Creamy Mushroom and Asparagus Chicken Penne

This Creamy Mushroom and Asparagus Chicken Penne is a comforting, restaurant-quality pasta dish made with tender chicken, earthy mushrooms, crisp asparagus, and a rich, velvety cream sauce. It’s ready in under 40 minutes and perfect for weeknight dinners or special occasions. The flavors blend beautifully — creamy, garlicky, and deliciously satisfying!

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⏱ Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 35–40 minutes
• Servings: 4

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🍳 Equipment

• Large pot (for boiling pasta)
• Large skillet or sauté pan
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Strainer

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🥘 Ingredients

For the Penne

• 12 oz (340g) penne pasta
• Salt (for boiling water)

For the Chicken

• 1 lb (450g) chicken breast, sliced thin
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional)

For the Creamy Sauce

• 2 tbsp butter
• 1 tbsp olive oil
• 8 oz (225g) mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 1–2 inch pieces
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp chili flakes (optional)
• Salt & pepper to taste
• Fresh parsley for garnish

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📝 Ingredient Notes

• Penne holds creamy sauce beautifully, but you can use rigatoni or farfalle.
• Chicken thighs can replace breast for extra juiciness.
• Asparagus should be bright green and slightly firm for best texture.
• Heavy cream gives the richest sauce, but half-and-half can work (sauce will be thinner).
• Parmesan thickens the sauce and adds savory flavor — use fresh if possible.

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👨‍🍳 Instructions

1. Cook the pasta

1. Bring a large pot of salted water to a boil.
2. Cook penne according to package instructions until al dente.
3. Reserve 1/2 cup of pasta water, then drain and set aside.

2. Cook the chicken

1. Heat 1 tbsp olive oil in a skillet over medium-high heat.
2. Season chicken with salt, pepper, and paprika.
3. Add chicken to the skillet and cook 5–6 minutes until golden and fully cooked.
4. Remove chicken and set aside.

3. Sauté the mushrooms and asparagus

1. In the same skillet, melt butter with 1 tbsp olive oil.
2. Add mushrooms and cook until browned (4–5 minutes).
3. Add asparagus and cook another 3 minutes.
4. Add garlic and sauté 1 minute until fragrant.

4. Make the creamy sauce

1. Pour in heavy cream and chicken broth.
2. Stir in Parmesan, Italian seasoning, and chili flakes.
3. Simmer 3–5 minutes until thickened.
4. Season with salt and pepper to taste.

5. Combine everything

1. Add cooked chicken back into the sauce.
2. Add the cooked penne.
3. Toss well to coat.
4. If the sauce is too thick, add a splash of reserved pasta water.

6. Serve

Garnish with fresh parsley and extra Parmesan. Serve warm and enjoy!

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📊 Nutrition (Approx per serving)

• Calories: 580
• Protein: 36g
• Carbs: 52g
• Fat: 25g
• Fiber: 4g

(Values vary based on exact ingredients.)

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⭐ Tips & Variations

• Add spinach for more greens.
• Use shrimp instead of chicken for a seafood twist.
• Add white wine (¼ cup) before cream for deeper flavor.
• For extra creaminess, stir in cream cheese (2 tbsp).
• Make it spicy with Cajun seasoning instead of Italian seasoning.