Creamy Mushroom and Asparagus Chicken Penne Pasta
This creamy mushroom and asparagus chicken penne pasta is a hearty and comforting dish featuring tender chicken pieces sautéed with fresh mushrooms and asparagus, all tossed in a rich Parmesan cream sauce served over perfectly cooked penne pasta. A perfect meal for dinner that combines creamy textures and fresh vegetable flavors in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 12 oz penne pasta
Cooking Oil
- 2 tablespoons olive oil
Chicken
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Vegetables
- 1 cup sliced mushrooms
- 1 cup asparagus, cut into 1-inch pieces
Sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, season with garlic powder and onion powder, and cook for 5-7 minutes or until golden brown and cooked through. Remove chicken from skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced mushrooms and asparagus pieces. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are tender and asparagus is bright green and slightly crisp.
- Make the Cream Sauce: Pour 1 cup of heavy cream into the skillet with the vegetables, reduce heat to medium-low, and simmer for 2-3 minutes. Stir in 1/2 cup grated Parmesan cheese until melted and the sauce thickens slightly. Season with salt and pepper to taste.
- Combine Everything: Return the cooked chicken to the skillet and toss to coat with the creamy sauce and vegetables. Add the cooked penne pasta and gently mix until well combined and heated through.
- Serve: Remove from heat and serve immediately, garnished optionally with extra Parmesan cheese or fresh herbs if desired.
Notes
- Choose fresh, firm asparagus for the best texture.
- You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
- For extra flavor, add a teaspoon of dried Italian herbs or fresh garlic when sautéing the chicken.
- Make sure not to overcook the asparagus to retain its bright color and slight crunch.
- Use freshly grated Parmesan for a better melting texture.
