Penne Pasta with Creamy Chicken, Mushrooms, and Asparagus
Looking for a comforting, flavorful dish that’s easy enough for a weeknight dinner but impressive enough for guests? This Penne Pasta with Creamy Chicken, Mushrooms, and Asparagus is just the ticket. Tender chicken, earthy mushrooms, and crisp asparagus come together in a rich, creamy Parmesan sauce that clings perfectly to every bite of penne pasta. It’s a hearty, satisfying meal that balances the indulgence of a creamy sauce with the freshness of seasonal veggies. Ready in under 40 minutes, it’s a simple yet delicious recipe you’ll find yourself making again and again.
Prep Time: 15-20 minutes
Cook Time: 20-25 minutes
Total Time: 35-45 minutes
Ingredients:
For the Pasta:
12 oz penne pasta
Salt for pasta water
For the Chicken & Veggies:
1 lb boneless, skinless chicken breasts (sliced into thin strips)
Salt and pepper to taste
1 tsp paprika (optional for added color)
2 tbsp olive oil (or butter)
8 oz mushrooms (sliced – cremini, button, or your choice)
1 bunch asparagus (trimmed and cut into 2-inch pieces)
4 cloves garlic (minced)
For the Cream Sauce:
1 cup chicken broth (low sodium)
1 cup heavy cream (or half-and-half for a lighter version)
½ cup grated Parmesan cheese
1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)
Salt and pepper to taste
Pinch of red pepper flakes (optional, for heat)
Garnish (optional):
Fresh parsley (chopped)
Extra Parmesan for serving
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the penne and cook until al dente (follow package instructions).
Reserve ½ cup of pasta water, then drain and set aside.
Prepare the Chicken:
Season chicken strips with salt, pepper, and paprika.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until browned and cooked through. Remove chicken from the skillet and set aside.
Cook the Vegetables:
In the same skillet, add another tablespoon of olive oil if needed. Add the mushrooms and sauté for 3-4 minutes until they start to brown.
Toss in the asparagus and cook for another 3 minutes, until slightly tender but still crisp.
Add the minced garlic and sauté for 1 more minute until fragrant.
Make the Cream Sauce:
Pour in the chicken broth, scraping any bits from the bottom of the skillet for extra flavor.
Reduce heat to medium-low and add the heavy cream. Stir to combine.
Mix in the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir until the sauce thickens slightly, about 3-5 minutes.
Season with salt and pepper to taste.
Combine Everything:
Add the cooked chicken back into the skillet, along with the drained penne pasta.
Toss everything together until well coated. If the sauce is too thick, add a bit of the reserved pasta water until it reaches your desired consistency.
Serve:
Garnish with freshly chopped parsley and extra Parmesan cheese.
Serve warm and enjoy!
Tips:
Protein swap: You can replace chicken with shrimp or keep it vegetarian by omitting the meat and adding more veggies.
Lighter version: Substitute heavy cream with half-and-half or whole milk, but the sauce will be thinner.
Add-ins: Sun-dried tomatoes or spinach make great additions for extra flavor.
Nutrition Information (per serving)
Calories: 550-600
Protein: 40-45g
Fat: 25-30g
Saturated Fat: 10-12g
Carbohydrates: 40-45g
Fiber: 4-5g
Sugar: 5-6g
Sodium: 450-500mg