🍄 Creamy Mushroom and Asparagus Chicken Penne
If you’re craving something hearty, elegant, and easy to make, this Creamy Mushroom and Asparagus Chicken Penne is your answer. Juicy chicken, tender asparagus, and earthy mushrooms come together in a rich, garlicky cream sauce that clings perfectly to penne pasta. It’s weeknight comfort food with restaurant-quality flavor.
📝 Ingredients:
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8 oz penne pasta
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1 lb boneless, skinless chicken breast, sliced
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1 bunch asparagus, trimmed and cut into 1-inch pieces
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8 oz button mushrooms, sliced
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1 cup chicken broth
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1 cup heavy cream
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2 cloves garlic, minced
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1/2 cup grated Parmesan cheese
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
👩🍳 Instructions:
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Cook pasta in salted water until al dente. Drain and set aside.
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In a large skillet, cook chicken over medium heat until golden and cooked through. Season with salt and pepper.
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Add garlic, mushrooms, and asparagus. Cook for 5–7 minutes, or until vegetables are tender.
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Pour in chicken broth and heavy cream. Bring to a gentle simmer and cook until the sauce thickens slightly (about 5 minutes).
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Stir in Parmesan cheese and cooked pasta. Mix until everything is coated in the creamy sauce.
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Garnish with fresh parsley and serve hot.
🍽️ Nutrition Information (Per Serving):
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Calories: 450
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Fat: 20g
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Carbohydrates: 35g
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Protein: 30g
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Fiber: 3g
✅ 20 Tips for Success
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Slice chicken evenly to ensure even cooking.
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Use freshly grated Parmesan for better flavor and melting.
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Blanch asparagus quickly in boiling water for vibrant color.
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Swap heavy cream for half-and-half for a lighter version.
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Use cremini mushrooms for a deeper, richer flavor.
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Deglaze the pan with white wine before adding broth for extra depth.
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Season each layer—chicken, veggies, and sauce—for balanced taste.
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Don’t overcook the pasta. It will continue to soften in the sauce.
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Stir in lemon zest or a squeeze of lemon juice to brighten the flavor.
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Add red pepper flakes for a hint of spice.
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Garnish with shaved Parmesan or pecorino for elegance.
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Cook mushrooms until browned for a meatier texture.
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Reserve some pasta water to thin the sauce if needed.
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Try gluten-free pasta for a GF-friendly dish.
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Add spinach or peas for more greens.
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Use rotisserie chicken if you’re short on time.
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Make it vegetarian by skipping the chicken and adding more mushrooms.
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Use a cast-iron skillet for excellent heat distribution.
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Let the sauce simmer gently, not boil, to avoid separating.
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Serve with crusty bread or garlic toast to soak up the sauce.
❓ 20 Frequently Asked Questions (FAQs)
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Can I make this dish ahead of time?
Yes! Assemble and refrigerate. Reheat gently on the stovetop or in the oven. -
How do I store leftovers?
In an airtight container in the fridge for up to 3 days. -
Can I freeze it?
Cream-based sauces can separate when frozen, but you can freeze and reheat with a splash of cream or milk. -
What pasta shapes can I use instead of penne?
Fusilli, rigatoni, farfalle, or even spaghetti work well. -
Can I use milk instead of heavy cream?
It’s possible, but the sauce will be thinner. Add a little flour or cornstarch to thicken. -
How do I make this dairy-free?
Use dairy-free cream and nutritional yeast instead of Parmesan. -
Is this kid-friendly?
Yes! Kids love the creamy sauce and tender chicken. -
Can I add more vegetables?
Absolutely—spinach, cherry tomatoes, or bell peppers are great options. -
Can I use different mushrooms?
Yes, try shiitake, oyster, or portobello for variety. -
What wine pairs well with this dish?
A light Chardonnay or Sauvignon Blanc complements the creaminess. -
Do I need to cook the asparagus before adding it?
Not necessarily—it cooks quickly in the skillet. -
Can I use chicken thighs instead of breasts?
Yes, just trim excess fat and cook thoroughly. -
What’s the best way to reheat it?
On the stovetop with a splash of cream or broth, or gently in the microwave. -
How can I make it spicier?
Add chili flakes or a diced jalapeño while cooking the veggies. -
Why did my sauce break?
It may have boiled too hard. Keep it at a gentle simmer. -
Is it okay to use frozen asparagus or mushrooms?
Yes, thaw and drain before adding to prevent excess moisture. -
Can I use a different cheese?
Sure! Asiago, Romano, or Gruyère add bold flavors. -
Can I cook everything in one pot?
Yes—cook the pasta first, then use the same pot for the rest. -
Can I make it low-carb?
Replace the pasta with zucchini noodles or cauliflower rice. -
How do I add more protein?
Toss in extra chicken or top with a fried egg for richness.
