Looking for a delicious, easy-to-make weeknight dinner that’s rich, comforting, and packed with flavor? This Creamy Mushroom and Asparagus Chicken Penne recipe is the perfect one-pot meal that combines tender chicken, earthy mushrooms, fresh asparagus, and penne pasta all tossed in a creamy Parmesan sauce. It’s a simple yet satisfying pasta dish that comes together in just under 30 minutes.
Why You’ll Love This Recipe
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Quick and easy: Ready in about 30 minutes, making it perfect for busy weeknights.
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Full of flavor: The combination of garlic, mushrooms, and asparagus with a creamy sauce creates a savory depth that’s irresistible.
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Versatile: Swap chicken for shrimp, or make it vegetarian by skipping the meat entirely.
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Family-friendly: Loved by kids and adults alike.
Ingredients
To make this creamy chicken pasta, you’ll need the following ingredients:
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2 boneless, skinless chicken breasts, thinly sliced
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8 oz penne pasta
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2 tablespoons olive oil (or unsalted butter)
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3 cloves garlic, minced
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1 small onion, chopped (optional)
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1 cup mushrooms, sliced (white button or cremini)
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1 bunch of asparagus, trimmed and cut into 2-inch pieces
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1 cup heavy cream
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1/2 cup chicken broth (or reserved pasta water)
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1/2 cup grated Parmesan cheese
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Salt and freshly ground black pepper, to taste
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1 teaspoon Italian seasoning (optional)
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Fresh parsley, chopped (for garnish)
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Crushed red pepper flakes (optional for a kick)
Step-by-Step Instructions
1. Cook the Penne Pasta
Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining. Set the cooked pasta aside.
2. Cook the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the sliced chicken with salt, pepper, and Italian seasoning. Sauté the chicken for 4-6 minutes or until fully cooked and golden brown. Remove and set aside.
3. Sauté the Vegetables
In the same skillet, add the remaining tablespoon of oil. Sauté the garlic and onions (if using) until fragrant, about 1-2 minutes. Add the mushrooms and cook until soft and slightly caramelized, about 5 minutes. Add the asparagus and cook for another 3-4 minutes until tender yet crisp.
4. Make the Creamy Sauce
Reduce heat to medium. Add the chicken broth to deglaze the skillet, scraping up any bits from the bottom. Pour in the heavy cream and stir in the grated Parmesan cheese. Simmer for 2-3 minutes until the sauce thickens slightly. Season with salt, pepper, and red pepper flakes if desired.
5. Combine Everything
Return the cooked chicken and pasta to the skillet. Toss to coat everything evenly in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water until desired consistency is reached. Cook for another 1-2 minutes until heated through.
6. Serve
Garnish with chopped fresh parsley and extra black pepper or Parmesan cheese. Serve immediately while hot.
Tips for Best Results
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Don’t overcook the asparagus: It should be bright green and slightly crisp for the best texture.
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Use freshly grated Parmesan: It melts better and offers a richer flavor than pre-grated.
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Cook pasta al dente: So it doesn’t become mushy when tossed in the sauce.
Storage and Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat gently in a skillet with a splash of milk or cream to restore the sauce’s creaminess.
Variations
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Vegetarian: Skip the chicken and add more vegetables like spinach, peas, or zucchini.
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Low-carb: Use spiralized zucchini or cauliflower pasta.
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Gluten-free: Use your favorite gluten-free penne pasta.
Final Thoughts
This Creamy Mushroom and Asparagus Chicken Penne is an easy, delicious dinner recipe that brings gourmet flavor to your kitchen without the hassle. It’s perfect for a family dinner, date night at home, or even meal prepping for the week.
Try it tonight and enjoy a restaurant-quality meal in the comfort of your own home.