This creamy mushroom and asparagus chicken penne is a standout pasta dish that brings comfort and flavor to your table in just under 40 minutes. With its velvety garlic cream sauce, juicy chicken bites, and tender vegetables, this recipe hits all the right notes for a satisfying weeknight dinner or casual gathering.
The combination of mushrooms and asparagus adds a savory depth and a crisp freshness to the dish. The earthy mushrooms absorb the richness of the cream and Parmesan, while the asparagus brings a bright, slightly bitter contrast that cuts through the richness. The tender chicken makes it a complete, hearty meal, offering both protein and warmth in every bite.
One of the best things about this recipe is its balance. The garlic and crushed red pepper give the dish a touch of heat and aroma without overwhelming the palate, and the Parmesan cheese ties all the flavors together with a subtle nutty finish. A hint of black pepper adds just enough spice to keep things interesting.
This dish also shines in its versatility. It’s easy to swap in other vegetables like spinach or peas, or to make it vegetarian by skipping the chicken. The sauce is forgiving and luxurious, with options to enhance it even further with white wine or cream cheese. Whether you’re cooking for family, friends, or just yourself, this penne delivers comfort and flavor in equal measure.
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 8 oz penne pasta
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp olive oil
- 8 oz mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/4 tsp crushed red pepper (optional)
- Chopped parsley for garnish (optional)
Instructions:
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside. - Sear the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and fully cooked (about 6–7 minutes). Transfer the chicken to a plate and set aside. - Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced mushrooms and sauté for 4–5 minutes until golden and soft. Then, stir in the asparagus and cook for another 3–4 minutes until just tender. - Add Garlic:
Add the minced garlic and sauté for 1 minute until fragrant but not browned. - Make the Sauce:
Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese, black pepper, and crushed red pepper if using. Allow the sauce to thicken slightly, about 2–3 minutes. - Combine Everything:
Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until evenly coated and heated through. - Serve:
Plate the pasta hot and garnish with chopped parsley if desired.
Variations:
- Vegetarian Version: Skip the chicken and add more vegetables like spinach, peas, or sun-dried tomatoes.
- Cheesy Boost: Stir in a tablespoon of cream cheese for extra richness and a silkier sauce.
- Wine Upgrade: Deglaze the skillet with 1/4 cup of white wine after sautéing the garlic for added depth.
- Whole Wheat Pasta: For a healthier twist, use whole wheat penne or gluten-free alternatives.
Tips:
- Cook Pasta Al Dente: It’ll finish cooking when tossed in the hot sauce, preventing it from becoming mushy.
- Prep in Advance: Cut the chicken and veggies ahead of time for quicker assembly.
- Don’t Overcook Asparagus: Keep it bright green and slightly crisp for the best texture.
- Season in Layers: Season each component as you go to build a deeper, more balanced flavor.
This dish proves that comfort food can be both elegant and easy to prepare. A creamy, garlicky pasta night has never been this delicious.
