If you’re in the mood for a hearty, comforting, and restaurant-worthy pasta dish without the fuss, look no further than this Creamy Mushroom and Asparagus Chicken Penne. Packed with tender chicken, vibrant asparagus, savory mushrooms, and a rich, creamy Parmesan sauce, this one-pan wonder is everything you love about creamy pasta — but made simple and approachable.

Ready in under 30 minutes, this is the kind of recipe that turns a busy evening into something special. It’s elegant enough for entertaining but practical enough for meal prepping your lunches for the week.

Why You’ll Love This Recipe

• Creamy, Flavor-Packed Sauce – Made with chicken broth, cream, garlic, and Parmesan.

• Loaded with Veggies – Asparagus and mushrooms bring texture, nutrition, and vibrant color.

• Family-Friendly and Filling – Perfect for picky eaters and hungry bellies alike.

• Easy to Make Ahead – Great for meal prep or leftovers that taste even better the next day.

Ingredients You’ll Need

For the Pasta:

• 8 ounces penne pasta

For the Chicken & Veggies:

• 2 boneless, skinless chicken breasts, diced

• 1 tablespoon olive oil

• 1 cup mushrooms, sliced (baby bella or white mushrooms work well)

• 1 bunch asparagus, trimmed and cut into 2-inch pieces

• 3 cloves garlic, minced

For the Sauce:

• 1 cup heavy cream

• ½ cup chicken broth

• ¼ cup grated Parmesan cheese

Seasoning & Garnish:

• Salt and pepper, to taste

• 1 tablespoon fresh parsley, chopped (for garnish)

Kitchen Tools You’ll Need

• Large pot (for boiling pasta)

• Large skillet or sauté pan

• Wooden spoon or spatula

• Knife and cutting board

• Measuring cups and spoons

• Colander (for draining pasta)

How to Make Creamy Chicken Penne with Asparagus and Mushrooms

1. Cook the Pasta

Bring a large pot of salted water to a boil and cook penne according to the package instructions until al dente. Drain and set aside.

Pro Tip: Save ¼ cup of pasta water before draining. It can help thin and emulsify the sauce if needed.

2. Cook the Chicken

In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove from the skillet and set aside.

3. Sauté the Veggies

In the same skillet, add a touch more oil if needed and toss in the mushrooms. Cook for 2–3 minutes until softened. Add asparagus and cook for an additional 3–4 minutes until just tender. Stir in minced garlic and cook for 30 seconds until fragrant.

4. Make the Sauce

Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer. Stir in the Parmesan cheese and continue simmering for 2–3 minutes until the sauce thickens slightly.

Tip: Use freshly grated Parmesan for best flavor and smooth melting.

5. Combine Everything

Return the cooked chicken and drained pasta to the skillet. Stir well to coat everything in the creamy sauce. Add salt and pepper to taste. If the sauce is too thick, stir in reserved pasta water a tablespoon at a time.

6. Garnish and Serve

Sprinkle with freshly chopped parsley and an extra pinch of Parmesan before serving.

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer: This dish freezes well! Let it cool completely and freeze in portions for up to 2 months.

To Reheat: Warm on the stovetop over medium-low heat with a splash of broth or milk to loosen the sauce. You can also reheat in the microwave in 1-minute increments, stirring in between.

Substitutions and Variations

• Pasta Swap: Use rigatoni, rotini, or farfalle instead of penne.

• Protein Variations: Try cooked shrimp, turkey, or even plant-based chicken strips for a twist.

• Vegetable Add-ins: Spinach, peas, cherry tomatoes, or bell peppers work beautifully here.

• Lighter Version: Swap heavy cream for half-and-half or unsweetened almond milk (add a cornstarch slurry to thicken).

• Extra Flavor: Add a splash of white wine when sautéing mushrooms for a deeper flavor profile.

What to Serve with This Pasta

This dish is hearty enough on its own, but here are some complementary pairings:

• Side Salad: A crisp Caesar or arugula salad with lemon vinaigrette.

• Bread: Crusty garlic bread or a warm baguette to mop up the sauce.

• Wine Pairing: A glass of Chardonnay or Pinot Grigio complements the creamy richness and mushrooms beautifully.

Frequently Asked Questions

Can I use pre-cooked chicken?

Absolutely. Rotisserie chicken or any cooked diced chicken works well — just stir it in at the end to warm through.

What if I don’t have asparagus?

Green beans, broccoli florets, or even kale are great substitutions for asparagus.

Can I make this dish vegetarian?

Yes! Skip the chicken and use vegetable broth instead of chicken broth. Add extra mushrooms or a meat-free protein like tofu.

How do I keep the cream sauce from curdling?

Keep the heat low when adding the cream and avoid boiling the sauce. Stir constantly and use fresh, high-quality cream for best results.

Final Thoughts

This Creamy Mushroom and Asparagus Chicken Penne is the kind of cozy meal that brings the whole table together. It’s rich and satisfying with just the right touch of freshness from the asparagus and parsley. Whether you’re whipping it up for a quick dinner or meal prepping for the week, it’s a must-try recipe that delivers every time.

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Let pasta night be your new favorite night of the week! 🍝✨