Creamy Chicken Penne with Mushrooms and Asparagus

This creamy chicken penne is packed with tender chicken breast, earthy mushrooms, crisp asparagus, and a rich garlic-Parmesan cream sauce. It’s an easy, satisfying dinner that I like to serve when I want something cozy but elegant enough to impress.

Why You’ll Love This Recipe

I love how this recipe balances creaminess with the freshness of vegetables. The asparagus adds a pop of color and a light crunch, while mushrooms deepen the flavor with their savory notes. It’s also a one-pot pasta that’s weeknight-friendly and can be customized easily. Plus, it’s ready in under an hour, which makes it perfect for busy evenings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Penne pasta
• Boneless, skinless chicken breasts
• Olive oil
• Salt and pepper
• Garlic
• Mushrooms (button or cremini)
• Asparagus
• Heavy cream
• Chicken broth
• Grated Parmesan cheese
• Italian seasoning
• Fresh parsley (optional for garnish)

Directions

1. I start by cooking the penne pasta according to package instructions until al dente. I drain it and set it aside.

2. While the pasta cooks, I season the chicken breasts with salt and pepper, then sear them in olive oil over medium heat until golden and cooked through. I transfer them to a plate and slice them thinly.

3. In the same pan, I sauté minced garlic for about 30 seconds, then toss in the mushrooms and cook them until they’re golden brown and tender.

4. I add chopped asparagus and cook for about 3-4 minutes until just tender but still vibrant.

5. I pour in the heavy cream and chicken broth, stirring to combine. Then I mix in Parmesan cheese and Italian seasoning, simmering the sauce until it thickens slightly.

6. I return the chicken and pasta to the pan, tossing everything to coat in the creamy sauce. I let it all heat through, then finish with chopped parsley before serving.

Servings and timing

This recipe makes 4 hearty servings. From start to finish, it takes about 35 to 40 minutes to prepare and cook, making it a great weeknight option.

Variations

I sometimes swap out the penne for fettuccine or rigatoni, depending on what’s in my pantry. For a lighter version, I use half-and-half instead of heavy cream. I also like adding sun-dried tomatoes for a sweet-tangy twist or a pinch of red pepper flakes for subtle heat. If I’m going meat-free, I simply leave out the chicken and double the mushrooms.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium-low heat with a splash of cream or chicken broth to loosen the sauce. The microwave works too—just cover the dish and heat in 30-second intervals, stirring in between.

FAQs

Can I make this dish ahead of time?

Yes, I often prep the ingredients ahead—cook the pasta, chop the veggies, and even cook the chicken. When it’s time to eat, I just reheat and combine everything in the sauce.

What type of mushrooms work best?

I usually go with cremini mushrooms for their flavor, but button mushrooms or even a mix of wild mushrooms work beautifully in this dish.

How do I keep the sauce from getting too thick?

If the sauce thickens too much, I add a splash of reserved pasta water, milk, or chicken broth to loosen it before serving.

Can I freeze this pasta?

I don’t recommend freezing it, as the cream sauce can separate when reheated. It’s best enjoyed fresh or from the fridge within a few days.

Is this dish gluten-free?

Not as written, but I can easily make it gluten-free by using a gluten-free pasta and checking that the broth and cheese are certified gluten-free.

Conclusion

Creamy chicken penne with mushrooms and asparagus is the kind of comforting dish I crave all year long. It’s rich without being heavy, full of flavor, and comes together in one pan. Whether I’m cooking for myself or sharing it with friends, it always hits the spot.

Creamy Chicken Penne with Mushrooms and Asparagus

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dinner
• Method: One-pot / Stovetop
• Cuisine: Italian-inspired / American
• Diet: Gluten Free

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Description

This Creamy Chicken Penne with mushrooms and asparagus is a cozy, elegant dinner that comes together in under an hour. Tender chicken, earthy mushrooms, and crisp asparagus are tossed in a garlic-Parmesan cream sauce for the ultimate comfort meal. Perfect for weeknights or special occasions!

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Ingredients

• 12 oz penne pasta
• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 3 cloves garlic, minced
• 8 oz mushrooms (button or cremini), sliced
• 1 bunch asparagus, trimmed and chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Fresh parsley, chopped (optional for garnish)

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Instructions

1. Cook the penne pasta in salted water until al dente. Drain and set aside.
2. Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Sear chicken until golden and fully cooked, about 5–7 minutes per side. Remove and slice thinly.
3. In the same pan, sauté minced garlic for 30 seconds. Add mushrooms and cook until golden and tender.
4. Add asparagus and sauté for 3–4 minutes until just tender.
5. Stir in the heavy cream and chicken broth. Bring to a simmer.
6. Add Parmesan cheese and Italian seasoning. Simmer until the sauce thickens slightly.
7. Return sliced chicken and cooked pasta to the pan. Toss everything together until heated through and coated in the sauce.
8. Garnish with fresh parsley and serve warm.

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Notes

• For a lighter version, substitute half-and-half for heavy cream.
• Add sun-dried tomatoes or red pepper flakes for extra flavor.
• Skip the chicken and double the mushrooms for a vegetarian option.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or broth.