Creamy Mushroom & Asparagus Chicken Penne

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Creamy Mushroom & Asparagus Chicken Penne

  • Prep time: 15 minutes

  • Cook time: 20 minutes

  • Servings: 4 people

Ingredients

  • 1 lb Chicken breast, bite-sized pieces

  • 10 oz Penne pasta

  • 1 bunch Asparagus, trimmed and cut into 2-inch pieces

  • 8 oz Cremini or Button mushrooms, sliced

  • 3 cloves Garlic, minced

  • 1 ½ cups Heavy cream (or half-and-half for a lighter version)

  • ½ cup Parmesan cheese, freshly grated

  • 2 tbsp Olive oil

  • 1 tsp Dried thyme or Italian seasoning

  • Salt & Black Pepper to taste

  • Optional: Red pepper flakes for a kick

Instructions

  1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to package instructions. Pro Tip: Toss the asparagus pieces into the boiling pasta water during the last 3 minutes of cooking. Drain both together.

  2. Sear the Chicken: While the pasta cooks, heat olive 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 sliced mushrooms. Cook until they release their moisture and turn golden brown. Stir in the minced garlic and cook for 1 minute until fragrant.

  4. Create the Sauce: Lower the heat to medium. Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 2–3 minutes to thicken slightly.

  5. Combine: Stir the Parmesan cheese into the sauce until melted. Return the chicken, pasta, and asparagus to the skillet.

  6. Finish: Toss everything together until well-coated. If the sauce is too thick, splash in a little reserved pasta water. Season with extra salt and pepper to taste.

Tips for Success

  • Don’t Overcook the Asparagus: You want it vibrant green and “tender-crisp.” Blending it with the pasta water (as mentioned in step 1) is the easiest way to ensure perfect texture.

  • Mushroom Magic: Don’t crowd the pan when browning mushrooms. If they are too cramped, they will steam instead of sear, losing that deep umami flavor.

  • Freshly Grated Cheese: Use a block of Parmesan rather than the pre-shredded stuff in a green can. It melts much smoother into the sauce.

Nutritional Info (Per Serving)

Estimates based on standard ingredients.

Metric Amount
Calories 620 kcal
Protein 38g
Total Fat 32g
Carbohydrates 45g
Fiber 4g

Benefits of This Dish

  • High Protein: Excellent for muscle recovery and satiety thanks to the chicken.

  • Vitamin Rich: Asparagus is a powerhouse of Vitamin K and Folate.

  • Selenium & Antioxidants: Mushrooms provide essential minerals that support immune health.

Q&A

Q: Can I make this gluten-free?

A: Absolutely. Simply swap the penne for your favorite gluten-free pasta (brown rice or chickpea pasta works great) and ensure your seasonings are certified GF.

Q: How do I store leftovers?

A: Keep in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or water to loosen the sauce, as the pasta will absorb the cream over time.

Q: What can I substitute for heavy cream?

A: For a lighter version, use half-and-half or whole milk mixed with a teaspoon of cornstarch. For a dairy-free version, full-fat canned coconut milk or a cashew-based cream works surprisingly well.

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