Description
This Creamy Mushroom and Asparagus Chicken Penne is a comforting, restaurant-worthy dish that comes together in under 30 minutes. Tender chicken, earthy mushrooms, and vibrant asparagus are tossed in a rich, creamy garlic sauce that perfectly coats al dente penne pasta. It’s quick, hearty, and packed with flavor — a perfect one-pan weeknight meal that feels like a cozy indulgence.
Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup sliced mushrooms (cremini or button mushrooms work well)
- 1 cup chopped asparagus (trimmed and cut into 1-inch pieces)
- 1 cup heavy cream or half-and-half
- 1/2 cup grated parmesan cheese (optional, for garnish)
- Fresh herbs (parsley or basil, for garnish)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add penne and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water, drain, and set aside.
- Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Add chicken pieces and season with garlic powder, onion powder, salt, and pepper.
Cook for 6-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Sauté the Vegetables:
Add mushrooms and asparagus to the skillet. Sauté for 3-4 minutes until the mushrooms release their juices and the asparagus is tender-crisp.
- Make the Sauce:
Pour in the heavy cream or half-and-half, stirring to combine. Simmer for 3-5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning if needed.
- Combine Everything:
Add the cooked pasta to the skillet, tossing everything together so the penne is coated evenly in the creamy sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
- Serve:
Dish out into bowls, sprinkle with grated parmesan cheese, and garnish with fresh herbs for a burst of color and freshness.
Notes
- For a lighter version, use half-and-half instead of heavy cream, or swap in Greek yogurt for extra protein and creaminess.
- Swap chicken for shrimp, sausage, or tofu for a fun twist.
- Want extra veggies? Broccoli, spinach, or bell peppers make great additions.
- Don’t forget to save that pasta water — it’s perfect for loosening up the sauce without diluting the flavor.
- Leftovers stay fresh for up to 3 days in the fridge. Reheat on the stovetop with a splash of milk or cream to revive the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 590
- Sugar: 4g
- Sodium: 420mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 120mg
Keywords: creamy chicken pasta, mushroom chicken pasta, asparagus pasta, one-pan chicken dinner, easy weeknight pasta