Creamy Mushroom and Asparagus Chicken Penne is a delightful dish that brings comfort and flavor to your dinner table. It’s easy to make and packed with delicious ingredients. Perfect for a cozy family meal!
Why Make This Recipe
This recipe is great because it combines tender chicken, fresh vegetables, and creamy sauce with penne pasta. It’s a wholesome meal that everyone will love, and it’s quick enough for busy days or special enough for weekends!
How to Make Creamy Mushroom and Asparagus Chicken Penne
Ingredients:
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup sliced mushrooms
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Directions:
- Cook the penne pasta according to package instructions; drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken, garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add the mushrooms and asparagus to the skillet and cook for an additional 3-4 minutes, until the vegetables are tender.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and creamy.
- Add the cooked pasta to the skillet and toss to combine. Let cook for a minute to heat through.
- Serve warm, garnished with extra Parmesan if desired.
How to Serve Creamy Mushroom and Asparagus Chicken Penne
Serve this dish warm with a sprinkle of extra Parmesan on top. It pairs well with a side salad or garlic bread for a complete meal.
How to Store Creamy Mushroom and Asparagus Chicken Penne
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
Tips to Make Creamy Mushroom and Asparagus Chicken Penne
- Use fresh mushrooms and asparagus for the best flavor.
- Don’t overcook the pasta; it should be al dente for the best texture.
- Feel free to adjust the seasoning to your taste.
Variation
You can add other vegetables like spinach or bell peppers, or substitute chicken for shrimp or tofu for a different spin!
FAQs
Q: Can I use other types of pasta?
A: Yes! You can use any pasta you like, such as fettuccine or bowtie pasta.
Q: Is there a way to make this dish lighter?
A: You can use half-and-half instead of heavy cream, or substitute the pasta for a whole grain version.
Q: Can I freeze the leftovers?
A: Yes, you can freeze it! Just place it in a freezer-safe container. Thaw in the refrigerator before reheating.
Creamy Mushroom and Asparagus Chicken Penne
Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup sliced mushrooms
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the penne pasta according to package instructions; drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chicken, garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add the mushrooms and asparagus to the skillet and cook for an additional 3-4 minutes, until the vegetables are tender.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and creamy.
- Add the cooked pasta to the skillet and toss to combine. Let cook for a minute to heat through.
- Serve warm, garnished with extra Parmesan if desired.
Notes
Use fresh mushrooms and asparagus for the best flavor. Don't overcook the pasta; it should be al dente. Adjust seasoning to your preference.
