Name: Creamy Mushroom and Asparagus Chicken Penne
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 chicken breasts, sliced; 12 oz penne pasta; 2 tbsp olive oil; 3 cloves garlic, minced; 1 bunch asparagus, trimmed and cut into 2-inch pieces; 8 oz mushrooms, sliced; 1 cup heavy cream; 1/2 cup chicken broth; 3/4 cup Parmesan cheese, grated; Salt and pepper, to taste; 1 tsp Italian seasoning; 1 tbsp butter

Creamy Mushroom and Asparagus Chicken Penne is a hearty, flavorful pasta dish that brings together tender chicken, earthy mushrooms, and crisp asparagus in a rich, velvety sauce. I love how the penne holds onto all the delicious flavors, making every bite comforting and satisfying. It’s an easy-to-make recipe that works just as well for a cozy weeknight dinner as it does for impressing guests at a weekend gathering.

Creamy Mushroom and Asparagus Chicken Penne

Why You’ll Love This Recipe

I love this recipe for how effortlessly it comes together while still delivering big flavor. The combination of juicy chicken and creamy sauce is always a crowd-pleaser. Adding fresh asparagus and mushrooms gives it a nice balance of richness and freshness. It’s a one-pan kind of comfort meal that doesn’t require fancy techniques but still feels gourmet. Plus, it’s perfect for making ahead or enjoying as leftovers.

ingredients

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

chicken breast, sliced
penne pasta
olive oil
garlic, minced
asparagus, trimmed and cut into pieces
mushrooms, sliced
heavy cream
chicken broth
Parmesan cheese, grated
salt and pepper
Italian seasoning
butter

directions

I cook the penne pasta in salted boiling water until al dente, then drain and set aside.
While the pasta is cooking, I heat olive oil in a large skillet over medium-high heat and cook the chicken slices until golden and cooked through. I remove the chicken from the pan and set it aside.
In the same skillet, I add a bit of butter and sauté the garlic, mushrooms, and asparagus until they’re tender and slightly golden.
I pour in the chicken broth and heavy cream, stirring to combine. Then I season with salt, pepper, and Italian seasoning.
I let the sauce simmer for a few minutes until it thickens slightly, then I stir in the Parmesan cheese.
I return the cooked chicken and pasta to the skillet, tossing everything together until well coated in the sauce.
I cook for another minute or two, letting all the flavors blend, then serve hot.

Servings and timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

I sometimes swap out the chicken for shrimp for a lighter take.
For a vegetarian version, I leave out the chicken and add more mushrooms or some sun-dried tomatoes.
I like using whole wheat penne or gluten-free pasta depending on who I’m cooking for.
I add a pinch of red pepper flakes for a bit of heat when I want a spicier kick.
I occasionally finish the dish with a squeeze of lemon juice or lemon zest to brighten it up.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I add a splash of milk or cream to loosen the sauce and warm it gently in a pan over low heat, stirring until heated through. It can also be microwaved in short bursts, stirring in between to avoid drying it out.

FAQs

How do I keep the sauce from getting too thick?

I like to reserve a little pasta water or add a splash of chicken broth or cream while reheating or before serving if the sauce thickens too much.

Can I make this dish ahead of time?

Yes, I often make it a day in advance. I store it in the fridge and reheat it gently before serving. The flavors deepen overnight.

Can I freeze this pasta?

I prefer not to freeze cream-based pasta dishes as the texture may change, but it can be done. I reheat it slowly to help preserve the creamy consistency.

What mushrooms work best in this recipe?

I usually use cremini or white button mushrooms, but shiitake or a mix of wild mushrooms add more depth.

Can I use milk instead of cream?

I can, but the sauce won’t be as rich. I sometimes use whole milk and add a bit more Parmesan for creaminess.

Conclusion

Creamy Mushroom and Asparagus Chicken Penne is one of those go-to comfort meals I come back to again and again. It’s rich without being too heavy, filled with wholesome ingredients, and endlessly customizable. Whether I’m cooking for family or just making a quick dinner for myself, this dish always hits the spot.