This comforting Chicken Penne with Mushroom & Asparagus combines tender, juicy chicken with the earthy richness of mushrooms and the fresh crispness of asparagus. The creamy sauce enveloping every bite makes it an indulgent yet approachable dish perfect for a busy weeknight dinner.
Each forkful is a delightful harmony of flavors and textures, from the al dente pasta to the velvety sauce accented by the subtle garlic and Parmesan. Whether you’re cooking for family or friends, this one-pan meal offers simplicity without compromising taste.
- One-pan meal for effortless cleanup and minimal fuss in the kitchen.
- Creamy sauce enriched with Parmesan brings comforting, savory flavors.
- Versatile ingredients with easy swaps like broccoli or peas to suit your preference.
- Quick cooking time makes it perfect for weeknight dinners when time is short.
Ingredients
- Penne Pasta (350–400 g / 12–14 oz): Classic tube-shaped pasta that holds sauce well, providing a perfect base for this dish.
- Olive Oil or Butter (2–3 tbsp): Used for sautéing ingredients, adding richness and depth of flavor.
- Boneless Skinless Chicken Breasts (450 g / 1 lb): Cut into bite-sized pieces, they cook quickly and stay tender.
- Salt & Freshly Ground Black Pepper: Essential seasoning to enhance and balance all the flavors in the dish.
- Mushrooms (300 g / 10 oz), sliced: Earthy and meaty mushrooms contribute texture and umami depth.
- Asparagus (250–300 g / 8–10 oz): Trimmed and cut into bite-sized pieces, adding freshness and a slight crunch.
- Garlic Cloves (3–4), minced: Adds aromatic flavor with a slight pungency that complements the creamy sauce.
- Heavy Cream (1 cup): Creates a luscious, silky sauce that coats the pasta and ingredients beautifully.
- Chicken Broth (½ cup): Adds savory moisture and helps balance richness without overwhelming.
- Grated Parmesan Cheese (½ cup), plus extra for serving: Brings a sharp, nutty flavor and thickens the sauce.
- Optional Lemon Zest or Juice: Adds bright, fresh acidity to lift the richness of the dish.
- Optional Garnish: Chopped Parsley or Basil: Fresh herbs add color and a burst of herbal freshness.
Instructions
- Cook the Pasta
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Bring a large pot of salted water to a rapid boil, then add the penne pasta. Cooking the pasta al dente ensures it maintains a pleasant bite and absorbs the sauce well. Once cooked according to package directions, drain the pasta and set aside to prevent overcooking.
- Sauté the Chicken
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Heat olive oil or butter in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper before adding them to the hot pan. Cooking until golden brown seals in juices, ensuring each piece is tender and fully cooked through in about 5 to 7 minutes. Remove the chicken to rest while you cook the vegetables.
- Cook the Vegetables
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In the same skillet, add additional oil if needed. Sauté the sliced mushrooms until they begin to brown, releasing their earthy aroma and developing deeper flavor. Add the asparagus pieces and cook for 3 to 4 minutes until they turn bright green and crisp-tender, balancing texture and freshness.
- Add Garlic
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Stir in the minced garlic and cook for about one minute until fragrant, careful not to burn it. This step infuses the base of the sauce with savory depth and delicate pungency.
- Make the Sauce
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Pour in the heavy cream and chicken broth, stirring to combine all ingredients smoothly. Bring the mixture to a gentle simmer to thicken slightly. Stir in the grated Parmesan cheese until melted for a creamy, flavorful sauce. Adjust seasoning with salt and pepper, and add a touch of lemon zest or juice if you want a bright, fresh contrast.
- Combine & Serve
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Return the cooked chicken to the pan along with the drained pasta, tossing everything together so the sauce coats each component evenly. This mingling of flavors ensures every bite is rich and satisfying.
- Finish
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Serve the pasta warm, garnished with extra Parmesan cheese and a sprinkle of fresh chopped parsley or basil if desired, for a colorful, aromatic touch that enhances presentation and taste.
- Vegetable variations like broccoli, peas, or spinach are excellent for personalizing the dish.
- If the sauce thickens too much, adding a splash of chicken broth or reserved pasta water will smooth it out perfectly.
- For a bolder cheese flavor, substitute some Parmesan with grated Pecorino Romano.
- Complement with garlic bread or a crisp side salad for a balanced and complete meal experience.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to restore sauce creaminess.
Serving Suggestions
This dish pairs wonderfully with crunchy garlic bread or a fresh mixed green salad dressed simply with lemon vinaigrette. A crisp white wine also complements the creamy, savory flavors beautifully.
- Cut chicken into uniform bite-sized pieces for even cooking.
- Use freshly grated Parmesan for smoother melting and superior flavor.
- Do not overcook the asparagus; aim for crisp-tender to maintain texture and color.
- Simmer sauce gently to avoid curdling the cream.
FAQs
- Can I use another type of pasta?
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Yes, fusilli, rigatoni, or farfalle work well as they hold sauce similarly to penne.
- Is there a substitute for heavy cream?
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You can use half-and-half for a lighter sauce, but it might be less rich and creamy.
- How do I store leftovers?
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Keep leftovers in a sealed container in the fridge for up to three days and reheat with a splash of broth or cream.
- Can I prepare this dish vegetarian?
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Omit the chicken and increase mushrooms or add plant-based protein alternatives for a vegetarian variation.
- What can I serve with this meal?
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It pairs nicely with garlic bread, simple leafy salads, or roasted vegetables for a complete dinner.
- How to make the sauce thicker?
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Simmer longer to reduce, or add a little more grated cheese. Avoid excessive heat to prevent curdling.
- Can this recipe be made gluten-free?
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Use gluten-free penne pasta and confirm broth and cheese ingredients are gluten-free certified.
Chicken Penne with Mushroom Asparagus
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for cooking chicken and sauce
- 1 colander for draining pasta
Ingredients
- 12 –14 oz penne pasta
- 2 –3 tablespoons olive oil or butter
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper to taste
- 10 oz mushrooms sliced
- 8 –10 oz asparagus trimmed and cut into 1–1.5 inch pieces
- 3 –4 garlic cloves minced
- 1 cup heavy cream or half-and-half
- ½ cup chicken broth
- ½ cup grated Parmesan cheese plus extra for serving
- Optional: lemon zest or juice for brightness
- Optional garnish: chopped parsley or basil
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta until al dente according to package instructions. Drain and set aside.
- Heat olive oil or butter in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden and cooked through, about 5–7 minutes. Remove from skillet and set aside.
- In the same skillet, add more oil if needed. Sauté mushrooms until they start to brown. Add asparagus and cook for 3–4 minutes until crisp-tender.
- Add minced garlic to the skillet and cook until fragrant, about 1 minute.
- Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
- Stir in grated Parmesan cheese until melted and smooth. Season with salt, pepper, and optional lemon zest or juice.
- Return the cooked chicken to the skillet. Add drained pasta and toss to coat everything evenly in the creamy sauce.
- Serve warm, topped with extra Parmesan and fresh herbs if desired.
Notes
- Swap vegetables with broccoli, peas, or spinach.
- Add extra broth or pasta water if sauce thickens too much.
- For more flavor, add grated Pecorino Romano cheese.
- Pair with garlic bread or a side salad for a full meal.
