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Garlic Chicken Mushroom and Asparagus Penne | Creme de la Crumb

Garlic Chicken Mushroom and Asparagus Penne

Savory garlic chicken mushroom and asparagus penne with amazing flavor and comes together in just 30 minutes.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Tiffany


  • 8 ounces dry penne pasta
  • 3 boneless skinless chicken breasts, pounded to even thickness
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons butter, divided
  • 1/2 cup sliced mushrooms
  • 1 pound asparagus spears, ends trimmed
  • 3 teaspoons minced garilc
  • 1/3 cup shredded parmesan cheese


  • Add penne noodles to a large stock pot and cover noodles with water. Bring to a boil over medium-high heat. Boil for 7-9 minutes until tender. Drain and set aside.
  • Stir together flour, salt, and pepper. Dredge chicken breasts in the flour mixture to coat both sides.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken and cook on both sides 4-5 minutes until chicken is cooked through and browned on the outside. Transfer chicken to a cutting board and slice into strips or 1-inch cubes.
  • Chop asparagus into 2-inch pieces. Add remaining butter to skillet and melt over medium heat. Add garlic, mushrooms, and asparagus and stir over medium heat 4-6 minutes until mushrooms and asparagus are tender.
  • Stir in penne noodles and chicken and stir til noodles are heated. Stir in parmesan cheese. Serve hot.