Creamy Mushroom and Asparagus Chicken Penne
This Creamy Mushroom and Asparagus Chicken Penne is a rich, flavorful, and easy one-pan meal that comes together in just 30 minutes! Made with tender chicken, earthy mushrooms, crisp asparagus, and a velvety Parmesan cream sauce, this dish is perfect for a weeknight dinner or a cozy weekend meal.
The combination of savory garlic, Italian seasoning, and red pepper flakes adds just the right amount of depth and warmth, while the creamy sauce clings perfectly to the penne pasta. Plus, with only one skillet needed, cleanup is a breeze!
This dish is highly customizable—swap the chicken for shrimp, use a different pasta shape, or add extra veggies like spinach or roasted red peppers. Whether you’re cooking for family, meal-prepping for the week, or entertaining guests, this creamy pasta dish will quickly become a go-to favorite! 🍝✨
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- ½ cup chicken broth
- 1 tbsp unsalted butter
- ¼ cup fresh parsley, chopped
Instructions
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and black pepper, and cook until golden brown and fully cooked, about 5-6 minutes. Remove from the skillet and set aside.
In the same skillet, add butter and sauté the minced garlic for about 30 seconds until fragrant. Add the mushrooms and asparagus, cooking for 3-4 minutes until tender.
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and let it cook for 2 minutes.
Add Parmesan cheese, Italian seasoning, and red pepper flakes if using. Stir until the sauce thickens slightly.
Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together until well coated in the creamy sauce.
Garnish with fresh parsley and serve warm.
Notes
- Cooking the Pasta: Be sure to cook the pasta al dente to prevent it from getting too soft when mixed with the sauce.
- Saving Pasta Water: Keep ½ cup of reserved pasta water to adjust the sauce consistency if needed.
- Avoid Overcooking the Chicken: Cook until just golden brown, then set it aside to keep it tender and juicy.
- Enhancing the Flavor: Freshly grated Parmesan cheese and a squeeze of lemon juice will take this dish to the next level.
- Storing & Reheating: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to maintain the sauce’s creamy texture.
- Dairy-Free Option: Substitute coconut cream or cashew cream for the heavy cream and use a dairy-free cheese alternative.
- Spicy Variation: Add extra red pepper flakes or a pinch of cayenne pepper for a kick of heat.