This creamy mushroom asparagus chicken penne is a comforting dish that brings together tender chicken, fresh asparagus, and hearty penne pasta all in a rich sauce. Yum!
I can’t resist this dish when I want a cozy meal. Plus, it’s quick to make, so I can enjoy it without fussing around in the kitchen all day. Give it a try—you’ll love it!
Key Ingredients & Substitutions
Penne Pasta: Penne is great for this dish because its shape holds onto the sauce well. If you’re in the mood for something different, try farfalle or fusilli. Gluten-free pasta is also a great alternative if needed!
Chicken: I love using boneless, skinless chicken breasts for their quick cooking time. If you want an easier option, rotisserie chicken can work here too. Just add it in the right before you combine everything in the skillet.
Mushrooms: Cremini mushrooms add a hearty flavor to the dish. You can substitute white button mushrooms if that’s what you have on hand. For a richer taste, shiitake mushrooms are a fantastic choice too!
Asparagus: Fresh asparagus brightens up the dish. If it’s not in season, frozen asparagus works too! Simply thaw and add it just before the garlic step.
Heavy Cream: This makes the sauce creamy and luscious. If you’re looking for lighter options, half-and-half or evaporated milk could work, but they won’t be as thick.
How Do You Get the Chicken Perfectly Cooked?
Getting juicy chicken is key! Start by making sure your skillet is hot before adding the chicken. This sears the meat quickly, locking in moisture. Here’s how to do it well:
- Make sure your chicken is cut into evenly sized pieces for even cooking.
- Don’t overcrowd the pan; cook in batches if needed. This helps achieve a nice brown color.
- Season well—salt and pepper enhance the flavor. After cooking, check if they’re cooked through by cutting one piece; it should be white inside without pink.
Following these tips will ensure you have tender, flavorful chicken in your creamy penne!
Creamy Mushroom Asparagus Chicken Penne
Ingredients You’ll Need:
- 12 oz penne pasta
- 2 tbsp olive oil, divided
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 8 oz mushrooms, sliced (cremini or white button)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This creamy mushroom asparagus chicken penne recipe takes about 30 minutes total. You’ll spend around 10-15 minutes prepping the ingredients and 15 minutes cooking everything together. It’s a quick and delightful meal perfect for busy days!
Step-by-Step Instructions:
1. Cook the Penne Pasta:
Start by boiling a large pot of salted water. Once it’s boiling, add the penne pasta and cook according to the package instructions, until al dente. Drain the pasta and set it aside. You can drizzle a bit of olive oil on the pasta to keep it from sticking together.
2. Sauté the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes, stirring occasionally until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the finely chopped onion and sauté for 2-3 minutes until it becomes translucent. Next, add the sliced mushrooms and cook them for about 5 minutes, stirring until they turn golden brown and release their liquid. Then, stir in the minced garlic and asparagus pieces, cooking for another 3-4 minutes until the asparagus is tender-crisp.
4. Create the Creamy Sauce:
Add the chicken broth and allow it to simmer for 2 minutes to reduce slightly. Next, lower the heat to medium and stir in the heavy cream and grated Parmesan cheese. If you like a little kick, add the crushed red pepper flakes too. Let it simmer gently for about 3-5 minutes until the sauce thickens.
5. Combine Everything:
Return the cooked chicken and drained penne pasta to the skillet. Toss them together with the creamy sauce, ensuring everything is well-coated. Taste and adjust the seasoning with more salt and pepper if needed.
6. Serve and Enjoy:
Remove the skillet from heat and garnish with freshly chopped parsley. Serve the creamy mushroom asparagus chicken penne hot, and if you like, sprinkle some extra Parmesan cheese on top for added flavor. Enjoy!
This dish is sure to be a hit at dinner. Enjoy your meal!
Frequently Asked Questions (FAQ)
Can I Use Frozen Asparagus or Chicken?
Yes! If you’re using frozen asparagus, make sure to thaw it first and drain any excess moisture before adding it to the pan. For frozen chicken, it’s best to thaw it overnight in the fridge or use the microwave’s defrost setting before cutting it into pieces.
How Do I Adjust the Recipe for a Family of Four?
This recipe serves about 4 people, but if you want to make it for more, simply double the ingredients accordingly. Just make sure to use a larger skillet or pot to accommodate the extra ingredients and avoid overcrowding.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the sauce and chicken ahead of time, and then cook the pasta just before serving. Store the sauce in an airtight container in the fridge for up to 2 days. Just reheat gently on the stove and then mix in the cooked pasta.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently either on the stove or microwave, adding a splash of cream or broth if the sauce has thickened too much.