Recipe Card
Creamy Mushroom and Asparagus Chicken Penne
A rich, comforting pasta dish made with tender chicken, sautéed mushrooms, crisp asparagus, and penne tossed in a creamy garlic Parmesan sauce.
Servings & Timing
- Yield: 4 servings
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Dietary Notes: Contains dairy and gluten
Ingredients
- Penne pasta – 12 oz (340 g)
- Boneless, skinless chicken breast – 1 lb (450 g), cut into bite-size pieces
- Olive oil – 2 tablespoons
- Butter – 2 tablespoons
- Mushrooms – 8 oz (225 g), sliced
- Asparagus – 1 bunch (about 12 oz / 340 g), trimmed and cut into 2-inch pieces
- Garlic – 4 cloves, minced
- Heavy cream – 1½ cups (360 ml)
- Chicken broth – ½ cup (120 ml)
- Parmesan cheese – ¾ cup (75 g), grated
- Salt – 1 teaspoon (or to taste)
- Black pepper – ½ teaspoon
- Italian seasoning – 1 teaspoon
- Red pepper flakes – ¼ teaspoon (optional)
- Fresh parsley – 2 tablespoons, chopped (for garnish)
Instructions
- Cook penne pasta in salted boiling water according to package instructions. Reserve ½ cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter. Add mushrooms and cook until browned and moisture evaporates.
- Add asparagus and cook for 2–3 minutes until tender-crisp.
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and simmer for 2 minutes.
- Reduce heat and add heavy cream, Italian seasoning, and red pepper flakes. Simmer gently for 5 minutes.
- Stir in Parmesan cheese until sauce thickens.
- Add cooked pasta and chicken to the skillet. Toss to coat, adding reserved pasta water as needed.
- Garnish with parsley and serve immediately.
Additional Notes
- Sauce will thicken as it cools.
- Use freshly grated Parmesan for best texture.
- Recipe can be adjusted for lighter cream or milk (see substitutions).
Hero Image
A bowl of penne pasta coated in creamy sauce, studded with sautéed mushrooms, bright green asparagus, and tender chicken pieces, finished with cracked black pepper.
Brief Introduction
This creamy mushroom and asparagus chicken penne is a restaurant-style pasta you can easily make at home. It balances richness from the cream sauce with earthy mushrooms and fresh asparagus, making it satisfying without feeling overly heavy. It’s an ideal weeknight dinner that feels special enough for guests.
Step-by-Step Cooking Guide
Cooking the Pasta
Boil pasta until just al dente so it holds its shape when tossed with sauce.
Tip: Salt the water generously for well-seasoned pasta.
Searing the Chicken
Cook chicken in a single layer to ensure browning rather than steaming.
Tip: Do not overcrowd the pan.
Building the Sauce
Mushrooms release moisture first, then brown. Cream and Parmesan finish the sauce into a silky texture.
Tip: Keep heat low when adding cheese to prevent separation.
Ingredient Details and Substitution Tips
Ingredient Highlights
- Mushrooms: Add depth and umami; cremini or button mushrooms work best.
- Asparagus: Provides freshness and texture contrast.
- Heavy Cream: Creates a smooth, rich sauce that coats pasta evenly.
Substitutions
- Chicken breast → chicken thighs
- Heavy cream → half-and-half (lighter sauce)
- Penne → rigatoni, fusilli, or farfalle
- Parmesan → Pecorino Romano
Equipment Alternatives
- No large skillet: Use a wide pot or sauté pan
- No grater: Pre-grated cheese works, but melts less smoothly
Recipe Variations and Serving Suggestions
Flavor Variations
- Add ½ cup sun-dried tomatoes
- Stir in 1 teaspoon Dijon mustard for depth
- Add sautéed spinach at the end
Dietary Variations
- Vegetarian: Omit chicken and add extra mushrooms
- Gluten-Free: Use gluten-free pasta
- Lower Fat: Replace half the cream with milk
Serving Suggestions
- Serve with garlic bread or crusty baguette
- Pair with a simple green salad
- Finish with extra Parmesan and cracked pepper
Storage and Make-Ahead Information
Storage
- Store in an airtight container in the refrigerator for up to 3 days
Reheating
- Reheat gently on the stovetop with a splash of milk or broth
- Microwave in 1-minute intervals, stirring between
Make-Ahead Tips
- Sauce can be prepared 1 day ahead
- Cook pasta fresh for best texture
Nutrition Facts (Approximate, Per Serving)
- Calories: 560
- Carbohydrates: 52 g
- Protein: 35 g
- Fat: 28 g
- Fiber: 4 g
Allergens: Milk, wheat
Frequently Asked Questions
Q: Can I use frozen asparagus?
Yes, thaw and pat dry before adding to avoid excess water.
Q: Why is my sauce too thin?
Simmer longer or add more Parmesan to thicken.
Q: Can I freeze this dish?
Cream sauces may separate when frozen; best enjoyed fresh.
Optional Personal Notes
This pasta is inspired by classic creamy Italian-American dishes that balance vegetables and protein in a single bowl. It’s a reliable comfort meal that still feels fresh thanks to the asparagus.
Call to Action
Try this creamy mushroom and asparagus chicken penne and share your experience. Leave a comment with your favorite variation, rate the recipe, or share it with friends who love creamy pasta dishes.
