Creamy Mushroom Asparagus Chicken Penne

This creamy mushroom and asparagus chicken penne has become my weeknight dinner savior when I need something impressive yet simple. The combination of tender chicken, earthy mushrooms, and crisp asparagus tossed in a silky Parmesan cream sauce transforms basic pasta into a restaurant-worthy meal.

I first created this dish when trying to impress my in-laws during their first visit to our home. The empty plates and requests for seconds proved it was a success and it has remained in our regular rotation ever since.

Ingredients

• Penne pasta: Cooks perfectly for this dish as the ridges catch the creamy sauce
• Boneless skinless chicken breast: Provides lean protein that stays tender when not overcooked
• Fresh mushrooms: Bring earthy flavor and meaty texture look for firm ones without slimy spots
• Asparagus: Adds color fiber and slight crunch choose stalks with tight closed tips
• Heavy cream: Creates the luxurious sauce base that coats every bite
• Parmesan cheese: Adds salty depth and helps thicken the sauce always use freshly grated
• Chicken broth: Enhances flavor while thinning the cream to perfect consistency
• Italian seasoning: Provides herb flavor in one convenient blend
• Garlic: Both powdered and fresh gives aromatic depth throughout the dish

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil before adding the penne. Cook until al dente which is usually 1 minute less than package directions suggest. The pasta will continue cooking slightly in the sauce later. Before draining reserve some starchy pasta water which works magic for adjusting sauce consistency.

Cook the Chicken:

Heat olive oil in a large skillet until it shimmers but doesn't smoke. Season chicken pieces thoroughly with garlic powder onion powder salt and pepper for flavor in every bite. Add chicken to the hot skillet in a single layer avoiding overcrowding which would steam rather than brown the meat. Cook until golden on the outside and just cooked through inside approximately 5 to 7 minutes depending on size. Remove to a clean plate to prevent overcooking.

Sauté the Vegetables:

In the same skillet with all those flavorful chicken bits add remaining oil and butter. Once butter melts add minced garlic and cook just until fragrant about 30 seconds watching carefully to prevent burning. Add mushrooms in an even layer and resist the urge to stir immediately letting them develop golden color before tossing. Once mushrooms have released their moisture and started browning add asparagus and cook until bright green yet still slightly crisp.

Prepare the Creamy Sauce:

Pour chicken broth into the vegetable mixture and use a wooden spoon to scrape up any browned bits from the bottom of the pan those contain concentrated flavor. Let broth reduce slightly before adding heavy cream and Parmesan in a steady stream while stirring constantly to prevent clumping. Allow the sauce to simmer gently until it coats the back of a spoon adding Italian seasoning and optional red pepper flakes for complexity.

Combine Everything:

Return the cooked chicken to the skillet along with any accumulated juices. Gently fold the chicken into the creamy sauce allowing it to rewarm. Add the drained pasta directly to the skillet and toss everything together ensuring even coating. If the sauce seems too thick add small amounts of reserved pasta water until reaching desired consistency the starch in the water helps the sauce cling to the pasta.

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The asparagus is truly the star ingredient in this recipe for me. My grandmother always grew asparagus in her garden and I remember helping her harvest the tender spears each spring. That first taste of fresh asparagus after a long winter was magical and this pasta brings back those cherished memories with every bite.

Make-Ahead Options

This pasta dish maintains its quality wonderfully when prepared in advance. You can cook all components separately and refrigerate them for up to two days. When ready to serve simply reheat the sauce until bubbly add the pasta and chicken and thin with a little cream or broth if needed. The flavors actually develop and improve with time making this an excellent option for meal prepping or planning dinner parties where you want to minimize last-minute cooking.

Perfect Substitutions

This recipe welcomes adaptations based on what you have available. Swap the penne for any medium pasta shape like fusilli or bow ties that will capture the sauce. Boneless chicken thighs make an excellent substitution offering more flavor and moisture tolerance. For a vegetarian version simply omit the chicken and use vegetable broth instead of chicken broth. Not asparagus season? Try broccoli florets green peas or even baby spinach folded in at the end. The creamy mushroom sauce works beautifully with nearly any vegetable combination.

Serving Suggestions

Serve this creamy pasta with a simple arugula salad dressed with lemon and olive oil to cut through the richness. A glass of crisp white wine like Pinot Grigio or unoaked Chardonnay complements the creamy texture perfectly. For a complete dinner experience add some garlic bread for soaking up every last bit of the delicious sauce. If serving for guests a small garnish of fresh herbs like chopped parsley or basil adds a professional touch and bright flavor contrast.

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Enjoy this comforting pasta dish that is simple sophisticated and satisfying all at once.

Frequently Asked Questions

→ Can I use a different pasta shape for this dish?

Yes, you can substitute the penne with other medium-sized pasta shapes like farfalle, rotini, or fusilli. These shapes will hold the creamy sauce nicely and mix well with the chicken and vegetables.

→ How can I make this dish dairy-free?

To make a dairy-free version, replace the heavy cream with full-fat coconut milk or cashew cream, substitute the butter with olive oil or dairy-free butter, and use nutritional yeast instead of Parmesan cheese. The flavor profile will change slightly but will still be delicious.

→ Can I prepare any components ahead of time?

Yes! You can cook the chicken and chop all the vegetables up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. You can also cook the pasta ahead of time, toss it with a bit of olive oil to prevent sticking, and refrigerate until needed.

→ What can I substitute for asparagus when it's not in season?

Great alternatives to asparagus include broccoli florets, green beans, or sugar snap peas. Each will provide a similar textural contrast and vibrant green color while maintaining the dish's nutritional profile.

→ How do I know when the chicken is fully cooked?

Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Without a thermometer, ensure the chicken pieces are no longer pink in the center and the juices run clear. For bite-sized pieces, this typically takes 5-7 minutes of cooking over medium heat.

→ Can this dish be frozen successfully?

While possible to freeze, cream-based pasta dishes like this one are best enjoyed fresh. If freezing, slightly undercook the pasta and cool completely before storing. Reheat gently with a splash of milk or broth to restore the creamy texture, as the sauce may separate upon thawing.