Craving a plate of creamy mushroom and asparagus chicken penne after a long day? You’re in the right kitchen. This silky skillet pasta hits the table fast, packs veggies, protein, and comfort into every bite, and skips the fuss of endless prep. Stick around and I’ll show you how to master dinner that looks fancy yet feels like a hug in a bowl.
Why You’ll Love This Recipe
Need a hug in pasta form? Here’s why you’ll bookmark this recipe:
- Ready in about 35 minutes, so you still catch your favorite show.
- One skillet handles sauce, chicken, and veggies, saving you from sink duty.
- Velvety cream hugs every noodle while golden mushrooms add deep, earthy flavor.
- Grocery-aisle staples keep the budget happy.
- Custom swaps let you dial up spice or trade proteins without losing the magic.
Ingredients You’ll Need
Pasta & Protein
- 12 oz penne, dried
- 1 lb boneless skinless chicken breast, cut into bite-size chunks
Aromatics & Veggies
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 bunch asparagus, trimmed and chopped into 2-inch pieces
Sauce Base
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 tbsp unsalted butter
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Pinch of red pepper flakes, optional for heat
Notes & Substitutions
- Gluten-free swap
Use your favorite gluten-free penne; cook just shy of al dente so it holds up in the sauce. - Dairy-free option
Trade heavy cream for full-fat coconut milk and pick a good vegan Parmesan-style cheese. Expect a hint of coconut flavor. - Chicken choices
Thigh meat gives richer taste. Rotisserie leftovers work too; add during the final toss so they stay juicy. - Veggie twists
Broccoli florets, peas, or spinach step in nicely if asparagus is out of season. - Heat level
Red pepper flakes bring a gentle kick. Skip them or add extra to match your spice mood.
How to Make Creamy Mushroom and Asparagus Chicken Penne
- Boil and drain the pasta
Set a large pot of salted water on high heat. When it reaches a rolling boil, add the penne and cook until one minute shy of al dente. Reserve ½ cup of the starchy water, drain the pasta, and keep it handy. - Sear the seasoned chicken
Warm 1 tablespoon olive oil in a wide skillet over medium heat. Coat the chicken pieces with garlic powder, onion powder, salt, and pepper. Arrange them in a single layer and let them brown for 3–4 minutes before turning. Cook another 2–3 minutes until cooked through, then move the chicken to a plate. Leave any browned bits in the pan; they add flavor. - Sauté garlic and mushrooms
Add the butter plus the remaining olive oil to the same skillet. Once the butter melts, stir in minced garlic for 30 seconds until fragrant. Scatter in the sliced mushrooms and cook about 5 minutes, stirring occasionally, until they give up their moisture and turn golden. - Toss in the asparagus
Add asparagus pieces and cook 2–3 minutes. Stop when they look bright green and remain crisp tender; this pop of texture balances the creamy sauce. - Build the sauce
Pour in chicken broth and simmer for 2 minutes, scraping the pan to loosen any tasty bits. Lower the heat to medium-low, stir in heavy cream, then sprinkle Parmesan over the top. Keep stirring until the cheese melts and the sauce thickens enough to coat the back of a spoon, about 3 minutes. Season with Italian seasoning, extra salt, pepper, and a pinch of red-pepper flakes if you enjoy gentle heat. - Combine pasta, chicken, and sauce
Return the chicken and drained penne to the skillet. Toss everything together so every noodle is wrapped in velvety goodness. If the mixture feels too thick, splash in reserved pasta water a little at a time until it reaches your perfect consistency. - Serve immediately
Scoop into warm bowls and shower with extra Parmesan plus a grind of black pepper. Grab a fork and dig in while it’s piping hot and irresistibly creamy.
Pro Tips & Troubleshooting
Expert Tips
- Golden mushrooms mean bigger flavor: Let mushrooms sit without stirring for a minute or two so they caramelize instead of steaming.
- Save that pasta water: A splash at the end loosens a thick sauce and adds silky body thanks to starch.
- Room-temperature dairy wins: Warm cream blends faster, cuts risk of curdling, and keeps the sauce velvety.
- Cut chicken evenly: Same-size pieces cook at the same speed which avoids dry bites.
- Shortcut alert: Swap in shredded rotisserie chicken when you need dinner in under 25 minutes.
Common Mistakes to Avoid
- Boiling the cream: High heat can split the sauce. Keep it at a gentle simmer.
- Overcrowding the pan: Too many veggies in one layer trap moisture and stop browning. Sauté in batches if your skillet is small.
- Skipping seasoning layers: Season the chicken, veggies, and sauce separately so every forkful pops.
- Overcooking asparagus: Pull it when bright green to keep that pleasant crunch.
Serving, Storage & Variations
- Lemon dressed green salad cuts through the cream and refreshes the palate.
- Warm garlic bread stands by to swipe up every drop of sauce.
- A glass of crisp Pinot Grigio or sparkling water with a lemon slice balances the richness.
- Finish each bowl with fresh parsley, basil, and an extra snowfall of Parmesan for that restaurant vibe.
Storage
- Cool leftovers quickly, then seal in an airtight container in the fridge for up to 3 days.
- Freeze individual portions in zip-top bags for as long as 2 months; press out air to dodge freezer burn.
Need a quick lookup later? The free FoodKeeper App details storage times for everything from cooked pasta to cream sauces.
Reheating
- Stovetop: Slide pasta into a skillet over low heat, add a splash of cream or broth, and stir until hot and silky.
- Microwave: Warm in 30-second bursts, stirring between rounds; add a spoon of liquid if the sauce looks too thick.
Variations to Try
- Vegetarian: Omit chicken and double the mushrooms or stir in chickpeas.
- Seafood spin: Swap chicken for shrimp or scallops, cooking just until opaque.
- Low carb: Replace penne with zucchini noodles, tossing them for one minute in the sauce.
- Spicy kick: Crank up the red pepper flakes or add a splash of hot sauce.
- Extra greens: Fold in spinach, peas, or roasted broccoli.
- Dairy free: Use full-fat coconut milk plus a vegan Parmesan style cheese and adjust salt to taste.
Nutritional Snapshot (per one of four servings)
| Calories | Protein | Total Fat | Carbohydrates |
| ~900 kcal | ~57 g | ~41 g | ~67 g |
Numbers were calculated with average USDA values for each ingredient and rounded for clarity. Actual totals shift if you swap items, trim chicken differently, or add more veggies.
Need exact macros? Plug your brand choices into free apps like MyFitnessPal or Cronometer before you hit “save” on meal prep.
Explore More Delicious Recipes
If you enjoyed diving into Creamy Mushroom and Asparagus Chicken Penne, why not explore more delightful dishes from our collection? Here are some must-try recipes to elevate your cooking adventures:
- Creamy Garlic Parmesan Chicken
- Easy Garlic Parmesan Chicken Pasta
- Garlic Butter Chicken Bites With Creamy Parmesan Pasta
- Marry Me Chicken Pasta Recipe
- Philly Cheesesteak Pasta Recipe
Explore these recipes today to bring more exciting flavors to your table and make every meal memorable!
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Creamy Mushroom and Asparagus Chicken Penne Recipe
Ingredients
Pasta & Protein
- 12 oz penne dried
- 1 lb boneless skinless chicken breast cut into bite-size chunks
Aromatics & Veggies
- 2 tbsp olive oil
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1 bunch asparagus trimmed and chopped into 2-inch pieces
Sauce Base
- 1 cup heavy cream
- 0.5 cup chicken broth
- 1 cup Parmesan cheese freshly grated
- 1 tbsp unsalted butter
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 1 pinch red pepper flakes optional for heat
Instructions
- Boil the penne in salted water until just shy of al dente. Reserve ½ cup of the pasta water, drain and set aside.
- Season chicken with garlic powder, onion powder, salt and pepper. In a skillet, heat 1 tbsp olive oil and sear the chicken until golden and cooked through. Remove and set aside.
- Add butter and remaining olive oil to the same skillet. Sauté garlic for 30 seconds, add mushrooms and cook until golden, about 5 minutes.
- Add asparagus and cook for 2–3 minutes until bright green and crisp-tender.
- Pour in chicken broth, simmer for 2 minutes. Lower heat and stir in heavy cream. Add Parmesan, stir until melted and sauce thickens. Season with Italian seasoning, red pepper flakes, and more salt and pepper to taste.
- Return pasta and chicken to skillet. Toss to combine. Use pasta water to adjust consistency if needed.
- Serve hot, garnished with extra Parmesan and black pepper if desired.
Notes
- Calories: roughly 900 kcal
- Protein: about 57 g
- Total Fat: about 41 g
- Carbohydrates: about 67 g
Conclusion
Ready for the easiest crowd-pleaser on your weekly menu? This creamy mushroom and asparagus chicken penne mixes juicy chicken, crisp veg, and a silk-smooth sauce in one pan and about half an hour. Less cleanup, more flavor. If that sounds like dinner gold, hit the kitchen, then swing back and drop a star rating plus a comment. Your feedback helps other home cooks pick a winner.
Snapped a pic? Tag me on Pinterest or Facebook so we can cheer your masterpiece. Tried a fun twist, like shrimp or zucchini noodles? Tell us below. Your ideas keep the pasta party rolling!
FAQs
1. Can I use a different type of pasta?
Yes. Rigatoni, farfalle, or even fettuccine grab the sauce nicely. Cook the noodles just shy of al dente so they stay firm when mixed in.
2. Can I substitute heavy cream?
Heavy cream gives the richest result, but half-and-half works in a pinch. Simmer a little longer to thicken.
3. Can I use a dairy-free alternative for the cream and cheese?
Absolutely. Full-fat coconut milk plus a plant-based Parmesan style cheese keep things creamy with a faint coconut note.
4. What’s the best chicken to use?
Skinless breast meat cooks fast and stays lean. Thigh meat brings deeper flavor and extra juiciness.
5. Can I use pre-cooked chicken?
Yes. Shred rotisserie chicken or repurpose leftovers. Stir it in during the final toss so it warms without drying out.
6. Can I use frozen asparagus?
You can. Thaw, pat dry, and add it at the same step. It usually needs a minute less in the pan.
7. What cheese can I use instead of Parmesan?
Pecorino Romano or Asiago melt smoothly and add a salty kick.
8. Can I add more protein to this dish?
Try cooked shrimp, crispy bacon, or a can of white beans tossed in right before serving.
9. Can I skip the mushrooms?
No problem. Double the asparagus or swap in zucchini, bell peppers, or spinach.
10. How do I prevent the sauce from curdling?
Keep the heat at a gentle simmer after adding cream and avoid rapid boiling. Warming the cream beforehand also helps.
11. How can I thicken the sauce if needed?
Let it bubble for another minute, or whisk one teaspoon cornstarch with one tablespoon water and stir it in.
12. How can I make the dish gluten-free?
Use gluten-free pasta and double-check that your broth and cheese are labeled gluten free.
13. Can I make this dish ahead of time?
Yes. Cook the sauce and pasta earlier, store them separately, then combine and heat just before serving.
14. Can I freeze this recipe?
Cream sauces can separate after freezing, but if a slight texture change is fine with you, freeze portions up to two months and reheat gently.
Have another question? Drop it in the comments and we might add it here!
