Pasta Recipe With Chicken, Mushrooms and Asparagus
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If you’re craving a pasta dish that’s both comforting and nutritious, this Pasta with Chicken, Mushrooms, and Asparagus has you covered! Loaded with lean chicken breast and fresh vegetables, it’s a meal that’s light on sauces but big on flavor. With everything ready in under 30 minutes, it’s an easy go-to recipe for busy families.
Why You’ll Love Pasta Recipe With Chicken, Mushrooms, and Asparagus
- Healthy and Flavorful: This dish is loaded with nutritious vegetables like mushrooms, asparagus, and tomatoes, plus lean chicken breast for protein. It skips heavy sauces, so you get all the fresh flavors without the extra calories.
- Quick and Easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights. You can multitask by cooking the pasta and vegetables simultaneously, making it a time-efficient option.
- Perfectly Balanced: The combination of tender chicken, earthy mushrooms, and crisp asparagus creates a wonderful blend of textures and flavors. It’s satisfying without being too rich, making it a great option for lunch or dinner.
- Customizable: You can easily make this dish your own by switching up the vegetables or using gluten-free or whole-wheat pasta. It’s adaptable to different dietary needs while maintaining its deliciousness.
- One-Pan Wonder: After boiling the pasta, everything comes together in just one pan, making cleanup a breeze. Less time cleaning means more time enjoying your meal!
This pasta with chicken, mushroom and asparagus is a great hearty comfort food that is healthy at the same time. It is chock-full of nutritious vegetables and lean chicken breast, and doesn’t use any heavy sauces – this is as healthy as a pasta dish can get! Pasta is tossed in olive oil and fresh minced garlic, and combined with freshly cooked asparagus, mushrooms, chopped tomatoes and chicken – it tastes so good!
Ingredients For Pasta Recipe With Chicken, Mushrooms, and Asparagus
- Pasta – The base of the dish. You can use any type of pasta you prefer, including whole-wheat or gluten-free varieties for a healthier option.
- Skinless boneless chicken breast – Provides lean protein and pairs perfectly with the vegetables.
- Mushrooms – Adds an earthy, savory flavor. Use any type of mushrooms you like; button or shiitake work well.
- Asparagus – Fresh and crisp, this vegetable adds texture and nutrients to the dish.
- Chopped tomatoes – Adds a bit of sweetness and acidity, balancing the flavors of the dish.
- Olive oil – Used for sautéing and gives the pasta a light, flavorful coating.
- Garlic cloves – Fresh garlic enhances the overall flavor, adding a fragrant and slightly spicy note.
- Salt and pepper – Basic seasonings to bring out the flavors of the dish.
For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.
Kitchen Tools You Need To Make Pasta Recipe With Chicken, Mushrooms, and Asparagus
- Large pot – To cook the pasta. Make sure it’s big enough to hold the pasta and water comfortably.
- Colander – For draining the pasta once it’s cooked.
- Large non-stick frying pan – You’ll need this to cook the chicken, mushrooms, and asparagus. Non-stick pans help prevent the ingredients from sticking and make cleaning easier.
- Cutting board – For chopping the chicken, mushrooms, asparagus, and garlic.
- Knife – A sharp knife is essential for cutting the chicken and vegetables into bite-sized pieces.
- Measuring cups and spoons – To measure out the ingredients, like olive oil, salt, and pepper.
You can make this dish in under 30 minutes, so it’s a perfect weeknight meal! Here’s the strategy to minimize the time you spend cooking: start cooking the pasta, and while the pasta is cooking chop the vegetables and then start cooking them. Now while the vegetables are cooking, cut the chicken into pieces – this way no time is wasted standing around :)
How To Make Pasta Recipe With Chicken, Mushrooms, and Asparagus
- Start by cooking the pasta in a large pot of salted boiling water. Drain the pasta once it’s tender and set it aside.
- While the pasta cooks, heat some olive oil in a large frying pan over medium-high heat. Add the sliced mushrooms and asparagus, cooking them until they begin to soften.
- Stir in the chopped tomatoes, salt, and pepper, letting the vegetables cook for about 10 minutes until they’re tender.
- Remove the vegetables from the pan, then use the same pan to cook the chicken pieces in a bit of olive oil. Make sure the chicken is cooked through and no longer pink.
- Divide the cooked chicken and vegetables into two pans to make room for the pasta.
- Heat the pans, push the ingredients to the sides, and add olive oil and garlic in the center. Let the garlic cook for about 30 seconds, then toss the pasta into the pans, mixing everything together until coated with the garlic and olive oil.
- Serve and enjoy!
To make this dinner even healthier, you can use a whole-wheat or gluten-free pasta.
Serving Suggestions
- Serve this pasta dish with a simple side salad of mixed greens like spring salad tossed in a light vinaigrette for a refreshing contrast to the warm pasta.
- Pair it with a slice of cheesy garlic bread or crusty breadstick to soak up the delicious olive oil and garlic sauce.
- Add a sprinkle of Parmesan cheese or fresh herbs like basil or parsley on top for extra flavor and a beautiful presentation.
- For a special touch, serve with a glass of red wine such as Sangria, which complements the fresh flavors of asparagus and mushrooms.
- You can also enjoy it as a leftover lunch, reheating it in the microwave or stovetop for a quick meal.
Tips For Success
- Cook pasta al dente: Be sure to cook the pasta just until it’s tender but still firm to the bite. Overcooked pasta can become mushy, especially when mixed with the vegetables and sauce.
- Prep ingredients ahead of time: To make this dish as quick as possible, have all your ingredients ready before you start cooking. Chop the vegetables, slice the chicken, and mince the garlic in advance, so you can focus on the cooking process without interruptions.
- Use fresh vegetables: For the best texture and flavor, use fresh mushrooms and asparagus. Frozen vegetables can work in a pinch but might release more moisture, making the dish slightly watery.
- Don’t overcrowd the pan: When cooking the chicken and vegetables, make sure not to crowd the frying pan. Overcrowding can cause the ingredients to steam rather than brown, which reduces flavor.
- Season as you go: Adding salt and pepper in layers while cooking helps develop deeper flavors. Don’t just season at the end—taste as you go to ensure the dish is well-balanced.
- Add garlic at the right time: Garlic can burn easily if added too soon. When adding garlic to the pan, make sure the oil is hot but the heat isn’t too high. This allows the garlic to become fragrant without burning.
- Customize to your taste: Feel free to swap out vegetables or add extras like spinach, zucchini, or even sun-dried tomatoes. This recipe is very adaptable, so you can make it suit your preferences.
- Reheat carefully: If you’re reheating leftovers, add a splash of water or olive oil to prevent the pasta from drying out. Reheat on the stovetop over low heat or in the microwave for short intervals.
Variations And Substitutions
- Gluten-Free Option: You can easily make this recipe gluten-free by using gluten-free pasta. There are many great options available, including pasta made from rice, quinoa, or chickpeas. Just be sure to follow the package instructions for cooking times, as they can vary from regular wheat pasta.
- Vegetarian Version: To make this recipe vegetarian, simply omit the chicken and add more vegetables or plant-based protein options like tofu or chickpeas. You could also use vegetarian chicken substitutes, which will soak up the flavors beautifully and keep the dish hearty.
- Vegan-Friendly: For a vegan version, swap the chicken for tofu or a plant-based chicken substitute. Additionally, ensure the pasta you choose doesn’t contain any eggs, and you can substitute the olive oil with a vegan-friendly one if needed.
- Different Proteins: If you’re not in the mood for chicken, you can swap it out with shrimp, turkey, or even beef. Each will bring a unique flavor to the dish and can be cooked in a similar way to the chicken. Just be mindful of cooking times, as shrimp cooks much faster than chicken.
- Add Creamy Sauce: If you prefer a creamier texture, you can add a light cream sauce or a splash of heavy cream at the end for a richer dish. It turns the olive oil base into a silky, indulgent sauce without overpowering the fresh vegetables.
- Low-Carb Option: If you’re following a low-carb diet, you can swap out the pasta for zucchini noodles, spaghetti squash, or even shirataki noodles. These alternatives are light and still allow the flavors of the chicken and vegetables to shine through.
- Spice It Up: For those who love a bit of heat, try adding crushed red pepper flakes or a chopped chili pepper when sautéing the garlic. This will give the dish a nice kick without overwhelming the other flavors.
- Herb Additions: Fresh herbs like basil, parsley, or oregano can elevate the flavors of this dish even further. Toss in a handful of chopped herbs at the end, or sprinkle some on top before serving for an added burst of freshness.
- Different Vegetables: If you have other vegetables on hand, feel free to mix them in. Broccoli, zucchini, bell peppers, or spinach would work beautifully in this recipe. Just make sure to adjust cooking times as needed for each type of vegetable.
Storage and Reheating
- Storage: To store leftovers, place the pasta in an airtight container and refrigerate for up to 3 days. Make sure the pasta has completely cooled before sealing the container to maintain its freshness and prevent condensation.
- Freezing: If you’d like to freeze this pasta dish, it can be stored in the freezer for up to 2 months. Divide the pasta into portion sizes, and store it in freezer-safe containers or resealable plastic bags. When freezing, try to remove as much air as possible to avoid freezer burn.
- Reheating (Stovetop): For best results, reheat the pasta on the stovetop. Place the leftovers in a frying pan with a small splash of water or olive oil to prevent the pasta from drying out. Heat on medium-low until warmed through, stirring occasionally to ensure even heating.
- Reheating (Microwave): To reheat in the microwave, transfer the desired portion to a microwave-safe dish, and cover it loosely with a microwave-safe lid or paper towel to avoid splattering. Heat in 30-second intervals, stirring between each interval, until the pasta is heated through.
- Reheating from Frozen: To reheat frozen pasta, let it thaw in the fridge overnight. Then, follow the stovetop or microwave reheating instructions. If you’re in a rush, you can also microwave the frozen pasta on a lower power setting, but be sure to stir often to ensure even heating.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can make this pasta recipe ahead of time! It keeps well in the fridge for up to 3 days. If you plan to prepare it in advance, cook the pasta, chicken, and vegetables as instructed, but avoid mixing them until just before serving. This will help prevent the pasta from absorbing too much moisture and becoming soggy. Reheat the ingredients separately and toss them together just before serving for the best texture and flavor.
Can I use other types of pasta?
Absolutely! This recipe is versatile, and you can use any type of pasta you prefer. Penne, fettuccine, or rotini would work wonderfully. You can also use whole wheat pasta, gluten-free pasta, or low-carb alternatives like zucchini noodles or spaghetti squash. Just be sure to adjust the cooking times according to the type of pasta you’re using, and follow the package instructions for the best results.
What can I substitute for chicken?
If you’re looking for a substitute for chicken, you have several options. You can use shrimp, tofu, chickpeas, or even a plant-based chicken substitute. For a vegetarian version, simply skip the chicken altogether and add extra vegetables like zucchini, spinach, or bell peppers to bulk up the dish. Each of these options will bring its own unique flavor and texture to the recipe.
How do I prevent the vegetables from becoming mushy?
To keep the vegetables crisp and tender, make sure you don’t overcook them. Start by cooking the mushrooms and asparagus over medium-high heat for just 5 minutes, so they soften slightly but still retain some texture. If you prefer your vegetables even crisper, you can reduce the cooking time a bit. Also, make sure you add the chopped tomatoes towards the end of cooking to avoid over-softening them.
Can I add cheese to this recipe?
Yes, cheese can be a great addition to this pasta dish! Parmesan cheese, in particular, complements the flavors of the chicken, mushrooms, and asparagus beautifully. You can sprinkle freshly grated Parmesan on top just before serving. If you prefer a creamier sauce, you can also stir in a little ricotta or mozzarella for extra richness.
Is this recipe kid-friendly?
This recipe can definitely be kid-friendly, especially if your children enjoy pasta and vegetables. You may want to cut the asparagus into smaller pieces or swap it out for a vegetable they prefer, like broccoli or peas. If garlic is too strong for their taste, you can reduce the amount or leave it out. The mild flavors of the chicken and pasta usually appeal to kids, making it a great family dinner option.
How do I prevent the pasta from sticking together?
To keep the pasta from sticking together, make sure you stir it occasionally while it cooks and don’t let it sit in the colander for too long after draining. Tossing the cooked pasta with a bit of olive oil helps prevent sticking as well. If you’re preparing the dish ahead of time, you can also add a small amount of olive oil to the pasta and give it a quick toss before storing it.
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables if fresh aren’t available, though the texture may be slightly different. If using frozen asparagus or mushrooms, be sure to thaw and drain them well before cooking to remove excess moisture. Frozen vegetables tend to release more water, so you may need to cook them a bit longer to allow any extra liquid to evaporate.
How can I make this dish more flavorful?
To amp up the flavor, consider adding more garlic or a sprinkle of crushed red pepper flakes for a bit of heat. Fresh herbs like basil or parsley add a burst of freshness, and a squeeze of lemon juice at the end can brighten up the dish. For a deeper flavor, you can also experiment with adding a splash of white wine while sautéing the vegetables or chicken.
Other Easy Pasta Recipes
Arugula and Parmesan Pasta Salad: A light and refreshing pasta salad tossed with peppery arugula, Parmesan cheese, and a zesty lemon vinaigrette.
Crispy Air Fryer Pasta Bites: These crunchy pasta chips are the perfect snack, seasoned and air fried to golden perfection.
One-Pot Taco Pasta with Cheese: A flavorful and cheesy taco-inspired pasta dish that comes together in just one pot for easy cleanup.
Cheesy One-Pot Penne with Sausage: Savory sausage and tender penne pasta simmered in a rich, cheesy sauce for a quick and satisfying meal.
Quick 15-Minute Chicken Pesto Pasta Recipe: Tender chicken and pasta are tossed in fresh basil pesto for a delicious dinner ready in just 15 minutes.
Mexican Fajita Pasta with Spicy Peppers and Cheese: A spicy and vibrant pasta dish loaded with fajita-style bell peppers, onions, and melted cheese.
Creamy Garlic Shrimp Linguine Pasta with Seafood: Succulent shrimp and linguine are coated in a rich, creamy garlic sauce for an indulgent seafood pasta dish.
Pasta Recipe With Chicken, Mushrooms and Asparagus
Ingredients
- 1 lb pasta
- 1 lb skinless boneless chicken breast sliced into 1-inch pieces
- 1 lb mushrooms sliced
- 1 lb asparagus trimmed and chopped
- 1 can 14 oz chopped tomatoes
- 4 tbsp olive oil
- 6 garlic cloves minced
- 1 1/2 tsp salt
- 1/2 tsp pepper
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Large pot
Instructions
- Heat a pot of salted water to a boil. Add pasta and cook according to package directions, until tender. Drain into a colander.
- While the pasta is cooking, heat 1 tbsp of oil in a large non-stick pan over medium-high heat.
- Add mushrooms and asparagus to the pan. Cook, stirring periodically, for 5 minutes.
- Add the chopped tomatoes, 1 tsp salt and 1/4 tsp pepper, and mix until combined. Cook, stirring periodically, for 10 minutes, or until vegetables are tender. Remove the mushroom and asparagus mixture from a frying pan into a bowl.
- Heat another 1 tbsp of oil in that frying pan over medium-high heat. Add the chicken and cook, stirring, until cooked through (no longer pink in center, about 5 minutes). Add 1/2 tsp salt and 1/4 tsp pepper and mix.
- Divide the chicken and mushroom/asparagus mixture between 2 large frying pans (half goes in one frying pan, another half in the other). This step is done because all that stuff wouldn't fit into one pan (since you'll later add the pasta!)
- Heat each frying pan over medium heat. Make space in the center of each pan (push the indgredients to the sides). Pour 1 tbsp of olive oil into the center of each frying pan. Add minced garlic to the oil and cook for 30 seconds. Add pasta (half of the pasta in one pan, half in the other), and stir until everything is combined and all the pasta is coated with oil.
More Italian Recipes
- Italian Salami Pinwheels with Cream Cheese
- Fresh Italian Caprese Salad with Tomatoes and Mozzarella
- Classic Italian Chicken Parmigiana Recipe
Hi Melanie,
Your site is awesome! It must be awesome to be able to do this for a living. I too like to cook and I have started a website (a few weeks old now) as well. My website isn’t entirely food, but I have dedicated a portion of my home page to recipes that I have tried at one point along with pictures. I would love for you to stop by and let me know what you think of the site. Thanks so much!
Audrey
Love the fresh flavors in this pasta dish. So easy to make…
This recipe is a great way to use up veggies. Tasty and nutritious.