why make this recipe
This dish is quick, creamy, and full of flavor. It combines tender chicken, juicy mushrooms, and bright asparagus with a rich cream sauce. It cooks in one pan after the pasta is done, so it saves time and makes a warm family meal.
introduction
This recipe gives you a smooth, cheesy sauce and a neat mix of vegetables and chicken. If you like creamy chicken pasta, try a related chicken Parmesan with Alfredo sauce recipe for another easy dinner idea.
how to make Creamy Mushroom & Asparagus Chicken Penne
Cook the pasta first and set it aside. Brown the chicken in olive oil, then add garlic, mushrooms, and asparagus. Pour in cream, melt the Parmesan, and toss the pasta in the sauce. Finish with salt, pepper, and fresh parsley.
Ingredients :
8 oz penne pasta, 2 cups chicken breast, diced, 1 cup mushrooms, sliced, 1 cup asparagus, cut into pieces, 2 cups heavy cream, 1 cup grated Parmesan cheese, 2 tbsp olive oil, 2 cloves garlic, minced, Salt and pepper to taste, Fresh parsley for garnish
Directions :
- Cook the penne pasta according to package instructions. Drain and set aside., 2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant., 3. Add the diced chicken and cook until browned and fully cooked., 4. Add the sliced mushrooms and asparagus, cooking until tender., 5. Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted., 6. Add the cooked penne pasta to the skillet, mixing well., 7. Season with salt and pepper to taste., 8. Garnish with fresh parsley before serving.
how to serve Creamy Mushroom & Asparagus Chicken Penne
Serve hot on plates or in a large bowl. Add extra Parmesan on top if you like. Pair with a simple green salad and crusty bread for a full meal.
how to store Creamy Mushroom & Asparagus Chicken Penne
Cool to room temperature. Put in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove with a splash of cream or milk to loosen the sauce. Do not freeze the dish with cream; the texture can change.
tips to make Creamy Mushroom & Asparagus Chicken Penne
- Cut chicken into small, even pieces so it cooks fast and stays tender.
- Dry mushrooms on a paper towel before cooking to avoid extra water in the sauce.
- Trim asparagus to similar sizes so it cooks evenly.
- Use fresh grated Parmesan for best melting and flavor.
- Warm the cream slightly before adding to the pan to bring the sauce to a simmer faster.
variation (if any)
- Swap penne for fusilli or rigatoni.
- Use half-and-half instead of heavy cream for a lighter sauce, but cook a bit slower.
- Add spinach at the end for extra greens.
- Stir in sun-dried tomatoes for a tangy note.
FAQs
Q: Can I use frozen asparagus?
A: Yes. Thaw and drain well, then add it after the mushrooms so it cooks through.
Q: Can I use chicken thighs instead of breast?
A: Yes. Thighs give more flavor. Cut and cook until no pink remains.
Q: How do I make the sauce thicker?
A: Let the sauce simmer a few minutes after adding cheese. You can also stir in a little less cream or a small pinch of cornstarch mixed with water.
Q: Is this safe to make ahead?
A: You can cook components ahead (chicken and vegetables), cool them, and finish the sauce and pasta before serving.
Q: Can I make this vegetarian?
A: Yes. Skip the chicken and add more mushrooms, zucchini, or a can of drained beans for protein.
Creamy Mushroom & Asparagus Chicken Penne
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
A quick and creamy chicken and pasta dish with tender chicken, juicy mushrooms, and bright asparagus in a rich cream sauce.
Ingredients
- 8 oz penne pasta
- 2 cups chicken breast, diced
- 1 cup mushrooms, sliced
- 1 cup asparagus, cut into pieces
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the garlic and sauté until fragrant.
- Add the diced chicken and cook until browned and fully cooked.
- Add the sliced mushrooms and asparagus, cooking until tender.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted.
- Add the cooked penne pasta to the skillet, mixing well.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
For best flavor, use fresh grated Parmesan and warm the cream before adding to the pan.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg
