Here’s a full, delicious recipe for Creamy Mushroom and Asparagus Chicken Penne—rich, comforting, and packed with veggies.
Ingredients (Serves 4)
- 12 oz (340 g) penne pasta
- 2 tbsp olive oil or butter
- 2 chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 tsp garlic powder or 2 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced (cremini or white)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 small onion, finely chopped (optional)
- 1 cup heavy cream or half-and-half
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ tsp dried thyme or Italian seasoning
- Pinch of crushed red pepper flakes (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
- Cook the chicken:
- In a large skillet, heat olive oil or butter over medium-high heat.
- Season chicken with salt, pepper, and garlic powder.
- Cook until golden and cooked through, about 5–7 minutes. Remove chicken and set aside.
- Sauté mushrooms and asparagus:
- In the same skillet, add a bit more oil if needed.
- Cook mushrooms until they release their moisture and start browning, about 5 minutes.
- Add asparagus and onion (if using). Sauté until asparagus is tender-crisp, 3–4 minutes.
- Make the creamy sauce:
- Reduce heat to medium. Add garlic (if not using powder), chicken broth, and cream.
- Stir in Parmesan, thyme, and red pepper flakes. Simmer 2–3 minutes until slightly thickened.
- Taste and adjust seasoning with salt and pepper.
- Combine everything:
- Return the chicken to the skillet. Add cooked penne and toss gently.
- If sauce is too thick, add a splash of reserved pasta water to loosen.
- Serve:
- Garnish with chopped parsley and extra Parmesan. Serve hot.
💡 Tips for perfection:
- For extra richness, use half cream and half milk for a lighter sauce.
- Mushrooms can be browned separately in high heat to deepen flavor.
- Add a squeeze of lemon juice at the end to brighten up the dish.
If you like, I can also give a one-pan version where everything cooks together for minimal cleanup but keeps the sauce ultra-creamy. It’s surprisingly fast!
Do you want me to do that?
