Name: Creamy Mushroom and Asparagus Chicken Penne
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 oz penne pasta; 2 boneless, skinless chicken breasts, diced; 2 tbsp olive oil; 8 oz fresh mushrooms (cremini or button), sliced; 1 bunch asparagus spears, trimmed and chopped; 3 garlic cloves, minced; 1 cup heavy cream; 1/2 cup chicken broth; 3/4 cup grated Parmesan cheese; Salt and black pepper, to taste; 1 tsp Italian seasoning; Fresh parsley, chopped (optional, for garnish)

This Creamy Mushroom and Asparagus Chicken Penne is a comforting, rich, and satisfying dish that brings together tender chicken breast, earthy mushrooms, crisp asparagus, and penne pasta all coated in a velvety cream sauce. It’s an easy weeknight dinner that feels like a gourmet meal without the extra fuss. Creamy Mushroom and Asparagus Chicken Penne

Why You’ll Love This Recipe

I love how this recipe balances rich and light flavors—savory mushrooms and hearty chicken are perfectly complemented by fresh, crisp asparagus. The creamy sauce ties it all together, coating every piece of pasta in delicious flavor. It’s quick enough for a weeknight but elegant enough for company. Plus, it’s a one-pan wonder once the pasta is cooked, making cleanup easier.

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
Olive oil
Fresh mushrooms (like cremini or button)
Asparagus spears
Garlic cloves
Heavy cream
Chicken broth
Parmesan cheese
Salt and black pepper
Italian seasoning
Fresh parsley (optional, for garnish)

directions

I start by cooking the penne pasta according to the package instructions until al dente. I drain and set it aside.
While the pasta cooks, I heat olive oil in a large skillet over medium heat. I add diced chicken breast, season it with salt, pepper, and Italian seasoning, and sauté until golden and cooked through. I remove the chicken and set it aside.
In the same skillet, I add a bit more oil if needed and sauté sliced mushrooms until they’re browned and tender. Then, I toss in chopped asparagus and minced garlic, cooking for another 3-4 minutes until the asparagus is crisp-tender.
I pour in chicken broth and heavy cream, bringing the mixture to a simmer. I stir in grated Parmesan cheese until the sauce becomes thick and creamy.
I return the cooked chicken to the skillet, add the pasta, and stir everything together to coat well. I adjust seasoning with more salt and pepper if needed.
I garnish with freshly chopped parsley before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes swap penne with fettuccine or rigatoni for a different texture.
For a lighter version, I use half-and-half instead of heavy cream.
I like to add a splash of white wine with the broth for extra depth.
If I want it vegetarian, I simply skip the chicken and bulk up on more mushrooms.
Sun-dried tomatoes or red pepper flakes add an exciting twist when I’m in the mood for bolder flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I use a skillet over medium-low heat and add a splash of cream or broth to bring the sauce back to life. The microwave works too, but I stir halfway through to keep it evenly heated.

FAQs

How do I keep the cream sauce from curdling?

I make sure to simmer the cream gently and avoid boiling it. Adding cheese slowly while stirring helps keep it smooth.

Can I make this ahead of time?

Yes, I often cook the components ahead and assemble just before serving. The dish can be stored and reheated, but it’s best fresh.

What’s the best chicken to use?

I prefer boneless, skinless chicken breasts or thighs. Thighs add more flavor, but breasts are leaner and cook quickly.

Can I use frozen asparagus?

Yes, I use frozen asparagus when fresh isn’t available. I thaw it first and reduce the cooking time slightly to prevent overcooking.

How can I make it spicier?

I sprinkle in red pepper flakes or a pinch of cayenne for some heat. It complements the creamy sauce well.

Conclusion

Creamy Mushroom and Asparagus Chicken Penne is one of those meals I keep coming back to—it’s hearty, flavorful, and surprisingly easy to make. Whether I’m cooking for my family or just want a cozy night in, this dish always hits the spot. The combination of textures and the richness of the sauce make it a truly satisfying dinner.