Ohhh this is cozy and classy 😍🍝
Creamy Mushroom and Asparagus Chicken Penne—weeknight-easy but dinner-party worthy.
🍝🍗 Creamy Mushroom & Asparagus Chicken Penne
Ingredients (4 servings)
- 12 oz (340 g) penne pasta
- 1 lb (450 g) chicken breast, sliced
- Salt & black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 8 oz (225 g) mushrooms, sliced
- 1 cup asparagus, cut into 1-inch pieces
- 3 cloves garlic, minced
- ½ cup chicken broth
- 1 cup heavy cream (or half-and-half)
- ¾ cup grated Parmesan cheese
- ½ tsp Italian seasoning
- Optional: red pepper flakes, fresh parsley
Instructions
1️⃣ Cook pasta
- Boil penne in salted water until al dente.
- Reserve ½ cup pasta water, then drain.
2️⃣ Cook chicken
- Season chicken with salt & pepper.
- Heat olive oil in a large skillet.
- Sauté chicken until golden and cooked through.
- Remove and set aside.
3️⃣ Sauté veggies
- In same skillet, melt butter.
- Add mushrooms, cook until browned.
- Add asparagus, cook 2–3 minutes (tender-crisp).
- Stir in garlic for 30 seconds.
4️⃣ Make the sauce
- Pour in chicken broth, scraping pan.
- Add cream and Italian seasoning.
- Simmer 3–4 minutes until slightly thickened.
5️⃣ Combine
- Stir in Parmesan until smooth.
- Add chicken and pasta.
- Toss, adding pasta water if needed.
6️⃣ Finish
- Taste and adjust seasoning.
- Garnish with parsley, chili flakes, extra Parm 😌
🔥 Pro Tips
- Brown mushrooms well = deep flavor
- Don’t overcook asparagus—it should stay bright
- Add Parmesan off heat to avoid graininess
🔄 Variations
- Garlic lemon: add lemon zest + splash of juice
- Lighter: use half-and-half + extra pasta water
- No chicken: swap with shrimp or keep it veggie
- Baked version: transfer to dish, top with mozzarella, broil
Serve with garlic bread or a crisp salad 🥖
Want a one-pot version, low-carb swap, or meal-prep tips next?
