Creamy Mushroom and Asparagus Chicken Penne

This Creamy Mushroom and Asparagus Chicken Penne is a comforting, restaurant-style pasta dish made with tender chicken, sautéed mushrooms, fresh asparagus, and penne pasta tossed in a rich garlic Parmesan cream sauce. Every bite is creamy, savory, and full of flavor—perfect for a family dinner or a special weekend meal.

Ingredients

For the pasta and chicken

• 12 oz (340 g) penne pasta

• 2 medium boneless, skinless chicken breasts, about 450 g

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 teaspoon Italian seasoning

• ½ teaspoon paprika

• ½ teaspoon garlic powder

• Salt and black pepper, to taste

For the mushroom and asparagus mixture

• 8 oz (225 g) cremini or button mushrooms, sliced

• 1 bunch fresh asparagus, woody ends trimmed and cut into 1½-inch pieces

• 3 garlic cloves, minced

• ½ small yellow onion, finely chopped

• 1 tablespoon butter

• ½ teaspoon dried thyme

• ¼ teaspoon red pepper flakes (optional)

For the creamy Parmesan sauce

• 1 cup heavy cream

• ½ cup chicken broth

• ¾ cup freshly grated Parmesan cheese

• ½ teaspoon Italian seasoning

• Salt and black pepper, to taste

• ½–1 cup reserved pasta water, as needed

• 1 teaspoon lemon juice (optional)

For garnish

• 2 tablespoons chopped fresh parsley

• Extra grated Parmesan cheese

• Freshly cracked black pepper

Instructions

Step 1: Cook the penne pasta

1. Bring a large pot of salted water to a boil.

2. Add the penne and cook according to the package instructions until al dente.

3. Before draining, reserve about 1 cup of the pasta water.

4. Drain the pasta and set aside. Avoid rinsing it, as the starch helps the sauce cling to the pasta.

Step 2: Season and cook the chicken

1. Pat the chicken breasts dry with paper towels.

2. Season both sides with Italian seasoning, paprika, garlic powder, salt, and black pepper.

3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

4. Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness, until golden brown and cooked through.

5. Check the thickest part with a food thermometer; chicken should reach 165°F (74°C).

6. Transfer the chicken to a clean cutting board and rest for 5 minutes.

7. Slice into strips or bite-sized pieces.

Step 3: Sauté the mushrooms

1. In the same skillet, add 1 tablespoon of butter.

2. Add the sliced mushrooms and cook for 4–6 minutes, stirring occasionally, until they release their moisture and become golden brown.

3. Add the chopped onion and cook for another 2–3 minutes until softened.

4. Stir in the minced garlic, dried thyme, and optional red pepper flakes.

5. Cook for about 30–60 seconds, just until fragrant.

Tip: Avoid overcrowding the pan. Browning the mushrooms gives the sauce a deeper, more savory flavor.

Step 4: Cook the asparagus

1. Add the asparagus pieces to the skillet with the mushrooms.

2. Sauté for 3–5 minutes, stirring occasionally, until bright green and just tender.

3. If the asparagus is thick, add a small splash of chicken broth and cover for 1–2 minutes to help it soften.

4. Keep the asparagus slightly firm so it retains its texture in the finished pasta.

Step 5: Make the creamy garlic Parmesan sauce

1. Reduce the heat to medium-low.

2. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.

3. Stir in the heavy cream and Italian seasoning.

4. Simmer gently for 2–4 minutes until the sauce begins to thicken slightly. Avoid boiling vigorously.

5. Gradually stir in the freshly grated Parmesan cheese until melted and smooth.

6. Season with salt and black pepper to taste.

7. Add a little lemon juice if you want a fresh, bright finish.

Step 6: Combine the pasta and chicken

1. Add the drained penne to the skillet.

2. Return the sliced chicken to the pan.

3. Toss gently until the pasta, chicken, mushrooms, and asparagus are coated in the creamy sauce.

4. Add reserved pasta water a few tablespoons at a time until the sauce reaches your preferred consistency.

5. Cook gently for 1–2 minutes, stirring to combine all the flavors.

Step 7: Garnish and serve

1. Remove the skillet from the heat.

2. Sprinkle with freshly chopped parsley and extra Parmesan.

3. Add a little freshly cracked black pepper.

4. Serve immediately while the sauce is creamy and the pasta is warm.

Tips for the best results

• Use freshly grated Parmesan: It melts more smoothly than many pre-shredded varieties.

• Don’t overcook the asparagus: Slightly crisp asparagus provides a lovely contrast to the creamy sauce.

• Brown the chicken properly: A golden crust adds extra flavor.

• Keep the sauce gentle: High heat can cause cream-based sauces to separate.

• Adjust the thickness: Pasta water helps loosen the sauce without making it watery.

• Add extra vegetables: Baby spinach or sun-dried tomatoes can complement the mushrooms and asparagus.

Storage and reheating

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.

• Reheating: Warm gently in a skillet over low heat with a splash of milk, cream, or chicken broth.

• Microwave: Heat in short intervals, stirring between each, until thoroughly hot.

• Freezing: Cream sauces may separate after thawing, so this dish is best enjoyed fresh or refrigerated.

Frequently asked questions

Q1: Can I use a different pasta shape?

Yes! Fusilli, rigatoni, farfalle, or fettuccine all work well. Choose a shape that holds the creamy sauce.

Q2: Can I use milk instead of heavy cream?

Yes, but the sauce will be thinner and less rich. Whole milk works best; simmer gently and use extra Parmesan to help thicken it.

Q3: Can I use rotisserie chicken?

Absolutely. Add cooked, shredded or sliced rotisserie chicken when you combine the pasta with the sauce, and heat thoroughly.

Q4: Can I make this recipe without mushrooms?

Yes. Replace the mushrooms with extra asparagus, zucchini, or baby spinach.

Q5: How do I prevent the sauce from becoming too thick?

Add reserved pasta water or a little chicken broth gradually while tossing the pasta until the sauce is silky.

Q6: What can I serve with this pasta?

Garlic bread, a fresh green salad, roasted broccoli, or lemon-dressed greens make excellent accompaniments.

Q7: Can I prepare this dish ahead of time?

You can cook the chicken and chop the vegetables in advance. For the best creamy texture, cook the pasta and finish the sauce just before serving.

Final result: Tender chicken, golden mushrooms, fresh asparagus, and perfectly cooked penne coated in a rich garlic Parmesan sauce. This creamy, comforting pasta is a delicious dinner the whole family can enjoy!