Creamy Mushroom and Asparagus Chicken Penne
This rich and creamy pasta dish features tender chicken, earthy mushrooms, and fresh asparagus in a luscious garlic Parmesan sauce. The combination of flavors and textures makes it a comforting yet elegant meal perfect for any night of the week.
Total time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
For the Pasta:
8 oz penne pasta (or any short pasta)
For the Chicken & Vegetables:
1 tbsp olive oil
2 boneless, skinless chicken breasts (cut into bite-sized pieces)
½ tsp salt (or to taste)
¼ tsp black pepper
½ tsp garlic powder
1 tbsp olive oil
8 oz mushrooms (sliced, white or cremini)
1 cup asparagus (trimmed and cut into 1-inch pieces)
3 cloves garlic (minced)
For the Creamy Sauce:
½ cup low-sodium chicken broth
1 cup heavy cream (or half-and-half for a lighter option)
½ cup grated Parmesan cheese
½ tsp dried thyme (or 1 tsp fresh)
¼ tsp red pepper flakes (optional, for spice)
For Garnish:
2 tbsp fresh parsley (chopped)
Extra Parmesan for serving
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente.
Reserve ½ cup of pasta water, then drain and set aside.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium heat.
Season the chicken pieces with salt, black pepper, and garlic powder.
Add chicken to the skillet and cook for 5-6 minutes, until golden brown and cooked through. Remove from the skillet and set aside.
3. Saute the Vegetables:
In the same skillet, melt butter.
Add mushrooms and cook for 3-4 minutes until softened.
Stir in asparagus and garlic, cooking for another 2 minutes until asparagus is slightly tender.
4. Make the Sauce:
Pour in the chicken broth, scraping up any browned bits from the pan.
Reduce heat to low and add the heavy cream, Parmesan cheese, dried thyme, and red pepper flakes.
Stir and let simmer for 2-3 minutes until the sauce thickens.
5. Combine Everything:
Return the cooked chicken to the skillet.
Add the drained pasta and toss to coat in the creamy sauce.
If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
6. Serve & Garnish:
Remove from heat and stir in fresh parsley.
Serve hot with extra Parmesan cheese on top.
Nutritional Information
Calories: 500
Protein: 38g
Carbohydrates: 45g
Fat: 18g
Fiber: 4g
Sugar: 5g
Sodium: 600mg (varies based on broth and cheese)
Notes & Tips
Pasta Choice: Whole wheat pasta or chickpea pasta can add more fiber and protein.
Chicken Alternative: Try shrimp or tofu for a different protein option.
Lighter Option: Substitute half-and-half for heavy cream or use Greek yogurt for a tangy twist.
Extra Flavor: Add a splash of white wine before adding the cream for depth.
Make it Dairy-Free: Use coconut milk instead of cream and nutritional yeast instead of Parmesan.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water or broth.