Creamy Mushroom and Asparagus Chicken Penne

Description

Creamy Mushroom and Asparagus Chicken Penne is a rich, comforting pasta dish featuring juicy seared chicken, tender asparagus, and sautéed mushrooms tossed in a velvety Parmesan cream sauce. It’s a well-balanced meal that combines hearty protein, fresh vegetables, and satisfying pasta—perfect for weeknights yet elegant enough for entertaining.

Servings

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total: 40 minutes

Ingredients

For the Pasta

• 12 oz (340 g) penne pasta

• Salt for boiling water

For the Chicken & Vegetables

• 2 chicken breasts, sliced into thin strips

• 1 tbsp olive oil

• 1 tbsp butter

• 8 oz (225 g) mushrooms, sliced (cremini or button)

• 1 bunch asparagus, trimmed and cut into 2-inch pieces

• 3 cloves garlic, minced

• Salt and pepper to taste

• 1 tsp Italian seasoning (optional)

For the Cream Sauce

• 1 cup heavy cream

• 1 cup chicken broth

• ½ cup freshly grated Parmesan cheese

• 1 tsp Dijon mustard (optional for depth)

• ¼ tsp red pepper flakes (optional)

• Salt and pepper to taste

For Garnish

• Fresh parsley

• Extra Parmesan

Instructions

1. Cook the Penne

1. Bring a large pot of salted water to a boil.

2. Cook penne according to package instructions until al dente.

3. Reserve ½ cup pasta water; drain and set aside.

2. Sear the Chicken

1. Heat olive oil in a large skillet over medium-high heat.

2. Add chicken strips, season with salt, pepper, and Italian seasoning.

3. Cook 5–6 minutes until golden and cooked through. Remove from skillet and set aside.

3. Cook the Vegetables

1. In the same skillet, add butter.

2. Add mushrooms; cook 4–5 minutes until browned.

3. Add asparagus and sauté another 3 minutes.

4. Stir in garlic and cook 30 seconds until fragrant.

4. Make the Cream Sauce

1. Pour in chicken broth, scraping up browned bits.

2. Add heavy cream, Parmesan, Dijon, and red pepper flakes.

3. Stir and let simmer for 3–5 minutes until thickened.

4. Season with salt and pepper.

5. Combine Everything

1. Return chicken to the skillet.

2. Add cooked penne and toss to coat.

3. Add pasta water as needed for a silkier sauce.

6. Serve

Garnish with fresh parsley and extra Parmesan. Serve hot.

Notes

• Use freshly grated Parmesan—pre-shredded varieties don’t melt as smoothly.

• Asparagus can be swapped for broccoli, spinach, or peas.

• For a lighter version, use half-and-half instead of heavy cream (sauce will be slightly thinner).

Tips for Success

• Brown the chicken well for maximum flavor; don’t overcrowd the pan.

• If the sauce becomes too thick, add a splash of reserved pasta water.

• Add mushrooms first because they release moisture and need more time to brown.

• Make it gluten-free with GF penne.

• For added richness, stir in 1 tbsp cream cheese.

Nutritional Information (Approx. per serving)

• Calories: 620

• Protein: 37 g

• Carbohydrates: 52 g

• Fat: 28 g

• Fiber: 4 g

• Sodium: 640 mg

(Values may vary based on brands and substitutions.)

Health Benefits

• Chicken provides lean protein for muscle health.

• Asparagus is rich in fiber, folate, and antioxidants.

• Mushrooms support immune function and add low-calorie umami flavor.

• Balanced mix of protein + veggies + carbs makes it a satisfying complete meal.

Q & A

Q1: Can I make this dish ahead?

Yes! Prepare everything except the pasta. Reheat the sauce and chicken, then add fresh-cooked pasta before serving.

Q2: Can I make it dairy-free?

Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.

Q3: What can I use instead of chicken?

Shrimp, turkey, Italian sausage, or tofu work well.

Q4: Does it freeze well?

Cream sauces don’t freeze perfectly, but this dish freezes fairly well. Reheat gently to avoid curdling.

Q5: How can I make it spicier?

Add extra red pepper flakes or stir in 1–2 tsp of Calabrian chili paste.