Name: Creamy Mushroom and Asparagus Chicken Penne Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: Penne Pasta: 12 ounces penne pasta Olive Oil: 1 tablespoon Chicken: 1 pound boneless skinless chicken breast, cut into bite-sized pieces Salt and Pepper: to taste Mushrooms: 2 cups sliced Asparagus: 1 bunch, trimmed and cut into 2-inch pieces Garlic: 3 cloves, minced Heavy Cream: 1 cup Chicken Broth: 1/2 cup Parmesan Cheese: 1/2 cup, grated Dried Thyme: 1/2 teaspoon Crushed Red Pepper Flakes: 1/4 teaspoon (optional) Parsley: chopped, for garnish

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If ever there was a dish to win over every pasta lover at your table, Creamy Mushroom and Asparagus Chicken Penne is it! This creamy, dreamy skillet pasta is loaded with juicy chicken, golden mushrooms, and tender asparagus, all tossed with satisfying penne in a Parmesan-rich sauce. Every bite feels like a delicious hug, and the magic is that it all comes together surprisingly quickly on a busy weeknight. Whether you’re aiming to impress guests or just craving a cozy dinner, this Creamy Mushroom and Asparagus Chicken Penne promises restaurant-worthy flavor right from your own kitchen.

Ingredients You’ll Need

Creamy Mushroom and Asparagus Chicken Penne Recipe - Recipe Image

Ingredients You’ll Need

Part of what makes this Creamy Mushroom and Asparagus Chicken Penne such a hit is how simple the ingredients are, yet how much flavor they bring! Each component plays a starring role, building layers of taste, color, and satisfaction.

Penne pasta: The perfect shape for catching creamy sauce and tender bits of chicken, mushrooms, and asparagus in every forkful.
Olive oil: Adds subtle richness and helps everything sauté beautifully.
Boneless skinless chicken breast: Tender protein that soaks up all those delicious flavors—make sure to cut it into bite-sized pieces for quick, even cooking.
Salt and black pepper: The essential seasoning duo that brings everything together.
Sliced mushrooms: Earthy flavor bombs that turn golden and richly savory in the pan.
Asparagus: Brings a fresh pop of green and a tender crunch that brightens the whole dish.
Garlic: Infuses everything with its savory, aromatic magic.
Heavy cream: The secret to that luscious, spoon-coating sauce.
Chicken broth: Adds depth and flavor to the creamy sauce—use low-sodium if you’re watching your salt.
Grated Parmesan cheese: Adds that signature salty, cheesy bite and helps the sauce cling to every bit of pasta.
Dried thyme: A subtle herb that pairs perfectly with both chicken and mushrooms.
Crushed red pepper flakes (optional): For a subtle heat that wakes up your taste buds (completely optional, but lovely!).
Chopped parsley: The fresh, leafy garnish that adds a bright finishing touch.

How to Make Creamy Mushroom and Asparagus Chicken Penne

Step 1: Cook the Penne Pasta

First things first! Grab a big pot of salted water and bring it to a boil. Toss in the penne and cook just until al dente according to package directions, usually around 10–11 minutes. Drain and set aside—don’t forget to save a splash of the pasta water in case you want to loosen the sauce later. This base is going to carry all those wonderful flavors!

Step 2: Prepare the Chicken

While the pasta is cooking, heat your olive oil in a large skillet over medium-high heat. Season your chicken pieces with salt and pepper, then add them to the hot skillet. Sear them for 6 to 8 minutes, stirring occasionally, until they’re golden and cooked through. Once done, use a slotted spoon to remove the chicken to a plate and set aside. These juicy chicken bites are about to be reunited with the sauce of their dreams.

Step 3: Sauté the Mushrooms

Into the same skillet (don’t wipe it out—those brown bits add flavor!), add the sliced mushrooms. Cook them for about 4 to 5 minutes, stirring now and then, until the mushrooms let off their moisture and begin to brown on the edges. This step brings out so much earthy, umami goodness.

Step 4: Add Asparagus and Garlic

Add the asparagus pieces and garlic right into the mushrooms. Sauté everything together for another 3 to 4 minutes, just until the asparagus is vibrant green and tender-crisp and the garlic smells irresistible. This step locks in a fresh, springy vibe, making the whole skillet come alive with color and aroma.

Step 5: Create the Creamy Sauce

Lower the heat to medium, then it’s time for the sauce! Pour in your heavy cream and chicken broth, then sprinkle in the Parmesan, dried thyme, and red pepper flakes if you want a bit of heat. Bring it all to a gentle simmer and cook for 3 to 4 minutes, stirring often, until your sauce has thickened slightly and everything’s beautifully blended.

Step 6: Toss Everything Together

Bring back the cooked chicken and add the drained penne right into the skillet. Toss gently to coat everything in that creamy, Parmesan-studded sauce. Cook for another 2 minutes, just until heated through and the sauce is clinging to every last noodle and veggie. Finish with a shower of chopped parsley before serving—you’re ready to savor Creamy Mushroom and Asparagus Chicken Penne at its best!

How to Serve Creamy Mushroom and Asparagus Chicken Penne

Garnishes

A sprinkling of freshly chopped parsley brings a pop of brightness, while a little extra grated Parmesan on top adds a savory punch with a professional finish. If you’re feeling fancy, add a twist of cracked black pepper or a swirl of good olive oil just before bringing the skillet to the table—your Creamy Mushroom and Asparagus Chicken Penne will look and taste like it came from your favorite trattoria.

Side Dishes

Nothing beats a simple side salad with arugula, cherry tomatoes, and a lemony vinaigrette to cut through the richness. Warm, crusty bread is practically required for mopping up every last drop of sauce! You might also serve a bowl of marinated olives or roasted vegetables for a little extra flair without much effort.

Creative Ways to Present

Turn Creamy Mushroom and Asparagus Chicken Penne into individual ramekins for a dinner party, or serve it family-style right from the skillet for a cozy, casual feel. Dress it up with edible flowers or a few lemon zest curls for a spring celebration, or offer it in shallow pasta bowls with a side of lemon wedges for those who love a bright, citrus finish.

Make Ahead and Storage

Storing Leftovers

Once cool, transfer any leftover Creamy Mushroom and Asparagus Chicken Penne to an airtight container and refrigerate. It keeps well for up to 3 days. The flavors deepen as they mingle overnight, making tomorrow’s lunch feel extra special.

Freezing

You can freeze this pasta, though the sauce may separate a little. To freeze, let it cool completely and portion into freezer-safe containers. Thaw overnight in the fridge before reheating—just know the texture of the asparagus might soften a bit, but the taste will still shine.

Reheating

To reheat, warm the pasta gently on the stovetop over low heat, adding a splash of milk, cream, or reserved pasta water to revive the sauce’s creamy texture. Microwave reheating works well too, but stir halfway through and check that everything is heated evenly. Top with fresh parsley to brighten it up before serving again.

FAQs

Can I use a different type Main Course

Absolutely! While penne’s hollow shape makes it perfect for catching the sauce, you can easily swap in rigatoni, fusilli, or even spaghetti. Just adjust the cook time based on the package directions and enjoy the same creamy magic.

What’s the best way to clean mushrooms for this recipe?

Wipe your mushrooms with a damp paper towel or give them a quick rinse under cool water just before slicing. Avoid soaking them, as mushrooms quickly absorb water and can turn soggy when cooked.

Can I make Creamy Mushroom and Asparagus Chicken Penne dairy-free?

You sure can! Try substituting the heavy cream with a non-dairy alternative like coconut cream or unsweetened oat creamer. Nutritional yeast makes a tasty stand-in for Parmesan—while the flavor isn’t exactly the same, it will still be super creamy and satisfying.

Can I use rotisserie chicken instead of cooking fresh chicken?

Rotisserie chicken is a fantastic shortcut! Just shred or dice about 2 cups of cooked chicken and add it when you combine everything in the skillet. It soaks up the creamy sauce and makes this dish even faster to prepare.

How can I add a little more brightness or acidity to the dish?

A squeeze of fresh lemon juice right at the end will perk up all the flavors and balance the richness of the sauce. You can also stir in a handful of cherry tomatoes or peas for a pop of color and freshness.

Final Thoughts

This Creamy Mushroom and Asparagus Chicken Penne is the kind of savory, satisfying pasta you’ll crave again and again. It delivers comfort, elegance, and ease—all in one pan! Invite your family or friends to the table, pour a glass of wine, and enjoy every creamy, cozy bite. Don’t be surprised if this becomes your new signature recipe!

Creamy Mushroom and Asparagus Chicken Penne Recipe

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4.9 from 28 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings
Diet: Non-Vegetarian

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Description

Indulge in a delectable dish of Creamy Mushroom and Asparagus Chicken Penne. This pasta recipe combines tender chicken, earthy mushrooms, and crisp asparagus in a rich, creamy sauce that’s sure to satisfy your cravings.

Ingredients

Penne Pasta:

12 ounces penne pasta

Olive Oil:

1 tablespoon

Chicken:

1 pound boneless skinless chicken breast, cut into bite-sized pieces

Salt and Pepper:

to taste

Mushrooms:

2 cups sliced

Asparagus:

1 bunch, trimmed and cut into 2-inch pieces

Garlic:

3 cloves, minced

Heavy Cream:

1 cup

Chicken Broth:

1/2 cup

Parmesan Cheese:

1/2 cup, grated

Dried Thyme:

1/2 teaspoon

Crushed Red Pepper Flakes:

1/4 teaspoon (optional)

Parsley:

chopped, for garnish

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Instructions

Cook the Penne: Boil salted water and cook penne pasta according to package instructions. Drain and set aside.
Cook the Chicken: Season chicken with salt and pepper. Sear in a skillet until browned and cooked through. Set aside.
Sauté Mushrooms and Asparagus: In the same skillet, cook mushrooms until browned. Add asparagus and garlic, sauté until tender-crisp.
Make the Sauce: Lower heat, add cream, broth, Parmesan, thyme, and red pepper flakes. Simmer until slightly thickened.
Combine and Serve: Return chicken to skillet, add pasta. Toss to coat, heat through. Garnish with parsley.