Creamy Mushroom Asparagus Chicken Pasta

This crowd-pleasing recipe combines tender chicken, earthy mushrooms, and crisp asparagus in a velvety sauce for a restaurant-quality meal right in your own kitchen. Ready in just 40 minutes, it's the perfect weeknight dinner solution.

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Course: Main Course

Cuisine: American, Italian

Keyword: Pasta, Chicken Pasta, Creamy Pasta, Mushroom Pasta, Asparagus

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 485kcal

Equipment

Large Skillet
Large Pot

Ingredients

8 oz fettuccine or penne pasta
1 lb boneless, skinless chicken breasts cut into 1-inch pieces
2 tablespoons olive oil divided
8 oz cremini mushrooms sliced (substitute white button mushrooms if needed)
1 bunch fresh asparagus about 1 lb, woody ends removed and cut into 2-inch pieces
3 cloves garlic minced
1 small onion finely diced
1 cup chicken broth
1 cup heavy cream substitute half-and-half for a lighter option
1/2 cup freshly grated Parmesan cheese plus more for serving
1 teaspoon dried Italian herbs
1/4 teaspoon red pepper flakes optional
salt and freshly ground black pepper to taste
2 tablespoons fresh parsley chopped for garnish
1 tablespoon fresh lemon juice

Instructions

Fill a large pot with salted water and bring to a boil. Cook pasta according to package directions until al dente, typically 8-10 minutes. Reserve ½ cup of pasta water before draining.
Season chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and cover to keep warm.
In the same skillet, add the remaining tablespoon of olive oil. Add onions and sauté for 2 minutes until translucent. Add mushrooms and cook for 5 minutes until they release their moisture and begin to brown. Add garlic and cook for one minute until fragrant.
Add asparagus pieces to the skillet and cook for 3 minutes until bright green but still crisp. Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the pan bottom.
Reduce heat to medium-low and add heavy cream, Italian herbs, and red pepper flakes if using. Simmer for 3-4 minutes until slightly thickened. Stir in Parmesan cheese until melted and smooth. If the sauce seems too thick, add reserved pasta water, one tablespoon at a time.
Return chicken to the skillet, add drained pasta, and toss everything together. Add fresh lemon juice and adjust seasoning with salt and pepper. Garnish with chopped parsley and additional Parmesan cheese before serving.

Notes

For a lighter version, substitute half-and-half for the heavy cream, or use whole wheat pasta for added fiber. This dish pairs beautifully with a crisp arugula salad and crusty bread.

To make ahead: Slice mushrooms, trim asparagus, and cube chicken up to 24 hours in advance. Store each component separately in the refrigerator.

Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to revitalize the sauce.

Nutrition

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