Creamy Mushroom and Asparagus Chicken Penne

Here’s a rich but easy Creamy Mushroom and Asparagus Chicken Penne recipe 🍝

Creamy Mushroom & Asparagus Chicken Penne

Ingredients

• 12 oz penne pasta

• 2 tbsp olive oil or butter

• 2 chicken breasts, cut into bite-size pieces

• Salt and black pepper, to taste

• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)

• 8 oz mushrooms, sliced

• 1 bunch asparagus, trimmed and cut into 1–2 inch pieces

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup grated parmesan cheese

• ½ tsp Italian seasoning

• Optional: red pepper flakes, lemon juice

Instructions

1. Cook pasta

   • Boil penne in salted water until al dente.

   • Drain and set aside.

2. Cook chicken

   • Heat olive oil or butter in a large skillet over medium heat.

   • Season chicken with salt, pepper, and garlic powder.

   • Cook until golden and cooked through. Remove and set aside.

3. Cook vegetables

   • In the same skillet, add mushrooms and cook until browned.

   • Add asparagus and cook 3–4 minutes until tender-crisp.

   • Add garlic (if using fresh) and cook 30 seconds.

4. Make the sauce

   • Pour in chicken broth and scrape up browned bits.

   • Stir in cream, Italian seasoning, and parmesan.

   • Simmer 3–5 minutes until slightly thickened.

5. Combine

   • Return chicken to the pan.

   • Add pasta and toss until well coated.

   • Adjust seasoning and add red pepper flakes or a squeeze of lemon if desired.

6. Serve

   • Garnish with extra parmesan or fresh herbs.

Helpful Tips

• Swap heavy cream for half-and-half for a lighter version

• Add spinach at the end for extra greens

• Use grilled chicken if you have leftovers