Creamy Spring Asparagus Chicken Penne

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Every spring, when the first tender asparagus spears hit the market, I go a little overboard. I buy as much as I can carry and happily eat it every single day—in a quiche for breakfast, in soup, salad, tucked into a sandwich, pickled, and especially in this creamy, dreamy pasta dish.

This is everything I want in a weeknight dinner: fast, flexible, and full of fresh seasonal flavor. The asparagus stays bright and crisp-tender, the mushrooms add earthy depth, and the light garlic-Parmesan cream sauce ties it all together without feeling heavy. Best of all, you can have it on the table in under 30 minutes if you prep your ingredients ahead.

It’s also incredibly customizable. Add fresh peas or sugar snap peas if you have them. Serving a vegetarian? Simply pull out a portion of the veggies and pasta before stirring the chicken back in. The result is light yet satisfying—perfect for those warm spring evenings when you still want something cozy. 

Creamy Spring Asparagus Chicken Penne

 
8 oz. penne pasta
2 T. olive oil, divided
½ lb. boneless, skinless chicken breasts, cut into strips
Salt & freshly ground black pepper
8 oz. cremini mushrooms, sliced
1 bunch Melissa’s organic asparagus, sliced on the diagonal into 2-inch pieces
4 medium garlic cloves, minced
1 c. heavy cream
½ c. chicken broth
½ c. grated Parmesan cheese
1 t. dried thyme (or 1 T. fresh)
Fresh parsley, chopped (for garnish)

 

 Bring a large pot of salted water to a rolling boil. Season the chicken strips generously with salt and pepper.

Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown and fully cooked through. Remove to a plate and set aside.

While the chicken cooks, add the penne to the boiling water and cook until al dente (about 10–11 minutes).

In the same skillet, add the remaining 1 Tbsp. olive oil. Sauté the mushrooms and asparagus for 5–7 minutes until the asparagus is crisp-tender and the mushrooms are golden.

Add the minced garlic and cook for 1 minute until fragrant.

Pour in the heavy cream and chicken broth. Stir in the Parmesan and thyme. Simmer for 2–3 minutes until the sauce thickens slightly.

Using a spider or slotted spoon, transfer the cooked pasta straight into the skillet (a little pasta water helps create a silky sauce—don’t drain it completely!). Add the reserved chicken and toss everything until beautifully coated.

Taste and adjust seasoning. Garnish with fresh parsley and serve immediately.

Chef’s Note: Don’t skip seasoning the chicken well, and use real heavy cream and good Parmesan—these are what make the sauce luxurious.

For a change of pace here are some interesting flavor additions:
Lemon zest + a squeeze of fresh lemon juice at the end: brightens everything and cuts the richness.

Red pepper flakes (½ tsp.) sautéed with the garlic for gentle heat.

Fresh basil or tarragon stirred in at the finish.

Handful of fresh or frozen peas or sugar snap peas added with the asparagus.

Sun-dried tomatoes (oil-packed, chopped) for sweet-tangy depth.
Toasted pine nuts for crunch on top.

For fun, set up a pasta bar with small bowls of all of the above on the table, and let your guests choose how they want to top their pasta.

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