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- 2 cups penne pasta - 2 chicken breasts, diced - 1 cup asparagus, trimmed and cut into 1-inch pieces - 1 cup mushrooms, sliced (button or cremini) - 1 cup heavy cream - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - ½ cup grated Parmesan cheese - Fresh parsley, chopped (for garnish) - Fresh vs. Frozen: Fresh asparagus and mushrooms taste best. Use frozen if you need to. - Substitutes: You can swap penne for any pasta you like. For a lighter dish, use half-and-half instead of heavy cream. - Cheese Options: If you don’t have Parmesan, use Pecorino Romano or even cheddar. - Large pot for boiling pasta - Large skillet for cooking - Colander for draining pasta - Measuring cups and spoons - Knife and cutting board - Wooden spoon or spatula for stirring {{ingredient_image_1}} Start by filling a large pot with salted water. Bring it to a boil. Once boiling, add 2 cups of penne pasta. Cook the pasta according to the package instructions until it is al dente. This usually takes about 10-12 minutes. After it's done, drain the pasta in a colander. Make sure to save ½ cup of the pasta water for later. Next, grab a large skillet and heat 1 tablespoon of olive oil over medium heat. Add 2 diced chicken breasts to the skillet. Season with salt, pepper, and 1 teaspoon of Italian seasoning. Cook the chicken for about 5-7 minutes, or until it turns golden brown and is fully cooked. Once cooked, take the chicken out and set it aside on a plate. In the same skillet, add 2 cloves of minced garlic, 1 cup of sliced mushrooms, and 1 cup of trimmed asparagus cut into 1-inch pieces. Cook these for about 4-5 minutes. You want the mushrooms to be tender and the asparagus bright green and crisp. Stir occasionally to prevent burning. After the veggies are ready, lower the heat and pour in 1 cup of heavy cream. Stir the mixture well. If the sauce looks too thick, add some of the reserved pasta water until it reaches the right consistency. Allow it to simmer gently for a couple of minutes. This helps blend the flavors. Now it’s time to bring everything together. Add the cooked chicken and penne back into the skillet with the cream sauce. Toss everything to coat well. Stir in ½ cup of grated Parmesan cheese. Taste and adjust the seasoning with salt and pepper as needed. Remove the skillet from the heat. Serve the dish hot in a large pasta bowl. Garnish with fresh parsley for a nice touch. You can also add extra Parmesan on the side for those who want more cheese. Enjoy your meal! To get juicy chicken, start with fresh breasts. Cut them into even pieces. This helps them cook evenly. Season with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat. Cook the chicken for about 5-7 minutes. Stir it often until golden brown. Always check that the chicken is fully cooked. It should reach 165°F (75°C) inside. This keeps it safe to eat and tender. For a creamy sauce, use heavy cream. Start with low heat when adding it to the skillet. Stir it well to mix with the chicken and veggies. If the sauce is too thick, use reserved pasta water. Add a little at a time and stir until it’s just right. The sauce should coat the pasta without being too runny or too thick. This makes every bite delicious! You can boost the flavor in many ways. Fresh herbs like basil or thyme add brightness. A sprinkle of red pepper flakes gives a nice kick. You can also use lemon zest for a fresh twist. Consider adding spinach or sun-dried tomatoes for extra color and taste. Each addition can make your dish unique and exciting! Pro Tips Perfect Pasta: Always cook your penne pasta in salted water to enhance its flavor. Aim for al dente for the best texture. Flavorful Chicken: For extra flavor, marinate the diced chicken in olive oil, garlic, and Italian seasoning for 30 minutes before cooking. Add Freshness: Incorporate a squeeze of lemon juice before serving to brighten up the flavors of the dish. Cheese Choice: While Parmesan is great, try mixing in some Pecorino Romano for a sharper flavor profile. {{image_2}} To make a vegetarian version, skip the chicken. You can add more mushrooms or try other veggies like bell peppers or zucchini. Use vegetable broth instead of chicken broth for extra flavor. A splash of lemon juice can brighten the dish. For a gluten-free meal, swap the penne pasta for gluten-free pasta. Many brands offer great options. Check the label to ensure it meets your needs. Also, use cornstarch or gluten-free flour to thicken the sauce if needed. You can change up the vegetables in this dish. Try adding spinach, cherry tomatoes, or broccoli for a new twist. If you prefer a different protein, shrimp or tofu work well too. Mix and match to fit your taste! To store your Mushroom Asparagus Chicken Penne, let it cool to room temperature first. Then, place it in an airtight container. This helps keep the flavors fresh. Store it in the fridge for up to three days. Always label your container with the date for easy tracking. If you want to keep it longer, consider freezing it. When you are ready to enjoy your leftovers, reheat them gently. You can do this on the stove or in the microwave. If using the stove, add a splash of water or cream to prevent drying out. Heat over low until warmed through. In the microwave, cover the dish and heat in short bursts. Stir in between to ensure even heating. Freezing is a great option if you want to save your meal for later. Portion it into freezer-safe containers. Make sure to leave some space at the top, as it may expand. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for the best taste. Yes, you can use other pasta shapes in this dish. Fusilli, farfalle, or even rigatoni work well. Each shape holds the sauce differently. Choose what you like best. To add spice, use red pepper flakes or hot sauce. Start with a small amount and taste as you go. You can also add jalapeños for a fresh kick. Adjust to your heat level. I recommend serving this dish with a simple side salad. A green salad with a light vinaigrette complements the creamy pasta well. Garlic bread or crusty rolls also pair nicely. You can prepare parts of this dish ahead of time. Cook the pasta and chicken, then store them in the fridge. Combine everything just before serving for the best taste and texture. This blog post covered all the key steps to create a great meal. We explored the ingredients needed, how to cook each component, and offered helpful tips. You also learned how to make variations and store leftovers effectively. Cooking can be fun and easy with these steps. Try out the recipe and enjoy great food with family or friends. Remember, cooking is all about experimenting, so feel free to make it your own. Happy cooking!

Mushroom Asparagus Chicken Penne

A creamy and delicious pasta dish featuring chicken, asparagus, and mushrooms.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 cups penne pasta
  • 2 pieces chicken breasts, diced
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup mushrooms, sliced (button or cremini)
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 0.5 cup grated Parmesan cheese
  • for garnish fresh parsley, chopped

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
  • Sauté Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt, pepper, and Italian seasoning. Cook for 5-7 minutes, or until fully cooked and golden brown. Remove chicken from the skillet and set aside.
  • Sauté Vegetables: In the same skillet, add the minced garlic, sliced mushrooms, and asparagus. Cook for about 4-5 minutes, or until the mushrooms are tender and the asparagus is bright green and tender-crisp.
  • Make the Sauce: Lower the heat and pour in the heavy cream, stirring to combine. If the sauce is too thick, add a bit of the reserved pasta water until desired consistency is reached. Bring to a gentle simmer.
  • Combine Ingredients: Add the cooked chicken and penne back into the skillet. Toss to coat everything in the creamy sauce. Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper.
  • Serve: Remove from heat and serve hot, garnished with fresh parsley for a pop of color.

Notes

Serve in a large pasta bowl with extra Parmesan on the side and a sprinkle of freshly chopped parsley for an elegant look.
Keyword asparagus, chicken, creamy, mushrooms, pasta