Mushroom Asparagus Chicken Penne

$- 8 ounces penne pasta - 1 pound boneless, skinless chicken breasts - 1 cup asparagus - 1 cup mushrooms - 3 cloves garlic - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - Fresh parsley, chopped - Salt and pepper to taste - 1 teaspoon Italian seasoning The main components of this dish are simple but flavorful. The penne pasta serves as a hearty base. Using boneless, skinless chicken keeps it lean, while asparagus and mushrooms add a nice crunch and earthiness. You can choose cremini or button mushrooms based on your taste. For the seasonings, garlic brings a punch to the dish. Heavy cream makes it rich and creamy. Parmesan cheese adds depth and a salty bite. Olive oil is perfect for sautéing and adds flavor. Lastly, don’t forget the garnish! Fresh parsley not only adds color but also a fresh taste. A sprinkle of salt, pepper, and Italian seasoning rounds out the flavors nicely. This dish is not just a meal; it’s a blend of textures and tastes that work together. You’ll want to savor every bite! {{ingredient_image_1}} To start, bring a pot of salted water to a boil. This helps flavor the pasta. Once boiling, add 8 ounces of penne pasta. Cook it until it is al dente, which takes about 10-12 minutes. Drain the pasta and set it aside for later. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 pound of diced chicken breasts. Season the chicken with salt, pepper, and 1 teaspoon of Italian seasoning. Cook the chicken for about 6-7 minutes. It should turn light brown and no longer be pink. Then, remove the chicken from the skillet and keep it warm. In the same skillet, add the remaining olive oil. Sauté 3 cloves of minced garlic for about 30 seconds until you can smell it. Then, add 1 cup of chopped asparagus and 1 cup of sliced mushrooms. Cook these for 4-5 minutes until they are tender. After that, pour in 1 cup of heavy cream. Stir it well with the vegetables. Let it simmer for a bit. Add 1/2 cup of grated Parmesan cheese and mix until it melts and thickens slightly. Now, return the cooked chicken to the skillet. Add the drained penne pasta as well. Toss everything until the chicken and pasta are well coated in the creamy sauce. This will bring all the flavors together. Before serving, taste the dish. Adjust the seasoning if needed by adding more salt and pepper. Plate your Mushroom Asparagus Chicken Penne and sprinkle some freshly chopped parsley on top. This adds a nice color and freshness to the dish. Enjoy your meal! To ensure chicken is cooked properly, always check the color. The chicken should be white, not pink. Use a meat thermometer to check if it reaches 165°F. This keeps your meal safe and tasty. For perfect al dente pasta, cook the penne for about two minutes less than the package says. Taste it; it should be firm but not hard. This gives the pasta a nice bite. For the best flavor, use cremini or button mushrooms. They add a rich taste that blends well with other ingredients. Avoid mushrooms that look slimy or have dark spots. When choosing fresh asparagus, look for bright green stalks. They should be firm and not wilted. Thinner stalks are often more tender, making them great for this dish. To thicken the sauce, let it simmer gently. This helps the cream reduce and become rich. Stir it often to avoid burning. If you need substitutes for heavy cream, use half-and-half or coconut milk. These options can make the sauce lighter but still creamy. Pro Tips Perfectly Cooked Pasta: To achieve al dente penne, make sure to follow the package instructions closely, and taste the pasta a minute before the suggested cooking time. Flavorful Chicken: Marinate the diced chicken in olive oil, salt, and Italian seasoning for about 30 minutes before cooking to enhance the flavor. Fresh Ingredients: Using fresh asparagus and mushrooms will elevate the dish's taste; consider adding a squeeze of lemon juice for brightness. Leftover Storage: If you have leftovers, store them in an airtight container in the fridge; reheat gently on the stove with a splash of cream to revive the sauce. {{image_2}} You can swap chicken for shrimp or tofu. Shrimp cooks quickly and adds a nice taste. It pairs well with the creamy sauce. Tofu brings a great texture and absorbs flavors. For a heartier option, try adding Italian sausage. The spice from sausage complements the dish well. Feel free to mix in other vegetables. Peas, spinach, or bell peppers add color and flavor. Seasonal asparagus can change the taste. Try using thin asparagus in spring and thicker ones in fall. This way, you can enjoy fresh veggies all year round. Penne pasta is great, but you can use other types. Fusilli or rigatoni also work well. They hold the sauce nicely. If you need gluten-free options, choose brown rice or chickpea pasta. These options keep the dish tasty while meeting dietary needs. To store leftover Mushroom Asparagus Chicken Penne, place it in an airtight container. Make sure to cool it to room temperature first. Store it in the fridge for up to three days. When you reheat it, add a splash of cream or water to keep it moist. For cream-based dishes, like this one, it’s key to avoid letting them sit out too long. The cream can spoil if not stored properly. Always label your container with the date, so you know how fresh it is. Yes, you can freeze this dish! Just place cooled portions in freezer-safe bags or containers. Make sure to squeeze out any air before sealing. This helps prevent freezer burn. When you’re ready to eat, thaw it overnight in the fridge. For reheating frozen portions, use a microwave or stovetop. Add a bit of cream or broth to bring back the creamy texture. Heat until it’s warm throughout. Leftovers will last about three days in the fridge. If stored well in the freezer, they can last for up to three months. Look for signs of spoilage before eating. If it has an off smell, or if the cream looks curdled, it’s best to toss it. Always trust your senses when it comes to food safety! Can I make this recipe ahead of time? Yes, you can prepare this dish ahead. Cook the pasta and chicken, then store them separately. Keep the sauce in a container. When ready to eat, heat everything together. How do I reheat the pasta without drying it out? To reheat, add a splash of water or cream in a pan. Stir it over low heat. This will help keep the pasta moist and creamy. Can I use a different type of cheese? Absolutely! You can try mozzarella, goat cheese, or even feta. Each cheese adds a unique flavor to the dish. What can I substitute for heavy cream? For a lighter option, use half-and-half or coconut cream. You can also blend silken tofu for a creamy texture. How do I know when the chicken is fully cooked? Check the chicken's color. It should be white, not pink. Also, the internal temperature should reach 165°F. Can I use dried herbs instead of fresh herbs? Yes, you can use dried herbs. Use about one-third of the amount. Dried herbs are stronger, so less is more! This blog post covered a tasty Mushroom Asparagus Chicken Penne recipe. We looked at main ingredients, seasonings, and how to cook everything step by step. Tips helped ensure perfect pasta and quality chicken. Variations offer fun options for proteins, veggies, and pasta types. Lastly, we shared storage info to keep leftovers fresh. Food should be simple and enjoyable, and this recipe makes that easy. Cooking can spark creativity in your kitchen. I hope you try it and enjoy every bite.$

Mushroom Asparagus Chicken Penne

A creamy pasta dish featuring chicken, asparagus, and mushrooms.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

8 ounces penne pasta
1 pound boneless, skinless chicken breasts, diced
1 cup asparagus, trimmed and cut into 2-inch pieces
1 cup mushrooms, sliced (preferably cremini or button)
3 cloves garlic, minced
1 cup heavy cream
0.5 cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon Italian seasoning
to taste Salt and pepper
for garnish Fresh parsley, chopped

Instructions

In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken and season with salt, pepper, and Italian seasoning. Cook until the chicken is no longer pink and lightly browned, about 6-7 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining olive oil. Sauté the minced garlic for about 30 seconds until fragrant. Add the asparagus and mushrooms, cooking for 4-5 minutes until they are tender.
Pour in the heavy cream, stirring to combine with the vegetables. Bring the mixture to a gentle simmer. Add the grated Parmesan cheese and stir until melted and the sauce thickens slightly.
Return the cooked chicken to the skillet and add the drained penne pasta. Toss everything thoroughly to coat the pasta and chicken in the creamy sauce.
Taste and adjust seasoning with additional salt and pepper if needed.
Plate the Mushroom Asparagus Chicken Penne and garnish with freshly chopped parsley.

Notes

Use fresh ingredients for the best flavor.

Keyword asparagus, chicken, creamy, mushrooms, pasta