Description
This Creamy Chicken Penne with mushrooms and asparagus is a cozy, elegant dinner that comes together in under an hour. Tender chicken, earthy mushrooms, and crisp asparagus are tossed in a garlic-Parmesan cream sauce for the ultimate comfort meal. Perfect for weeknights or special occasions!
Ingredients
- 12 oz penne pasta
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 8 oz mushrooms (button or cremini), sliced
- 1 bunch asparagus, trimmed and chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Fresh parsley, chopped (optional for garnish)
Instructions
- Cook the penne pasta in salted water until al dente. Drain and set aside.
- Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Sear chicken until golden and fully cooked, about 5–7 minutes per side. Remove and slice thinly.
- In the same pan, sauté minced garlic for 30 seconds. Add mushrooms and cook until golden and tender.
- Add asparagus and sauté for 3–4 minutes until just tender.
- Stir in the heavy cream and chicken broth. Bring to a simmer.
- Add Parmesan cheese and Italian seasoning. Simmer until the sauce thickens slightly.
- Return sliced chicken and cooked pasta to the pan. Toss everything together until heated through and coated in the sauce.
- Garnish with fresh parsley and serve warm.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add sun-dried tomatoes or red pepper flakes for extra flavor.
- Skip the chicken and double the mushrooms for a vegetarian option.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or broth.
