If you’re craving something cozy, flavorful, and totally beginner-friendly, Creamy Mushroom and Asparagus Chicken Penne is your new go-to. This pasta dish brings together tender chicken, earthy mushrooms, and vibrant asparagus in a luscious cream sauce that clings to every bite of penne. I still remember making this for the first time—it was an impromptu dinner for friends, and it became an instant favorite. With simple ingredients and foolproof steps, this recipe will have your kitchen smelling like an Italian trattoria in no time.
Why You’ll Love This Recipe
Creamy Mushroom and Asparagus Chicken Penne is the definition of comfort made easy. Here’s why you’ll come back to it again and again:
- Deliciously creamy: That rich sauce wraps every bite in flavor.
- Beginner-friendly: You only need basic skills and one skillet.
- Versatile: Swap veggies or use leftover chicken—it still works!
- Budget-conscious: Uses common pantry and fridge staples.
It’s a full meal in one bowl, with protein, veggies, and carbs in perfect balance.
Fun Facts About Creamy Mushroom and Asparagus Chicken Penne
Let’s take a quick tour of what makes this dish so lovable:
- Inspired by Italian-American comfort food, it combines rustic vegetables with rich dairy-based sauces.
- Asparagus is a spring vegetable, once considered a luxury crop in Europe.
- Penne pasta’s ridges are perfect for holding onto creamy sauces—ideal for this recipe!
- Mushrooms offer umami, a flavor booster that turns simple sauces into restaurant-quality meals.
This fusion of simple ingredients and elegant flavors is what makes this recipe timeless.
Key Ingredients in Creamy Mushroom and Asparagus Chicken Penne
- Chicken breast – Adds hearty protein and soaks up the sauce.
- Fresh asparagus – Offers crisp-tender texture and a pop of green.
- Mushrooms – Bring an earthy, savory depth to balance the creaminess.
- Heavy cream – Creates a silky base for the sauce.
- Penne pasta – Holds sauce well and delivers chewy satisfaction.
- Parmesan cheese – Melts into the sauce for salty, nutty richness.
- Garlic and onion – Add bold flavor layers to the cream sauce.
Step-by-Step Instructions
- Cook the penne: Boil in salted water until al dente. Drain and set aside with a drizzle of oil to prevent sticking.
- Sauté the chicken: In a large skillet, cook diced chicken breast in olive oil over medium-high heat until browned and fully cooked. Season with salt, pepper, and a pinch of Italian seasoning. Remove and set aside.
- Sauté the veggies: In the same skillet, add a little more oil and cook diced onions and garlic until fragrant. Add mushrooms and sauté until golden brown. Toss in chopped asparagus and cook until just tender.
- Deglaze and cream: Add a splash of chicken broth or white wine to deglaze. Let it reduce, then pour in heavy cream. Simmer for 3–4 minutes.
- Add cheese: Stir in grated Parmesan and let it melt into the sauce.
- Combine everything: Return the cooked chicken and pasta to the pan. Toss until everything is well coated in the creamy sauce.
- Adjust seasoning: Taste and add more salt, pepper, or cheese as needed.
- Serve warm: Garnish with fresh parsley or red pepper flakes if desired.
Creamy Mushroom and Asparagus Chicken Penne Tips and Twists
Master this recipe with these tips:
Top 5 Tips
- Cut asparagus into even pieces for uniform cooking.
- Use pre-sliced mushrooms to save time.
- Don’t overcook the pasta—al dente is best.
- Let the cream reduce slightly for a thicker sauce.
- Add the Parmesan off heat to prevent clumping.
3 Fun Variations
- Bacon twist: Add crispy bacon for a smoky boost.
- Spicy kick: Mix in red pepper flakes or a splash of hot sauce.
- Vegetarian: Skip the chicken and double the mushrooms.
Storage, Reheating, and Make-Ahead Tips for Creamy Mushroom and Asparagus Chicken Penne
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in a skillet over medium heat with a splash of cream or broth. Avoid microwaving too long to prevent drying.
- Make-Ahead: Cook the pasta and chicken ahead of time, then reheat together with the sauce just before serving.
Serving Suggestions
Make your Creamy Mushroom and Asparagus Chicken Penne a complete meal with these ideas:
- Side salad: A simple arugula or Caesar salad cuts through the richness.
- Garlic bread: Perfect for soaking up leftover sauce.
- White wine: A chilled Pinot Grigio or Sauvignon Blanc pairs beautifully.
- Lemon wedges: Brighten each bite with a quick squeeze.
- Grated cheese: Let everyone sprinkle extra Parmesan at the table.
Frequently Asked Questions
1. Can I use frozen asparagus?
Yes, thaw it first and pat dry to prevent a watery sauce.
2. What pasta works instead of penne?
Try rigatoni, farfalle, or fettuccine—anything with texture.
3. Can I make this dairy-free?
Use coconut cream and dairy-free Parmesan alternatives.
4. How do I keep the sauce from curdling?
Simmer gently and avoid high heat after adding cream.
5. Can I freeze it?
Not recommended—cream sauces often separate after freezing.
Enjoy Your Creamy Mushroom and Asparagus Chicken Penne
There’s something magical about creamy pasta done right. Creamy Mushroom and Asparagus Chicken Penne is rich yet fresh, filling yet light, and utterly satisfying. Whether you’re cooking for yourself or your family, this dish will quickly become a staple in your meal rotation. It’s quick enough for a weeknight and elegant enough for guests. Grab a fork—you’ve earned this comfort classic.
Explore More Recipes
Love creamy pasta? Try these next:
- Chicken Alfredo Lasagna – A cheesy, layered twist.
- Lemon Chicken Pasta – Bright, zesty, and refreshing.
- Fettuccine Alfredo – The ultimate classic.
Happy cooking!
Creamy Mushroom and Asparagus Chicken Penne
Ingredients
- 8 oz penne pasta
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast, diced
- Salt and pepper to taste
- 1 tsp Italian seasoning
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup asparagus, chopped
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Optional: chopped parsley for garnish
Instructions
- Cook penne pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium-high heat. Add chicken, season with salt, pepper, and Italian seasoning. Cook until golden and cooked through. Remove and set aside.
- In the same pan, sauté onion and garlic until soft and fragrant.
- Add mushrooms and cook until browned, then toss in asparagus and cook for 2–3 minutes.
- Deglaze the pan with chicken broth, scraping up any browned bits.
- Stir in heavy cream and simmer for 3–4 minutes until slightly thickened.
- Add Parmesan cheese and return chicken and pasta to the pan. Toss until well combined and coated in the creamy sauce.
- Garnish with parsley and serve hot.