Creamy Mushroom and Asparagus Chicken Penne

There’s something incredibly satisfying about combining hearty pasta with fresh vegetables and a creamy sauce—it’s pure comfort in a bowl. This Creamy Mushroom and Asparagus Chicken Penne is one of those recipes I turn to when I need something both nourishing and indulgent. As a baker and recipe creator, I love working with balance in flavors, and this dish offers exactly that: tender chicken, earthy mushrooms, crisp asparagus, and penne pasta all coated in a rich, creamy sauce. It’s perfect for a weeknight dinner, yet impressive enough to serve to guests.

I remember the first time I tested this recipe—I wanted to create something that felt homemade but restaurant-worthy. The creaminess of the sauce blends beautifully with the umami of mushrooms and the brightness of asparagus. The chicken adds protein and substance, while the pasta holds everything together in a satisfying bite. It’s a dish where every ingredient complements the other, creating a comforting meal that doesn’t feel too heavy.

What I enjoy most is how easy it is to customize. You can use whole-wheat penne for a fiber boost or add a sprinkle of red pepper flakes for a bit of heat. But honestly, it’s perfect just the way it is. It’s one of those meals that fills the kitchen with an inviting aroma as it simmers, drawing everyone to the table before it’s even done. I’ve made it so many times, and every time, it brings smiles. If you love creamy pasta dishes with fresh, wholesome ingredients, this one is a must-try. It’s fast, flavorful, and delivers every single time.

Ingredients for Creamy Mushroom and Asparagus Chicken Penne

To prepare this rich and satisfying pasta dish, gather the following ingredients. Each component brings depth and balance to the overall flavor and texture of the meal.

• Penne Pasta – Choose high-quality penne for the best texture. Its ridged surface holds the creamy sauce perfectly, making every bite delicious.

• Chicken Breast – Boneless, skinless chicken breast works best. Slice it thinly so it cooks quickly and evenly, providing tender pieces throughout.

• Mushrooms – Use cremini or button mushrooms for a meaty, earthy flavor. Slice them evenly to ensure they cook uniformly.

• Asparagus – Fresh asparagus adds brightness and a slight crunch. Trim the woody ends and cut into bite-sized pieces for easy eating.

• Garlic – Fresh minced garlic infuses the sauce with deep flavor. Use 2–3 cloves depending on your taste preference.

• Onion – A finely chopped onion gives a subtle sweetness that builds the flavor base.

• Heavy Cream – This forms the heart of the sauce, giving it a rich, velvety consistency.

• Parmesan Cheese – Freshly grated Parmesan melts smoothly into the cream, adding saltiness and umami.

• Olive Oil – Used for sautéing the chicken and vegetables. A good quality olive oil adds depth to the overall taste.

• Salt and Pepper – These basics enhance and balance the flavors of the dish.

• Optional: Crushed red pepper flakes for a gentle kick, or chopped parsley for a fresh finish.

How to Make Creamy Mushroom and Asparagus Chicken Penne

Step 1:
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.

Step 2:
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chicken slices and season with salt and pepper. Cook for about 5–6 minutes, turning occasionally, until golden brown and cooked through. Remove from the skillet and set aside.

Step 3:
In the same skillet, add a little more olive oil if needed. Sauté the chopped onions for 2–3 minutes until soft and translucent. Add the garlic and cook for another 30 seconds, stirring frequently to prevent burning.

Step 4:
Add the sliced mushrooms to the skillet. Cook for about 5 minutes until they release their moisture and start to brown. Stir in the asparagus pieces and cook for another 4–5 minutes until tender-crisp.

Step 5:
Pour in the heavy cream, reduce the heat slightly, and let it simmer for 2–3 minutes. Stir occasionally to prevent sticking. Add the grated Parmesan cheese and stir until fully melted into the sauce.

Step 6:
Return the cooked chicken to the skillet along with the drained pasta. Toss everything together gently, adding reserved pasta water a little at a time to reach your desired sauce consistency.

Step 7:
Taste and adjust seasoning with salt and pepper. For a little extra flavor, sprinkle in some crushed red pepper flakes. Garnish with chopped parsley before serving, if desired. Serve hot and enjoy a comforting, creamy pasta dish.

How Long to Cook Chicken and Asparagus for Pasta

Cooking chicken and asparagus correctly ensures both flavor and the perfect texture. Here’s how to get it just right:

• Chicken: Slice it thinly so it cooks evenly. In a skillet over medium heat, chicken takes about 5–6 minutes to cook through, turning pieces once for even browning. You’ll know it’s done when it’s golden on the outside and white all the way through.

• Asparagus: Fresh asparagus should be cut into bite-sized pieces. When added to the skillet after the mushrooms, it only needs 4–5 minutes to become tender-crisp. If you prefer softer asparagus, you can sauté it for a minute or two longer.

Avoid overcooking both ingredients, as that can lead to dry chicken and mushy asparagus. Timing is key, so keep an eye on the skillet as you go.

How to Store Leftovers

Leftover pasta dishes are great for next-day meals. Store them properly to maintain flavor and texture.

• Refrigerator: Place leftovers in an airtight container. Store in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of milk or cream to loosen the sauce.

• Freezer: While possible, freezing creamy pasta can change the sauce texture. If you must freeze it, store it in a freezer-safe container for up to 1 month. Thaw in the fridge overnight and reheat gently.

When reheating, always stir occasionally to ensure even warmth. If the sauce separates slightly, add a bit more cream or cheese and stir until smooth.

Tips for Perfect Creamy Mushroom and Asparagus Chicken Penne

• Prep Ingredients First: Since this dish cooks quickly, have all your ingredients chopped and ready before you start. This keeps the cooking process smooth and stress-free.

• Don’t Overcook Pasta: Cook the penne until just al dente. It will continue cooking slightly when mixed into the hot sauce.

• Use Fresh Parmesan: Pre-grated cheese often contains anti-caking agents that prevent smooth melting. For the creamiest sauce, grate it fresh.

• Adjust Creaminess: If the sauce feels too thick, stir in a little reserved pasta water until it reaches the consistency you like.

• Sear Chicken in Batches: If your pan is small, avoid crowding it. Cook the chicken in two rounds so each piece gets a golden sear instead of steaming.

• Add a Twist: A dash of lemon zest at the end can brighten the flavor. Or swap penne for another short pasta like rigatoni or farfalle for a fun variation.

• Keep it Mild or Spicy: If you enjoy spice, sprinkle crushed red pepper flakes in the sauce. Prefer it mild? Leave them out for a creamy, gentle finish.

  Frequently Asked Questions

  1. Can I make this recipe ahead of time?

  Yes, you can make Creamy Mushroom and Asparagus Chicken Penne ahead of time. To do so, prepare the pasta and sauce as directed, then store them separately in airtight containers in the refrigerator for up to 2 days. When you’re ready to serve, reheat the sauce gently on the stove over low heat, stirring frequently. Add a splash of cream or milk if it thickened in the fridge. Heat the pasta separately or toss it into the warm sauce to combine and serve hot. This method helps retain the creamy texture and prevents the pasta from becoming soggy.

  2. What can I use instead of heavy cream?

  If you prefer a lighter version or don’t have heavy cream on hand, there are several alternatives. You can substitute half-and-half or whole milk combined with a tablespoon of flour to help thicken the sauce. For a non-dairy option, use unsweetened almond milk or oat milk and add a small amount of cornstarch dissolved in water. Keep in mind that non-dairy alternatives will slightly alter the flavor and consistency, but the dish will still be delicious. Always simmer gently to avoid curdling, especially with low-fat or plant-based substitutes.

  3. How do I keep the sauce from curdling?

  To prevent the sauce from curdling, maintain a gentle simmer and avoid high heat once the cream is added. High temperatures can cause the cream to separate, especially if you’re using a lighter substitute. Also, add the Parmesan cheese gradually, stirring constantly so it melts evenly. If the sauce starts to separate, lower the heat immediately and stir in a small splash of reserved pasta water or a bit more cream to bring it back together. Avoid boiling the sauce once the dairy is added for the best results.

  4. Can I add other vegetables or protein?

  Absolutely. This dish is flexible and welcomes variations. You can add vegetables like spinach, bell peppers, or sun-dried tomatoes for added color and nutrients. Simply sauté them with the mushrooms or asparagus, depending on how long they take to cook. If you’d like a different protein, cooked shrimp or turkey bacon can be delicious alternatives. Just make sure any added ingredients are fully cooked and seasoned before incorporating them into the sauce to keep the flavors balanced and harmonious.

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  Creamy Mushroom and Asparagus Chicken Penne

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  • Author: Lena Meeli
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

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  Description

  This Creamy Mushroom and Asparagus Chicken Penne is a flavorful, comforting dish that’s perfect for weeknights or casual gatherings. Tender penne is tossed with juicy chicken, earthy mushrooms, crisp asparagus, and a rich Parmesan cream sauce for a dinner that’s both satisfying and simple. It’s a complete meal with protein, veggies, and pasta all in one bowl—quick to prepare and sure to impress.

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  Ingredients

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  • 350g penne pasta

  • 2 tablespoons olive oil

  • 2 chicken breasts, thinly sliced

  • Salt and pepper, to taste

  • 250g mushrooms, sliced

  • 1 bunch asparagus, cut into 1-inch pieces

  • 3 cloves garlic, minced

  • 200ml heavy cream

  • 80g grated Parmesan cheese

  • 1/4 teaspoon red pepper flakes (optional)

  • Fresh parsley, chopped (for garnish)

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  Instructions

  • Cook the penne according to package directions until al dente. Reserve 1/2 cup of pasta water and drain the rest.

  • Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Sauté chicken until golden and fully cooked, about 5–6 minutes. Remove and set aside.

  • In the same pan, add mushrooms. Cook until browned and tender, about 5 minutes.

  • Add asparagus and cook for another 4–5 minutes until crisp-tender. Add garlic and sauté for 1 more minute.

  • Return chicken to the skillet. Pour in the cream and bring to a gentle simmer. Stir in Parmesan cheese and red pepper flakes if using.

  • Add cooked pasta and toss to coat. If the sauce is too thick, stir in some reserved pasta water to reach desired consistency.

  • Garnish with chopped parsley and serve warm.

  Notes

  • Substitute cream with half-and-half or plant-based milk plus cornstarch for a lighter version.

  • Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of cream or milk.

  • Add extras like spinach, bell peppers, or sun-dried tomatoes for variety.

  • For a twist, use rigatoni or farfalle instead of penne.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes