Penne Pasta with Creamy Chicken, Mushrooms, and Asparagus

Here’s a  recipe for Penne Pasta with Creamy Chicken, Mushrooms, and Asparagus — a rich, comforting dish with a perfect balance of protein, veggies, and creamy sauce. Serves 4–6.

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📝 Ingredients

For the Pasta:

• 12 oz (340 g) penne pasta

• Water and salt for boiling

For the Chicken:

• 2 medium chicken breasts, boneless, skinless

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• 1 tbsp olive oil

• 1 tbsp butter

For the Veggies:

• 1 tbsp olive oil

• 8 oz (225 g) mushrooms, sliced (button or cremini work well)

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

• 3 cloves garlic, minced

For the Creamy Sauce:

• 2 tbsp butter

• 1½ tbsp all-purpose flour

• 1½ cups (375 ml) heavy cream (or half-and-half for lighter option)

• ½ cup (125 ml) chicken broth

• ½ cup (50 g) Parmesan cheese, grated

• Salt and pepper to taste

• Optional: pinch of red pepper flakes, lemon zest, or nutmeg

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🍳 Instructions

1. Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add the penne pasta and cook until al dente, according to package instructions.

3. Reserve ½ cup pasta water, then drain the pasta and set aside.

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2. Cook the Chicken

1. Pat chicken dry and season both sides with salt, pepper, and garlic powder.

2. In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat.

3. Sear the chicken breasts for 5–6 minutes per side, until golden brown and cooked through (internal temp: 165°F / 74°C).

4. Remove, let rest for 5 minutes, then slice into strips or bite-size chunks.

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3. Sauté the Vegetables

1. In the same pan, add 1 tbsp olive oil if needed.

2. Add mushrooms and cook for 4–5 minutes until golden and browned.

3. Add asparagus and sauté for 3–4 minutes, until tender-crisp.

4. Add minced garlic and cook for 30 seconds until fragrant.

5. Remove veggies and set aside.

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4. Make the Creamy Sauce

1. In the same pan, melt 2 tbsp butter over medium heat.

2. Stir in 1½ tbsp flour to make a roux; cook for 1–2 minutes to remove raw flour taste.

3. Gradually whisk in the chicken broth, then the cream, stirring constantly.

4. Let simmer for 3–4 minutes until thickened.

5. Stir in Parmesan cheese, season with salt, pepper, and optional red pepper flakes or lemon zest.

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5. Combine Everything

1. Return chicken and veggies to the sauce.

2. Add cooked pasta and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water.

3. Let it all heat through for 2–3 minutes on low heat.

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🧀 To Serve

• Garnish with extra Parmesan, cracked black pepper, and fresh parsley or basil.

• Serve hot with crusty bread or a green salad.

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🔁 Variations

• Use shrimp or tofu instead of chicken.

• Swap spinach or zucchini for asparagus.

• Add sun-dried tomatoes or caramelized onions for a richer flavor.