Creamy Mushroom and Asparagus Chicken Penne Recipe
Creamy mushroom and asparagus chicken penne brings quick comfort in one skillet. Cook tonight and taste luxury in 40 mins. Get the recipe now.
Ingredients
Pasta & Protein
- 12 oz penne dried
- 1 lb boneless skinless chicken breast cut into bite-size chunks
Aromatics & Veggies
- 2 tbsp olive oil
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1 bunch asparagus trimmed and chopped into 2-inch pieces
Sauce Base
- 1 cup heavy cream
- 0.5 cup chicken broth
- 1 cup Parmesan cheese freshly grated
- 1 tbsp unsalted butter
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 1 pinch red pepper flakes optional for heat
Instructions
- Boil the penne in salted water until just shy of al dente. Reserve ½ cup of the pasta water, drain and set aside.
- Season chicken with garlic powder, onion powder, salt and pepper. In a skillet, heat 1 tbsp olive oil and sear the chicken until golden and cooked through. Remove and set aside.
- Add butter and remaining olive oil to the same skillet. Sauté garlic for 30 seconds, add mushrooms and cook until golden, about 5 minutes.
- Add asparagus and cook for 2–3 minutes until bright green and crisp-tender.
- Pour in chicken broth, simmer for 2 minutes. Lower heat and stir in heavy cream. Add Parmesan, stir until melted and sauce thickens. Season with Italian seasoning, red pepper flakes, and more salt and pepper to taste.
- Return pasta and chicken to skillet. Toss to combine. Use pasta water to adjust consistency if needed.
- Serve hot, garnished with extra Parmesan and black pepper if desired.
Notes
Substitute asparagus with broccoli, spinach or peas. Use gluten-free pasta or dairy-free alternatives as needed. Chicken thighs or pre-cooked rotisserie also work well.
Nutrition Facts (per serving)
- Calories: roughly 900 kcal
- Protein: about 57 g
- Total Fat: about 41 g
- Carbohydrates: about 67 g