Get ready to fall in love with Creamy Mushroom and Asparagus Chicken Penne! This crowd-pleaser brings together succulent chicken, earthy mushrooms, and crisp-tender asparagus, all swirled in a luscious, silky Parmesan cream sauce that wraps perfectly around every bite of penne pasta. Fast enough for a weeknight dinner and elegant enough for guests, it’s one of those recipes you’ll want to make again and again—comforting, versatile, and loaded with color and flavor.

Creamy Mushroom and Asparagus Chicken Penne Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Mushroom and Asparagus Chicken Penne is how accessible and familiar the ingredient list is, yet each addition truly matters. These simple foods, thoughtfully combined, create tender textures, rich creaminess, and those pop-of-green veggies that make this dish feel like a special treat.

Penne Pasta: Its tubes are ideal for catching every drop of creamy sauce.
Boneless Skinless Chicken Breasts: Sliced thin for juicy, tender bites throughout every forkful.
Olive Oil: Adds a touch of richness and helps the chicken brown beautifully.
Sliced Mushrooms: Provide an earthy backbone and savory goodness that deepens the sauce.
Asparagus: Brings vibrance, crunch, and a little grassy freshness—be sure to trim the woody ends!
Minced Garlic: Infuses the whole skillet with big aroma and that classic Italian hint.
Heavy Cream: The secret to a lush, ultra-silky sauce you’ll want to scoop up with bread.
Chicken Broth: Adds extra flavor and lets the sauce stay light while still creamy.
Parmesan Cheese: Grate it fresh if possible—the melt-in quality and salty punch are unbeatable!
Salt: Essential for making every flavor pop and balancing the cream.
Freshly Ground Black Pepper: A little zip to sharpen the richness and finish each bite.
Chopped Fresh Parsley (Optional): Adds a final splash of color and a delicate herbal note.

How to Make Creamy Mushroom and Asparagus Chicken Penne

Step 1: Cook the Penne

Kick things off by bringing a large pot of well-salted water to a boil—think of the water as a flavor foundation for your pasta! Drop in your penne and cook it just until al dente, checking the package for timing. When it’s ready, drain and set aside; don’t rinse, because a little surface starch actually helps the dreamy sauce cling later.

Step 2: Sauté the Chicken

Heat the olive oil in a roomy skillet over medium heat. While it warms, season the chicken generously with salt and pepper. Add the chicken to the pan in a single layer, letting it sear until golden and cooked through—about five to six minutes. You’ll know it’s ready when the pieces are no longer pink and the aroma is irresistible. Remove the chicken and keep it nearby; it’ll be back for a saucy reunion soon.

Step 3: Cook the Veggies for That Signature Creamy Mushroom and Asparagus Chicken Penne Flavor

Without cleaning the pan (all those caramelized bits are pure flavor), toss in your sliced mushrooms, asparagus, and minced garlic. Sauté, stirring often, for five to seven minutes—just until the mushrooms turn golden and the asparagus turns bright green and slightly crisp. Your kitchen will be smelling fantastic by now!

Step 4: Build the Creamy Sauce

Pour in the heavy cream and chicken broth, then shower it with freshly grated Parmesan. Stir well, breaking up any bits stuck to the skillet’s bottom. Let the mixture bubble gently for three to four minutes while the cheese melts and the sauce thickens to a silky, spoon-coating consistency. Taste and season with extra salt or pepper if desired.

Step 5: Bring the Party Together

Add the cooked chicken back into the skillet, along with your drained penne. Give everything a generous toss so that every bite is coated in that luscious, garlicky sauce, and the chicken and veggies are evenly distributed. Heat until everything’s warmed through and perfectly glossy—then you’re ready to serve up the ultimate Creamy Mushroom and Asparagus Chicken Penne!

How to Serve Creamy Mushroom and Asparagus Chicken Penne

Garnishes

A shower of chopped fresh parsley transforms the entire plate, adding brightness and gorgeous color contrast to all that creamy goodness. Want extra cheese? Go ahead—another sprinkle of Parmesan never hurt anyone, and a crack of black pepper over the top will make the flavors pop even more. If you like a gentle kick, a pinch of red pepper flakes adds beautiful warmth without overpowering the harmony.

Side Dishes

Creamy Mushroom and Asparagus Chicken Penne shines alongside a crisp arugula salad with a citrusy vinaigrette, which balances its richness. Garlic bread is practically made to swipe up the sauce, or try some simply roasted tomatoes for a bright, juicy burst with every bite. Any classic Italian veggie, like sautéed zucchini or roasted peppers, makes a perfect partner.

Creative Ways to Present

For a special touch, serve this pasta in a wide, shallow bowl so you can really appreciate all the colors and textures side by side. Top with parsley sprigs and lemon zest for a dinner-party-ready look. Or, spoon it into a large platter for family-style sharing, where everyone can help themselves to as much Creamy Mushroom and Asparagus Chicken Penne as they want—no one will mind a little extra sauce at the bottom!

Make Ahead and Storage

Storing Leftovers

Have leftovers? Store your Creamy Mushroom and Asparagus Chicken Penne in a tightly sealed container in the refrigerator for up to three days. The sauce tends to thicken as it sits, and the flavors become even deeper after resting overnight—hello, even better next-day lunch!

Freezing

While this pasta is at its creamy best fresh, you can freeze portions if you need to. Let it cool completely before transferring to freezer-safe containers. For best results, freeze for up to one month and thaw overnight in the fridge; just note that creamy sauces can separate a bit after freezing, but a quick stir on the reheat usually brings it back to life.

Reheating

To revive your Creamy Mushroom and Asparagus Chicken Penne, reheat gently in a skillet over low heat, adding a splash of milk or chicken broth to loosen up the sauce as needed. Microwaving works as well—use medium power and pause to stir so the heat distributes evenly. Finish with a sprinkle of fresh Parmesan or parsley for that just-made magic.

FAQs

Can I make Creamy Mushroom and Asparagus Chicken Penne with a different pasta shape?

Absolutely! While penne is classic for capturing creamy sauce, rotini, rigatoni, or farfalle work beautifully—just aim for something that hugs the sauce well.

What are the best mushrooms to use for this dish?

Button mushrooms are reliable and easy, but cremini or even sliced shiitake add a slightly meatier texture and deeper flavor, making the sauce that much richer.

Can I substitute half-and-half or milk for the heavy cream?

Definitely—half-and-half will give a slightly lighter sauce, though not as luscious, while whole milk will be lighter still. If you try milk, consider thickening the sauce with a bit of flour whisked in with the broth.

Is Creamy Mushroom and Asparagus Chicken Penne gluten free?

As written, it isn’t, since traditional penne contains wheat. Simply substitute your favorite gluten-free pasta, making sure the cooking time is adjusted, and you’ll enjoy a just-as-delicious gluten-free meal.

Can I add extra veggies to this recipe?

Of course! Try tossing in baby spinach near the end until just wilted or toss in some halved cherry tomatoes for an extra hit of juiciness and color.

Final Thoughts

There’s something so comforting and satisfying about bringing a pan full of Creamy Mushroom and Asparagus Chicken Penne to the table—it’s food that truly feels like a celebration. Give it a try soon, and don’t be surprised when it becomes your new favorite pasta night staple!

Creamy Mushroom and Asparagus Chicken Penne Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a creamy and satisfying dish with this Creamy Mushroom and Asparagus Chicken Penne recipe. Tender penne pasta is tossed with sautéed chicken, earthy mushrooms, and vibrant asparagus in a decadent Parmesan cream sauce.

Ingredients

Scale

Penne Pasta:

8 oz penne pasta

Chicken:

1 lb boneless skinless chicken breasts, sliced

Vegetables:

1 tablespoon olive oil
1 cup sliced mushrooms
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 cloves garlic, minced

Sauce:

1 cup heavy cream
1/2 cup chicken broth
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Garnish:

Chopped fresh parsley for garnish (optional)

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Instructions

Cook Pasta: Boil salted water and cook penne according to package directions. Drain and set aside.
Sear Chicken: Heat olive oil in a skillet, cook seasoned chicken until golden brown. Remove and set aside.
Sauté Vegetables: In the same skillet, sauté mushrooms, asparagus, and garlic until tender.
Make Sauce: Pour in cream, chicken broth, and Parmesan; simmer until thickened.
Combine: Return chicken and pasta to the skillet; toss until coated and heated through.
Serve: Garnish with parsley and serve hot.