Creamy Mushroom Asparagus Chicken Penne

Creamy mushroom and asparagus chicken penne is that craveable pasta dish you dream of when you want dinner to feel special but need it on the table fast. Loaded with juicy seared chicken and a generous amount of greens and mushrooms, all tossed in a lush garlic-Parmesan sauce, it’s the kind of meal that brings everyone to the kitchen just from the smell alone.

I first threw this together with pantry staples and some asparagus from our garden and it’s now become a go-to comfort meal we crave especially in early spring.

Ingredients

• Boneless skinless chicken breasts: bring lean protein and get extra juicy when seared well choose fresh breasts over frozen for best texture
• Asparagus: trimmed and cut into two inch pieces adds crunch and bright green flavor look for firm stalks with closed tips
• Cremini or button mushrooms: sliced provide earthy depth and hearty texture try to pick mushrooms that look plump and smooth
• Garlic: minced gives aromatic kick and rich background flavor fresh garlic makes a difference here
• Olive oil: helps brown the chicken and veggies look for a fruity extra virgin variety if possible
• Unsalted butter: adds richness and helps the mushrooms brown evenly
• Penne pasta: the short shape holds the creamy sauce well use bronze cut pasta if you can for great sauce cling
• Heavy cream: makes the sauce velvety and indulgent use cream that is cold and fresh for best results
• Grated Parmesan cheese: brings salty nutty flavor grate it yourself for smoother melting
• Reserved pasta water: a splash helps loosen and silk up the sauce use water from boiling the pasta
• Salt and black pepper: seasons every layer of the dish use flake salt or sea salt with freshly ground pepper
• Dried Italian herbs or thyme (optional): for herbaceous accent go for a trusted brand or rub dried herbs before using for max fragrance
• Fresh parsley and extra Parmesan (optional): for garnish these finish the dish with color and extra punch

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil Cook penne pasta until al dente this should take about ten minutes Reserve a half cup of the starchy cooking water before draining the pasta then set pasta aside This step is key since the starchy water makes your sauce silky later

Sear the Chicken:

Pat chicken breasts dry and rub them with salt black pepper and dried herbs if using Heat olive oil in a large skillet over medium high Add chicken and cook about four to five minutes on each side until golden brown and fully cooked through The goal is a crisp golden crust without overcooking Set chicken aside on a plate to rest

Cook the Veggies:

In the same skillet add the rest of the olive oil and butter When the butter is melted and bubbling add your sliced mushrooms Cook them for four to five minutes stirring just occasionally so they caramelize not steam They are ready when deeply browned Stir in garlic and cook about thirty seconds or until fragrant Add the asparagus and sauté for three to four minutes until the pieces are bright green and just tender This way asparagus stays crisp not mushy

Make the Sauce:

Turn the heat to low and pour in heavy cream Let it come to a gentle simmer You want tiny bubbles not a fast boil Add grated Parmesan and whisk until the sauce is smooth and cheese is melted Add a splash of reserved pasta water and keep stirring so the sauce turns glossy and coats the back of a spoon

Finish and Combine:

Slice the cooked chicken thinly and return it to the skillet Add in the cooked penne pasta Toss everything together gently Let the pasta and chicken warm through over low heat for one or two minutes If the sauce gets too thick add a bit more pasta water Taste and adjust seasoning with salt and more Parmesan if needed

Serve and Garnish:

Dish up hot pasta and finish with chopped parsley extra Parmesan and cracked pepper for the best flavor pop Serve right away while everything is creamy and luscious

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Parmesan is my secret in this recipe I love the nutty complexity it brings which makes the sauce unforgettable My kids still talk about the first time I made this on a rainy weekend and how we could not stop scooping for seconds straight from the skillet

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days Reheat gently on the stove with a splash of milk or reserved pasta water to revive creaminess Avoid microwaving for too long or the sauce may separate

Ingredient Substitutions

Swap chicken for shrimp or omit for a vegetarian twist using extra mushrooms and asparagus You can substitute penne with any short pasta like rigatoni or farfalle For a lighter version use half and half instead of heavy cream but the sauce will be thinner

Serving Suggestions

Pair with a crisp green salad and some buttered garlic bread for a true comfort meal For extra color add a handful of halved cherry tomatoes to the pan with the asparagus

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Cultural and Historical Context

Creamy chicken pasta like this draws inspiration from both Italian and American weeknight traditions It combines the classic elements of French cream sauces with the Italian way of tossing pasta with simple vegetables and cheese making it a global favorite for busy families everywhere

Frequently Asked Questions About the Recipe

→ What kind of mushrooms work best?

Cremini or button mushrooms are ideal since they provide an earthy flavor and hold their shape well during sautéing. You can substitute with baby bella or even shiitake for a deeper taste.

→ Can I use a different pasta shape?

Absolutely. While penne holds the sauce nicely, shapes like rigatoni, fusilli, or farfalle also work well with the creamy texture and chunky vegetables.

→ How do I keep the chicken tender?

Cook the chicken breasts just until golden and cooked through, letting them rest before slicing. This helps retain juiciness and prevents drying out.

→ Is it possible to make this dish vegetarian?

Yes! Simply omit the chicken and add more mushrooms or extra asparagus. You can also include other vegetables like peas or spinach for variation.

→ How do I adjust the sauce consistency?

Use reserved pasta water to loosen the sauce if it’s too thick, adding a little at a time and tossing well to coat the pasta evenly.

→ Can this be made ahead?

For the best texture, enjoy right after cooking, but leftovers can be stored in the fridge and gently reheated with a splash of milk or cream to revive the sauce.