Creamy Mushroom and Asparagus Chicken Penne

 

Of course! This is a classic, restaurant-quality pasta dish that’s perfect for a weeknight dinner that feels special. It’s creamy, savory, and packed with fresh flavors. DryPasta & Noodles

Here is a complete and detailed recipe for you.

Creamy Mushroom and Asparagus Chicken Penne

This recipe creates a luxurious, velvety sauce that clings perfectly to the penne, with tender chicken, earthy mushrooms, and bright asparagus.

Yields: 4 servings

Prep time: 15 minutes

 Cook time: 25 minutes Cooking& Recipes

Discover more

Condiments & Dressings

cook

Grains & Pasta

Ingredients

For the Pasta and Vegetables:

· 8 oz (225g) penne pasta

· 1 bunch asparagus (about 1 lb / 450g), ends trimmed, cut into 1.5-inch pieces

· 1 tbsp olive oil

· 8 oz (225g) cremini mushrooms, sliced

· 2 cloves garlic, minced

· Salt and black pepper to taste

For the Chicken:

· 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

· 1 tsp Italian seasoning

· 1/2 tsp garlic powder

· Salt and black pepper

· 1 tbsp olive oil

Discover more

cooked

Fruits & Vegetables

Dry Pasta & Noodles

For the Cream Sauce: Dairy& Eggs

· 2 tbsp butter

· 1 tbsp all-purpose flour

· 1 cup chicken broth

· 1 cup heavy cream (or half-and-half for a lighter version)

· 1/2 cup freshly grated Parmesan  cheese, plus more for serving

· 1/4 tsp red pepper flakes (optional)

· 2 tbsp fresh parsley, chopped (for garnish)

Instructions

Discover more

Poultry

Cooking & Recipes

Baked Goods

Part 1: Prep and Cook Components Cooking& Recipes

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. During the last 2 minutes of  cooking, add the asparagus pieces to the boiling water. This blanches them perfectly. Drain the pasta and asparagus together, then set aside.

Cook the Chicken: While the pasta water is heating, season the chicken pieces with Italian seasoning, garlic powder, salt, and pepper. Heat 1 tbsp of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sauté Mushrooms: In the same skillet, add another tablespoon of olive oil. Add the sliced mushrooms and cook for 5-7 minutes, without moving them too much at first, to allow them to brown. Once they’ve released their water and are golden, add the minced garlic and cook for 1 more minute until fragrant. Season with a pinch of salt and pepper. Remove the mushroom mixture and set aside with the chicken.

Part 2: Make the Cream Sauce

Make a Roux: Reduce the heat to medium. Melt the 2 tablespoons of butter in the now-empty skillet. Sprinkle in the 1 tbsp of flour and whisk constantly for about 1 minute until it forms a paste and smells slightly nutty. This cooks out the raw flour taste.

Create the Sauce: Slowly pour in the chicken broth while whisking continuously to avoid lumps. Let it simmer for 1-2 minutes until it thickens slightly. Then, pour in the heavy cream, and add the optional red pepper flakes. Stir to combine.

Finish the Sauce: Let the sauce simmer gently for 2-3 minutes to thicken. Do not boil vigorously. Reduce the heat to low and stir in the 1/2 cup of grated Parmesan cheese until it’s melted and the sauce is smooth.

Part 3: Combine and Serve

Bring it All Together: Add the cooked penne, asparagus, cooked chicken, and mushrooms back into the skillet with the creamy sauce. Gently toss everything until it’s evenly coated and heated through. If the sauce is too thick, add a splash of the reserved pasta water or more chicken broth to reach your desired consistency.

Serve Immediately: Divide among bowls, garnish with plenty of fresh chopped parsley and an extra sprinkle of Parmesan cheese.

Visual Guide to Perfect Doneness

Discover more

Food recipes

Cheese crackers

drink

· Chicken: Golden brown on the outside and no longer pink in the center (165°F / 74°C internal temperature).

· Mushrooms: Should be shrunken, golden brown, and have a savory aroma.

· Asparagus: Bright green and tender-crisp (al dente). It should snap easily but not be mushy.

· Sauce: Should coat the back of a spoon nicely. It will thicken further as it cools on the plate. Poultry

Chef’s Notes & Tips:

· Don’t Crowd the Pan:  Cooking the chicken and mushrooms in batches ensures they brown instead of steam. This is key for developing deep flavor.

· Deglaze the Pan: After sautéing the mushrooms, if there are lots of browned bits stuck to the pan, you can splash a little of the chicken broth in and scrape them up before making the roux. Those bits are flavor gold!

· Freshly Grated Parmesan is Key: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Grating your own ensures a silky-smooth melt.

· Variations:

· Add Sun-Dried Tomatoes: Chop 1/4 cup of sun-dried tomatoes (in oil, drained) and add them with the cream for a sweet, tangy twist.

· Make it Lighter: Substitute the heavy cream with half-and-half or whole milk (the sauce will be slightly less thick). For a dairy-free version, use a full-fat canned coconut milk and nutritional yeast instead of Parmesan.

· Add Spinach: Stir in a couple of large handfuls of fresh spinach at the very end until just wilted.

· Herb Swap: Fresh thyme or tarragon work beautifully with the mushrooms and chicken.

Enjoy your delicious and elegant homemade pasta dish