Creamy Mushroom Asparagus Chicken Penne: Comforting, Creamy, and Veggie-Packed

Quick Benefits

Creamy Mushroom Asparagus Chicken Penne is the ultimate comfort food with a gourmet twist. This hearty pasta dish is loaded with protein-rich chicken, sautéed vegetables, and a velvety Parmesan cream sauce. It’s ideal for weeknight dinners or special occasions when you want something indulgent yet wholesome.

Essential Ingredients

Pasta

• 340g penne pasta

Protein

• 450g boneless, skinless chicken breast, cut into bite-sized pieces

Vegetables

• 225g mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 5cm pieces
• 2 cloves garlic, minced

Sauce

• 240ml heavy cream
• 100g grated Parmesan cheese
• 120ml chicken broth
• 1 teaspoon Italian seasoning
• Red pepper flakes (optional)

Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

Fats

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

Preparation Steps

1. Bring a large pot of salted water to a boil. Cook penne until al dente. Reserve 120ml pasta water, then drain and set aside.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with garlic powder, onion powder, salt, and pepper. Cook for 5–7 minutes until golden and cooked through. Remove and set aside.
3. In the same skillet, heat remaining olive oil and butter. Sauté minced garlic for 30 seconds, then add mushrooms. Cook 5–6 minutes until golden. Add asparagus and cook another 3–4 minutes until tender-crisp.
4. Add chicken broth and simmer for 2 minutes. Stir in heavy cream and Parmesan, letting the sauce thicken slightly. Season with Italian seasoning, red pepper flakes (optional), salt, and pepper.
5. Return chicken to the skillet. Add pasta and toss everything to combine. Gradually add reserved pasta water to adjust sauce consistency.
6. Serve hot, garnished with extra Parmesan and black pepper if desired.

Health Benefits

This dish provides a balance of protein, fiber, and healthy fats. Asparagus is rich in folate and antioxidants, while mushrooms add essential minerals. Use light cream or half-and-half for a lighter version without sacrificing creaminess.

Serving Suggestions

Serve this pasta with a crisp green salad or garlic bread. A chilled glass of white wine or sparkling water with lemon complements the creamy flavors.

Creative Variations

• Vegetarian Version: Skip chicken and add extra mushrooms or chickpeas.
• Lemon Zest: Add lemon juice or zest to brighten the sauce.
• Swap the Pasta: Try rigatoni, farfalle, or gluten-free pasta.

Storage Tips

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stove with a splash of milk or broth to revive the sauce. Not recommended for freezing.

Pro Tips

• Use freshly grated Parmesan for a smoother sauce.
• Don’t overcook the asparagus—keep it vibrant and slightly crisp.
• Add pasta water slowly to avoid thinning the sauce too much.

Frequently Asked Questions

Q: Can I make this dish ahead of time?
A: Yes, prep the sauce and chicken ahead. Reheat and toss with freshly cooked pasta.

Q: Can I use milk instead of heavy cream?
A: You can use whole milk or half-and-half, though the sauce will be thinner.

Q: What’s the best way to slice mushrooms for this recipe?
A: Slice them evenly about ½ cm thick so they cook uniformly and get a golden color.

Print