Description
Creamy Mushroom and Asparagus Chicken Penne is a rich and satisfying pasta dish made with tender chicken, sautéed mushrooms, crisp asparagus, and penne tossed in a garlic cream sauce.
Ingredients
Units
Scale
- 12 oz penne pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 8 oz mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme (optional)
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup reserved pasta water
- Fresh parsley, chopped (for garnish)
Instructions
- Cook penne according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
- Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5–6 minutes. Remove and set aside.
- In the same skillet, add remaining olive oil and cook mushrooms until browned and softened, about 5 minutes.
- Add asparagus and garlic, and sauté for 3–4 minutes until tender-crisp.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese, thyme, and red pepper flakes if using.
- Return cooked chicken and pasta to the skillet. Toss to coat, adding reserved pasta water a little at a time to reach desired consistency.
- Cook for another 1–2 minutes until everything is heated through and well combined.
- Garnish with fresh parsley and serve warm.
Notes
- Use rotisserie chicken to save time.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Add lemon zest or a splash of lemon juice for brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 4g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 105mg