Creamy Mushroom and Asparagus Chicken Penne

By Chef Clara

Creamy Mushroom and Asparagus Chicken Penne is a savory, comforting pasta dish loaded with flavor—perfect for cozy weeknight dinners or family meals.

Why this recipe works

• Comfort in a Bowl: Creamy, cheesy, and loaded with flavor, it’s the ultimate comfort food.
• Balanced Meal: Packed with protein, veggies, and carbs for a complete dish.
• Quick and Easy: Ready in just 40 minutes, making it perfect for busy weeknights.
• Customizable: Easily adapt to your preferences with different veggies or proteins.
• Restaurant-Quality: Tastes like it’s straight from your favorite Italian restaurant!

What goes in

• 12 oz penne pasta
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 1 teaspoon Italian seasoning
• Red pepper flakes (optional)

Directions

1. Cook the Pasta
   • Bring a large pot of salted water to a boil.
   • Add the penne pasta and cook according to the package instructions until al dente.
   • Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
2. Cook the Chicken
   • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
   • Season the chicken with garlic powder, onion powder, salt, and pepper.
   • Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked.
   • Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables
   • In the same skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat.
   • Add the minced garlic and sauté until fragrant (about 30 seconds).
   • Add the sliced mushrooms and cook for 5–6 minutes, or until they release their moisture and become golden.
   • Add the asparagus pieces and cook for another 3–4 minutes, until tender-crisp.
4. Prepare the Creamy Sauce
   • Pour in the chicken broth and let it simmer for 2 minutes.
   • Stir in the heavy cream and grated Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly.
   • Add the Italian seasoning and red pepper flakes (if using) for added flavor.
   • Season with additional salt and pepper to taste.
5. Combine Everything
   • Return the cooked chicken to the skillet and toss to coat in the sauce.
   • Add the cooked penne pasta and toss until everything is evenly coated.
   • If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
6. Serve
   • Plate the pasta and garnish with extra Parmesan cheese and freshly cracked black pepper, if desired.
   • Enjoy your meal!

Yield and prep time

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings

Make it your own

• Vegetarian Version: Skip the chicken and add more mushrooms or a protein like tofu or chickpeas.
• Seafood Twist: Replace chicken with shrimp or scallops for a seafood variation.
• Low-Carb Option: Use zucchini noodles or spaghetti squash instead of pasta.
• Spicy Kick: Add more red pepper flakes or a dash of cayenne for a spicier flavor.
• Different Veggies: Swap asparagus for broccoli, spinach, or bell peppers based on preference.

How to save the rest

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over low heat with a splash of cream or chicken broth to revive the creamy texture.
• Freezing: Freeze the dish in individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use a different type of pasta?

Yes, any pasta shape that holds sauce well, such as fettuccine, rigatoni, or farfalle, works great.

Can I substitute heavy cream?

You can use half-and-half or whole milk, but the sauce may be slightly thinner.

What’s the best chicken to use?

Boneless, skinless chicken breast or thighs work well for this recipe.

How can I make the dish gluten-free?

Use gluten-free pasta and ensure your other ingredients are certified gluten-free.

Can I use frozen asparagus?

Yes, thaw and drain the asparagus before adding it to the skillet.

Can I make this dish in advance?

The dish is best served fresh, but you can prepare the sauce and pasta separately, then combine and reheat before serving.

Can I use pre-cooked chicken?

Yes, rotisserie chicken or leftover chicken can save time. Simply add it during the final step.

How can I thicken the sauce if needed?

Simmer the sauce a bit longer, or add a slurry made of 1 teaspoon cornstarch and 1 tablespoon water.

What cheese can I use instead of Parmesan?

Pecorino Romano or Asiago cheese are great substitutes.

Can I skip the mushrooms?

Of course! You can replace them with more asparagus or another vegetable like zucchini.

A final note

Creamy Mushroom and Asparagus Chicken Penne is the perfect weeknight comfort meal that’s packed with flavor, texture, and wholesome ingredients. Whether you’re hosting a dinner or craving a restaurant-style dish at home, this pasta is sure to impress. Serve it with a side of garlic bread or a simple salad, and enjoy a delicious homemade meal that will leave everyone asking for seconds!

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Creamy Mushroom and Asparagus Chicken Penne

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• Author: Chef Clara
• Total Time: PT40M
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Creamy mushroom and asparagus chicken penne—rich, savory, and deeply comforting. A weeknight pasta dish loaded with flavor, ready in one pan.

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Ingredients

Scale 1x2x3x

• 12 oz penne pasta
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup heavy cream1 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 1 teaspoon Italian seasoning
• Red pepper flakes (optional)

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Instructions

• Cook the Pasta
  • Bring a large pot of salted water to a boil.
  • Add the penne pasta and cook according to the package instructions until al dente.
  • Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
• Cook the Chicken
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Season the chicken with garlic powder, onion powder, salt, and pepper.
  • Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked.
  • Remove the chicken from the skillet and set aside.
• Sauté the Vegetables
  • In the same skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat.
  • Add the minced garlic and sauté until fragrant (about 30 seconds).
  • Add the sliced mushrooms and cook for 5–6 minutes, or until they release their moisture and become golden.
  • Add the asparagus pieces and cook for another 3–4 minutes, until tender-crisp.
• Prepare the Creamy Sauce
  • Pour in the chicken broth and let it simmer for 2 minutes.
  • Stir in the heavy cream and grated Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly.
  • Add the Italian seasoning and red pepper flakes (if using) for added flavor.
  • Season with additional salt and pepper to taste.
• Combine Everything
  • Return the cooked chicken to the skillet and toss to coat in the sauce.
  • Add the cooked penne pasta and toss until everything is evenly coated.
  • If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
• Serve
  • Plate the pasta and garnish with extra Parmesan cheese and freshly cracked black pepper, if desired.
  • Enjoy your meal!

Notes

• Cook pasta al dente – Slightly undercook the penne, as it will continue absorbing the sauce for a perfect texture.
• Sauté mushrooms properly – Cook mushrooms until golden brown to enhance their flavor before adding the asparagus and sauce.

• Prep Time: PT15M
• Cook Time: PT25M
• Category: Lunch
• Method: Boiled, Simmered
• Cuisine: Italian-American