Creamy Mushroom and Asparagus Chicken Penne

Creamy Mushroom and Asparagus Chicken Penne is a comforting pasta dish that’s perfect for a weeknight dinner or a casual gathering. I combine tender chicken, earthy mushrooms, and fresh asparagus with penne pasta, all tossed in a luscious cream sauce that clings beautifully to every bite. It’s a flavorful, hearty meal that feels indulgent yet is simple to make.

Why You’ll Love This Recipe

I love how this recipe brings together the natural umami of mushrooms and the bright freshness of asparagus with a rich, creamy sauce. The chicken adds protein, making it a full and satisfying meal in one bowl. It’s quick enough for a busy evening but elegant enough to serve when I want to impress. Plus, I can switch up the ingredients based on what I have on hand, making it a versatile staple in my recipe box.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Penne pasta

• Boneless, skinless chicken breasts, cubed

• Olive oil

• Salt and pepper

• Garlic, minced

• Mushrooms, sliced (cremini or button work great)

• Asparagus, trimmed and cut into bite-sized pieces

• Heavy cream

• Parmesan cheese, grated

• Chicken broth

• Italian seasoning

• Crushed red pepper flakes (optional, for a bit of heat)

Directions

1. I start by cooking the penne pasta in a large pot of salted boiling water until al dente. I drain and set it aside.

2. While the pasta cooks, I heat olive oil in a large skillet over medium-high heat. I season the chicken with salt and pepper, then sauté it until golden and fully cooked. I remove it from the pan and keep it warm.

3. In the same pan, I add a bit more oil if needed, then sauté the garlic until fragrant. I add the mushrooms and cook until they release their juices and start to brown.

4. I stir in the asparagus and cook for about 3–4 minutes, just until tender-crisp.

5. I return the chicken to the pan and pour in the chicken broth and heavy cream. I sprinkle in the Italian seasoning and a pinch of red pepper flakes. I let it simmer for a few minutes to thicken slightly.

6. I stir in the Parmesan cheese until melted and smooth. Then, I add the cooked penne and toss everything together until well coated.

7. I taste and adjust seasoning if needed, then serve hot, garnished with extra cheese if I like.

Servings and timing

This recipe serves 4 people comfortably. It takes about 30–35 minutes total — 10 minutes for prep and 20–25 minutes for cooking.

Variations

I like switching up the protein by using shrimp or turkey instead of chicken. If I want to go vegetarian, I skip the meat altogether and add extra mushrooms or even sun-dried tomatoes for more depth. Sometimes I use spinach instead of asparagus or switch to whole wheat or gluten-free pasta. For a dairy-free version, I’ve used coconut cream and nutritional yeast, which gives a similar richness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I add a splash of milk or broth to bring the sauce back to life and warm it gently on the stove or in the microwave. I avoid high heat to prevent the cream sauce from separating.

FAQs

How do I keep the asparagus from getting mushy?

I cook the asparagus for just 3–4 minutes until it’s tender-crisp. This keeps it bright and slightly firm, even after mixing into the hot sauce.

Can I make this ahead of time?

Yes, I sometimes cook everything ahead but keep the sauce and pasta separate. I combine and reheat them when I’m ready to serve.

What mushrooms work best?

I usually use cremini or white button mushrooms, but shiitake or portobello add a deeper flavor if I’m looking for something more robust.

Can I use milk instead of cream?

I’ve used whole milk in a pinch, but the sauce is thinner. To make it thicker, I mix in a bit of flour or cornstarch before adding the milk.

Is this dish freezer-friendly?

I don’t recommend freezing it because the cream sauce may separate when thawed. It’s best enjoyed fresh or within a few days.

Conclusion

Creamy Mushroom and Asparagus Chicken Penne is one of those go-to recipes I turn to when I want comfort food without too much fuss. It’s rich, flavorful, and packed with textures that make every bite satisfying. Whether I’m feeding family or just treating myself, it always hits the spot.

Creamy Mushroom and Asparagus Chicken Penne

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Low Lactose

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Description

Creamy Mushroom and Asparagus Chicken Penne is a rich and comforting pasta dish featuring tender chicken, mushrooms, and asparagus in a creamy Parmesan sauce, perfect for weeknight dinners or casual gatherings.

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Ingredients

• 12 oz penne pasta
• 2 boneless, skinless chicken breasts, cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 8 oz mushrooms (cremini or button), sliced
• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 1 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes (optional)

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Instructions

1. Cook penne pasta in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a large skillet over medium-high heat, heat 1 tbsp olive oil. Season cubed chicken with salt and pepper, then sauté until golden and cooked through. Remove and keep warm.
3. Add remaining olive oil to the same skillet if needed. Sauté garlic until fragrant.
4. Add sliced mushrooms and cook until they release their juices and start to brown.
5. Add asparagus and cook for 3–4 minutes until tender-crisp.
6. Return chicken to the skillet. Pour in chicken broth and heavy cream.
7. Sprinkle in Italian seasoning and red pepper flakes. Simmer for a few minutes to thicken.
8. Stir in Parmesan cheese until melted and sauce is smooth.
9. Add cooked penne to the skillet and toss until well coated.
10. Adjust seasoning as needed. Serve hot, garnished with extra cheese if desired.

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Notes

• Use whole milk with a thickener as a lighter alternative to heavy cream.
• For a vegetarian version, omit chicken and add extra mushrooms or sun-dried tomatoes.
• Store leftovers in the fridge for up to 3 days and reheat gently with a splash of milk or broth.
• Avoid freezing as the cream sauce may separate when thawed.

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Nutrition

• Serving Size: 1 serving
• Calories: 620
• Sugar: 4g
• Sodium: 480mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 14g
• Trans Fat: 0.5g
• Carbohydrates: 58g
• Fiber: 4g
• Protein: 38g
• Cholesterol: 110mg