🍝 Creamy Mushroom & Asparagus Chicken Penne
📝 Description
Tender chicken, earthy mushrooms, and crisp asparagus tossed with penne pasta in a rich yet light garlic Parmesan cream sauce. Cozy, flavorful, and perfect for weeknight dinners or special meals.
🛒 Ingredients
For the Pasta:
- 250g penne pasta
- Salt (for boiling water)
For the Chicken:
- 2 chicken breasts, sliced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the Sauce:
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 bunch asparagus, cut into pieces
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp black pepper
- ½ tsp Italian seasoning
- 1 tbsp lemon juice (important for balance)
👩🍳 Instructions
1. Cook the Pasta
- Boil penne in salted water until al dente
- Reserve ½ cup pasta water, then drain
2. Cook the Chicken
- Heat olive oil in a pan
- Season chicken and cook until golden and cooked through
- Remove and set aside
3. Sauté Veggies
- In the same pan, melt butter
- Add garlic, cook briefly
- Add mushrooms and cook until browned
- Toss in asparagus and cook 2–3 minutes (keep slightly crisp)
4. Make the Sauce
- Pour in cream and simmer gently
- Add Parmesan and stir until smooth
- Season with pepper and Italian seasoning
- Add lemon juice for freshness
5. Combine Everything
- Add cooked pasta and chicken back to the pan
- Toss to coat in sauce
- Add a splash of reserved pasta water if needed
6. Serve
- Garnish with extra Parmesan and herbs
- Serve warm
💡 Tips for Best Results
- Don’t overcook asparagus—it should stay vibrant and slightly crisp
- Brown mushrooms well for deeper flavor
- Add lemon juice at the end—it brightens the whole dish
🌿 Variations
- Use half-and-half for a lighter sauce
- Add spinach or sun-dried tomatoes
- Swap chicken for shrimp
❓ Q & A
Q: Why is my sauce too thick?
Add reserved pasta water to loosen it.
Q: Can I make it ahead?
Yes, but reheat gently with a splash of milk or broth.
Q: Can I make it healthier?
Use less cream and more veggies, or whole wheat pasta.
