Description
This creamy mushroom and asparagus chicken penne is a quick and satisfying dinner made with tender chicken, earthy mushrooms, fresh asparagus, and a rich garlic-Parmesan cream sauce that clings to every bite of penne.
Ingredients
2 chicken breasts, thinly sliced
8 oz penne pasta
1 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced
1 small yellow onion, diced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1½ cups sliced mushrooms
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and black pepper to taste
Optional: red pepper flakes, lemon zest
Instructions
1. Bring a large pot of salted water to a boil. Cook penne until al dente, drain, and set aside.
2. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook until golden and cooked through, then remove and set aside.
3. Melt butter in the same skillet. Add onion and sauté until soft, then add garlic and stir for 30 seconds.
4. Add mushrooms and cook until browned. Stir in asparagus and cook for 2–3 minutes.
5. Pour in heavy cream and stir in Parmesan. Simmer until sauce slightly thickens.
6. Return cooked chicken to the skillet. Add penne and toss everything to coat in the sauce.
7. Taste and adjust seasoning. Serve hot with optional red pepper flakes or lemon zest.
Notes
You can substitute heavy cream with half-and-half or coconut cream.
Add spinach or sun-dried tomatoes for variation.
Store leftovers in an airtight container and reheat gently with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 4g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg