If you are craving a meal that perfectly balances comforting creaminess with fresh, vibrant veggies, then this Creamy Mushroom and Asparagus Chicken Penne Recipe will quickly become one of your go-to dishes. Tender chunks of juicy chicken mingle with earthy mushrooms and crisp asparagus, all wrapped in a luscious, cheesy sauce that clings to every bite of perfectly cooked penne pasta. This dish is not only full of flavor but also feels wonderfully indulgent while being surprisingly easy to pull together any night of the week.
Ingredients You’ll Need
Getting the ingredients right is half the joy of this dish. Each component is carefully chosen to enhance the dish’s taste, texture, and color, creating a harmonious and inviting plate that’s as beautiful as it is delicious.
- 12 oz penne pasta: Choose a good-quality penne to hold the creamy sauce perfectly in its tubes.
- 1 lb boneless skinless chicken breast: Cut into bite-sized pieces for quick, even cooking and maximum tenderness.
- 1 tablespoon olive oil: Adds a subtle fruity note and helps brown the chicken beautifully.
- 2 tablespoons butter: Brings richness to the mushroom sauté and the sauce’s base.
- 8 oz cremini or white mushrooms: Sliced and sautéed for an earthy depth in every mouthful.
- 1 bunch asparagus: Trimmed and cut into 2-inch pieces for a fresh, slightly crisp texture and a burst of green.
- 3 cloves garlic: Minced to infuse the dish with that warm, aromatic base flavor.
- 1/2 teaspoon salt: Balances flavors throughout without overpowering.
- 1/4 teaspoon black pepper: Adds subtle heat and depth.
- 1 cup heavy cream: Creates the ultimate silky, creamy sauce that coats everything.
- 1/2 cup chicken broth: Lightens the sauce slightly and adds savory notes.
- 1/2 cup grated Parmesan cheese: Melts into the sauce for a nutty, salty finish.
- 1 teaspoon lemon zest: Brightens the flavors with a fresh citrus zing.
- Chopped fresh parsley (optional): For a pop of color and herbal freshness at the end.
How to Make Creamy Mushroom and Asparagus Chicken Penne Recipe
Step 1: Cook the penne pasta
Start by bringing a large pot of salted water to a boil and cook the penne pasta until it’s perfectly al dente as per the package instructions. This ensures the pasta will have just the right amount of bite to balance the rich sauce. Once done, drain and set it aside to be tossed later in the creamy mixture.
Step 2: Sauté the chicken
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces with a pinch of salt and pepper, cooking until golden brown and cooked through, about 6 to 8 minutes. The golden crust locks in flavor and juiciness, making each bite tender yet flavorful. Once cooked, remove the chicken from the skillet and set aside.
Step 3: Cook the mushrooms and asparagus
In the same skillet, add butter and then the sliced mushrooms. Sauté them for about 4 to 5 minutes until they turn a lovely rich brown. This browning intensifies their earthy flavor. Next, toss in the asparagus pieces and minced garlic, stirring them around for 3 to 4 minutes until the asparagus is just tender but still retains a little crunch, adding great contrast in texture.
Step 4: Make the creamy sauce
Pour in the heavy cream and chicken broth, stirring well to combine all those beautiful browned bits from the bottom of the pan. Let this simmer gently for 2 to 3 minutes so the sauce thickens just enough to coat every ingredient without being too heavy. Then stir in the grated Parmesan cheese and freshly zested lemon to brighten and balance the flavors marvelously.
Step 5: Combine and finish
Return the cooked chicken to the skillet, along with the drained penne pasta. Toss everything together carefully so that the sauce clings to the pasta, chicken, and veggies alike. Warm through for a minute or two. Now your Creamy Mushroom and Asparagus Chicken Penne Recipe is ready to serve, bursting with flavor and comforting creaminess.
How to Serve Creamy Mushroom and Asparagus Chicken Penne Recipe
Garnishes
Adding a sprinkle of fresh chopped parsley on top creates a lovely pop of color and a hint of fresh herbal brightness, which perfectly complements the richness of the dish. You might also add a few extra shavings of Parmesan for a more pronounced cheesy finish.
Side Dishes
This dish stands out on its own but pairs wonderfully with a simple green salad dressed lightly with lemon vinaigrette to echo the hint of lemon zest in the penne. Garlic bread or warm crusty rolls are also fantastic to soak up any leftover sauce on the plate.
Creative Ways to Present
For a little dinner party flair, serve this creamy chicken penne in individual shallow bowls with a sprinkle of chili flakes for optional heat. A drizzle of high-quality extra virgin olive oil right before serving adds an elegant glossy finish and enhances the flavor nuances beautifully.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld even more as it sits, making for an even tastier next-day meal.
Freezing
This dish freezes well if you want to save some for later, but to keep the textures intact, freeze it without the asparagus and combine fresh when reheating. Freeze in a sealed container for up to 2 months.
Reheating
Reheat gently over low heat on the stovetop or in the microwave, adding a splash of chicken broth or cream if the sauce has thickened too much. Stir frequently to ensure warmth and creaminess are restored without drying out the chicken or pasta.
FAQs
Can I use a different type of pasta?
Absolutely! While penne works perfectly because of its shape, rigatoni or farfalle are also excellent choices for holding the creamy sauce.
Is there a way to make this dish lighter?
You can substitute the heavy cream with half-and-half or a mix of milk and cream for a lighter sauce without sacrificing too much creaminess.
Can I use frozen asparagus?
Fresh asparagus is best for texture, but if you use frozen, add it later in the cooking process to avoid it becoming mushy.
What can I add to give this dish a little heat?
Sprinkle in some red pepper flakes either while cooking or as a garnish to add a gentle spicy kick that pairs beautifully with the creamy sauce.
Is this recipe gluten-free?
The recipe can easily be made gluten-free by using gluten-free penne pasta, which won’t compromise the flavor or texture.
Final Thoughts
This Creamy Mushroom and Asparagus Chicken Penne Recipe is one of those wonderful dishes that feels like a hug on a plate. It’s easy to make, full of fresh and rich flavors, and perfect for any occasion. Once you try it, it’s sure to become a favorite in your recipe collection that you’ll want to make again and again!
Print
Creamy Mushroom and Asparagus Chicken Penne Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
Enjoy a rich and comforting Creamy Mushroom and Asparagus Chicken Penne, perfectly combining tender chicken, fresh asparagus, and earthy mushrooms in a luscious Parmesan cream sauce. This Italian-American main course is ideal for a satisfying weeknight dinner that’s easy to prepare on the stovetop.
Ingredients
Pasta and Protein
- 12 oz penne pasta
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
Vegetables and Aromatics
- 8 oz cremini or white mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
Fats and Seasonings
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon lemon zest
Liquids and Cheese
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
Garnish
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package directions until al dente. Drain and set aside while you prepare the rest of the dish.
- Cook the Chicken: In a large skillet over medium-high heat, heat the olive oil. Add the bite-sized chicken pieces, seasoning them with a pinch of salt and pepper. Cook for 6 to 8 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Mushrooms: In the same skillet, add butter and allow it to melt. Add the sliced mushrooms and sauté for 4 to 5 minutes until they are nicely browned and have released their moisture.
- Add Vegetables and Garlic: Add the trimmed and chopped asparagus pieces and minced garlic to the skillet with the mushrooms. Cook for an additional 3 to 4 minutes until the asparagus is tender but still crisp.
- Make the Cream Sauce: Pour in the heavy cream and chicken broth. Stir gently to combine all ingredients. Allow the sauce to simmer for 2 to 3 minutes until it slightly thickens.
- Finish the Sauce: Stir in the grated Parmesan cheese and lemon zest, mixing well to fully incorporate. This will add a delicious cheesy and citrusy flavor to the sauce.
- Combine all Ingredients: Return the cooked chicken to the skillet along with the drained pasta. Toss everything together to coat the pasta evenly with the creamy sauce and heat through completely.
- Garnish and Serve: Remove from heat and garnish with chopped fresh parsley if desired. Serve immediately for the best flavor and texture.
Notes
- For a lighter sauce, substitute heavy cream with half-and-half.
- Use gluten-free pasta to make the dish gluten-free if needed.
- Add red pepper flakes for a spicy kick.
- This dish reheats well and makes great leftovers.
