I combined tender chicken, earthy mushrooms and crisp asparagus into a creamy, cheesy Chicken Asparagus Pasta that conceals one ingredient you would not expect.

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I make this Mushroom Asparagus Pasta With Chicken when I want dinner that sounds fancy but wont take forever. The sauce is creamy and cheesey, and bits of tender chicken and bright asparagus change every bite.

I kept thinking how it sits between Chicken Asparagus Pasta comfort and the earthier Asparagus And Mushrooms combos you see online, so it surprised me, in a good way. You might start thinking it’s predictable, but then a bite flips that, and you cant stop wondering how such simple things can taste so layered.

Give it a try even if you’re picky, I promise its not what you expect.

Ingredients

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Pasta brings carbs and comfort, soaks up sauce, makes the dish filling.
Chicken adds lean protein, keeps it hearty, goes great with mushrooms.
Mushrooms add meaty umami flavor and some fiber not too many calories.
Asparagus gives bright green freshness vitamins and fiber, slightly bitter snap.
Heavy cream and cream cheese make it rich and silky high in fat.
Parmesan brings salty, nutty depth and calcium, grates over everything for finish.
Garlic and shallot add savory aromatic kick and small amounts of nutrients.
Lemon juice adds bright acidity, cuts richness, makes flavors pop.
Red pepper flakes give heat tiny amount goes a long way.

Ingredient Quantities

12 oz (340 g) pasta such as fettuccine or linguine

1 lb (450 g) boneless skinless chicken breasts cut into 1 inch pieces

8 oz (225 g) cremini or white mushrooms sliced

1 bunch asparagus about 8 oz (225 g) trimmed and cut into 1 to 2 inch pieces

3 tablespoons extra virgin olive oil divided

2 tablespoons unsalted butter

3 cloves garlic minced

1 small shallot finely chopped or 1/4 cup finely chopped onion

1/2 cup dry white wine or low sodium chicken broth

1/2 cup low sodium chicken broth

1 cup heavy cream

4 oz cream cheese softened

3/4 cup freshly grated Parmesan cheese plus extra for serving

1 tablespoon lemon juice

1/4 teaspoon red pepper flakes optional

Salt and freshly ground black pepper to taste

Fresh parsley roughly chopped for garnish optional

How to Make this

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1. Bring a large pot of well salted water to a boil and cook 12 oz pasta until just al dente, about 1 minute less than package directions; reserve 1 cup pasta water, then drain and set pasta aside.

2. While the pasta cooks, pat 1 lb chicken pieces dry and season with salt and pepper. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium high heat, cook the chicken in a single layer until golden and cooked through, 4 to 6 minutes, then remove to a plate.

3. In the same skillet add the remaining 1 tablespoon olive oil and 2 tablespoons butter. Add 1 small finely chopped shallot (or 1/4 cup onion) and 3 cloves minced garlic, cook 1 minute until fragrant but not brown. Tip: keep stirring, garlic burns fast.

4. Add 8 oz sliced mushrooms and cook until nicely browned and their juices evaporate, about 5 to 7 minutes; scrape up any browned bits with a wooden spoon because those are flavor gold.

5. Toss in the asparagus pieces and cook 2 to 3 minutes until bright green and just tender, don’t overcook or they get mushy. Season lightly with salt and pepper.

6. Pour in 1/2 cup dry white wine (or use 1/2 cup low sodium chicken broth if you prefer no alcohol) to deglaze the pan, let it simmer and reduce for a minute, then add the other 1/2 cup low sodium chicken broth and bring to a gentle simmer.

7. Lower the heat, stir in 1 cup heavy cream and 4 oz softened cream cheese until smooth, then add 3/4 cup freshly grated Parmesan and stir until melted and sauce is creamy. If the sauce is too thick, add the reserved pasta water a little at a time until you get the consistency you like. Add 1/4 teaspoon red pepper flakes if you want a little heat.

8. Return the cooked chicken and the drained pasta to the skillet, toss gently so everything is coated and heated through. Stir in 1 tablespoon lemon juice, taste and adjust salt and pepper. If you want extra cheesy, sprinkle more Parmesan.

9. Turn off the heat, sprinkle roughly chopped fresh parsley and extra Parmesan over top for garnish. Serve immediately while it’s hot and creamy.

10. Quick hacks: soften the cream cheese by microwaving in 10 second bursts, save pasta water for thinning, slice mushrooms evenly for uniform browning, and don’t crowd the pan when cooking chicken or mushrooms or they will steam instead of brown.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander or fine mesh strainer
3. Large heavy skillet or sauté pan
4. Wooden spoon or spatula for scraping browned bits
5. Chef’s knife
6. Cutting board
7. Tongs or a long pasta fork for tossing
8. Measuring cups and spoons (plus a 1 cup liquid measure for reserved pasta water)
9. Box grater or microplane for fresh Parmesan

FAQ

Q: Can I make this ahead or freeze leftovers?

You can make the sauce and chicken up to two days ahead, cool and refrigerate, then reheat gently and toss with freshly cooked pasta. Freezing is not ideal because the cream and cream cheese may separate, if you must freeze keep components separate and thaw slowly while whisking in a splash of broth when reheating.

Q: How do I keep the chicken from getting dry?

Cut the chicken into even pieces, season well, sear in a hot pan in batches so they brown not steam, cook until just done then remove and finish in the sauce. A meat thermometer to 165°F helps if you are unsure. Don’t overcook it or it will be tough.

Q: What can I use instead of heavy cream or cream cheese?

Use half and half thickened with a tablespoon of flour or cornstarch, or plain Greek yogurt stirred in off heat for tang. Canned coconut milk works for a dairy free option but will change the flavor. Keep in mind lower fat subs may give a thinner sauce.

Q: Can I make this vegetarian or swap other veggies?

Yes, skip the chicken and add more mushrooms, roasted bell peppers, peas or chickpeas for protein. You can swap asparagus for spinach or broccoli, just add softer veggies near the end so they stay tender crisp.

Q: How do I keep the sauce smooth and not grainy?

Bring liquids to a gentle simmer before adding softened cream cheese, stir until melted and avoid hard boiling after cheese and Parmesan are in. Use room temperature cream cheese and add a little reserved pasta water to loosen the sauce if it seems thick or clumpy.

Q: Best way to reheat leftovers so pasta doesn't dry out?

Reheat in a skillet over low heat with a splash of chicken broth or milk, stirring until warmed through. Cover for a minute to trap steam, add a little more liquid if needed. Microwave works too, but stir halfway through to avoid hot spots.

Mushroom Asparagus Pasta With Chicken Recipe Substitutions and Variations

Pasta: swap fettuccine for whole wheat or chickpea pasta, or just use linguine or spaghetti. Chickpea/whole wheat add fiber and a nuttier bite, cook by package directions cause times vary.
Chicken breasts: use boneless skinless chicken thighs, turkey breast, or cooked shrimp. Thighs stay juicier so cut back cook time a bit, shrimp cooks super fast so add near the end.
Heavy cream: replace with 3/4 cup half and half plus 2 tablespoons melted butter, or use full fat coconut milk for a dairy free option. It’ll be a bit lighter or slightly coconutty if you go that route.
Cream cheese: swap with mascarpone for nearly the same richness, or use ricotta blended smooth (add a splash of milk or broth), or plain Greek yogurt for a tangier, lighter finish.

Pro Tips

1. Always save a cup of the pasta water and add it in tablespoons, not all at once — it’ll rescue a sauce that’s gone too thick and help everything cling to the noodles. If you wait till the end to thin it, you can control the creaminess much better.

2. Pat the chicken dry and don’t crowd the pan. Cook in a single layer so you get a real golden sear, then pull the pieces off while you do the veggies. Those browned bits left in the pan are flavor gold, scrape them up when you deglaze.

3. Garlic burns crazy fast, so add it late and keep it moving in the pan. Likewise, soften the cream cheese first — microwave in 10 second bursts until spreadable — otherwise you’ll get lumps in the sauce.

4. Slice the mushrooms evenly and cut the asparagus into similar sized pieces so everything cooks at the same rate. Toss the asparagus in at the last minute so it stays bright green and still has a little bite.

5. Deglaze with wine or broth to lift the fond, then finish the sauce low and slow with cream and Parmesan, tasting and seasoning at the end. A squeeze of lemon right before serving wakes everything up, trust me.

Mushroom Asparagus Pasta With Chicken Recipe

Recipe by Francis Mead

0.0 from 0 votes

I combined tender chicken, earthy mushrooms and crisp asparagus into a creamy, cheesy Chicken Asparagus Pasta that conceals one ingredient you would not expect.

Servings

servings

Calories

1043

kcal

Equipment: 1. Large pot for boiling the pasta
2. Colander or fine mesh strainer
3. Large heavy skillet or sauté pan
4. Wooden spoon or spatula for scraping browned bits
5. Chef’s knife
6. Cutting board
7. Tongs or a long pasta fork for tossing
8. Measuring cups and spoons (plus a 1 cup liquid measure for reserved pasta water)
9. Box grater or microplane for fresh Parmesan

Ingredients

12 oz (340 g) pasta such as fettuccine or linguine
1 lb (450 g) boneless skinless chicken breasts cut into 1 inch pieces
8 oz (225 g) cremini or white mushrooms sliced
1 bunch asparagus about 8 oz (225 g) trimmed and cut into 1 to 2 inch pieces
3 tablespoons extra virgin olive oil divided
2 tablespoons unsalted butter
3 cloves garlic minced
1 small shallot finely chopped or 1/4 cup finely chopped onion
1/2 cup dry white wine or low sodium chicken broth
1/2 cup low sodium chicken broth
1 cup heavy cream
4 oz cream cheese softened
3/4 cup freshly grated Parmesan cheese plus extra for serving
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes optional
Salt and freshly ground black pepper to taste
Fresh parsley roughly chopped for garnish optional

Directions

Bring a large pot of well salted water to a boil and cook 12 oz pasta until just al dente, about 1 minute less than package directions; reserve 1 cup pasta water, then drain and set pasta aside.
While the pasta cooks, pat 1 lb chicken pieces dry and season with salt and pepper. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium high heat, cook the chicken in a single layer until golden and cooked through, 4 to 6 minutes, then remove to a plate.
In the same skillet add the remaining 1 tablespoon olive oil and 2 tablespoons butter. Add 1 small finely chopped shallot (or 1/4 cup onion) and 3 cloves minced garlic, cook 1 minute until fragrant but not brown. Tip: keep stirring, garlic burns fast.
Add 8 oz sliced mushrooms and cook until nicely browned and their juices evaporate, about 5 to 7 minutes; scrape up any browned bits with a wooden spoon because those are flavor gold.
Toss in the asparagus pieces and cook 2 to 3 minutes until bright green and just tender, don’t overcook or they get mushy. Season lightly with salt and pepper.
Pour in 1/2 cup dry white wine (or use 1/2 cup low sodium chicken broth if you prefer no alcohol) to deglaze the pan, let it simmer and reduce for a minute, then add the other 1/2 cup low sodium chicken broth and bring to a gentle simmer.
Lower the heat, stir in 1 cup heavy cream and 4 oz softened cream cheese until smooth, then add 3/4 cup freshly grated Parmesan and stir until melted and sauce is creamy. If the sauce is too thick, add the reserved pasta water a little at a time until you get the consistency you like. Add 1/4 teaspoon red pepper flakes if you want a little heat.
Return the cooked chicken and the drained pasta to the skillet, toss gently so everything is coated and heated through. Stir in 1 tablespoon lemon juice, taste and adjust salt and pepper. If you want extra cheesy, sprinkle more Parmesan.
Turn off the heat, sprinkle roughly chopped fresh parsley and extra Parmesan over top for garnish. Serve immediately while it’s hot and creamy.
Quick hacks: soften the cream cheese by microwaving in 10 second bursts, save pasta water for thinning, slice mushrooms evenly for uniform browning, and don’t crowd the pan when cooking chicken or mushrooms or they will steam instead of brown.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.