Creamy Mushroom and Asparagus Chicken Penne

why make this recipe

This dish is quick, creamy, and full of fresh flavors. It mixes chicken, mushrooms, and asparagus with pasta and a smooth cream sauce. You can make it on a weeknight or for a simple dinner with friends.

introduction

This recipe makes a warm, creamy pasta meal that many people like. It cooks in one pan for the sauce and then you mix the pasta and chicken together. If you want a different spicy cream pasta, try the Creamy Cajun Chicken Penne pasta recipe for another easy weeknight option.

how to make Creamy Mushroom and Asparagus Chicken Penne

1. Cook the penne until al dente and drain.
2. Brown the diced chicken in olive oil until cooked through, then remove it from the pan.
3. In the same pan, cook the minced garlic, sliced mushrooms, and chopped asparagus until tender.
4. Add the chicken broth and bring it to a simmer. Stir in the heavy cream and grated Parmesan. Let the sauce thicken and season with salt and pepper.
5. Return the chicken and cooked penne to the pan. Toss everything so the pasta is well coated. Serve warm.

Ingredients :

• 8 oz penne pasta
• 1 lb chicken breast, diced
• 1 cup mushrooms, sliced
• 1 cup asparagus, chopped
• 2 cups heavy cream
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil

Directions :

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and cook until fragrant. Then, add the mushrooms and asparagus, cooking until tender.
4. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Parmesan cheese, allowing it to thicken. Season with salt and pepper.
5. Add the cooked penne and chicken back to the skillet and toss everything together until well coated. Serve warm.

how to serve Creamy Mushroom and Asparagus Chicken Penne

Serve hot on plates or in a large bowl. Add extra Parmesan on top if you like. A simple green salad or garlic bread goes well with it.

how to store Creamy Mushroom and Asparagus Chicken Penne

Let the pasta cool to room temperature. Put it in 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.

tips to make Creamy Mushroom and Asparagus Chicken Penne

• Do not overcook the pasta; keep it al dente.
• Brown the chicken well for more flavor.
• Cut the asparagus into even pieces so it cooks at the same rate as the mushrooms.
• If the sauce gets too thick when you store it, add a little milk or broth when reheating.

variation (if any)

• Add spinach at the end for extra greens.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Swap mushrooms for sun-dried tomatoes for a different flavor.

FAQs

Q: Can I use a different pasta?
A: Yes. Fusilli, rigatoni, or farfalle work well too.

Q: Can I use frozen asparagus?
A: Yes. Thaw and drain it well, then add it to the pan. It may cook faster than fresh.

Q: How do I make the sauce thicker or thinner?
A: For thicker sauce, simmer a bit longer. For thinner sauce, add a little more chicken broth or milk.

Q: Can I make this gluten-free?
A: Yes. Use gluten-free penne pasta and check that the chicken broth has no gluten ingredients.

Creamy Mushroom and Asparagus Chicken Penne

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten-Free Option Available

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Description

A warm and creamy pasta dish that combines chicken, mushrooms, and asparagus in a delightful cream sauce, perfect for weeknights or dinner with friends.

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Ingredients

Scale 1x2x3x

• 8 oz penne pasta
• 1 lb chicken breast, diced
• 1 cup mushrooms, sliced
• 1 cup asparagus, chopped
• 2 cups heavy cream
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil

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Instructions

1. Cook the penne until al dente and drain.
2. Brown the diced chicken in olive oil until cooked through, then remove it from the pan.
3. In the same pan, cook the minced garlic, sliced mushrooms, and chopped asparagus until tender.
4. Add the chicken broth and bring it to a simmer. Stir in the heavy cream and grated Parmesan. Let the sauce thicken and season with salt and pepper.
5. Return the chicken and cooked penne to the pan. Toss everything so the pasta is well coated. Serve warm.

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Notes

For extra flavor, you can brown the chicken well. Adjust the thickness of the sauce by simmering longer or adding more broth/milk when reheating.

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Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 5g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 90mg