Here’s a detailed recipe with FAQs for Creamy Mushroom and Asparagus Chicken Penne:

🍝 Creamy Mushroom and Asparagus Chicken Penne

Ingredients:

• 12 oz (340 g) penne pasta
• 2 chicken breasts, thinly sliced
• 2 tbsp olive oil (or butter)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 8 oz (225 g) mushrooms, sliced (cremini or button)
• 1 bunch asparagus, trimmed & cut into 2-inch pieces
• 1 cup chicken broth (or vegetable broth)
• 1 cup heavy cream (or half-and-half for lighter version)
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• ½ tsp chili flakes (optional)
• Salt & black pepper, to taste
• Fresh parsley or basil, chopped (for garnish)

Instructions:

1. Cook Pasta
   • Boil penne in salted water until al dente. Reserve ½ cup pasta water, then drain.
2. Cook Chicken
   • Heat 1 tbsp olive oil in a large skillet. Season chicken with salt, pepper, and half the Italian seasoning.
   • Cook until golden and fully cooked. Remove and set aside.
3. Sauté Veggies
   • In the same pan, add another tbsp olive oil. Sauté onions until soft, then add garlic, mushrooms, and asparagus.
   • Cook until mushrooms release their juices and asparagus is tender-crisp.
4. Make the Sauce
   • Pour in chicken broth and scrape up any browned bits. Let simmer 2–3 minutes.
   • Stir in heavy cream, Parmesan, Italian seasoning, and chili flakes. Simmer until sauce thickens slightly.
5. Combine Everything
   • Add chicken back into the skillet along with the drained pasta.
   • Toss to coat, adding a splash of reserved pasta water if needed for creaminess.
6. Serve
   • Garnish with parsley or basil and extra Parmesan. Serve hot!

❓ Recipe FAQs

1. Can I make this with a different pasta shape?

Yes! Fusilli, rigatoni, or fettuccine also work beautifully.

2. Can I use frozen asparagus?

Yes, but blanch it first (boil 1–2 minutes) to maintain texture before adding to the sauce.

3. How do I make it dairy-free?

Swap heavy cream with coconut cream and use nutritional yeast instead of Parmesan.

4. What mushrooms are best?

Cremini or baby bella mushrooms add richer flavor, but button mushrooms are fine too.

5. Can I add more vegetables?

Definitely! Spinach, zucchini, or peas pair well with the creamy sauce.

6. How can I make it healthier?

• Use whole wheat pasta or chickpea pasta.
• Swap heavy cream with Greek yogurt (add off heat to prevent curdling).

7. Can I make it ahead?

Yes. Cook pasta and chicken in advance, then reheat with the sauce. Add a splash of broth or cream when reheating to prevent dryness.

8. What protein alternatives can I use?

Shrimp, salmon, or even tofu work as substitutes for chicken.

9. How long does it keep?

Store in the fridge up to 3 days in an airtight container. Reheat on the stove with a little cream or broth.

10. Can I bake it into a casserole?

Yes! Transfer to a baking dish, sprinkle with mozzarella or Parmesan, and bake at 375°F (190°C) for 15–20 minutes until bubbly.

Would you like me to also make a one-pan version of this recipe (where pasta cooks directly in the sauce for extra creaminess), or keep it classic?