Name: Savory Chicken Penne with Creamy Mushroom and Asparagus: A Decadent Pasta Delight! Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 8 ounces penne pasta; 2 chicken breasts, boneless and skinless; 8 ounces mushrooms, sliced; 1 bunch asparagus, trimmed and cut into bite-sized pieces; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup Parmesan cheese, grated; 2 tablespoons olive oil; Salt and pepper to taste; Fresh parsley for garnish

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Introduction

This Savory Chicken Penne with Creamy Mushroom and Asparagus is a rich and comforting pasta dish perfect for any night of the week. Tender chicken, earthy mushrooms, and crisp asparagus come together in a luscious cream sauce that coats every bite.

A close-up view of a white bowl filled with creamy pasta featuring penne, green asparagus pieces, and sliced mushrooms. The penne pasta is light yellow and coated with a smooth, light brown cream sauce. Bright green asparagus spears and tips are scattered evenly throughout the dish. The mushrooms are sliced and browned with a slight shine, covered in the same creamy sauce. Small green herb pieces and cracked black pepper are sprinkled over the top, adding texture and color contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces penne pasta
2 chicken breasts, boneless and skinless
8 ounces mushrooms, sliced
1 bunch asparagus, trimmed and cut into bite-sized pieces
3 cloves garlic, minced
1 cup heavy cream
1/2 cup Parmesan cheese, grated
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Step 1: Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Step 2: Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and set aside.
Step 3: In the same skillet, add the sliced mushrooms and minced garlic. Sauté until mushrooms are tender and golden, about 5 minutes.
Step 4: Add the asparagus pieces to the skillet and cook until they are tender-crisp, about 3-4 minutes.
Step 5: Slice or chop the cooked chicken and return it to the skillet. Pour in the heavy cream and let the sauce simmer gently until it slightly thickens, about 3-5 minutes.
Step 6: Add the cooked penne pasta to the skillet and toss everything together to coat the pasta in the creamy sauce.
Step 7: Sprinkle the grated Parmesan cheese over the pasta and stir until melted and well combined. Taste and season with additional salt and pepper if needed.
Step 8: Garnish with fresh parsley and serve immediately.

Tips & Variations

For extra flavor, add a splash of white wine when sautéing mushrooms before adding the asparagus.
You can substitute heavy cream with half-and-half for a lighter sauce, but reduce cooking time to prevent curdling.
Try using other pasta shapes such as rigatoni or fusilli if penne is not available.
Add a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if necessary. Avoid microwaving at high power to keep the sauce creamy.

How to Serve

This image shows a close-up of creamy pasta with mushrooms and asparagus. The pasta is penne, light yellow with smooth ridges, mixed evenly with green asparagus pieces that have a fresh and slightly shiny texture. Sliced mushrooms sit on top and throughout, golden brown with a soft and slightly glossy surface. The creamy sauce coats all the ingredients, giving a shiny finish, with small black pepper spots and bits of green herbs sprinkled on top. The dish is served in a white bowl placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen asparagus for this recipe?

Yes, frozen asparagus works well. Thaw and drain it before cooking, and reduce the cooking time slightly to avoid mushiness.

Is there a way to make this dish dairy-free?

To make this recipe dairy-free, substitute the heavy cream with coconut cream and use a dairy-free Parmesan alternative or nutritional yeast for a cheesy flavor.