Go Back
In the realm of culinary delights, few dishes offer the comforting combination of creamy sauces, tender chicken, and vibrant vegetables quite like Creamy Mushroom and Asparagus Chicken Penne. This recipe not only satisfies the palate but also provides a nutritious balance with its rich ingredients, making it the perfect choice for a variety of occasions. Whether you're preparing a weeknight dinner for your family or hosting a gathering with friends, this dish promises to impress with its delightful flavors and appealing presentation.

Creamy Mushroom and Asparagus Chicken Penne

Indulge in this creamy mushroom and asparagus chicken penne that’s ready in just 30 minutes! Tender penne pasta is tossed with sautéed chicken, fresh asparagus, and earthy mushrooms, all enveloped in a rich, creamy sauce. Perfect for a quick weeknight dinner, this dish is packed with flavor and topped with Parmesan and fresh parsley for that extra touch. Easy to prepare and delightful to eat, it’s a meal your family will love!
Pin Recipe Print Recipe

Ingredients
  

8 oz penne pasta

1 lb chicken breast, diced

1 cup asparagus, trimmed and cut into 2-inch pieces

2 cups mushrooms, sliced (cremini or button)

3 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1/2 cup grated Parmesan cheese

2 tbsp olive oil

1 tbsp butter

1 tsp dried thyme

1 tsp paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil and cook the penne according to package instructions until al dente. Drain and set aside.

    Sauté Chicken: In a large skillet over medium heat, add the olive oil and butter. Once hot, add the diced chicken. Season with salt, pepper, and paprika. Sauté for about 6-8 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.

      Cook Vegetables: In the same skillet, add the sliced mushrooms and asparagus. Sauté for about 4-5 minutes, or until the mushrooms are tender and the asparagus is bright green. Add the minced garlic and dried thyme, cooking for another minute until fragrant.

        Make the Sauce: Pour in the chicken broth and bring it to a simmer. Stir in the heavy cream and let it simmer for about 3-4 minutes to thicken slightly.

          Combine Everything: Return the chicken to the skillet, along with the cooked penne. Stir in the grated Parmesan cheese and mix until the pasta is well coated with the creamy sauce. Taste and adjust seasoning as necessary.

            Serve: Garnish with freshly chopped parsley and additional Parmesan, if desired. Serve hot and enjoy!

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4