How long does it take to prepare the Creamy Mushroom and Asparagus Chicken Penne?

This recipe takes about 30-40 minutes to make. It's great for a quick weeknight dinner. You can cook the chicken, pasta, and sauce at the same time to save time.

Can I make this recipe vegetarian?

Yes, you can! Use tofu, tempeh, or add more veggies instead of chicken. Portobello mushrooms and zucchini or bell peppers are good choices.

What type of pasta works best for this recipe?

Penne is the best because it holds the sauce well. But, rigatoni, fusilli, or bow-tie pasta also work great.

Is this dish gluten-free?

The original recipe isn't gluten-free. But, you can make it gluten-free by using gluten-free penne and checking all ingredients are gluten-free.

How can I make the sauce lighter?

Use half-and-half, whole milk, or Greek yogurt and milk instead of heavy cream. These options are lighter but keep the sauce creamy.

Can I freeze this pasta dish?

You can freeze it, but the sauce might separate when thawed. Store it in an airtight container for up to 2 months. Reheat gently and add a bit of cream if needed.

What are the best mushrooms to use?

Cremini, shiitake, and button mushrooms are great. Cremini have a deeper flavor, while button mushrooms are milder.

How do I prevent the asparagus from becoming mushy?

Cook asparagus briefly until it's bright green and tender-crisp. This usually takes 3-4 minutes. Avoid overcooking to keep it crunchy.

What wine pairs well with this dish?

A crisp Chardonnay or Pinot Grigio pairs well. These wines complement the mushrooms and sauce without overpowering the dish.

Can I make this dish ahead of time?

You can prep parts ahead, like cooking chicken and chopping veggies. But, for the best taste, combine everything just before serving. This keeps the pasta al dente and the sauce creamy.

Creamy Mushroom and Asparagus Chicken Penne: Amazing 30-Min Recipe

Description

This restaurant-quality creamy mushroom and asparagus chicken penne combines tender chicken, fresh vegetables, and rich Parmesan sauce for the perfect 30-minute weeknight dinner that turns ordinary pasta into something truly special.

Ingredients

Scale

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

12 oz penne pasta

1 lb fresh asparagus, trimmed and cut into 2-inch pieces

8 oz cremini mushrooms, sliced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

3 cloves garlic, minced

2 tablespoons olive oil

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

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Instructions

1. Cook penne pasta according to package directions until al dente. Drain and set aside.

2. Season chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in large skillet over medium-high heat.

3. Cook chicken pieces for 6-8 minutes until golden brown and cooked through. Remove and set aside.

4. In same skillet, add remaining olive oil. Sauté sliced mushrooms for 4-5 minutes until golden.

5. Add asparagus pieces and cook for 3-4 minutes until bright green and tender-crisp.

6. Add minced garlic and cook for 1 minute until fragrant.

7. Pour in chicken broth and heavy cream. Bring to gentle simmer.

8. Add Parmesan cheese and stir until melted and sauce is smooth.

9. Return cooked chicken and pasta to skillet. Toss gently to combine.

10. Heat for 2 minutes, stirring continuously to prevent sticking.

11. Garnish with fresh parsley and serve immediately while hot.

Notes

For best results, use fresh asparagus and high-quality Parmesan cheese.

Don’t overcook the asparagus – it should remain bright green and tender-crisp.

Serve immediately while sauce is creamy and hot.

Leftovers can be stored in refrigerator for 3-4 days.

When reheating, add a splash of cream or chicken broth to restore creaminess.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 485
Sugar: 8g
Sodium: 520mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 32g
Cholesterol: 85mg