Description
This Creamy Mushroom and Asparagus Chicken Penne is a flavorful, comforting dish that’s perfect for weeknights or casual gatherings. Tender penne is tossed with juicy chicken, earthy mushrooms, crisp asparagus, and a rich Parmesan cream sauce for a dinner that’s both satisfying and simple. It’s a complete meal with protein, veggies, and pasta all in one bowl—quick to prepare and sure to impress.
Ingredients
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350g penne pasta
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2 tablespoons olive oil
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2 chicken breasts, thinly sliced
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Salt and pepper, to taste
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250g mushrooms, sliced
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1 bunch asparagus, cut into 1-inch pieces
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3 cloves garlic, minced
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200ml heavy cream
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80g grated Parmesan cheese
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1/4 teaspoon red pepper flakes (optional)
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Fresh parsley, chopped (for garnish)
Instructions
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Cook the penne according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
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Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Sauté chicken until golden and fully cooked, about 5–6 minutes. Remove and set aside.
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In the same pan, add mushrooms. Cook until browned and tender, about 5 minutes.
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Add asparagus and cook for another 4–5 minutes until crisp-tender. Add garlic and sauté for 1 more minute.
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Return chicken to the skillet. Pour in the cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes if using.
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Add cooked pasta and toss to coat. If the sauce is too thick, stir in some reserved pasta water to reach desired consistency.
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Garnish with chopped parsley and serve warm.
Notes
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Substitute cream with half-and-half or plant-based milk plus cornstarch for a lighter version.
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Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.
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Add extras like spinach, bell peppers, or sun-dried tomatoes for variety.
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For a twist, use rigatoni or farfalle instead of penne.
- Prep Time: 10 minutes
- Cook Time: 25 minutes