Ingredients for Creamy Mushroom and Asparagus Chicken Penne

• 12 oz penne pasta
• 2 Tbsp olive oil
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & pepper, to taste
• 1 Tbsp unsalted butter
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 bunch asparagus, trimmed & cut into 2″ pieces
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• ½ cup chicken broth
• 1 tsp Italian seasoning
• Red pepper flakes (optional)

Tip: For more weeknight recipes, see our Recipe challenges!

Step-by-Step Directions to Make Creamy Mushroom and Asparagus Chicken Penne

1. Cook the Pasta
   • Bring a large pot of salted water to a boil.
   • Add penne and cook to al dente (per package).
   • Reserve ½ cup pasta water, drain, and set aside.
     
2. Season & Cook the Chicken
   • In a large skillet over medium heat, warm 1 Tbsp olive oil.
   • Season chicken with garlic powder, onion powder, salt, and pepper.
   • Cook 5–7 minutes, turning until golden and cooked through.
   • Transfer chicken to a plate.
     
3. Sauté Mushrooms & Asparagus
   • Add remaining 1 Tbsp olive oil and butter to the skillet.
   • Sauté garlic 30 seconds until fragrant.
   • Add mushrooms; cook 5–6 minutes until golden.
   • Stir in asparagus; cook 3–4 minutes until tender-crisp.
     
4. Build the Cream Sauce
   • Pour in chicken broth; simmer 2 minutes.
   • Stir in heavy cream and Parmesan until the sauce thickens.
   • Add Italian seasoning and red pepper flakes; season to taste.
     
5. Combine & Serve
   • Return chicken to the skillet and toss to coat.
   • Add penne and mix, adding reserved pasta water as needed to loosen sauce.
   • Garnish with extra Parmesan and cracked black pepper.

Variations & Swaps

• Vegetarian Version: Omit chicken; add extra mushrooms or pan-fried tofu.
• Seafood Twist: Swap chicken for shrimp or scallops.
• Low-Carb Option: Use zucchini noodles or spaghetti squash.
• Spicy Kick: Increase red pepper flakes or add a pinch of cayenne.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet with a splash of cream or broth.
• Freeze: Portion in freezer-safe containers for up to 2 months. Thaw overnight before reheating.

FAQs: Creamy Mushroom and Asparagus Chicken Penne

Q1: Can I use another pasta shape?
Yes—rigatoni, fettuccine, or farfalle all work beautifully.

Q2: Is there a lighter alternative to heavy cream?
Use half-and-half or whole milk for a thinner sauce.

Q3: What’s the best cut of chicken?
Boneless, skinless breasts or thighs both yield tender results.

Q4: Can I make this gluten-free?
Absolutely—just swap in your favorite gluten-free pasta.

Q5: How do I thicken the sauce if it’s too thin?
Simmer a few extra minutes, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 Tbsp water).

Enjoy & Engage!

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The post Creamy Mushroom and Asparagus Chicken Penne: Easy Weeknight Recipe appeared first on Freaky Foodie.