If you have been on the lookout for a dish that’s comforting, full of vibrant flavors, and quick to whip up any night of the week, look no further than this Mushroom and Asparagus Chicken Penne Recipe. It’s a delightful medley of tender chicken, earthy mushrooms, and crisp asparagus all enveloped in a creamy Parmesan sauce that clings beautifully to every piece of penne. Whether you’re cooking for family or hosting friends, this recipe brings warmth and elegance to the table with surprisingly simple ingredients and straightforward steps.
Ingredients You’ll Need
These ingredients are wonderfully basic yet packed with flavor, each playing a crucial role in the final dish’s texture, taste, and color. It’s amazing how these staples come together to create such a satisfying meal.
- 2 boneless, skinless chicken breasts, diced: Provides the hearty protein base that’s tender and juicy when cooked right.
- 8 ounces penne pasta: Holds the creamy sauce in its tubes, making every bite a delicious experience.
- 1 tablespoon olive oil: Perfect for sautéing and adding a subtle fruity richness.
- 1 cup mushrooms, sliced: Adds an earthy, umami depth that balances the creaminess.
- 1 bunch asparagus, trimmed and cut into 2-inch pieces: Brings a fresh, bright crunch and vibrant green color to the dish.
- 3 cloves garlic, minced: Infuses the sauce with aromatic warmth that elevates the entire flavor profile.
- 1 cup heavy cream: Creates that luxuriously smooth and velvety sauce that coats each ingredient.
- 1/2 cup chicken broth: Adds savory depth and lightens the richness of the cream for perfect balance.
- 1/4 cup grated Parmesan cheese: Melts into the sauce, lending a salty, nutty finish that ties everything together.
- 1 tablespoon fresh parsley, chopped: Offers a fresh, herbaceous note and a pop of green for garnish.
- Salt and pepper to taste: Essentials to enhance and sharpen the flavors just right.
How to Make Mushroom and Asparagus Chicken Penne Recipe
Step 1: Cook the Penne
Start by cooking the penne pasta following the package instructions until it’s perfectly al dente. Drain it well and set it aside. This forms the comforting carbohydrate base that will soak up all the delicious sauce later on.
Step 2: Brown the Chicken
Heat the olive oil in a large skillet over medium heat and add the diced chicken. Cook it for about 5 to 6 minutes until each piece is beautifully browned and cooked through. Once done, remove the chicken from the skillet and set it aside so it doesn’t overcook while you work on the veggies and sauce.
Step 3: Sauté the Mushrooms and Asparagus
In the same skillet, toss in the mushrooms and asparagus pieces. Sauté everything for 4 to 5 minutes until the mushrooms soften and the asparagus becomes tender yet still crisp—this adds a lovely texture contrast and fresh garden flavors.
Step 4: Add the Garlic
Next, stir in the minced garlic. Cook just for about a minute until fragrant, being careful not to let it burn, as garlic adds an irresistible aroma that anchors the recipe’s flavor.
Step 5: Build the Creamy Sauce
Pour in the heavy cream and chicken broth to the skillet. Stir everything to combine, then bring the mixture to a gentle simmer. Let it cook for 3 to 4 minutes—the sauce will thicken slightly and develop a dreamy richness that transforms the dish.
Step 6: Combine Everything
Stir the Parmesan cheese into the creamy sauce until melted and smooth. Return the cooked chicken and penne pasta to the skillet. Season generously with salt and pepper, according to your taste, and toss everything together to ensure every bite is packed with flavor and coated in that luscious sauce.
Step 7: Final Touch and Serve
Before serving, sprinkle the Mushroom and Asparagus Chicken Penne Recipe with fresh chopped parsley. This not only adds a refreshing herbal note but also brightens up the presentation, making the dish irresistible.
How to Serve Mushroom and Asparagus Chicken Penne Recipe
Garnishes
A simple sprinkle of fresh parsley is fantastic for an herbaceous lift, but you can also add a dusting of extra Parmesan or a pinch of red pepper flakes if you like a little heat to cut through the creaminess. A drizzle of high-quality olive oil at the end can add a luscious finish too.
Side Dishes
Because the Mushroom and Asparagus Chicken Penne Recipe is so rich and filling, light sides work best. A crisp green salad with a tangy vinaigrette, crusty garlic bread to mop up the sauce, or steamed green beans with lemon zest all complement the dish beautifully.
Creative Ways to Present
Serve the pasta in shallow bowls to show off the colorful ingredients, or pile it high in a large family-style dish for sharing. For an elegant touch, place a sprig of parsley or a thin lemon wedge on the side. You could even add toasted pine nuts on top for an unexpected crunch.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to three days. The flavors will deepen slightly as it rests, making for a fantastic next-day meal.
Freezing
If you want to keep this Mushroom and Asparagus Chicken Penne Recipe longer, freezing is possible. Store in a freezer-safe container and freeze for up to two months. Keep in mind that the texture of asparagus may soften upon thawing, but the overall dish will still be delicious.
Reheating
Reheat gently on the stove over low heat with a splash of water or chicken broth to loosen the sauce. Microwaving works too, but stir halfway through to heat evenly. The creamy sauce will come back to life with just a little care.
FAQs
Can I use a different type of pasta in this recipe?
Absolutely! While penne is perfect for holding the sauce, rigatoni, fusilli, or even farfalle would work wonderfully as well, offering their own unique texture to the dish.
Is it possible to make this recipe dairy-free?
Yes! Substitute the heavy cream with a coconut cream or cashew cream and use a dairy-free Parmesan alternative or nutritional yeast to maintain that cheesy flavor without dairy.
Can I prepare this recipe with frozen asparagus or mushrooms?
Frozen veggies can be used in a pinch, but keep in mind they may release extra water. To minimize this, thaw and drain them before cooking to maintain the sauce’s consistency.
How can I make this dish spicier?
Add red pepper flakes while sautéing the vegetables or incorporate a splash of hot sauce into the cream sauce. Fresh chopped chili peppers also work great if you want to add some heat.
What can I serve with this dish for a complete meal?
Pair it with a hearty side salad, roasted vegetables, or some warm garlic bread. A light soup as a starter will also round out the meal perfectly.
Final Thoughts
This Mushroom and Asparagus Chicken Penne Recipe is one of those dishes that feels like a warm hug on a plate — it’s creamy, flavorful, and incredibly satisfying without being complicated. You’ll love how effortlessly it brings a touch of fresh springtime to your dinner table. Next time you want something comforting yet vibrant, give this recipe a try; it’s sure to become one of your go-to favorites!
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Mushroom and Asparagus Chicken Penne Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A creamy and satisfying Mushroom and Asparagus Chicken Penne featuring tender chicken, fresh asparagus, and mushrooms in a rich Parmesan cream sauce. This easy stovetop pasta dish is perfect for a comforting weeknight dinner.
Ingredients
Protein & Pasta
- 2 boneless, skinless chicken breasts, diced
- 8 ounces penne pasta
Vegetables
- 1 cup mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
Liquids & Dairy
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
Herbs & Seasoning
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain well and set aside.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the diced chicken breasts and cook for 5-6 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced mushrooms and asparagus pieces. Sauté for 4-5 minutes until the mushrooms soften and the asparagus becomes tender but still crisp.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.
- Make the Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
- Combine & Season: Stir in the grated Parmesan cheese, the cooked chicken, and the drained pasta. Mix everything well until the pasta is evenly coated with the creamy sauce. Season with salt and freshly ground black pepper to taste.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the top and serve immediately while warm.
Notes
- Use fresh asparagus for the best flavor and texture; trim the woody ends before cooking.
- For a lighter version, substitute half-and-half for heavy cream.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- Parmesan cheese can be replaced with Pecorino Romano for a sharper taste.
- Cook the pasta just until al dente to prevent it from becoming mushy when combined with the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
