Craving creamy mushroom and asparagus chicken penne tonight? This restaurant-quality pasta dish is ready in just 40 minutes, with tender chicken, sautéed mushrooms, fresh asparagus, and a luscious Parmesan cream sauce. Perfect for busy weeknights or any time you want a comforting, balanced meal.
Ingredients for Creamy Mushroom and Asparagus Chicken Penne
- 12 oz penne pasta
- 2 Tbsp olive oil
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper, to taste
- 1 Tbsp unsalted butter
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 bunch asparagus, trimmed & cut into 2″ pieces
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup chicken broth
- 1 tsp Italian seasoning
- Red pepper flakes (optional)
Tip: For more weeknight recipes, see our Recipe challenges!
Step-by-Step Directions to Make Creamy Mushroom and Asparagus Chicken Penne
- Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add penne and cook to al dente (per package).
- Reserve ½ cup pasta water, drain, and set aside.
- Season & Cook the Chicken
- In a large skillet over medium heat, warm 1 Tbsp olive oil.
- Season chicken with garlic powder, onion powder, salt, and pepper.
- Cook 5–7 minutes, turning until golden and cooked through.
- Transfer chicken to a plate.
- Sauté Mushrooms & Asparagus
- Add remaining 1 Tbsp olive oil and butter to the skillet.
- Sauté garlic 30 seconds until fragrant.
- Add mushrooms; cook 5–6 minutes until golden.
- Stir in asparagus; cook 3–4 minutes until tender-crisp.
- Build the Cream Sauce
- Pour in chicken broth; simmer 2 minutes.
- Stir in heavy cream and Parmesan until the sauce thickens.
- Add Italian seasoning and red pepper flakes; season to taste.
- Combine & Serve
- Return chicken to the skillet and toss to coat.
- Add penne and mix, adding reserved pasta water as needed to loosen sauce.
- Garnish with extra Parmesan and cracked black pepper.
Variations & Swaps
- Vegetarian Version: Omit chicken; add extra mushrooms or pan-fried tofu.
- Seafood Twist: Swap chicken for shrimp or scallops.
- Low-Carb Option: Use zucchini noodles or spaghetti squash.
- Spicy Kick: Increase red pepper flakes or add a pinch of cayenne.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet with a splash of cream or broth.
- Freeze: Portion in freezer-safe containers for up to 2 months. Thaw overnight before reheating.
FAQs: Creamy Mushroom and Asparagus Chicken Penne
Q1: Can I use another pasta shape?
Yes—rigatoni, fettuccine, or farfalle all work beautifully.
Q2: Is there a lighter alternative to heavy cream?
Use half-and-half or whole milk for a thinner sauce.
Q3: What’s the best cut of chicken?
Boneless, skinless breasts or thighs both yield tender results.
Q4: Can I make this gluten-free?
Absolutely—just swap in your favorite gluten-free pasta.
Q5: How do I thicken the sauce if it’s too thin?
Simmer a few extra minutes, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 Tbsp water).
Enjoy & Engage!
Tried this creamy mushroom and asparagus chicken penne recipe? Leave a comment below or snap a pic and tag us on Instagram with #MyCreamyPenne. We love seeing your kitchen creations!
