Introduction
Craving a comforting, flavorful, and satisfying meal that combines tender chicken, fresh asparagus, earthy mushrooms, and creamy pasta? Look no further! This Creamy Chicken, Asparagus & Mushroom Pasta is the perfect dish to delight your taste buds and impress your family or guests. Whether you’re preparing a weeknight dinner or a special occasion meal, this recipe offers a harmonious blend of textures and flavors that will leave everyone asking for seconds.
Ingredients
To create this delectable dish, gather the following ingredients:
- 8 oz short pasta (penne or rigatoni)
- 1 lb boneless chicken breast, sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 bunch asparagus, cut into 2-inch pieces
- ¾ cup heavy cream
- ½ cup chicken broth (low sodium)
- ½ cup grated Parmesan
- Salt and pepper to taste

Instructions
Follow these step-by-step instructions to prepare your Creamy Chicken, Asparagus & Mushroom Pasta:
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain and set aside. - Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. Add the sliced chicken breast and cook until golden and fully cooked through. Remove the chicken from the skillet and set aside. - Sauté Garlic and Mushrooms:
In the same skillet, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender and have released their moisture. - Add Asparagus:
Add the asparagus pieces to the skillet and cook for 2–3 minutes until they are bright green and slightly tender. - Prepare the Sauce:
Stir in the heavy cream and chicken broth. Bring the mixture to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly. - Combine Ingredients:
Add the grated Parmesan cheese to the sauce, stirring until melted and well combined. Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together to coat evenly and heat through. - Season and Serve:
Season with salt and pepper to taste. Serve the pasta warm, garnished with additional Parmesan if desired.
Tips for Success
- Pasta Choice: While penne or rigatoni are recommended, feel free to use your favorite short pasta variety.
- Vegetable Variations: Substitute or add other vegetables like spinach, bell peppers, or sun-dried tomatoes for added flavor and nutrition.
- Protein Alternatives: Swap chicken with shrimp or tofu for a different protein option.
- Cream Substitute: For a lighter version, use half-and-half or a combination of milk and Greek yogurt instead of heavy cream.
Nutritional Information
- Calories: Approximately 500 per serving
- Servings: 4
FAQs
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the components ahead of time and store them separately. Combine and reheat just before serving for the best texture and flavor.
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if needed to loosen the sauce.
Q: Can I freeze this pasta dish?
A: While it’s best enjoyed fresh, you can freeze the cooked pasta and sauce separately for up to 2 months. Thaw in the refrigerator overnight and reheat gently before serving.
Q: What can I serve with this pasta?
A: Pair this dish with a crisp green salad and crusty bread for a complete meal.
Conclusion
This Creamy Chicken, Asparagus & Mushroom Pasta is a delightful combination of flavors and textures that come together in a comforting, satisfying dish. With tender chicken, fresh vegetables, and a rich, creamy sauce, it’s a meal that’s sure to please everyone at the table. Whether you’re cooking for a family dinner or entertaining guests, this recipe is a reliable choice that delivers both taste and elegance. Enjoy the simplicity and deliciousness of this one-pan wonder!
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Creamy Chicken, Asparagus & Mushroom Pasta – A Comforting, Flavor-Packed Weeknight Dinner
Ingredients
-
8 oz short pasta (penne or rigatoni)
-
1 lb boneless chicken breast, sliced
-
1 tablespoon olive oil
-
2 cloves garlic, minced
-
1 cup mushrooms, sliced
-
1 bunch asparagus, cut into 2-inch pieces
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¾ cup heavy cream
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½ cup chicken broth (low sodium)
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½ cup grated Parmesan
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Salt and pepper to taste
Instructions
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Cook pasta according to package directions; set aside.
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In a large skillet, cook chicken in olive oil until golden and fully done. Remove and set aside.
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In the same skillet, sauté garlic and mushrooms until tender. Add asparagus and cook for 2–3 minutes.
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Stir in cream and broth, bring to a simmer, and cook for 5 minutes.
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Add Parmesan, cooked chicken, and drained pasta. Toss to coat and heat through.
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Season with salt and pepper to taste, and serve warm.