If you’re looking for a dish that’s indulgent yet balanced, easy to make yet gourmet, look no further than Creamy Mushroom and Asparagus Chicken Penne. This recipe features tender chicken breast, earthy mushrooms, and crisp asparagus tossed in a luxurious garlic cream sauce with perfectly cooked penne pasta. It’s a dish that works beautifully for both busy weeknight dinners and elegant date-night meals. Packed with flavor, textures, and a hint of freshness from the asparagus, this creamy pasta will quickly become a family favorite!
Ingredients
For the Pasta:
- 12 ounces penne pasta (or any short pasta like rigatoni or fusilli)
- 1 teaspoon salt (for boiling water)
For the Chicken:
- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (for cooking the chicken)
For the Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (cremini, button, or shiitake work well)
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 ½ cups heavy cream
- ½ cup chicken broth (or pasta water)
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
Optional Garnish:
- Extra grated Parmesan cheese
- Chopped fresh parsley or basil
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente.
- Reserve ½ cup of pasta water, then drain the pasta and set it aside.
Step 2: Cook the Chicken
- In a medium bowl, season the diced chicken with garlic powder, smoked paprika, salt, and black pepper. Toss to coat evenly.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 4–5 minutes per side, until golden brown and cooked through (internal temperature of 165°F).
- Remove the chicken from the skillet and set it aside.
Step 3: Sauté the Vegetables
- In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
- Add the sliced mushrooms and cook for 4–5 minutes until they release their moisture and become golden brown.
- Add the asparagus pieces and cook for another 2–3 minutes, stirring occasionally, until tender but still crisp.
Step 4: Make the Cream Sauce
- Pour in the heavy cream and chicken broth (or reserved pasta water) to the skillet. Stir to combine.
- Add the Parmesan cheese and Italian seasoning, stirring until the cheese melts and the sauce thickens slightly (about 2–3 minutes).
- Taste and season the sauce with additional salt and pepper, if needed.
Step 5: Combine Everything
- Return the cooked chicken to the skillet, along with the drained penne pasta. Toss everything together until the pasta is well coated in the creamy sauce and the chicken and vegetables are evenly distributed.
- Let it simmer for 1–2 minutes to allow the flavors to meld together.
Step 6: Serve and Garnish
- Plate the pasta and garnish with extra Parmesan cheese and freshly chopped parsley or basil. Serve immediately and enjoy!
Tips
- Cook Pasta Al Dente: Slightly undercook the pasta so it stays firm when mixed with the creamy sauce.
- Don’t Overcook the Asparagus: Keep the asparagus tender-crisp to preserve its fresh flavor and vibrant color.
- Use Freshly Grated Parmesan: Pre-grated Parmesan doesn’t melt as smoothly as freshly grated, so use the real deal for the creamiest sauce.
- Swap Out Vegetables: If you don’t have asparagus, substitute with spinach, broccoli, or zucchini.
- Reserve Pasta Water: Adding pasta water to the sauce helps it cling to the pasta and adds extra flavor.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat with a splash of milk, cream, or chicken broth to loosen the sauce.
- Freezing: This dish can be frozen for up to 2 months. Let it cool completely, then store in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Variations
- Shrimp Version: Replace the chicken with shrimp. Sauté the shrimp for 2–3 minutes per side and add them to the dish at the end.
- Vegetarian Option: Skip the chicken and use extra veggies like spinach, bell peppers, or peas for a plant-based meal. Use vegetable broth instead of chicken broth.
- Low-Carb Version: Swap the pasta with zucchini noodles or spaghetti squash for a lighter, low-carb alternative.
- Cheesy Upgrade: Stir in shredded mozzarella or Gruyère for an extra cheesy and creamy sauce.
- Spicy Twist: Add red pepper flakes to the sauce for a hint of heat.
Nutrition Details (Per Serving)
- Calories: 530
- Protein: 31g
- Carbohydrates: 45g
- Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 110mg
- Sodium: 640mg
- Fiber: 3g
- Sugar: 3g
FAQ
1. Can I make this dish ahead of time?
Yes! You can prep the chicken and vegetables ahead of time, but for the best flavor and texture, cook the pasta fresh. If making it ahead, store the sauce and pasta separately, then combine and reheat when ready to serve.
2. What can I serve with this pasta?
Pair this dish with garlic bread, a simple Caesar salad, or roasted vegetables for a complete meal.
3. Can I use milk instead of heavy cream?
Yes, but the sauce may not be as thick or creamy. To compensate, add a tablespoon of flour or cornstarch to the sauce and cook until thickened.
4. How do I keep the chicken juicy?
Avoid overcooking the chicken by using a meat thermometer to ensure it reaches an internal temperature of 165°F. Cooking it over medium-high heat and removing it as soon as it’s done also helps retain moisture.
5. Can I use a different type of pasta?
Absolutely! Rigatoni, farfalle, or fettuccine work just as well. Use whatever pasta you have on hand.