Name: Creamy Mushroom Asparagus Chicken Penne Recipe – Easy Pasta Dinner
Ingredients: 12 ounces penne pasta; 2 boneless, skinless chicken breasts, sliced; 2 tablespoons olive oil; Salt and black pepper to taste; 1 teaspoon Italian seasoning; 1/2 teaspoon paprika; 3 tablespoons butter; 4 cloves garlic, minced; 8 ounces mushrooms, sliced; 1 bunch asparagus, trimmed and cut into pieces; 2 cups heavy cream; 1 cup grated Parmesan cheese; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and black pepper to taste; 1 tablespoon chopped parsley

Ingredients

Scale

For the Pasta and Chicken

12 ounces penne pasta
2 boneless, skinless chicken breasts, sliced
2 tablespoons olive oil
Salt and black pepper to taste
1 teaspoon Italian seasoning
1/2 teaspoon paprika

For the Creamy Sauce

3 tablespoons butter
4 cloves garlic, minced
8 ounces mushrooms, sliced
1 bunch asparagus, trimmed and cut into pieces
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
1 tablespoon chopped parsley

Instructions

Step 1

Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Step 2:

Season the sliced chicken with salt, black pepper, Italian seasoning, and paprika.

Step 3:

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes until golden brown and fully cooked. Remove the chicken from the skillet and set aside.

Step 4:

In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for about 5–7 minutes until softened and lightly browned.

Step 5:

Add the asparagus pieces and continue cooking for another 3–4 minutes until slightly tender but still vibrant green.

Step 6:

Stir in the minced garlic and cook for about 30 seconds until fragrant.

Step 7:

Pour in the heavy cream and stir gently. Allow the sauce to come to a gentle simmer.

Step 8:

Add the Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Stir continuously until the cheese melts completely and the sauce becomes smooth and creamy.

Step 9:

Return the cooked chicken to the skillet along with the drained penne pasta. Toss everything together until evenly coated in the creamy sauce.

Step 10:

If needed, add a small amount of reserved pasta water to loosen the sauce. Garnish with chopped parsley and extra Parmesan cheese before serving warm.

Notes

Do not overcook the asparagus. It should remain slightly crisp for the best texture and vibrant color.

Freshly grated Parmesan cheese melts more smoothly and creates a creamier sauce than pre-packaged shredded cheese.

Avoid boiling the sauce aggressively after adding the cheese because high heat may cause the sauce to separate.