Creamy Mushroom and Asparagus Chicken Penne. Just saying it makes my mouth water. This dish has become a staple in my kitchen—one that beautifully marries the comforting flavors of creamy mushrooms, tender chicken, and vibrant asparagus. It’s one of those recipes that I stumbled upon during my zero-carb journey, and honestly, I can’t believe how satisfying it is, even while keeping things low carb. The textures, the aromas, and the flavors all come together in a way that feels indulgent yet totally achievable.

Let me take you back to the first time I made this. I was experimenting with a few different chicken penne recipes, trying to find the right balance of flavors while keeping it zero-carb. The challenge was not just about eliminating the pasta but also about creating a dish that felt complete and satisfying. I remember the moment I decided to swap traditional penne pasta with a cauliflower penne alternative. It was a game-changer. I could still enjoy that creamy chicken mushroom asparagus penne pasta vibe without compromising my zero-carb goals.

Cooking in my modest apartment kitchen, I’ve learned a lot about keeping things simple yet flavorful. I’ll be honest: zero-carb cooking can sometimes feel limiting, but it’s also a fantastic way to focus on real foods and the incredible flavors they can bring. This particular recipe does just that. The creamy mushroom chicken is rich, the asparagus adds a nice crunch, and the whole dish comes together in about 30 minutes. Perfect for busy weeknights!

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Creamy Mushroom and Asparagus Chicken Penne

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Why This Recipe Hits Different

What makes Creamy Mushroom and Asparagus Chicken Penne so special is the combination of flavors and textures. The creamy sauce envelops the chicken and vegetables, making every bite feel like a warm hug. Plus, it’s a great way to get your veggies in while still feeling like you’re indulging in a comforting pasta dish.

I’ll never forget the first time I served this to friends. I was a bit nervous because, let’s face it, zero-carb cooking can sometimes come off as bland or unexciting. But when they took their first bites, I was met with smiles and nods of approval. The creamy mushrooms combined with the tender asparagus and perfectly cooked chicken was a hit! This dish proved that zero-carb eating doesn’t have to be boring or restrictive.

As someone who has navigated the ups and downs of cooking, I can honestly say that this is a dish anyone can master. Whether you’re a seasoned chef or a beginner, the steps are straightforward, and the ingredients are easy to find. Plus, the satisfaction of creating a meal that not only tastes amazing but also aligns with your dietary goals is incredibly rewarding.

What You’ll Need

Here’s the ingredient lineup for your creamy chicken mushroom asparagus penne pasta:

• 2 boneless, skinless chicken breasts, sliced thinly
• 8 oz penne pasta (or a zero-carb alternative, if preferred)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 oz mushrooms (cremini or white), sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

When it comes to sourcing ingredients, I always recommend going for quality. If you can, grab some grass-fed chicken and organic vegetables. But if budget constraints come into play, don’t sweat it—conventional options work just fine. The real star of this dish is the creamy sauce, and trust me, you won’t miss the carbs when you taste this!

Let’s Make This Happen

Now, let’s dive into the steps to create this creamy mushroom chicken dish. Follow along, and trust me, it’s going to be delicious.

1. Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain, reserving 1/2 cup of pasta water. Set aside.

   This is crucial. The reserved pasta water will help to loosen the sauce later, giving it a silky texture.

2. Heat olive oil in a large skillet over medium-high heat. Season the chicken slices with salt and pepper. Cook them for 4–5 minutes until they’re golden and cooked through. Remove and set aside.

   Don’t overcrowd the pan—it’s key for getting that nice golden color!

3. In the same skillet, melt the butter. Add the mushrooms and cook until they’re golden, about 5 minutes. Stir in the asparagus and cook for another 3 minutes until tender-crisp. Add the garlic and Italian seasoning; cook for 1 minute more.

   Smell that? It’s heavenly.

4. Pour in the chicken broth and heavy cream. Let it simmer for 3–4 minutes until it thickens slightly. Stir in the Parmesan cheese until smooth.

   This is where the magic happens. The sauce will become creamy and luscious.

5. Return the chicken and cooked pasta to the skillet. Toss everything together, adding reserved pasta water if needed to loosen the sauce. Adjust seasoning with salt and pepper.

   Make sure to taste! You want the flavors to be just right.

6. Garnish with parsley and extra Parmesan. Enjoy hot!

   And seriously, enjoy every bite. You deserve it!

This whole process not only yields a delicious meal but also fills your kitchen with the most inviting aromas. Cooking is such a sensory experience, and this dish delivers on all fronts.

Making It Work for You

I get it—everyone’s time and cooking skills vary. If you’re new to cooking, don’t worry! This creamy chicken mushroom asparagus penne pasta is forgiving. Here are some practical tips to help you out:

• Timing Tips: If you’re pressed for time, consider prepping the chicken and veggies ahead. You can slice everything the night before and just toss it together when you’re ready to cook.
• Variations: Feel free to experiment! I’ve tested this with spinach instead of asparagus and even added a bit of bacon for extra flavor. The possibilities are endless!

– Meal Planning: This dish is perfect for leftovers. You can easily double the recipe and have lunch sorted for the next day.

Remember, zero-carb cooking is all about finding what works for you. Don’t hesitate to make adjustments that suit your taste.

Storage and Reheating Reality

Let’s talk leftovers. This dish holds up well in the fridge for about 3 days. When reheating, I recommend using a skillet over medium heat. Add a splash of chicken broth or the reserved pasta water to keep the sauce creamy. Nobody likes a dry pasta dish, right?

If you find yourself with too much, consider freezing it. Just be aware that the texture may change slightly, but the flavors will still be there.

Questions I Actually Get

Can I use a different type of pasta?

Absolutely! If you want to stick to a zero-carb option, there are great alternatives out there. Just make sure to adjust cooking times as needed.

What if I don’t have Parmesan cheese?

You can substitute with any hard cheese you like. Pecorino Romano or even a bit of cheddar can add a nice twist.

How can I make this dairy-free?

You can use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan. It won’t be the same, but you can still achieve a rich flavor.

Is this recipe spicy?

Not at all! But if you like a kick, feel free to add some red pepper flakes when cooking the mushrooms.

Closing Thoughts:

So there you have it—a delightful, creamy mushroom chicken dish that’s perfect for any night of the week. I’ve had my fair share of kitchen mishaps, but this creamy mushroom and asparagus chicken penne recipe feels like a win every time. I hope you give it a try! Let me know how it goes, and don’t hesitate to share any variations that you come up with. Happy cooking!

Creamy Mushroom and Asparagus Chicken Penne Delight

This flavorful creamy mushroom and asparagus chicken penne delight is a crowd-pleaser that's easy to prepare. Made with 2 boneless, penne pasta, and olive oil, it's perfect for a weeknight dinner or special occasion.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 boneless, skinless chicken breasts, sliced thinly
• 8 oz penne pasta
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 oz mushrooms (cremini or white), sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Method

 

1. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain, reserving 1/2 cup pasta water. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook slices for 4–5 minutes until golden and cooked through. Remove and set aside.
3. In the same skillet, melt butter. Add mushrooms and cook until golden, about 5 minutes. Stir in asparagus and cook another 3 minutes until tender-crisp. Add garlic and Italian seasoning; cook for 1 minute more.
4. Pour in chicken broth and heavy cream. Simmer for 3–4 minutes until slightly thickened. Stir in Parmesan cheese until smooth.
5. Return chicken and cooked pasta to skillet. Toss everything together, adding reserved pasta water if needed to loosen sauce. Adjust seasoning with salt and pepper.
6. Garnish with parsley and extra Parmesan. Enjoy hot!