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Creamy Mushroom and Asparagus Chicken Penne

Creamy Mushroom and Asparagus Chicken Penne

Creamy Mushroom and Asparagus Chicken Penne is a comforting yet elegant pasta dish combining tender chicken, earthy mushrooms, and crisp asparagus in a rich, velvety cream sauce. Perfect for quick weeknight dinners or impressing guests, this recipe balances fresh garden flavors with satisfying creaminess for a deliciously memorable meal.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Protein

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces

Pasta

  • 12 oz penne pasta

Vegetables

  • 1 bunch fresh asparagus, trimmed and cut into 1–2 inch segments
  • 8 oz cremini or button mushrooms, sliced
  • 3 garlic cloves, minced

Dairy & Fats

  • 1 cup heavy cream or half-and-half
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon butter

Seasonings & Herbs

  • Salt, to taste
  • Black pepper, to taste
  • Fresh parsley or thyme (optional, for garnish)

Instructions

  1. Prepare the Ingredients: Chop the chicken into bite-sized pieces, trim woody ends from the asparagus and cut into 1-2 inch segments, slice the mushrooms, and mince the garlic finely to release its aroma when cooked.
  2. Cook the Penne Pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 10-12 minutes, following package instructions. Drain the pasta and set aside, reserving about 1 cup of pasta water for later use.
  3. Sauté Chicken and Vegetables: Heat olive oil and butter in a large skillet over medium-high heat. Add the seasoned chicken pieces with salt and pepper. Cook until golden and no longer pink inside, then remove and set aside. In the same skillet, sauté garlic, mushrooms, and asparagus until mushrooms are browned and asparagus is tender-crisp.
  4. Make the Creamy Sauce: Lower heat and pour in the heavy cream, stirring constantly to combine with pan drippings and vegetables. Let the sauce simmer gently until it thickens slightly. Stir in grated Parmesan cheese and adjust seasoning with salt and pepper to taste.
  5. Combine All Components: Return the cooked chicken to the skillet and add the drained penne pasta. Toss gently to coat everything evenly with the creamy sauce. Add reserved pasta water little by little if the sauce is too thick to reach desired consistency.
  6. Final Touches: Sprinkle fresh herbs if using and let the dish rest for 2 minutes to allow flavors to meld before serving.

Notes

  • Cook pasta al dente to ensure penne holds up well in the sauce.
  • Do not overcrowd the pan when sautéing to brown ingredients properly instead of steaming.
  • Use fresh, firm asparagus for the best color and crunch.
  • Gradually add cream to maintain a creamy but light sauce texture.
  • Reserve pasta water to help loosen sauce without watering down flavors.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Italian
  • Diet: Gluten Free (use gluten-free penne)

Nutrition

  • Serving Size: 1 serving
  • Calories: 480 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 22 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 110 mg

Keywords: creamy chicken pasta, mushroom asparagus penne, easy chicken pasta, comfort food pasta, creamy mushroom chicken