Penne pasta with creamy chicken, mushrooms, and asparagus is a satisfying and flavorful dish that brings together tender pasta, succulent chicken, earthy mushrooms, and crisp-tender asparagus in a rich, creamy sauce. This recipe is perfect for a comforting weeknight dinner or a special gathering with family and friends. The flavors are well-balanced, the texture is silky and hearty, and the preparation is simple enough for anyone to follow.
Ingredients (Serves 4–6):
12 oz (340g) penne pasta
2 tbsp olive oil
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
8 oz (225g) mushrooms, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/2 tsp dried thyme
1/4 tsp red pepper flakes (optional)
Chopped parsley, for garnish
Instructions:
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the chicken pieces and season them with salt and pepper. Cook for about 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove from the pan and set aside.
In the same pan, add a little more olive oil if needed, and sauté the chopped onion until translucent, about 3–4 minutes. Add the garlic and cook for an additional 30 seconds until fragrant.
Add the sliced mushrooms to the pan. Cook for about 5 minutes or until the mushrooms are golden and have released their moisture.
Stir in the asparagus and cook for another 3–4 minutes until they are crisp-tender.
Pour in the chicken broth and bring to a gentle simmer. Allow it to reduce slightly before adding the heavy cream. Stir to combine.
Add the cooked chicken back to the pan. Season the mixture with thyme, red pepper flakes if using, salt, and pepper to taste.
Add the Parmesan cheese and stir until melted and the sauce becomes thick and creamy.
Finally, add the drained penne pasta and toss everything together until well combined. Let it simmer for 2–3 minutes so the flavors meld.
Remove from heat. Garnish with chopped parsley and additional Parmesan if desired. Serve warm.
This pasta dish is not only delicious but also incredibly versatile. If you’re not a fan of asparagus, you can substitute it with green beans, spinach, or even broccoli. Each brings a different texture and adds vibrant green color to the dish.
The mushrooms provide a savory depth of flavor, but feel free to experiment with varieties like cremini, shiitake, or even portobello for a heartier bite. Their earthy quality pairs perfectly with creamy sauces and adds an umami richness to the overall taste.
For an extra layer of flavor, consider deglazing the pan with a splash of white wine after cooking the chicken and before adding the broth and cream. This will lift all the browned bits from the pan and infuse the sauce with a subtle acidity that balances the richness of the cream.
Make it lighter by using half-and-half instead of heavy cream, or go dairy-free by replacing the cream with unsweetened almond milk and skipping the Parmesan. Use nutritional yeast to add a cheesy flavor if you’re avoiding dairy.
Storage is simple: transfer any leftovers into an airtight container and refrigerate for up to 3 days. Reheat gently on the stove with a splash of milk or broth to loosen the sauce. This dish does not freeze well because of the cream-based sauce, which can separate when thawed.
Serving suggestions include a fresh side salad with lemon vinaigrette or garlic bread to mop up any leftover sauce. A chilled glass of white wine, such as Chardonnay or Sauvignon Blanc, complements the creamy texture and savory notes beautifully.
This pasta is also great for meal prep. Cook the components separately and assemble just before eating. The chicken and vegetables can be pre-cooked and stored in the fridge for easy weekday assembly.
Children and adults alike love this meal. Its creamy, comforting texture appeals to picky eaters while the fresh vegetables and lean protein make it nutritious and well-rounded.
To make this meal vegetarian, simply omit the chicken and add more vegetables or a plant-based protein like chickpeas or tofu. You can also use meat substitutes for a similar texture and taste.
For spice lovers, increase the red pepper flakes or add a dash of hot sauce to the sauce. For added crunch, top the final dish with toasted breadcrumbs or crushed walnuts just before serving.
Hosting a dinner party? Serve this creamy pasta in a large serving bowl with extra cheese on the side and a sprinkle of parsley for presentation. It’s always a crowd-pleaser and looks beautiful on any table.
For portion control or lunchboxes, divide the finished dish into reusable containers. It holds up well for 2–3 days and tastes just as good when reheated.
Use whole grain or gluten-free penne if you have dietary restrictions. The sauce will still cling beautifully to the pasta, giving you a satisfying result without compromising on health.
The balance of protein, vegetables, and carbohydrates in this dish makes it a one-pot wonder. You don’t need to prepare a dozen side dishes – everything is already here.
Always taste the sauce before serving. Adjust the seasoning as needed with more salt, pepper, or a touch of lemon juice to brighten the flavors.