Creamy Mushroom & Asparagus Chicken Penne

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Creamy Mushroom & Asparagus Chicken Penne

A harmonious blend of tender poultry, fresh greens, and a luxurious silken sauce.

  • Prep time: 15 minutes

  • Cook time: 20 minutes

  • Servings: 4 people

Ingredients

  • Pasta: 12 oz (340g) Penne rigate

  • Protein: 1 lb Chicken breast, bite-sized pieces

  • Vegetables: 8 oz Cremini mushrooms (sliced), 1 bunch Asparagus (trimmed and cut into 2-inch pieces)

  • Aromatics: 3 cloves Garlic (minced), 1 small Shallot (finely diced)

  • Sauce Base: 1 cup Heavy cream, ½ cup Chicken broth, ½ cup Freshly grated Parmesan cheese

  • Pantry: 2 tbsp Olive oil, 1 tbsp Butter, 1 tsp Dried thyme, Salt and Black pepper to taste

  • Garnish: Fresh parsley and red pepper flakes (optional)

Instructions

  1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Pro Tip: Toss the asparagus into the boiling pasta water for the last 3 minutes of cooking. Drain together, reserving ½ cup of pasta water.

  2. Sear the Chicken: While pasta boils, heat 1 tbsp oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and thyme. Sauté until golden and cooked through (about 5–7 minutes). Remove chicken from the pan and set aside.

  3. Sauté Mushrooms: In the same skillet, add the remaining oil and butter. Add mushrooms in a single layer. Let them brown undisturbed for 3 minutes before stirring. Add shallots and garlic, sautéing for another 2 minutes until fragrant.

  4. Build the Sauce: Pour in the chicken broth to deglaze the pan, scraping up the brown bits (fond). Stir in the heavy cream and bring to a gentle simmer.

  5. Combine: Lower the heat. Add the cooked chicken, pasta, asparagus, and Parmesan cheese to the skillet. Toss vigorously. If the sauce is too thick, splash in some of the reserved pasta water.

  6. Finish: Season with extra salt and pepper if needed. Garnish with parsley and serve immediately.

Nutritional Info (Per Serving)

Values are estimates.

Calories Protein Total Fat Carbs Fiber
580 38g 26g 48g 4g

Benefits of This Dish

  • High Protein: Between the chicken and the pasta, this provides a significant muscle-recovery meal.

  • Micronutrient Rich: Asparagus is a powerhouse of Vitamin K and Folate, while mushrooms provide essential B vitamins and selenium.

  • Satiety: The combination of healthy fats from the cream/cheese and fiber from the vegetables keeps you full longer.

Notes & Tips

  • Don’t Overcrowd: When browning mushrooms, give them space. If they are piled up, they will steam instead of sear, losing that “meaty” texture.

  • The Cheese Matters: Use a block of Parmesan and grate it yourself. Pre-shredded cheese is coated in potato starch to prevent clumping, which can make your sauce grainy.

  • Vegetarian Swap: Replace chicken with chickpeas or extra sun-dried tomatoes, and use vegetable broth.

Questions & Answers

Q: Can I use milk instead of heavy cream? A: You can, but the sauce will be thinner. To compensate, whisk 1 tsp of cornstarch into the cold milk before adding it to the pan to help it thicken.

Q: How do I store leftovers? A: Store in an airtight container for up to 3 days. When reheating, add a splash of water or milk to loosen the sauce, as the pasta will absorb the moisture while sitting in the fridge.

Q: Can I use a different pasta shape? A: Absolutely. Fusilli or Farfalle (bowtie) work great because their nooks and crannies catch the creamy sauce beautifully.

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