Here’s a rich, comforting recipe for Creamy Mushroom and Asparagus Chicken Penne — a one-pan-style pasta dish that’s perfect for weeknights but elegant enough for guests. The chicken is tender, the mushrooms are savory, and the asparagus adds a fresh, crisp bite — all tied together with a creamy garlic-Parmesan sauce.
🍝 Creamy Mushroom & Asparagus Chicken Penne
✅ Ingredients:
For the Chicken & Vegetables:
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2 tablespoons olive oil
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1 lb boneless, skinless chicken breast (or thighs), cut into bite-sized pieces
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Salt & pepper, to taste
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1 teaspoon Italian seasoning
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8 oz mushrooms, sliced (white or cremini)
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1 bunch asparagus, trimmed and cut into 1–2 inch pieces
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3 cloves garlic, minced
For the Cream Sauce:
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 ½ cups chicken broth
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1 cup heavy cream (or half-and-half for a lighter version)
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1 cup grated Parmesan cheese
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Salt & pepper, to taste
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Optional: pinch of red pepper flakes or lemon zest
For the Pasta:
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12 oz penne pasta (or any short pasta)
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Fresh parsley or basil, for garnish
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Extra Parmesan for topping
👨🍳 Instructions:
1. Cook the Pasta:
Boil the penne in salted water according to package directions until al dente. Drain and set aside. Reserve about 1/2 cup of the pasta water.
2. Cook the Chicken:
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Heat olive oil in a large skillet over medium-high heat.
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Season chicken with salt, pepper, and Italian seasoning.
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Add to the pan and cook for 5–7 minutes, until browned and cooked through.
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Remove chicken from the pan and set aside.
3. Sauté Mushrooms & Asparagus:
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In the same skillet, add a bit more oil if needed.
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Sauté mushrooms until browned and tender (about 4–5 minutes).
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Add asparagus and cook for 3–4 minutes, just until bright green and crisp-tender.
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Stir in the garlic and cook for another 30 seconds. Remove veggies from pan and set aside with the chicken.
4. Make the Cream Sauce:
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In the same pan, melt the butter over medium heat.
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Whisk in the flour and cook for 1–2 minutes to form a roux.
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Slowly whisk in the chicken broth, then the cream, stirring constantly until thickened (about 3–5 minutes).
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Stir in the Parmesan cheese until melted and smooth. Season with salt, pepper, and optional red pepper flakes.
5. Combine Everything:
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Return the chicken, mushrooms, asparagus, and pasta to the pan.
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Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
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Simmer for 2–3 minutes to heat through and let the flavors blend.
6. Serve:
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Garnish with chopped parsley or basil and extra Parmesan.
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Serve warm with garlic bread or a crisp salad on the side.
📝 Tips & Variations:
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Add lemon zest or juice for brightness.
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Make it meat-free: skip the chicken and double the mushrooms/asparagus.
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Add sun-dried tomatoes or peas for extra color and flavor.
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Use pre-cooked rotisserie chicken to speed things up.
Let me know if you’d like this recipe adapted for a bake-style casserole, gluten-free, or low-carb version!
