When you’re craving a hearty pasta dish that feels like a big, warm hug, look no further than Creamy Mushroom and Asparagus Chicken Penne. Bursting with tender bites of chicken, earthy mushrooms, crisp-tender asparagus, and all cloaked in a velvety Parmesan cream sauce, this recipe brings restaurant-worthy comfort straight to your kitchen table. It checks every box: easy, satisfying, elegant enough for guests, and so packed with fresh flavor you’ll want to twirl up every last noodle.
Ingredients You’ll Need
Ingredients You’ll Need
This Creamy Mushroom and Asparagus Chicken Penne recipe shines with simple ingredients, each playing a vital role in building layers of flavor and texture. Gather everything before you start, and you’ll see just how effortlessly they come together into something magical.
- Penne pasta: Its ridges and tubular shape capture every drop of the creamy sauce perfectly.
- Olive oil: Gives the chicken a beautiful golden sear and a hint of fruity flavor.
- Chicken breasts: Tender and protein-packed, these soak up every bit of seasoning and sauce.
- Garlic powder: Adds a subtle, mellow depth of flavor to the chicken as it cooks.
- Salt: Essential for bringing out the flavors in both the chicken and the whole dish.
- Black pepper: Delivers a gentle heat and rounds out the seasoning.
- Unsalted butter: Gives the sauce a rich, silky texture and layers of flavor.
- Fresh garlic: Infuses the sauce with aromatic, classic Italian goodness.
- Cremini mushrooms: Earthy and meaty, they add umami and texture to every bite.
- Asparagus: Bright, grassy, and just a bit snappy, it lightens up the dish beautifully.
- Heavy cream: The backbone of the sauce; makes everything lush and decadent.
- Chicken broth: Balances out the richness and brings savory depth.
- Parmesan cheese: Salty, nutty, and the secret to finishing the sauce with a creamy body.
- Italian seasoning: A medley of herbs that gives those unmistakable Italian vibes.
- Fresh parsley: For a burst of green freshness and color at the very end.
How to Make Creamy Mushroom and Asparagus Chicken Penne
Step 1: Boil the Pasta
Kick things off by bringing a big pot of salted water to a boil. Cook your penne pasta just until al dente following the package directions. The salty water flavors the noodles from the inside out, and stopping at al dente means your pasta will hold up perfectly once tossed with the creamy sauce. Drain and set aside—you’ll be coming back to these soon.
Step 2: Sauté the Chicken
Heat olive oil in a large skillet over medium-high heat. Toss your bite-sized chicken pieces with garlic powder, salt, and pepper for instant flavor. Sear the chicken for about 6 to 7 minutes until it’s gloriously golden and cooked through—no pink in the middle. Remove the chicken to a plate while you build the sauce; this keeps the meat juicy and tender.
Step 3: Cook the Aromatics and Vegetables
In that same skillet (hello, fewer dishes!), melt the butter, then add the minced garlic. That quick flash in hot butter releases so much aroma. Tumble in the sliced cremini mushrooms and sauté until they’re browned and release their moisture, about 5 minutes. The mushrooms add an irresistible savoriness that deepens the whole dish. Stir in the asparagus and cook just until bright green and tender-crisp, another 3 to 4 minutes, locking in all their lovely color and snap.
Step 4: Make the Creamy Sauce
With veggies ready, pour in the heavy cream and chicken broth, stirring gently. Let it all come up to a gentle simmer, then sprinkle in the Parmesan cheese and Italian seasoning. Keep stirring until the cheese melts and the sauce thickens ever so slightly—a sure sign your Creamy Mushroom and Asparagus Chicken Penne is about to be amazing.
Step 5: Combine Everything
Return the cooked chicken and drained penne pasta to the skillet, tossing so every surface gets a glossy coating of that luscious sauce. Give it all a few minutes together on low heat to blend the flavors—pasta heaven achieved.
Step 6: Finish and Serve
Right before serving, scatter chopped fresh parsley over the top for a pop of color and herbal brightness. The result? A pan of Creamy Mushroom and Asparagus Chicken Penne that’s glossy, aromatic, and begging to be plated up and enjoyed while piping hot.
How to Serve Creamy Mushroom and Asparagus Chicken Penne
Garnishes
Elevate the finished dish with a shower of freshly grated Parmesan, a few extra twists of black pepper, and an extra sprinkle of chopped parsley. If you love a hint of zest, add a grating of lemon zest for a bright finish that perfectly complements the creamy sauce.
Side Dishes
This pasta pairs beautifully with a crisp green salad dressed in a simple vinaigrette—it provides a refreshing contrast to the creamy richness of Creamy Mushroom and Asparagus Chicken Penne. You can’t go wrong with a basket of warm, crusty garlic bread or even sautéed green beans for an extra veggie boost.
Creative Ways to Present
For a little weeknight magic, serve the pasta in shallow bowls with a long-handled spoon for twirling. To impress at a dinner party, plate the Creamy Mushroom and Asparagus Chicken Penne high, topping each portion with extra mushrooms and delicate sprigs of parsley. Or bake the finished pasta in a casserole dish topped with breadcrumbs and more Parmesan for a bubbly, golden brown crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, lucky you! Transfer the cooled Creamy Mushroom and Asparagus Chicken Penne to an airtight container and refrigerate. It will stay delicious and fresh for up to three days without losing its lovely texture.
Freezing
This creamy pasta can actually be frozen for up to two months. Just pack it into freezer-safe containers and be sure to label them. For best results, thaw overnight in the fridge before reheating, so the sauce stays as smooth as possible.
Reheating
When you’re ready to enjoy leftover Creamy Mushroom and Asparagus Chicken Penne, reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen up the sauce. For quick reheating, a microwave works well too—just be sure to cover and stir halfway through.
FAQs
Can I make Creamy Mushroom and Asparagus Chicken Penne ahead of time?
Absolutely! You can prepare the dish through to the point of tossing the pasta with the sauce. Store it covered in the fridge, then gently reheat on the stove with a bit of extra cream or broth right before serving.
What pasta shapes can I substitute for penne?
If you don’t have penne, feel free to use fettuccine, rigatoni, rotini, or even farfalle. Each shape gives a slightly different texture, but they all cling beautifully to the creamy sauce in this recipe.
Is there a way to lighten up the sauce?
Certainly! Swap half-and-half for the heavy cream if you want a lighter, but still creamy, sauce. You may also use lower-fat milk with an extra spoonful of Parmesan, though the result will be a little less rich.
Can I make Creamy Mushroom and Asparagus Chicken Penne vegetarian?
Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. You can even double the mushrooms or add artichoke hearts for extra substance and flavor.
What’s the best way to keep the asparagus green and crisp?
The secret is not to overcook it: add asparagus toward the end of the sauce cooking time so it stays vibrantly green and tender-crisp. If you cut it into bite-size pieces, it’ll cook evenly and quickly.
Final Thoughts
If you’re looking to treat yourself or your loved ones to a pasta night that feels both special and comforting, there’s nothing quite like Creamy Mushroom and Asparagus Chicken Penne. With its luscious sauce, tender veggies, and perfectly cooked pasta, this is sure to be a weeknight (and weekend!) favorite. Give it a try and let your kitchen fill with the irresistible aroma of a true Italian-American classic!
Print
Creamy Mushroom and Asparagus Chicken Penne Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a satisfying and creamy pasta dish with this Creamy Mushroom and Asparagus Chicken Penne recipe. Tender chicken, earthy mushrooms, and vibrant asparagus come together in a luscious Parmesan cream sauce that coats every bite of perfectly cooked penne pasta. This Italian-inspired dish is a comforting and flavorful meal that is sure to become a family favorite.
Ingredients
Penne Pasta:
- 12 ounces penne pasta
Chicken:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the Pasta: Boil the penne until al dente, then drain.
- Cook the Chicken: Season and cook the chicken until golden.
- Prepare the Sauce: Sauté garlic, mushrooms, and asparagus. Add cream, broth, Parmesan, and seasoning. Simmer until thickened.
- Combine and Serve: Toss chicken, pasta, and sauce together. Garnish with parsley and enjoy!
Notes
- For extra flavor, add a splash of white wine to the sauce before adding the cream.
- You can use half-and-half for a lighter sauce.
- This dish pairs well with fettuccine or rigatoni.
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 4 g
- Sodium: 430 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 115 mg
