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A classic Italian-inspired pasta dish that brings together tender chicken, earthy mushrooms and fresh asparagus in a luxurious cream sauce. The ridged penne pasta catches every bit of the silky sauce, while the vegetables add color and texture. Perfect for transforming everyday ingredients into an elegant meal.
This recipe was born from a springtime farmers market haul, when bundles of fresh asparagus inspired an elevated take on classic cream sauce pasta. What started as a seasonal experiment quickly became a family favorite, proving that carefully chosen ingredients treated with proper technique can create something truly memorable.
Key Ingredients
- Penne pasta: Ridged tubes ideal for catching sauce. Quality pasta makes a difference.
- Chicken breasts: Cut uniformly for even cooking. Thighs work well too.
- Mushrooms: Fresh cremini or button mushrooms add meaty texture and umami.
- Asparagus: Choose bright green stalks with tight tips.
- Garlic: Fresh cloves, finely minced for best flavor distribution.
- Heavy cream: Creates the luxurious sauce base. Full-fat recommended.
- Chicken stock: Adds depth and balances richness.
- Parmesan: Freshly grated for optimal melting and flavor.
- Fresh herbs: Italian parsley adds color and brightness.
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Cooking Method
The Perfect PastaBegin with well-salted boiling water and cook penne just until al dente. Reserve pasta water before draining - this starchy liquid helps adjust sauce consistency later if needed.
Sautéed ChickenSear chicken pieces in hot oil until golden brown, developing a flavorful crust. Season during cooking to build layers of taste.
Vegetable PreparationUse the same pan to brown mushrooms thoroughly, allowing them to develop deep flavor. Add asparagus later to maintain its crisp-tender texture and vibrant color.
Sauce AssemblyToast garlic briefly before adding liquids. Simmer gently to reduce and concentrate flavors. Remove from heat before incorporating cheese to ensure a smooth, unified sauce.
The magic of this dish lies in how simple ingredients transform through proper technique. Each component contributes its own character while working in harmony with the others.
Serving Ideas
Serve in warmed pasta bowls to showcase the ingredients. Accompany with crusty bread and a crisp green salad dressed simply with lemon vinaigrette. A chilled Pinot Grigio pairs beautifully.
Recipe Variations
Consider Italian sausage instead of chicken for bolder flavor. Seafood lovers can substitute shrimp or scallops. Winter versions work well with broccoli or green beans replacing asparagus. Fresh spinach makes an excellent addition.
Storage Tips
Refrigerate in an airtight container up to three days. Reheat gently on stovetop with a splash of liquid to restore the sauce. The melded flavors often taste even better the next day.
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Pro Tips
- Toast and grind whole peppercorns for enhanced flavor
- Infuse stock with asparagus ends for extra depth
- Add cream cheese for silky texture without excess cream
After years of pasta experimentation, this recipe stands out for its perfect balance of flavors and textures. Taking time with each step - from properly browning ingredients to carefully building the sauce - elevates this from a simple pasta dish to a memorable meal.
Recipe FAQs
- → Can I switch up the pasta type?
- Absolutely! Shapes like bowties, rotini, or fusilli all work well.
- → What’s a good way to make it lighter?
- Try swapping heavy cream for half-and-half or milk mixed with a spoonful of flour.
- → Can other veggies be used?
- Totally! Peas, spinach, or broccoli are great substitutes.
- → How do I keep leftovers fresh?
- Keep it in the fridge for up to 3 days. Add a splash of milk while reheating to freshen it up.
- → Is there a vegetarian option?
- You bet! Just skip the chicken and swap chicken broth for veggie broth.
Chicken & Asparagus Pasta
A hearty pasta featuring juicy chicken, savory mushrooms, and fresh asparagus tossed in a creamy Parmesan sauce.
Ingredients
→ Main Ingredients
→ Sauce Ingredients
→ Seasonings and Garnish
Steps
Follow the package instructions to prepare the penne. Drain when cooked, and set it aside.
In a large skillet over medium heat, warm up some olive oil. Cook the chicken slices until they turn golden and are fully cooked. Take the chicken out and set it aside.
Using the same skillet, toss in the mushrooms and asparagus. Sauté for around 5 minutes until they’re soft. Add in the garlic and cook for another minute until the aroma fills the air.
Pour in the cream and chicken broth, letting it simmer. Stir it every so often. Mix in the Parmesan cheese and let the sauce thicken nicely. Add salt and pepper to your liking.
Toss the cooked pasta and chicken back into the skillet. Stir to coat everything well with the sauce. Sprinkle parsley on top and serve hot.
Notes
- Feel free to try different pasta shapes
- Swap asparagus with broccoli or peas for a change
- Store leftovers in the fridge for up to 3 days
Required Tools
- A large skillet
- Pasta pot
- Colander
- Knife and cutting board
Allergy Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
- Has dairy ingredients (cream, Parmesan cheese)
- Contains gluten due to the pasta
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: 520
- Fats: 28 g
- Carbohydrates: 42 g
- Proteins: 25 g