How to make creamy mushroom sauce for chicken?

Start by sautéing mushrooms, garlic, and shallots in butter and olive oil. Deglaze with white wine or broth, then add heavy cream and Parmesan. Simmer gently until thick and smooth. Return cooked chicken to the skillet and coat with the sauce.

What herbs go with chicken and mushroom pasta?

Thyme, parsley, basil, oregano, and rosemary pair beautifully with chicken and mushroom pasta. Thyme works especially well in cream-based sauces.

Do pasta and chicken go together?

Yes! Chicken adds protein and richness to pasta dishes, making them more filling and balanced. It's perfect for creamy, tomato-based, or pesto sauces.

How to make chicken and mushroom linguine?

Cook linguine, sauté sliced chicken and mushrooms with garlic and shallots. Add cream or broth, simmer, and toss with pasta. Finish with Parmesan and parsley.

Creamy Mushroom and Asparagus Chicken Penne – The Best One-Pan Comfort Meal

Description

Creamy mushroom and asparagus chicken penne is the perfect blend of savory, creamy, and fresh. With tender chicken, sautéed mushrooms, crisp asparagus, and rich cream sauce tossed over penne, it’s a comforting dish that’s easy enough for weeknights and impressive enough for guests.

Ingredients

Scale

2 boneless, skinless chicken breasts or thighs, sliced
1 bunch asparagus, trimmed and cut into 1–2 inch pieces
1 cup mushrooms (Baby Bella, cremini, or a mix), sliced
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
1 small shallot, finely chopped
1 cup heavy cream or half & half
3/4 cup grated Parmesan cheese
Salt and pepper to taste
1/4 teaspoon chili flakes (optional)
1/2 lb (about 225g) penne pasta
Fresh thyme or parsley for garnish

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Instructions

Cook the penne pasta in salted water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Season chicken with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat. Sauté chicken until golden and cooked through. Remove from skillet.
In the same skillet, add more oil if needed and sauté mushrooms until browned. Add asparagus and shallots, cooking until asparagus is crisp-tender.
Return chicken to the skillet. Lower heat and stir in garlic until fragrant.
Pour in cream and bring to a gentle simmer. Stir in Parmesan gradually, letting it melt into a smooth sauce.
If sauce is too thick, add a splash of reserved pasta water.
Add the cooked penne and toss everything together. Let simmer for 1–2 minutes for flavors to meld.
Serve hot, garnished with fresh herbs and extra Parmesan if desired.

Notes

Use a mix of mushrooms for depth, and don’t overcrowd the pan while sautéing. To make it lighter, substitute light cream or use zucchini noodles instead of pasta.

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 4g
Sodium: 550mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 38g
Cholesterol: 110mg