If you’re on the hunt for a weeknight dinner that balances comfort, flavor, and a dash of elegance, look no further. Creamy Mushroom and Asparagus Chicken Penne is a pasta dish I return to again and again because it really has it all: juicy seared chicken, tender penne, earthy mushrooms, and vibrant asparagus in a silky Parmesan cream sauce. Every element comes together in luscious harmony, creating a meal that feels special enough for guests but simple enough for your busiest evenings.

Creamy Mushroom and Asparagus Chicken Penne Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Mushroom and Asparagus Chicken Penne is that each ingredient plays an essential role: from the pasta which creates a hearty base, to the chicken for protein, to the veggies for their flavor and color. Together, they make magic happen right in your skillet. Here’s what you’ll need and why:

12 oz penne pasta: The ridges on penne are perfect for catching every drop of that rich, creamy sauce.
1 pound boneless, skinless chicken breasts: Cut into bite-sized pieces, these cook quickly and soak up flavor from the sauce.
2 tablespoons olive oil, divided: A drizzle for sautéing the chicken and another for softening the veggies—never underestimate how much flavor this adds!
1 small onion, diced: The gentle sweetness of sautéed onion forms the foundation of your sauce.
3 cloves garlic, minced: Fresh garlic makes every bite pop with irresistible aroma.
8 oz mushrooms, sliced: Mushrooms add an earthy depth and the perfect umami boost.
1 bunch asparagus, trimmed and cut into 2-inch pieces: These green spears bring color and a lovely crunch.
1 cup heavy cream: For that luxurious, velvety texture we all crave in creamy pastas.
1/2 cup chicken broth: This builds flavor in the sauce while keeping it light and glossy.
1/2 cup grated Parmesan cheese: The cheese thickens the sauce and adds plenty of savory punch.
1 teaspoon dried Italian seasoning: Just the right blend of classic herbs to tie the dish together.
Salt and black pepper, to taste: Seasoning is key for drawing out the best flavors at every stage.
Fresh parsley, chopped for garnish: A sprinkle at the end brightens everything beautifully.

How to Make Creamy Mushroom and Asparagus Chicken Penne

Step 1: Cook the Penne Pasta

Start by bringing a generous pot of salted water to a rolling boil. Add the penne and cook it according to the package instructions until it’s perfectly al dente—tender but with enough bite to hold up to the creamy sauce. Don’t forget to drain well and set it aside, ready to scoop up the delicious flavors you’re about to build.

Step 2: Sear the Chicken

Heat up a large skillet with one tablespoon of olive oil over medium-high heat. Add your seasoned chicken pieces and spread them out so they have space to brown beautifully. Let them cook for 6 to 8 minutes, stirring just enough to ensure every side gets a golden sear and the chicken is cooked through. Once done, transfer the chicken to a plate and try not to snack on too many pieces before the next step!

Step 3: Sauté the Aromatics

In the same skillet, swirl in the remaining tablespoon of olive oil. Drop in the diced onion and minced garlic, sautéing gently for 2 to 3 minutes. You’ll know it’s ready when the onions turn translucent and the kitchen smells amazing—this is the secret base of your Creamy Mushroom and Asparagus Chicken Penne.

Step 4: Add Mushrooms and Asparagus

Toss in the sliced mushrooms and let them cook undisturbed for a couple of minutes until they start to brown and release their moisture. Stir occasionally, letting them soak up all those aromatic flavors. Next, add the asparagus and sauté for another 3 to 4 minutes until they turn a vibrant green and become just tender. Don’t overcook; you want them to keep their crunch!

Step 5: Make the Creamy Sauce

Reduce the heat to medium and pour in the heavy cream and chicken broth, stirring as the liquids come together. Once simmering gently, add the Parmesan cheese and Italian seasoning. You’ll see the sauce start to thicken and envelop the vegetables—just what you want for that signature creamy finish.

Step 6: Combine Everything

Return the seared chicken to the pan, then add the drained penne. Give everything a good toss, ensuring all the pasta is coated in sauce and every morsel gets a bit of chicken, mushroom, and asparagus. Taste and adjust with salt and pepper, then let it warm through another minute or two. Creamy Mushroom and Asparagus Chicken Penne is now officially ready!

How to Serve Creamy Mushroom and Asparagus Chicken Penne

Garnishes

Topping your Creamy Mushroom and Asparagus Chicken Penne with a generous sprinkling of fresh parsley isn’t just for looks—it brightens the flavor and adds a welcome freshness. Another pinch of Parmesan never goes amiss, or a tiny squeeze of lemon if you love a hint of acidity.

Side Dishes

I find that this creamy pasta sings alongside a crisp green salad, preferably with a zesty vinaigrette to balance the richness. A warm loaf of garlic bread is another classic, perfect for swiping up every last bit of the luxurious sauce.

Creative Ways to Present

For a special presentation, serve Creamy Mushroom and Asparagus Chicken Penne in shallow bowls, topped with extra veggies and shaved Parmesan. Alternatively, you can sprinkle with toasted pine nuts for a lovely crunch, or serve in a big family-style platter, letting everyone help themselves at the table.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Creamy Mushroom and Asparagus Chicken Penne, let it cool to room temperature before transferring to an airtight container. It will keep well in the refrigerator for up to 3 days, and the flavors actually get even better overnight.

Freezing

While this dish is best enjoyed fresh, you can freeze it in a pinch. Store cooled portions in freezer-safe containers for up to 2 months. Be aware that the texture of the sauce may change slightly upon thawing, but a gentle reheat can bring back some creaminess.

Reheating

To bring leftovers back to their former glory, reheat Creamy Mushroom and Asparagus Chicken Penne gently on the stovetop over low heat, adding a splash of milk or cream if the sauce seems too thick. The microwave works too, just use a lower power and stir between bursts to keep things creamy.

FAQs

Can I use a different type Main Course

Absolutely! While penne is fantastic at holding sauce, rigatoni, fusilli, or even farfalle also work beautifully for Creamy Mushroom and Asparagus Chicken Penne, delivering the same great flavors.

Can I make it vegetarian?

Yes, you can easily make this dish vegetarian by skipping the chicken and swapping chicken broth for vegetable broth. Double up on the mushrooms or add some peas for extra heartiness.

What type of mushrooms are best?

Cremini or baby bella mushrooms are my go-tos, but white button mushrooms or even a mix of wild mushrooms will make Creamy Mushroom and Asparagus Chicken Penne just as flavorful.

How can I lighten up the sauce?

For a lighter take, use half-and-half in place of the heavy cream and consider reducing the amount of Parmesan just a bit. The sauce will still be creamy and delicious but gentler on your waistline.

Can I add other vegetables?

Definitely! Peas, spinach, or sun-dried tomatoes make wonderful add-ins to Creamy Mushroom and Asparagus Chicken Penne and bring even more color and nutrients to your dinner table.

Final Thoughts

If you’re craving comfort with a touch of sophistication, you have to give Creamy Mushroom and Asparagus Chicken Penne a spot on your next menu. It’s cozy, flavorful, and sure to become a staple in your kitchen the first time you try it. Happy cooking!

Creamy Mushroom and Asparagus Chicken Penne Recipe

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4.6 from 18 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a comforting and flavorful dish with this Creamy Mushroom and Asparagus Chicken Penne recipe. Tender penne pasta is tossed with juicy chicken, earthy mushrooms, vibrant asparagus, and a luscious creamy sauce. This one-pan meal is perfect for a satisfying dinner any day of the week.

Ingredients

Scale

Penne Pasta:

12 oz penne pasta

Chicken:

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

Vegetables:

2 tablespoons olive oil, divided
1 small onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces

Sauce:

1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
Salt and black pepper to taste

Garnish:

Fresh parsley, chopped for garnish

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Instructions

Cook Penne Pasta: Cook penne pasta according to package instructions until al dente. Drain and set aside.
Cook Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6–8 minutes. Remove chicken and set aside.
Sauté Vegetables: In the same skillet, add remaining olive oil. Sauté onion and garlic until softened, about 2–3 minutes. Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Add asparagus pieces and cook for 3–4 minutes until tender-crisp.
Make the Sauce: Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer, then reduce heat and stir in Parmesan cheese and Italian seasoning. Cook until sauce thickens slightly, about 3–5 minutes.
Combine and Serve: Return chicken to the skillet and toss with the sauce. Add cooked penne pasta and mix well to combine. Adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and serve warm.