If you’re looking to elevate your pasta night with a dish that feels both comforting and restaurant-worthy, Creamy Mushroom and Asparagus Chicken Penne is about to become your new favorite go-to. This recipe brings together juicy chicken, earthy mushrooms, and vibrant asparagus in a luxuriously creamy sauce that clings to every bite of penne. The result is a hearty, flavorful meal that’s surprisingly easy to make and guaranteed to impress your family or guests.
Ingredients You’ll Need
The beauty of Creamy Mushroom and Asparagus Chicken Penne lies in its simple, high-quality ingredients. Each component plays a starring role, building layers of flavor, color, and texture that come together in perfect harmony. Here’s what you’ll need and why it matters:
- Penne Pasta: The ridges of penne hold onto the creamy sauce beautifully, making every bite satisfying.
- Olive Oil: A flavorful start to sautéing the chicken and vegetables, adding a subtle richness.
- Boneless Skinless Chicken Breasts: Tender protein that soaks up all the savory goodness in the pan.
- Garlic: Just two cloves bring a wonderful aromatic base to the sauce.
- Mushrooms: Their earthy flavor deepens the dish and adds a meaty bite.
- Asparagus: Bright, crisp, and fresh, asparagus gives a pop of color and balances the creaminess.
- Heavy Cream: The secret to that dreamy, velvety sauce everyone will rave about.
- Chicken Broth: Adds depth and ensures the sauce isn’t too heavy.
- Parmesan Cheese: Nutty and salty, Parmesan brings the sauce together and adds a savory finish.
- Italian Seasoning: A blend of herbs that gives classic Italian flair to your creamy pasta.
- Red Pepper Flakes (optional): For a gentle kick if you like a hint of heat.
- Salt: Essential for balancing all the flavors.
- Black Pepper: Adds a touch of warmth and complexity.
- Unsalted Butter: Stirred in at the end for extra silkiness and a glossy sauce.
- Fresh Parsley: A sprinkle of fresh herbs brightens the whole dish before serving.
How to Make Creamy Mushroom and Asparagus Chicken Penne
Step 1: Cook the Penne
Start by bringing a large pot of salted water to a boil and cook the penne until it’s just al dente. Reserve a cup of that starchy pasta water before draining—the secret to a silky sauce later. Set the pasta aside, but keep it handy for when everything comes together.
Step 2: Brown the Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and let them cook without moving for a few minutes so they get that gorgeous golden color. Stir and continue cooking until the chicken is fully cooked and browned, about 5 to 6 minutes. Remove the chicken from the skillet and set it aside—you’ll be returning it later for a final toss in the creamy sauce.
Step 3: Sauté the Vegetables
In the same skillet (don’t clean it, those browned bits are flavor gold!), add the minced garlic and mushrooms. Sauté for 3 to 4 minutes until the mushrooms are soft and have released their juices. Next, add the asparagus and cook for another 3 minutes, just until tender but still bright green. This keeps the asparagus vibrant and slightly crisp.
Step 4: Build the Creamy Sauce
Pour in the heavy cream and chicken broth, stirring well to combine and pick up any delicious bits stuck to the pan. Lower the heat to medium-low and add in the Parmesan cheese, Italian seasoning, red pepper flakes (if using), salt, and pepper. Let the sauce simmer gently for 3 to 4 minutes, stirring occasionally, until it thickens just enough to coat a spoon. Finish this step by stirring in the butter, which gives the sauce its irresistible creaminess and shine.
Step 5: Bring It All Together
Add the cooked penne and browned chicken back to the skillet. Toss everything together so each piece of pasta gets a generous coating of the creamy sauce. If the sauce looks a little thick, splash in some of the reserved pasta water until you reach your desired consistency. Taste and adjust seasoning if needed.
Step 6: Finish and Serve
Turn off the heat, sprinkle the chopped fresh parsley over the top, and give everything one final toss. Serve your Creamy Mushroom and Asparagus Chicken Penne hot, straight from the skillet or family-style in a big serving bowl.
How to Serve Creamy Mushroom and Asparagus Chicken Penne
Garnishes
A sprinkle of freshly chopped parsley does wonders for both flavor and presentation. For even more flair, add a dusting of extra Parmesan cheese or a few twists of cracked black pepper right before serving. If you want to make it special, a drizzle of good olive oil or a few curls of lemon zest can brighten each plate beautifully.
Side Dishes
This Creamy Mushroom and Asparagus Chicken Penne is hearty on its own, but pairing it with a simple side salad tossed in a tangy vinaigrette or some warm, crusty bread to mop up the sauce makes for a complete meal. Roasted vegetables or a platter of antipasti also make lovely additions to your table.
Creative Ways to Present
For a restaurant-style presentation, try piling the pasta high in shallow bowls and topping with extra mushrooms or asparagus tips. If you’re serving a crowd, arrange it in a large platter with plenty of fresh herbs. For a fun twist, serve in individual ramekins with a golden Parmesan crust popped under the broiler for a few minutes.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Mushroom and Asparagus Chicken Penne stores well in an airtight container in the refrigerator for up to three days. The flavors meld beautifully overnight, making it just as delicious for lunch the next day.
Freezing
While creamy sauces can sometimes change texture after freezing, you can freeze this pasta if needed. Allow it to cool completely, then transfer to freezer-safe containers. Thaw in the refrigerator overnight before reheating for the best results.
Reheating
To reheat, place the pasta in a skillet over medium-low heat with a splash of chicken broth or milk to loosen the sauce. Stir gently until warmed through. The pasta will regain its creamy consistency and taste freshly made.
FAQs
Can I use a different type Main Course
Absolutely! While penne holds the sauce well, you can use rigatoni, fusilli, or even fettuccine if that’s what you have on hand. The sauce clings nicely to most short or medium shapes.
Is it possible to make Creamy Mushroom and Asparagus Chicken Penne gluten-free?
Yes, simply swap the regular penne for your favorite gluten-free pasta. Be sure to check the cooking time as it can vary, and follow the rest of the recipe as written.
What can I use instead of asparagus?
Broccoli florets are a fantastic substitute, or you can try snap peas, spinach, or even zucchini for a different twist. Adjust the cook time as needed to keep the vegetables crisp-tender.
Can I make this recipe vegetarian?
Definitely! Omit the chicken and use vegetable broth instead of chicken broth. Double up on the mushrooms or add in extra veggies for a hearty, satisfying vegetarian meal.
How do I add even more flavor to Creamy Mushroom and Asparagus Chicken Penne?
Deglazing the pan with a splash of white wine before adding the cream is an excellent way to deepen the flavor. You can also add a clove more garlic or a handful of sun-dried tomatoes for a punch of umami.
Final Thoughts
There’s something truly magical about a big skillet of Creamy Mushroom and Asparagus Chicken Penne shared around the table. It’s the kind of dish that brings comfort, joy, and a touch of elegance to any night of the week. Give it a try—you might just discover your new signature pasta!
