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Creamy Mushroom and Asparagus Chicken Penne is a rich, satisfying pasta dish packed with tender chicken, earthy mushrooms, and crisp asparagus in a velvety Parmesan cream sauce. This Creamy Pasta Dish is a perfect balance of flavors and textures, making it an ideal meal for weeknight dinners or special occasions.

Why You’ll Love Creamy Mushroom and Asparagus Chicken Penne

Creamy Mushroom and Asparagus Chicken Penne is a standout Creamy Pasta Dish:

Velvety Sauce: Luscious Parmesan cream sauce coats every bite.
Bold Flavors: Garlic, mushrooms, and asparagus create irresistible depth.
Quick Prep: Ready in under 30 minutes for busy evenings.
One-Pan Ease: Minimal cleanup with a single skillet option.
I make this Creamy Pasta Dish for family dinners, and it’s always a crowd-pleaser!

Ingredients for Creamy Mushroom and Asparagus Chicken Penne

Here’s what you’ll need for Creamy Mushroom and Asparagus Chicken Penne (serves 4):

Pasta:
- 8 oz penne pasta
- 1 tsp salt (for boiling water)
Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp Italian seasoning
Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 bunch asparagus (about 1 lb), trimmed and cut into 2-inch pieces
- ¾ cup heavy cream (or half-and-half)
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh parsley or basil, chopped (for garnish)

Ingredient Tips:

Pasta: Penne holds sauce well; ensure al dente for texture.
Chicken: Breasts for lean protein; thighs for richer flavor.
Mushrooms: Cremini or button for earthiness; slice evenly.
Asparagus: Fresh, crisp stalks; trim woody ends.
Cream: Heavy cream for richness; half-and-half for lighter sauce.

Directions for Creamy Mushroom and Asparagus Chicken Penne

Let’s create this delicious Creamy Mushroom and Asparagus Chicken Penne!

Cook Pasta

I bring a large pot of salted water to a boil, add 8 oz penne, and cook per package instructions until al dente (about 10–12 minutes). I drain and set aside.

Prepare Chicken

I season 1 lb chicken pieces with ½ tsp salt, ¼ tsp pepper, and 1 tsp Italian seasoning. In a large skillet, I heat 1 tbsp olive oil over medium-high heat, add chicken, and cook for 5–6 minutes until golden and cooked through (165°F). I remove and set aside.

Sauté Vegetables

In the same skillet, I melt 2 tbsp butter over medium heat, add 3 minced garlic cloves, and sauté for 1 minute until fragrant. I add 8 oz sliced mushrooms and 1 lb asparagus, cooking for 1–3 minutes until tender.

Make Cream Sauce

I stir in ½ cup chicken broth and ¾ cup heavy cream, bringing to a gentle simmer. I add ½ cup Parmesan and ¼ tsp red pepper flakes (if using), stirring until smooth and thickened, about 2–3 minutes.

Combine and Serve

I return the chicken to the skillet, add the drained penne, and toss until coated in sauce. I garnish with 2 tbsp parsley or basil and extra Parmesan, serving immediately.

Nutrition

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~600 kcal per serving
Macros per Serving: 50g carbs, 35g protein, 30g fat, 5g fiber

Variations for Creamy Mushroom and Asparagus Chicken Penne

Try these twists on Creamy Mushroom and Asparagus Chicken Penne:

Lighter Sauce: Use half-and-half or evaporated milk for a less rich Creamy Pasta Dish.
Spicy Boost: Add ½ tsp cayenne or extra red pepper flakes for heat.
Protein Swap: Include bacon bits or shrimp instead of chicken.
Cheese Options: Try Asiago or Pecorino Romano for a sharper flavor.
Low-Carb: Serve over zucchini noodles or spaghetti squash.

Serving Ideas:

Pair with Layla Cooks’ Smoked Mexican Street Corn Dip for a festive meal.
Serve with garlic bread or a crisp green salad for a complete Creamy Pasta Dish.
Add a glass of white wine for an elegant dinner vibe.
Present in shallow bowls for a restaurant-style look.

Storage

I store Creamy Mushroom and Asparagus Chicken Penne in an airtight container in the refrigerator for up to 3 days. To freeze, I store the pasta and chicken separately from the sauce for up to 2 months, thawing overnight and reheating with fresh sauce. To reheat, I warm on the stovetop over low heat with a splash of broth or cream to restore creaminess. For meal prep, I keep components separate and assemble before serving.

FAQs About Creamy Mushroom and Asparagus Chicken Penne

Can I use a different pasta shape?
Yes! Fettuccine, rigatoni, or bowtie pasta work well too.

How do I keep the sauce from getting too thick?
Add a little extra chicken broth or pasta water to loosen the sauce if needed.

Can I make this dish vegetarian?
Yes! Skip the chicken and use vegetable broth instead of chicken broth.

What’s the best way to cook asparagus so it stays crisp?
Cook it for just a few minutes to keep it tender-crisp. Overcooking makes it mushy.

Can I use pre-cooked chicken?
Yes! Rotisserie chicken or leftover grilled chicken works great in this dish.

How do I get a deeper flavor in the sauce?
Sauté the mushrooms until golden brown and add a splash of white wine before the broth.

Can I use milk instead of cream?
Yes, but the sauce will be thinner. Add a bit of cornstarch mixed with water to thicken it.

What sides go well with this pasta?
A fresh green salad, garlic bread, or roasted vegetables pair beautifully.

Can I meal prep this dish?
Yes! Cook everything ahead and store separately. Reheat gently and toss before serving.

How do I prevent the chicken from drying out?
Don’t overcook it! Cook until just done, then let it rest before adding to the sauce.

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Conclusion

This Creamy Mushroom and Asparagus Chicken Penne is the perfect combination of creamy, savory, and fresh flavors. With tender chicken, earthy mushrooms, and crisp asparagus in a rich Parmesan sauce, it’s a comforting yet elegant Creamy Pasta Dish that’s easy to make in under 30 minutes. Whether for a quick weeknight dinner or a special occasion, this recipe is sure to impress!