Description

There’s something undeniably comforting about a big bowl of creamy pasta, especially when it’s packed with tender chicken, earthy mushrooms, and fresh asparagus.

Ingredients

Scale

Main Ingredients:

12 oz penne pasta

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

2 tbsp olive oil

1 cup sliced mushrooms (white or cremini)

1 bunch asparagus, trimmed and cut into 1-inch pieces

4 cloves garlic, minced

1 tsp Italian seasoning

Salt and pepper to taste

For the Cream Sauce:

2 tbsp butter

2 tbsp flour

1 ½ cups half and half or heavy cream

½ cup chicken broth

½ cup grated Parmesan cheese

Pinch of red pepper flakes (optional)

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add penne pasta and cook until just al dente. Drain and set aside.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and sauté until golden and cooked through (about 6–8 minutes). Remove from the skillet and set aside.

Step 3: Sauté the Veggies

In the same pan, add a bit more olive oil if needed. Toss in the mushrooms and cook until browned and tender. Add asparagus and cook for 3–4 minutes until just tender but still bright green. Stir in garlic and Italian seasoning; sauté for 1 more minute.

Step 4: Make the Cream Sauce

Push the vegetables to the side and melt the butter in the skillet. Sprinkle in the flour and whisk to create a roux. Slowly whisk in chicken broth, then cream. Let simmer until thickened (about 3–5 minutes), then stir in the Parmesan cheese.

Step 5: Combine Everything

Add the chicken and pasta back to the pan. Toss until everything is evenly coated in the sauce. Taste and season with salt, pepper, and a pinch of red pepper flakes if desired.

Step 6: Serve and Enjoy

Serve hot with extra Parmesan and fresh herbs on top, if you like.

Notes

Cook pasta just to al dente so it doesn’t get mushy when tossed in sauce

Use chicken breast or thighs, but don’t overcook—remove from heat as soon as it’s no longer pink

Reserve a bit of pasta water to loosen the sauce if needed

Prep Time: 10
Cook Time: 20
Category: Dinner
Cuisine: American

Nutrition

Serving Size: 4
Calories: 380
Fat: 8g
Carbohydrates: 40g
Fiber: 12g
Protein: 35g

Keywords: Creamy Mushroom and Asparagus Chicken Penne