Creamy Chicken Asparagus Mushroom Pasta
This creamy chicken asparagus mushroom pasta is a 30-minute, one-pan dinner loaded with juicy chicken, tender asparagus, and mushrooms in a rich garlic Parmesan sauce—perfect for busy weeknights or casual entertaining.
Ingredients
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 2 cups asparagus (cut into 2-inch pieces)
- 1 cup sliced mushrooms (white or cremini)
- 3 cloves garlic (minced)
- Lime slices or mint sprigs for serving
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 8 oz pasta (penne, fettuccine, or your choice)
- Optional: pinch of red pepper flakes, fresh parsley for garnish
Instructions
- 1. Cook pasta according to packagedirections. Drain and set aside.2. In a large skillet over mediumheat, heat olive oil and butter. Add chicken, season with salt and pepper, andsauté until golden and cooked through. Remove and set aside.3. In the same skillet, add mushroomsand asparagus. Sauté for 4–5 minutes until tender-crisp. Add garlic and sautéfor 1 more minute.4. Pour in the heavy cream and bringto a gentle simmer. Stir in Parmesan cheese and let the sauce thicken slightly.5. Return chicken to the skillet, addcooked pasta, and toss everything together until well coated. Adjust seasoningif needed.6. Garnish with parsley and red pepperflakes if desired. Serve hot!
Notes
- You can substitute chicken with shrimp or tofu.
- For a lighter version, use half-and-half instead of heavy cream.
- Don’t overcook the asparagus—aim for tender but crisp.