Name: Creamy Mushroom and Asparagus Chicken Penne Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 ounces penne pasta; 1 tablespoon olive oil; 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces); Salt and pepper to taste; 2 tablespoons butter; 8 ounces cremini or white mushrooms (sliced); 1 bunch asparagus (trimmed and cut into 2-inch pieces); 3 cloves garlic (minced); 1 cup heavy cream; ½ cup chicken broth; ½ cup grated Parmesan cheese; ½ teaspoon Italian seasoning; Zest of 1 lemon; Chopped parsley for garnish (optional)

Jump to Recipe·Print Recipe

If you’re searching for a recipe that balances silky, savory flavors with a burst of garden-fresh brightness, look no further than this Creamy Mushroom and Asparagus Chicken Penne. Tender chicken and al dente penne soak up a luxurious Parmesan cream sauce, while sautéed mushrooms and crisp asparagus lend earthy notes and vibrant color. This is one of those pastas that feels right for any night of the week, impressing guests and satisfying a hungry family all at once—the keyphrase here truly shines in every bite!

Creamy Mushroom and Asparagus Chicken Penne Recipe - Recipe Image

Ingredients You’ll Need

This recipe celebrates simple, staple ingredients, each playing a vital role in achieving the perfect creamy sauce, flavorful chicken, and delightful veggie mix. With everything readily available, you’ll find each component enhances the taste, texture, or color of your Creamy Mushroom and Asparagus Chicken Penne.

12 ounces penne pasta: The tubular shape holds all that creamy sauce and pairs beautifully with chunky mushrooms and chicken.
1 tablespoon olive oil: Adds a touch of richness and helps the chicken brown perfectly without sticking.
1 pound boneless, skinless chicken breasts (cut into bite-sized pieces): Juicy, protein-packed chicken is the star that makes this dish so satisfying.
Salt and pepper to taste: Essential for seasoning every layer, ensuring all the flavors are bright and balanced.
2 tablespoons butter: Creates a luscious base for sautéing the mushrooms and building a rich, flavorful sauce.
8 ounces cremini or white mushrooms (sliced): Choose your favorite for an earthy depth and umami that complement the creamy sauce.
1 bunch asparagus (trimmed and cut into 2-inch pieces): Adds freshness, color, and a lovely crunch to contrast the creaminess.
3 cloves garlic (minced): Fragrant and punchy, garlic ties together all the savory notes in the sauce.
1 cup heavy cream: The secret to that dreamy, velvety texture in every forkful.
½ cup chicken broth: Lightens the sauce just enough, keeping it flavorful but not too heavy.
½ cup grated Parmesan cheese: Salty, nutty, and absolutely necessary for cheesy flavor and sauce thickening.
½ teaspoon Italian seasoning: A simple mix that layers in subtle herbal notes without overpowering the star veggies.
Zest of 1 lemon: Brightens the entire dish and cuts through the richness for harmonious flavor.
Chopped parsley for garnish (optional): The green touch makes your Creamy Mushroom and Asparagus Chicken Penne pop visually and freshens each bite.

How to Make Creamy Mushroom and Asparagus Chicken Penne

Step 1: Cook the Penne Pasta

Start by bringing a big pot of salted water to a boil, then drop in the penne and cook until just al dente—usually about 10 minutes, following the package’s guidance. Before you drain, scoop out half a cup of that starchy pasta water and set it aside; it will help you finish your Creamy Mushroom and Asparagus Chicken Penne later. Once drained, keep the pasta close—you’re about to introduce it to a world of flavor.

Step 2: Sauté the Chicken

While your pasta is bubbling away, get your largest skillet heating on medium-high with a swirl of olive oil. Season the chicken pieces generously with salt and pepper, then cook them in the hot pan for 6–8 minutes. Aim for a golden exterior and juicy center—when they’re cooked through, transfer them to a plate so they stay tender and don’t overcook.

Step 3: Sauté the Vegetables

In the same skillet (don’t bother wiping it out—you want all those golden flavorful bits), melt the butter over medium heat. Add your sliced mushrooms and sauté for about five minutes, letting them soften and pick up a light, appetizing brown color. Next, add the asparagus and garlic, and let everything mingle, cooking for another three to four minutes until the asparagus is bright green and just tender but still crisp.

Step 4: Make the Sauce

Turn the heat down low and pour in the heavy cream and chicken broth. Sprinkle over the Parmesan, Italian seasoning, and lemon zest. Give everything a good stir; soon, you’ll see the sauce begin to thicken and transform into that signature creamy cloak. Simmer for three to four minutes to meld the flavors and let the cheese melt completely.

Step 5: Combine Everything

Return the sautéed chicken to the skillet and bring the cooked penne into the party as well. Toss everything together so each piece is coated in the luscious sauce. If it feels a little thick, drizzle in some of the reserved pasta water until everything moves silkily across your spoon. Now, the Creamy Mushroom and Asparagus Chicken Penne is ready to serve—complete with vibrant flavor and an irresistible aroma!

How to Serve Creamy Mushroom and Asparagus Chicken Penne

Garnishes

When it comes to garnishing your Creamy Mushroom and Asparagus Chicken Penne, keep things lively! A generous sprinkle of chopped fresh parsley adds a bright color contrast and hints of herbal freshness, while extra Parmesan on top can never steer you wrong. If you like a little kick, a dash of crushed red pepper flakes elevates every forkful and wakes up the creaminess.

Side Dishes

This pasta loves company. Serve it alongside warm crusty bread to mop up any remaining sauce, or pair with a simple arugula salad dressed in lemon to balance the richness. Roasted tomatoes or a platter of marinated olives can make your weeknight dinner feel like an Italian bistro feast.

Creative Ways to Present

Bring a little restaurant flair to your Creamy Mushroom and Asparagus Chicken Penne by twirling nests of pasta into shallow bowls, topping each with a chicken piece or two, and dotting the perimeter with asparagus tips and mushroom slices. For a special occasion, plate each portion with a fresh lemon zest twist and edible flowers or microgreens for Instagram-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Let your Creamy Mushroom and Asparagus Chicken Penne cool to room temperature, then transfer leftovers to an airtight container. Stored properly in the refrigerator, it keeps fresh and flavorful for up to three days—the sauce might thicken, but it will still taste divine.

Freezing

If you want to make this dish in advance, you can freeze cooled portions in freezer-safe containers for up to two months. To help preserve the creamy texture, consider reheating gently and adding a splash of broth or cream as it warms. Just keep in mind the asparagus may lose some crispness after freezing.

Reheating

For best results, reheat Creamy Mushroom and Asparagus Chicken Penne gently on the stovetop over low heat. Add a little milk, cream, or reserved pasta water to loosen the sauce as it warms. Stir frequently until piping hot, and finish with a new flurry of Parmesan to recapture that just-made magic.

FAQs

Can I use a different type Main Course

Absolutely! While penne holds the creamy sauce beautifully, you can use rigatoni, fusilli, or even fettuccine—just adjust the cooking time and enjoy how each shape brings a new twist to your Creamy Mushroom and Asparagus Chicken Penne.

What if I don’t have heavy cream?

If you’re out of heavy cream, try using half-and-half or a mixture of milk and a bit of cream cheese to achieve a similar creamy texture. The sauce may not be quite as rich, but it will still be delicious and comforting.

Can I make this dish vegetarian?

You can! Simply skip the chicken and use extra mushrooms or add your favorite plant-based protein. Use veggie broth instead of chicken broth, and you’ll have a beautiful, vegetarian version of Creamy Mushroom and Asparagus Chicken Penne.

Is there a way to make it lighter?

For a lighter take, swap half the heavy cream for milk or use light cream, and opt for less Parmesan. You could also use whole wheat penne and increase the asparagus and mushroom ratio for even more veggie power.

Can I add other vegetables?

Of course! Spinach, peas, or bell peppers blend easily into the mix. Just add them during the veggie sauté step, adapting cook times for more delicate veggies so your Creamy Mushroom and Asparagus Chicken Penne stays perfectly balanced.

Final Thoughts

When you’re ready for a comforting, flavor-packed meal that’s as easy to love as it is to prepare, Creamy Mushroom and Asparagus Chicken Penne is pure weeknight gold. Don’t hesitate to try it—you’re in for a heartwarming, restaurant-worthy dinner that will have everyone at your table asking for seconds.

Creamy Mushroom and Asparagus Chicken Penne Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

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

Print Recipe

Description

Indulge in a creamy and flavorful dish with this Creamy Mushroom and Asparagus Chicken Penne recipe. Tender chicken, earthy mushrooms, and fresh asparagus are combined with a luscious cream sauce and served over al dente penne pasta for a satisfying meal.

Ingredients

Scale

Penne Pasta:

12 ounces penne pasta

Chicken:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
Salt and pepper to taste

Mushroom and Asparagus Sauce:

2 tablespoons butter
8 ounces cremini or white mushrooms (sliced)
1 bunch asparagus (trimmed and cut into 2-inch pieces)
3 cloves garlic (minced)
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning
Zest of 1 lemon
Chopped parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook Penne Pasta: Cook penne pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
Sauté Chicken: Heat olive oil in a large skillet, season chicken with salt and pepper, sauté until golden and cooked through. Remove chicken from skillet.
Prepare Mushroom and Asparagus Sauce: In the same skillet, melt butter, cook mushrooms, then add asparagus and garlic. Stir in cream, chicken broth, Parmesan, Italian seasoning, and lemon zest. Simmer until thickened.
Combine and Serve: Add chicken and cooked pasta to the skillet. Toss to coat, adding reserved pasta water as needed. Serve warm, garnished with parsley.