Description
This Creamy Mushroom and Asparagus Chicken Penne is a comforting yet elegant dish that’s perfect for any occasion. The combination of tender chicken, earthy mushrooms, and crisp asparagus, all coated in a rich, creamy sauce, makes this recipe a family favorite. It’s quick to make and guaranteed to satisfy your cravings!
Ingredients
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8 oz penne pasta
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1 tbsp olive oil
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2 boneless, skinless chicken breasts, sliced
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1 cup mushrooms, sliced
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1 cup asparagus, cut into 2-inch pieces
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2 cloves garlic, minced
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1 cup heavy cream
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½ cup chicken broth
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½ cup grated Parmesan cheese
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1 tsp Italian seasoning
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½ tsp salt
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¼ tsp black pepper
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½ tsp red pepper flakes (optional)
Instructions
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Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and set aside.
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Heat olive oil in a large skillet over medium-high heat. Add sliced chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.
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In the same skillet, add a bit more oil if needed and sauté mushrooms for 3 minutes. Add asparagus and cook for another 2 minutes until tender-crisp.
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Stir in garlic and cook for 30 seconds until fragrant.
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Pour in chicken broth and scrape up any bits from the pan. Add heavy cream, Parmesan cheese, Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir until the sauce is smooth and begins to thicken, about 3-4 minutes.
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Return the chicken to the skillet and add the cooked pasta. Toss everything together until well coated in the creamy sauce. Adjust seasoning if needed and serve hot.
Notes
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For added crunch, sprinkle chopped walnuts or almonds over the pasta before serving.
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Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on low heat with a splash of chicken broth or cream to restore creaminess.
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If desired, substitute the Parmesan with other cheeses like Pecorino Romano or mozzarella for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes