If you’re searching for a dish that embodies pure comfort and vibrant spring flavors, look no further than Creamy Mushroom and Asparagus Chicken Penne. Tender chunks of chicken, sautéed mushrooms, and crisp-tender asparagus meet al dente penne in a velvety, cheesy sauce that pulls everything together into forkfuls of pure joy. This one-pan pasta is as perfect for a cozy weeknight meal as it is for impressing company on a Saturday night, and every bite manages to be both luxurious and deeply satisfying.

Creamy Mushroom and Asparagus Chicken Penne Recipe - Recipe Image

Ingredients You’ll Need

What I love most about Creamy Mushroom and Asparagus Chicken Penne is how its simple, straightforward ingredients come together to deliver such incredible depth of flavor. Each component has its own job: from creating that silky sauce to adding bursts of freshness and color.

Penne pasta (12 ounces): Its tubular shape cradles the creamy sauce perfectly in every bite.
Olive oil (2 tablespoons): Gives richness and helps the chicken brown beautifully.
Boneless, skinless chicken breast (1 pound): The star protein, cut into bite-sized pieces for quick, even cooking.
Garlic powder (1 teaspoon): Adds mellow, aromatic depth to the chicken with zero fuss.
Salt (1/2 teaspoon): Essential for bringing all the flavors forward.
Black pepper (1/4 teaspoon): Gives a subtle warmth, balancing out the creaminess.
Asparagus (1/2 pound): Brings a pop of color and fresh, grassy flavor—trim and cut into bite-sized pieces for the best texture.
Cremini or white mushrooms (8 ounces): Their earthiness anchors the sauce and complements the chicken.
Fresh garlic, minced (3 cloves): Adds a punch of real garlic flavor that makes everything taste homemade.
Heavy cream (1 cup): The key to that luscious, luxurious sauce that ties everything together.
Chicken broth (1/2 cup): Adds savory depth while keeping the sauce from being too heavy.
Grated Parmesan cheese (1/2 cup): Melts into the sauce, delivering salty, nutty richness.
Crushed red pepper flakes (1/4 teaspoon, optional): For a subtle kick if you love a little heat.
Chopped parsley (2 tablespoons): A fresh, fragrant finish that brightens every serving.

How to Make Creamy Mushroom and Asparagus Chicken Penne

Step 1: Cook the Pasta and Asparagus

Begin by bringing a generous pot of salted water to a boil. Toss in the penne pasta, and let it cook until just shy of al dente. For the last two minutes of cooking, add those vibrant asparagus pieces straight into the pot. This trick streamlines the process and ensures the asparagus keeps its color and crunch. Once they’re ready, drain them together and set aside—your greens and carbs are perfectly prepped!

Step 2: Sauté the Chicken

While your pasta’s bubbling away, grab a large skillet and heat up the olive oil over medium-high heat. Season your chicken pieces with the garlic powder, salt, and black pepper, making sure each piece is well coated with that simple seasoning magic. Add the chicken to the hot skillet and sauté for 6 to 8 minutes, stirring occasionally, until it’s cooked through with a gorgeous golden color. Remove the chicken and keep it handy—it’s about to make an encore.

Step 3: Cook the Mushrooms and Make the Sauce

In the same skillet—don’t wash it out, those brown bits are flavor gold—add your mushrooms. Let them cook without moving too much at first, so they get a lovely brown color. After about five minutes, stir in the fresh minced garlic and let it sizzle for just a minute. Pour in the heavy cream and chicken broth, and bring everything to a gentle simmer. Add the Parmesan and crushed red pepper flakes if you like a touch of heat, then stir until the sauce thickens just a bit. This is where that dreamy, creamy base comes together for your Creamy Mushroom and Asparagus Chicken Penne.

Step 4: Finish and Toss Everything Together

Return the cooked chicken, penne, and asparagus to your bubbly skillet of sauce. Using tongs or a wooden spoon, toss everything thoroughly so the sauce coats every nook and cranny. Let it all heat together for another two minutes—just enough for the flavors to meld and the whole skillet to get piping hot. Now is when Creamy Mushroom and Asparagus Chicken Penne truly comes to life!

How to Serve Creamy Mushroom and Asparagus Chicken Penne

Garnishes

A shower of freshly chopped parsley not only adds a burst of color but also a fresh, herbal finish. If you want to amp it up, add a generous sprinkle of extra Parmesan or a light drizzle of olive oil right before serving. The little things really make this Creamy Mushroom and Asparagus Chicken Penne pop on the plate.

Side Dishes

To round out your meal, serve this creamy pasta alongside a simple green salad with a lemony vinaigrette or a loaf of crusty garlic bread—perfect for mopping up every drop of sauce. Roasted veggies or even a tangy tomato salad complement the richness too. Pairing options are endless, but a bit of acidity or crunch works wonders next to Creamy Mushroom and Asparagus Chicken Penne.

Creative Ways to Present

For restaurant-worthy flair, try serving your Creamy Mushroom and Asparagus Chicken Penne in individual pasta bowls, topped with extra herbs and lemon zest. Or, pile it high in a big serving platter, surrounded by a nest of roasted cherry tomatoes or a lemon wedge. You can even portion it into ramekins, top with a little cheese, and gently broil for an irresistible golden finish!

Make Ahead and Storage

Storing Leftovers

Have leftovers? Creamy Mushroom and Asparagus Chicken Penne stores beautifully! Cool any extra pasta to room temperature, then transfer it to an airtight container. It’ll keep in the refrigerator for up to three days. The sauce remains luscious, and the flavors develop even further overnight.

Freezing

If you want to stash some away for later, this dish can be frozen, though the texture of the cream sauce may change slightly. Let your Creamy Mushroom and Asparagus Chicken Penne cool completely, then spoon it into freezer-safe containers or bags. It’ll keep well for up to two months. Thaw overnight in the fridge for best results.

Reheating

To reheat, add a splash of milk or chicken broth to loosen the sauce, then warm gently on the stovetop or in the microwave. Stir often to keep the creamy texture silky and cohesive. Add fresh parsley and a sprinkle of Parmesan before serving to revive those bright, fresh flavors!

FAQs

Can I use a different type Main Course

Absolutely! Penne is classic, but any sturdy, short pasta—like rigatoni, fusilli, or ziti—will soak up the creamy sauce just as beautifully. Feel free to use whatever you have on hand.

Is there a lighter alternative to heavy cream in this recipe?

You can swap in half-and-half for the heavy cream if you’d like the sauce to be a little lighter. Even whole milk will work in a pinch, though the sauce won’t be quite as rich and silky.

Can I make Creamy Mushroom and Asparagus Chicken Penne vegetarian?

Definitely! Simply leave out the chicken and use vegetable broth instead of chicken broth. Add extra mushrooms or toss in some peas for even more plant-powered goodness.

What can I use instead of mushrooms?

Try artichoke hearts, sun-dried tomatoes, or bell peppers if mushrooms aren’t your thing. These will add new flavors and textures while keeping your Creamy Mushroom and Asparagus Chicken Penne deliciously fresh.

How do I prevent the asparagus from overcooking?

Blanching the asparagus with the pasta during the last two minutes of cooking time keeps it crisp-tender and green. Be sure to drain it promptly and avoid letting it linger too long in the hot water.

Final Thoughts

There’s no better time to treat yourself (and your loved ones) to a big bowl of Creamy Mushroom and Asparagus Chicken Penne. Every creamy, flavorful bite feels special, yet it’s so weeknight-friendly and surprisingly simple to pull together. I hope you’ll make it soon and let it become a staple in your own kitchen!

Creamy Mushroom and Asparagus Chicken Penne Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 9 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of this creamy mushroom and asparagus chicken penne dish that is perfect for a comforting and satisfying meal.

Ingredients

Scale

Penne Pasta:

12 ounces penne pasta

Chicken:

2 tablespoons olive oil
1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Vegetables:

1/2 pound asparagus (trimmed and cut into 2-inch pieces)
8 ounces cremini or white mushrooms (sliced)
3 cloves garlic (minced)

Sauce:

1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons chopped parsley (for garnish)

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Instructions

Cook the pasta: Boil penne pasta in salted water, adding asparagus in the last 2 minutes. Drain and set aside.
Sear the chicken: Season chicken with garlic powder, salt, and pepper. Sauté until cooked through and golden. Set aside.
Sauté vegetables: In the same skillet, cook mushrooms until browned. Add garlic, then pour in cream and broth. Simmer and add Parmesan and red pepper flakes.
Combine and garnish: Return chicken, pasta, and asparagus to the skillet. Toss everything together, cook briefly, and garnish with parsley before serving.