Description

Creamy Mushroom Asparagus Chicken Penne is a delightful dish that perfectly balances rich flavors and vibrant colors. Tender chicken, earthy mushrooms, and crisp asparagus are enveloped in a luscious creamy sauce, clinging to perfectly cooked penne pasta. This recipe is not just an everyday meal—it’s an experience that brings everyone to the table with its inviting aroma and impressive presentation. Ideal for both cozy weeknight dinners and special occasions, this dish will surely become a family favorite.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1 lb)
1 cup fresh asparagus, cut into bite-sized pieces
1 cup cremini or button mushrooms, sliced
8 oz penne pasta
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
3 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
1 tsp Italian seasoning

Instructions

Prep your ingredients by washing asparagus and cutting it into pieces. Slice mushrooms and mince garlic.
Cook the penne pasta in salted boiling water until al dente; drain and set aside.
In a large skillet over medium heat, heat olive oil and sauté seasoned chicken breasts until golden brown on both sides (about 5-7 minutes per side). Remove from skillet.
In the same skillet, add garlic, asparagus, and mushrooms; sauté until asparagus is tender-crisp (about 4-5 minutes).
Lower the heat slightly and stir in heavy cream and Italian seasoning; simmer for about 3-4 minutes until slightly thickened.
Add cooked penne back to the skillet with sliced chicken; sprinkle with Parmesan cheese and stir gently until combined.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 620
Sugar: 3g
Sodium: 650mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 35g
Cholesterol: 130mg

Keywords: Feel free to substitute vegetables like spinach or bell peppers based on availability. Experiment with different herbs such as thyme or basil for added flavor. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on low heat.