-half or evaporated milk (sauce will be lighter).
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Can I make it vegetarian? Omit chicken and add more mushrooms or roasted vegetables.
Estimated Nutrition
~510 kcal per serving (estimate; based on cream and Parmesan).
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