Creamy Mushroom & Asparagus Chicken Penne

Meta Description: This Creamy Mushroom & Asparagus Chicken Penne combines tender chicken, sautéed mushrooms, fresh asparagus, and penne pasta in a rich, creamy garlic Parmesan sauce.

This Creamy Mushroom & Asparagus Chicken Penne is a delicious one-pan-style pasta dinner packed with tender chicken, earthy mushrooms, crisp-tender asparagus, and perfectly cooked penne. Everything is coated in a creamy garlic Parmesan sauce that is rich without being overly heavy.

It’s an excellent choice for a comforting weeknight dinner, but it also feels special enough for entertaining. The combination of chicken, vegetables, pasta, and creamy Parmesan sauce makes this a complete and satisfying meal.

Ingredients

For the Chicken and Pasta

2 boneless, skinless chicken breasts
12 ounces penne pasta
8 ounces fresh mushrooms, sliced
1½ cups fresh asparagus, cut into 1-inch pieces
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper

For the Creamy Parmesan Sauce

1½ cups heavy cream
¾ cup chicken broth
1 cup freshly grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon salt, or to taste
½ cup reserved pasta water

For Garnishing

2 tablespoons fresh parsley, chopped
Extra Parmesan cheese
A squeeze of fresh lemon juice, optional

Instructions

1. Cook the Penne

Bring a large pot of salted water to a boil. Add the penne and cook according to the package directions until al dente.

Before draining, reserve about ½ cup of the pasta water. Drain the pasta and set it aside.

The reserved pasta water contains starch that can help loosen and thicken the creamy sauce while allowing it to cling beautifully to the pasta.

2. Prepare the Chicken

Pat the chicken breasts dry with paper towels. Season both sides with paprika, Italian seasoning, salt, and black pepper.

Heat the olive oil in a large skillet over medium-high heat.

Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness, until golden brown and cooked through.

Transfer the chicken to a plate and let it rest for a few minutes. Slice it into bite-sized pieces.

3. Sauté the Mushrooms

Using the same skillet, add the butter.

Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they become golden brown and tender.

Avoid overcrowding the pan because mushrooms release moisture as they cook. Giving them enough space helps them brown instead of steam.

4. Add the Asparagus and Garlic

Add the asparagus pieces to the skillet and cook for approximately 3–4 minutes.

You want the asparagus to become tender while still maintaining a slight bite.

Add the minced garlic and cook for another 30–60 seconds, just until fragrant. Be careful not to burn the garlic.

5. Make the Creamy Sauce

Reduce the heat to medium-low.

Pour in the chicken broth and heavy cream. Stir gently, scraping up any flavorful browned bits from the bottom of the skillet.

Simmer for approximately 3–5 minutes, stirring occasionally, until the sauce begins to thicken slightly.

Add the Parmesan cheese and stir until completely melted and smooth.

If the sauce becomes too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.

6. Combine Everything

Add the cooked penne and sliced chicken to the skillet.

Gently toss everything together until the pasta is completely coated with the creamy Parmesan sauce and the chicken, mushrooms, and asparagus are evenly distributed.

Cook for another 1–2 minutes to allow all the flavors to come together.

Taste and adjust the salt and pepper if needed.

7. Garnish and Serve

Remove the skillet from the heat.

Sprinkle with freshly chopped parsley and additional Parmesan cheese. For a bright finishing touch, add a small squeeze of fresh lemon juice.

Serve immediately while the sauce is creamy and the pasta is warm.

Tips for the Best Creamy Chicken Penne

Don’t overcook the pasta: Slightly undercooked pasta finishes cooking in the creamy sauce and holds its texture better.

Use freshly grated Parmesan: It melts more smoothly than pre-shredded cheese and creates a silkier sauce.

Brown the mushrooms: Let them cook undisturbed for a minute or two at a time to develop a deeper, richer flavor.

Keep the asparagus crisp-tender: Overcooked asparagus can become soft and lose its fresh flavor.

Adjust the sauce: If your sauce becomes too thick, add reserved pasta water. If it’s too thin, simmer it gently for another couple of minutes.

Variations

For extra flavor, add sun-dried tomatoes, spinach, roasted red peppers, or a pinch of red pepper flakes.

You can also substitute the chicken with shrimp or sliced Italian sausage. For a lighter version, use half-and-half instead of heavy cream, although the sauce will be slightly less rich.

This Creamy Mushroom & Asparagus Chicken Penne is creamy, savory, cheesy, and loaded with tender vegetables and juicy chicken. It’s an easy restaurant-style dinner you can make right at home.