You know those comforting pasta dishes that bring everyone to the table with big smiles and second helpings? Creamy Mushroom and Asparagus Chicken Penne is exactly that kind of meal. This dish masterfully combines tender chicken, savory mushrooms, crisp asparagus, and a velvety sauce, all twirled around penne pasta, making it impossible to resist. The flavors are vibrant, every bite offers a little crunch and a lot of creaminess, and the recipe is wonderfully approachable—even on a busy weeknight.

Creamy Mushroom and Asparagus Chicken Penne Recipe - Recipe Image

Ingredients You’ll Need

Creamy Mushroom and Asparagus Chicken Penne shines because of its simple, no-nonsense pantry staples and fresh produce. Each ingredient is chosen with intention—bringing richness, balance, and a pop of color. Here’s what you’ll need and why each is a star in this dish:

12 oz penne pasta: The perfect shape for catching all that luscious cream sauce and adding a satisfying chew.
2 tablespoons olive oil: Gives the chicken flavor right from the start and helps it brown beautifully.
1 pound boneless skinless chicken breast, cut into bite-sized pieces: Tender, lean protein that cooks up quickly and soaks in all the flavor.
Salt and black pepper to taste: Brings out the best in every component; don’t skimp on seasoning!
2 tablespoons butter: Adds richness and smoothness to the veggies and sauce.
8 oz cremini or white mushrooms, sliced: Earthy depth and meaty texture; cremini offer a bit more flavor, but white mushrooms work well, too.
1 bunch asparagus, trimmed and cut into 1-inch pieces: Fresh, green crunch and color that rounds out the dish’s flavors.
3 garlic cloves, minced: Essential for aromatic zing that elevates the entire sauce.
1 cup heavy cream: The base of our dreamy sauce—go for full-fat for that ultra-creamy finish.
1/2 cup chicken broth: Keeps the sauce light and flavorful without being too heavy.
1/2 cup grated Parmesan cheese: Adds nutty, salty depth and helps to thicken the sauce just so.
1/2 teaspoon dried thyme: A hint of herbaceous warmth that melds with the mushrooms.
1/4 teaspoon red pepper flakes (optional): For a subtle, peppery kick—add more if you love a little heat.
Chopped fresh parsley for garnish: Brings a fresh finish and a pop of color to every plate.

How to Make Creamy Mushroom and Asparagus Chicken Penne

Step 1: Cook the Penne Pasta

Start by bringing a large pot of salted water to a rolling boil. Generously salt the water (it should taste almost like the sea) before adding the penne. Cook until the pasta is al dente—tender but still with a little bite—then drain and set aside. This is the foundation that will soak up all those lovely flavors, so don’t overcook!

Step 2: Sauté the Chicken

While the pasta is doing its thing, heat the olive oil in your largest skillet over medium-high heat. Season the chicken with salt and pepper, then toss the pieces into the hot pan. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden and just cooked through. Transfer to a plate—don’t worry if it’s not perfect, it will finish in the sauce soon.

Step 3: Cook the Mushrooms and Asparagus

In the same skillet (no need to clean it—those flavorful browned bits are gold!), melt the butter over medium heat. Slide in the mushrooms and cook for 4 to 5 minutes, letting them brown and release their savory aroma. Add asparagus and garlic, stirring occasionally. Sauté for an additional 3 to 4 minutes until the asparagus is crisp-tender and the garlic is fragrant but not burnt.

Step 4: Make the Creamy Sauce

With your veggies ready, pour in the heavy cream and chicken broth, scraping up all those tasty bits on the bottom. Sprinkle in the Parmesan, thyme, and (if you like) red pepper flakes. Let the mixture bubble gently for 3 to 5 minutes, stirring, until the sauce thickens slightly and becomes silky smooth.

Step 5: Combine Everything

Return the cooked chicken and drained pasta to the skillet. Toss well until every piece of penne is coated and the chicken and veggies are evenly distributed. Give it a taste and adjust seasoning as needed. This is where the Creamy Mushroom and Asparagus Chicken Penne really comes together in dreamy harmony!

Step 6: Garnish and Serve

Turn off the heat, sprinkle in a shower of chopped fresh parsley, and serve the pasta warm in generous bowls. Every forkful is creamy, hearty, and downright irresistible—this is why the dish is a weeknight hero!

How to Serve Creamy Mushroom and Asparagus Chicken Penne

Garnishes

A final flourish really makes this recipe shine. A handful of bright, fresh parsley adds color and a touch of herbal lift, while an extra sprinkle of grated Parmesan gives that signature savory finish. Want even more zing? Add a few ribbons of lemon zest for an aromatic pop that contrasts beautifully with the richness of the sauce.

Side Dishes

Creamy Mushroom and Asparagus Chicken Penne is already a star, but it pairs wonderfully with simple sides. A crisp green salad dressed in a light vinaigrette balances the dish’s creaminess. You can also add warm, crusty bread for swiping up every last bit of sauce, or roast a pan of cherry tomatoes to add tang and sweetness.

Creative Ways to Present

For a family-style gathering, serve this pasta in a large, shallow bowl with fresh herbs layered on top—let everyone dig in! For something more elegant, divide the pasta into individual bowls and stand a few asparagus tips upright for that restaurant-worthy presentation. Or serve it as the centerpiece of a buffet, with sides lined up alongside. The gorgeous colors and creamy sauce command attention no matter how you share it.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Creamy Mushroom and Asparagus Chicken Penne, lucky you! Let the pasta cool, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. The sauce will thicken as it sits, which makes for an even more comforting bite when reheated.

Freezing

This dish actually freezes quite well despite the cream. Allow your leftovers to cool completely, then spoon them into a freezer-safe container. Label and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results—the texture remains surprisingly creamy!

Reheating

To bring your Creamy Mushroom and Asparagus Chicken Penne back to life, reheat gently on the stovetop in a skillet over low heat, adding a splash of milk or chicken broth to loosen the sauce if needed. Alternatively, microwave individual servings, stopping to stir every minute or so. Either way, it’s best enjoyed warm and creamy.

FAQs

Can I use a different type Main Course

Absolutely! While penne does a wonderful job holding onto the sauce, you can swap in rigatoni, farfalle, or even fettuccine. Just adjust cooking times and make sure to cook the pasta al dente.

How can I make Creamy Mushroom and Asparagus Chicken Penne lighter?

For a lighter version, you can substitute half-and-half for heavy cream or use light cream. Another refreshing twist: squeeze in some fresh lemon juice or zest right before serving to balance out the richness.

What mushrooms work best in this recipe?

Both cremini and white mushrooms are delicious here! Cremini bring deeper flavor, while white mushrooms are milder and readily available. Feel free to try portobellos for an even earthier taste or shiitake mushrooms for a twist.

Can I make this dish vegetarian?

Yes, just skip the chicken and use vegetable broth instead of chicken broth. You can add extra mushrooms or sautéed tofu for more protein. The creamy, satisfying sauce pairs beautifully with almost any veggie!

How do I avoid curdling the cream sauce?

Be sure to add the cream and chicken broth at medium heat, not high heat, and keep the sauce at a gentle simmer. Avoid boiling once the cream is added. Stir often, and your sauce will stay beautifully smooth.

Final Thoughts

Once you try Creamy Mushroom and Asparagus Chicken Penne, it’s sure to become one of your go-to comfort meals—full of flavor, texture, and a sense of celebration. Whether you’re feeding a family or treating yourself, dive in and make it your own. Give this recipe a whirl—you won’t regret it!

Creamy Mushroom and Asparagus Chicken Penne Recipe

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4.7 from 11 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a comforting and creamy pasta dish with this Creamy Mushroom and Asparagus Chicken Penne. Tender chicken, earthy mushrooms, and vibrant asparagus come together in a luscious sauce over perfectly cooked penne pasta.

Ingredients

Scale

Pasta:

12 oz penne pasta

Chicken:

2 tablespoons olive oil
1 pound boneless skinless chicken breast (cut into bite-sized pieces)
Salt and black pepper to taste

Sauce:

2 tablespoons butter
8 oz cremini or white mushrooms (sliced)
1 bunch asparagus (trimmed and cut into 1-inch pieces)
3 garlic cloves (minced)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Chopped fresh parsley for garnish

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Instructions

Cook the Pasta: Boil salted water and cook penne until al dente. Drain and set aside.
Cook the Chicken: Season and cook chicken until golden; set aside.
Prepare the Sauce: Saute mushrooms, asparagus, and garlic. Add cream, broth, Parmesan, thyme, and red pepper flakes. Simmer until thickened.
Combine and Serve: Add chicken and pasta to the sauce. Toss to coat. Garnish with parsley and serve.