Creamy Mushroom and Asparagus Chicken Penne: A Hearty Family Favorite

If you’re looking for a dish that combines comfort, flavor, and a touch of elegance, let me introduce you to my go-to Creamy Mushroom and Asparagus Chicken Penne. This recipe holds a special place in my heart—it’s the kind of meal I’d whip up on busy weeknights when the family gathers around the table, craving something warm and satisfying.

The creamy sauce, tender chicken, earthy mushrooms, and crisp asparagus come together with penne pasta for a dish that’s both hearty and wholesome. Growing up, my mom would make a version of this on chilly evenings, and the aroma of garlic and herbs would fill our home with love. Now, I’m excited to share this recipe with you, perfect for a cozy dinner or a special gathering. Let’s get cooking and create a meal that brings everyone together!

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
• 8 oz cremini mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Directions:

Prepare the Ingredients:

1. Gather Your Staples with Care: Start by pulling together all your ingredients, letting them sit out for a moment to feel the rhythm of the kitchen. Fill a large pot with water, add a pinch of salt, and set it to boil for the penne pasta. This sets the stage for a smooth cooking process, just like my mom taught me.
2. Prep the Chicken and Veggies: Cut the 1 pound of boneless, skinless chicken breast into bite-sized pieces, ensuring they’re uniform for even cooking. Trim and cut the asparagus into 2-inch pieces, and slice the 8 oz of cremini mushrooms. I love the earthy aroma of the mushrooms—it’s like a promise of the flavors to come.

Cook the Pasta:

3. Boil the Penne: Once the water is boiling, add the 12 oz of penne pasta and cook according to package instructions until al dente—usually 8-10 minutes. Drain the pasta, reserving 1/2 cup of the pasta water, and set it aside. That starchy water will come in handy later for adjusting the sauce’s consistency.

Sauté the Chicken and Veggies:

4. Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat. The sizzle is music to my ears, signaling the start of something delicious.
5. Cook the Chicken: Add the chicken pieces to the skillet, seasoning them with 1 teaspoon garlic powder, 1 teaspoon onion powder, and a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. I always take a moment to admire the golden edges—it’s like a little victory.
6. Add the Mushrooms and Asparagus: Toss in the sliced mushrooms and asparagus pieces. Sauté for another 5-6 minutes, until the mushrooms are tender and the asparagus is bright green and crisp-tender. The kitchen fills with the earthy scent of mushrooms and the fresh snap of asparagus—it’s pure magic.

Make the Creamy Sauce:

7. Build the Base: Push the chicken and veggies to one side of the skillet and add the 2 minced garlic cloves to the empty side. Sauté for 30 seconds until fragrant, then stir everything together. Pour in 1 cup of heavy cream and 1/2 cup of chicken broth, stirring to combine. Let it simmer for 3-4 minutes, allowing the sauce to thicken slightly.
8. Add the Cheese: Stir in 1/2 cup of grated Parmesan cheese until melted and smooth. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Taste and adjust with salt and pepper as needed. I love watching the sauce transform into a creamy, dreamy coating—it’s the heart of this dish.

Combine and Serve:

9. Mix with Pasta: Add the cooked penne pasta to the skillet, tossing gently to coat everything in the creamy sauce. Let it heat through for 1-2 minutes, ensuring the pasta absorbs all that delicious flavor.
10. Garnish and Enjoy: Transfer the pasta to a large serving bowl or individual plates. Sprinkle with chopped fresh parsley for a pop of color and freshness. Serve warm, with extra Parmesan on the side for anyone who wants a cheesy boost. I always feel a rush of pride watching my family dig in, savoring every bite.

Tips for Success:

• Vegetable Variations: If asparagus isn’t in season, you can substitute with broccoli or green beans for a similar crunch. I’ve tried it both ways, and it’s always a hit.
• Creaminess Control: For a lighter version, swap half the heavy cream for milk, but keep an eye on the thickness—you might need a little extra Parmesan to maintain that rich flavor.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or milk to revive the creaminess.

Why You’ll Love This Dish

This Creamy Mushroom and Asparagus Chicken Penne is a celebration of simple, wholesome ingredients coming together in perfect harmony. The tender chicken, savory mushrooms, crisp asparagus, and creamy sauce create a meal that’s both comforting and sophisticated. It’s the kind of dish that fills your home with love and laughter, whether you’re cooking for a busy weeknight or a special occasion. I’ve shared this recipe with friends and family, and it never fails to bring smiles and second helpings. I hope it becomes a cherished part of your kitchen, just as it has in mine.

Enjoy the process of cooking and the joy of sharing this hearty, flavorful pasta with those you love. Happy cooking!

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