If you’re searching for the coziest, most satisfying weeknight dinner, let me introduce you to Creamy Mushroom and Asparagus Chicken Penne. Imagine golden bites of chicken nestled in a luscious cream sauce, earthy mushrooms, and bright-green asparagus—all twirling together with tender penne. This dish is a flavor-packed masterpiece that’s impossibly easy to prepare, bursting with color, and feels extra-special for both family tables and dinner guests. Creamy Mushroom and Asparagus Chicken Penne will soon become your repeat request—promise!

Ingredients You’ll Need

Creamy Mushroom and Asparagus Chicken Penne Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe is carefully selected to bring maximum flavor, vibrant color, and irresistible texture to the table. You’ll find the foundation of pantry staples and a handful of fresh, delicious additions—together creating the Creamy Mushroom and Asparagus Chicken Penne you’ll soon be craving.

Penne Pasta: Its tubular shape captures the creamy sauce beautifully in each bite.
Olive Oil: For sautéing chicken and adding a base of fruity richness.
Boneless Skinless Chicken Breast: Lean protein that turns golden and juicy when seared.
Salt and Black Pepper: Essential for seasoning every layer and making the flavors pop.
Butter: Adds a luxurious silkiness to the veggie sauté.
Cremini or White Mushrooms: Earthy umami flavor and meaty texture—choose your favorite variety.
Asparagus: Fresh, vibrant, and slightly crisp for color and nutrition.
Garlic Cloves: Savory depth that perfumes the entire sauce.
Heavy Cream: The key to that dreamy, rich, creamy sauce.
Chicken Broth: Balances out the cream and helps deglaze all those flavorful brown bits.
Grated Parmesan Cheese: Salty, nutty, and the finishing flourish of melted cheese.
Dried Thyme: Aromatic and woodsy—it effortlessly uplifts the creamy sauce.
Red Pepper Flakes (optional): A gentle heat that wakes up all the flavors without overwhelming them.
Chopped Fresh Parsley: For a splash of green and garden-fresh aroma as a final garnish.

How to Make Creamy Mushroom and Asparagus Chicken Penne

Step 1: Cook the Pasta

Start by bringing a big pot of salted water to a rolling boil and cook the penne until it’s just al dente—tender but still has a little bite. Give it a good drain, then set aside; you’ll want it ready to soak up every bit of creamy sauce as soon as it’s finished.

Step 2: Sauté and Season the Chicken

Heat the olive oil in a large skillet over medium-high. Season the chicken generously with salt and black pepper, then sauté for 5–7 minutes, letting it develop that irresistible golden crust. Once cooked through and aromatic, transfer the chicken to a plate—don’t wipe out that skillet! We want all those savory drippings for the veggies.

Step 3: Cook the Mushrooms and Asparagus

Reduce the heat to medium, add the butter, and let it melt into every crevice of the pan. Toss in the sliced mushrooms, giving them 4–5 minutes to release their juices and turn beautifully browned. Add asparagus and garlic, and cook for another 3–4 minutes, just until the asparagus is bright green and crisp-tender and the kitchen is filled with irresistible garlicky aroma.

Step 4: Build the Creamy Mushroom and Asparagus Chicken Penne Sauce

Pour in the heavy cream and chicken broth, stirring to combine all that flavor in the pan. Sprinkle in the Parmesan, dried thyme, and a pinch of red pepper flakes if you’re feeling bold. Let the sauce simmer gently for 3–5 minutes. You’ll notice it thickening, transforming into a silky blanket perfect for coating the penne.

Step 5: Bring it All Together

Slide the cooked chicken right back into the pan, add the drained penne, and give it all a thorough toss. Every piece of pasta and every chunk of chicken should be lovingly coated in the creamy, mushroom-and-asparagus-flecked sauce. You’re almost done—just a final mix to make sure every bite tastes as good as it looks.

How to Serve Creamy Mushroom and Asparagus Chicken Penne

Garnishes

A scatter of chopped fresh parsley just before serving gives a burst of color and lightness, perfectly balancing the richness of Creamy Mushroom and Asparagus Chicken Penne. A light extra dusting of Parmesan never hurts, and a crackle of black pepper adds just enough kick.

Side Dishes

Pair this creamy pasta with a crisp green salad dressed simply in lemon and olive oil to add zing and fresh crunch. Warm, crusty bread is a classic choice to mop up any leftover sauce—trust me, you’ll want every drop. For something a touch more special, steamed green beans or roasted cherry tomatoes round out the meal beautifully.

Creative Ways to Present

Serve Creamy Mushroom and Asparagus Chicken Penne in a large, shallow platter family-style, letting all those gorgeous colors shine. For a chic dinner party, plate individual portions and garnish each with a little swirl of cream and a parsley leaf. You can even offer lemon wedges on the side for a pop of brightness if your guests love citrusy notes.

Make Ahead and Storage

Storing Leftovers

Place any cooled leftovers in an airtight container and refrigerate within two hours of cooking. Creamy Mushroom and Asparagus Chicken Penne keeps beautifully in the fridge for up to 3 days, making it a fantastic option for next-day lunches or reheated dinners.

Freezing

While you can freeze this dish, keep in mind that cream sauces can sometimes separate when thawed. For best results, transfer the cooled pasta to a freezer-safe container and try to enjoy it within a month. When reheating from frozen, stir well and add an extra splash of cream or broth to bring back its luscious consistency.

Reheating

Gently reheat the pasta in a skillet over medium-low with a splash of milk, cream, or chicken broth to help restore the creaminess. Stir frequently until everything is heated through and velvety once more. You can also microwave individual portions, but covering them helps retain the sauce’s perfect texture.

FAQs

Can I substitute other vegetables in Creamy Mushroom and Asparagus Chicken Penne?

Absolutely! While asparagus and mushrooms are a dreamy duo, you can easily swap in broccoli florets, snap peas, or spinach. Just adjust the cooking time to ensure everything is crisp-tender and not overcooked.

Is it possible to make Creamy Mushroom and Asparagus Chicken Penne gluten-free?

Yes! Simply use your favorite gluten-free penne. Make sure your chicken broth and Parmesan are also certified gluten-free to keep the entire dish safe for those with sensitivities.

Can I lighten up the sauce without losing flavor?

For a lighter twist, substitute half-and-half or even evaporated milk for the heavy cream. The result will still be creamy, just a bit less rich. Adding a zest of lemon or a splash of white wine also brightens the flavors without extra calories.

What protein alternatives work for this recipe?

If you’re not feeling chicken, try shrimp or leftover rotisserie turkey. For a vegetarian version, boost the mushrooms and asparagus, or toss in crispy tofu for extra texture and plant-based protein.

Can I prepare Creamy Mushroom and Asparagus Chicken Penne in advance for a party?

Definitely! You can cook the pasta and prepare the sauce a few hours ahead. When ready to serve, gently reheat the sauce, add the chicken and pasta, and toss everything together just before your guests arrive for the freshest flavor and texture.

Final Thoughts

If you’ve been dreaming of a dinner that’s both effortlessly impressive and deeply comforting, this Creamy Mushroom and Asparagus Chicken Penne is destined to become your new favorite. Why not treat yourself—and those lucky enough to join you—to a bowlful soon?

Creamy Mushroom and Asparagus Chicken Penne Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Author: Emma
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy flavors of this delicious Creamy Mushroom and Asparagus Chicken Penne. A comforting pasta dish that combines tender chicken, earthy mushrooms, and vibrant asparagus in a luscious cream sauce.

Ingredients

Scale

Penne Pasta:

12 oz penne pasta

Chicken:

2 tablespoons olive oil
1 pound boneless skinless chicken breast (cut into bite-sized pieces)
Salt and black pepper to taste

Sauce:

2 tablespoons butter
8 oz cremini or white mushrooms (sliced)
1 bunch asparagus (trimmed and cut into 1-inch pieces)
3 garlic cloves (minced)
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Chopped fresh parsley for garnish

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Instructions

Cook the Pasta: Boil salted water and cook penne until al dente. Drain and set aside.
Cook the Chicken: Season and cook chicken until golden. Set aside.
Prepare the Sauce: Cook mushrooms, asparagus, and garlic. Add cream, broth, cheese, thyme, and red pepper flakes. Simmer until thickened.
Combine: Add chicken and pasta to the sauce. Toss to coat.
Serve: Garnish with parsley and serve warm.