Creamy Mushroom and Asparagus Chicken Penne
This Creamy Mushroom and Asparagus Chicken Penne is a one-pan pasta dream—creamy, hearty, and simple enough for beginner cooks to master!
Ingredients
- 8 oz penne pasta
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast, diced
- Salt and pepper to taste
- 1 tsp Italian seasoning
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup asparagus, chopped
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Optional: chopped parsley for garnish
Instructions
- Cook penne pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Add chicken, season with salt, pepper, and Italian seasoning. Cook until golden and cooked through. Remove and set aside.
- In the same pan, sauté onion and garlic until soft and fragrant.
- Add mushrooms and cook until browned, then toss in asparagus and cook for 2–3 minutes.
- Deglaze the pan with chicken broth, scraping up any browned bits.
- Stir in heavy cream and simmer for 3–4 minutes until slightly thickened.
- Add Parmesan cheese and return chicken and pasta to the pan. Toss until well combined and coated in the creamy sauce.
- Garnish with parsley and serve hot.
Notes
For a smoky twist, add crumbled bacon before serving. You can also make this Creamy Mushroom and Asparagus Chicken Penne vegetarian by skipping the chicken.