Description
Creamy Mushroom and Asparagus Chicken Penne is a comforting and flavorful Italian-American dish featuring tender chicken breast, sautéed mushrooms, and fresh asparagus tossed in a rich, creamy Parmesan sauce served over perfectly cooked penne pasta. This easy stovetop recipe combines savory ingredients with a touch of Italian seasoning for a satisfying weeknight meal.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
Pasta & Vegetables
- 12 ounces penne pasta
- 8 ounces mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
Dairy
- 2 tablespoons butter
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Liquids & Oils
- 1 tablespoon olive oil
- ½ cup chicken broth
Seasonings
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
- Optional: crushed red pepper flakes
Garnish
- Extra Parmesan cheese
- Chopped parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- Cook the Chicken: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper. Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Mushrooms and Asparagus: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 4–5 minutes until browned. Then add the asparagus pieces and cook for an additional 3 minutes until they are just tender.
- Add Garlic and Build Sauce: Stir in the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan to incorporate into the sauce. Add the grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes if using.
- Simmer the Sauce: Let the sauce simmer gently for 3–5 minutes until it thickens slightly.
- Combine Everything: Return the cooked chicken to the skillet, then add the drained penne pasta. Toss everything together gently to combine and coat the pasta in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Serve: Serve the creamy mushroom and asparagus chicken penne warm, garnished with extra Parmesan cheese and chopped parsley.
Notes
- Swap asparagus for spinach or peas for a variation on the vegetables.
- For added depth of flavor, deglaze the mushrooms with a splash of white wine before adding the cream.
- Use freshly grated Parmesan cheese for best flavor and melting.
- Adjust seasoning with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
