Creamy Mushroom and Asparagus Chicken Penne
A rich and comforting pasta dish with tender chicken, fresh asparagus, earthy mushrooms, and a creamy Parmesan sauce—perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course, Dinner
- Method: Sautéing, Simmering
- Cuisine: Italian-Inspired, American
Ingredients
8 ounces penne pasta
2 tablespoons olive oil
1 pound chicken breast, diced
1 cup mushrooms, sliced
1 cup asparagus, cut into 1-inch pieces
2 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
Cook Pasta:
Boil penne pasta in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.
Cook Chicken:
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add diced chicken, season with salt and pepper, and cook until golden and fully cooked (about 6–7 minutes). Remove and set aside.
Sauté Veggies:
In the same skillet, add remaining olive oil. Sauté mushrooms and asparagus until tender (5–6 minutes). Add garlic and cook for 1 more minute.
Make Sauce:
Pour in heavy cream, bring to a gentle simmer, then stir in Parmesan cheese. Simmer until slightly thickened (2–3 minutes).
Combine:
Return chicken to the skillet, add pasta, and toss everything together. Add reserved pasta water if needed to loosen the sauce.
Serve:
Garnish with fresh parsley and extra Parmesan. Serve hot.
Notes
Substitute half-and-half for a lighter sauce.
Add a squeeze of lemon juice before serving for brightness.
Great with penne, fettuccine, or rigatoni.
Leftovers can be refrigerated up to 3 days.
