why make this recipe
This pasta mixes tender chicken, mushrooms, and bright asparagus in a creamy sauce. If you like rich mushroom flavors, try our creamy mushroom soup for other ideas that use the same savory taste.
introduction
This Creamy Mushroom Asparagus Chicken Penne is easy and filling. It cooks fast and uses simple ingredients you likely have on hand. It works great for a family dinner or a quick meal after work, and it gives the comfort of a creamy bowl like creamy chicken tortilla soup when you want something warm and tasty.
how to make Creamy Mushroom Asparagus Chicken Penne
Work in steps and keep ingredients ready. Cook the pasta first and set it aside. Brown the chicken well to get a good flavor. Sauté the mushrooms, then add asparagus and garlic. Pour in the cream and melt the Parmesan for a smooth sauce. Toss the pasta and sliced chicken into the sauce and mix until it all looks even. For a lighter cream base you can try a version like cottage cheese mushroom soup if you want less heavy cream.
Ingredients :
- 8 oz penne pasta
- Salt for the pasta water
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions :
- Boil a large pot of salted water, add penne pasta, and cook until al dente. Drain and set aside.
- While pasta cooks, season chicken with salt and pepper, and heat olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden brown and cooked through. Remove from skillet and slice.
- In the same skillet, sauté mushrooms for 3-4 minutes, then add asparagus and garlic. Cook for another 2-3 minutes.
- Pour in heavy cream, bring to a simmer, and stir in Italian seasoning and Parmesan cheese until melted.
- Add cooked penne and sliced chicken to the skillet, tossing to combine. Adjust consistency with reserved pasta water if necessary.
- Serve in bowls, garnished with fresh parsley if desired.
how to serve Creamy Mushroom Asparagus Chicken Penne
Serve hot in shallow bowls. Add a little more Parmesan on top if you like. A simple green salad goes well with it, or pair it with a warm bowl of creamy bacon potato soup for a hearty meal.
how to store Creamy Mushroom Asparagus Chicken Penne
Cool the pasta to room temperature. Put it in an airtight container and refrigerate for up to 3 days. Reheat gently on low heat with a splash of cream or water to loosen the sauce. Do not freeze if you want the asparagus to stay crisp, but you can freeze if you accept a softer texture.
tips to make Creamy Mushroom Asparagus Chicken Penne
- Do not overcook the pasta; keep it al dente so it holds up in the sauce.
- Save some pasta water to thin the sauce if it gets too thick.
- Cook chicken until just done to keep it moist.
- Use fresh Parmesan for the best melt and flavor.
- For a smoky twist try a hearty soup side like creamy cowboy soup on a cold day.
variation (if any)
- Swap penne for fettuccine or rigatoni.
- Use half-and-half instead of heavy cream for a lighter sauce (it will be thinner).
- Add spinach at the end for extra greens.
- Use sliced smoked sausage instead of chicken for a different flavor.
FAQs
Q: Can I use frozen asparagus?
A: Yes. Thaw and pat dry, then add it in step 3 and cook a little longer until heated through.
Q: Can I make this vegetarian?
A: Yes. Skip the chicken and add more mushrooms or a plant protein. You can also use vegetable broth instead of chicken flavors.
Q: Is this dish good for meal prep?
A: Yes. Store in the fridge for up to 3 days. Reheat gently and add a splash of liquid to refresh the sauce.
Q: Can I use grated cheese blends instead of Parmesan?
A: You can, but the sauce flavor will change. Parmesan gives a sharp, salty taste that works best.
Q: How do I keep the sauce from breaking?
A: Heat cream slowly and avoid boiling hard. Stir while it warms and add cheese off the highest heat to melt gently.
Creamy Mushroom Asparagus Chicken Penne
Ingredients
Method
- Boil a large pot of salted water, add penne pasta, and cook until al dente. Drain and set aside.
- Season chicken with salt and pepper, and heat olive oil in a skillet over medium-high heat.
- Cook chicken for 5-7 minutes per side until golden brown and cooked through. Remove from skillet and slice.
- In the same skillet, sauté mushrooms for 3-4 minutes, then add asparagus and garlic. Cook for another 2-3 minutes.
- Pour in heavy cream, bring to a simmer, and stir in Italian seasoning and Parmesan cheese until melted.
- Add cooked penne and sliced chicken to the skillet, tossing to combine. Adjust consistency with reserved pasta water if necessary.
- Serve hot in shallow bowls. Add a little more Parmesan on top if you like. A simple green salad goes well with it.