A delightful pasta dish featuring tender chicken, earthy mushrooms, and crisp asparagus, all enveloped in a rich, creamy Parmesan sauce. Perfect for a comforting weeknight dinner that’s both satisfying and indulgent!

Why You’ll Love This Recipe

Comfort in a Bowl: Creamy, cheesy, and loaded with flavor, it’s the ultimate comfort food.
Balanced Meal: Packed with protein, veggies, and carbs for a complete dish.
Quick and Easy: Ready in just 40 minutes, making it perfect for busy weeknights.
Customizable: Easily adapt to your preferences with different veggies or proteins.
Restaurant-Quality: Tastes like it’s straight from your favorite Italian restaurant!

Ingredients

12 oz penne pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1 tablespoon unsalted butter
2 cloves garlic, minced
8 oz mushrooms, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup chicken broth
1 teaspoon Italian seasoning
Red pepper flakes (optional)

Directions

Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the penne pasta and cook according to the package instructions until al dente.
- Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Cook the Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Season the chicken with garlic powder, onion powder, salt, and pepper.
- Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked.
- Remove the chicken from the skillet and set aside.
Sauté the Vegetables
- In the same skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat.
- Add the minced garlic and sauté until fragrant (about 30 seconds).
- Add the sliced mushrooms and cook for 5–6 minutes, or until they release their moisture and become golden.
- Add the asparagus pieces and cook for another 3–4 minutes, until tender-crisp.
Prepare the Creamy Sauce
- Pour in the chicken broth and let it simmer for 2 minutes.
- Stir in the heavy cream and grated Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly.
- Add the Italian seasoning and red pepper flakes (if using) for added flavor.
- Season with additional salt and pepper to taste.
Combine Everything
- Return the cooked chicken to the skillet and toss to coat in the sauce.
- Add the cooked penne pasta and toss until everything is evenly coated.
- If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
Serve
- Plate the pasta and garnish with extra Parmesan cheese and freshly cracked black pepper, if desired.
- Enjoy your meal!

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings

Variations

Vegetarian Version: Skip the chicken and add more mushrooms or a protein like tofu or chickpeas.
Seafood Twist: Replace chicken with shrimp or scallops for a seafood variation.
Low-Carb Option: Use zucchini noodles or spaghetti squash instead of pasta.
Spicy Kick: Add more red pepper flakes or a dash of cayenne for a spicier flavor.
Different Veggies: Swap asparagus for broccoli, spinach, or bell peppers based on preference.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over low heat with a splash of cream or chicken broth to revive the creamy texture.
Freezing: Freeze the dish in individual portions for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use a different type of pasta?

Yes, any pasta shape that holds sauce well, such as fettuccine, rigatoni, or farfalle, works great.

Can I substitute heavy cream?

You can use half-and-half or whole milk, but the sauce may be slightly thinner.

What’s the best chicken to use?

Boneless, skinless chicken breast or thighs work well for this recipe.

How can I make the dish gluten-free?

Use gluten-free pasta and ensure your other ingredients are certified gluten-free.

Can I use frozen asparagus?

Yes, thaw and drain the asparagus before adding it to the skillet.

Can I make this dish in advance?

The dish is best served fresh, but you can prepare the sauce and pasta separately, then combine and reheat before serving.

Can I use pre-cooked chicken?

Yes, rotisserie chicken or leftover chicken can save time. Simply add it during the final step.

How can I thicken the sauce if needed?

Simmer the sauce a bit longer, or add a slurry made of 1 teaspoon cornstarch and 1 tablespoon water.

What cheese can I use instead of Parmesan?

Pecorino Romano or Asiago cheese are great substitutes.

Can I skip the mushrooms?

Of course! You can replace them with more asparagus or another vegetable like zucchini.

Conclusion

Creamy Mushroom and Asparagus Chicken Penne is the perfect weeknight comfort meal that’s packed with flavor, texture, and wholesome ingredients. Whether you’re hosting a dinner or craving a restaurant-style dish at home, this pasta is sure to impress. Serve it with a side of garlic bread or a simple salad, and enjoy a delicious homemade meal that will leave everyone asking for seconds!

Creamy Mushroom and Asparagus Chicken Penne

Author: Chef Clara
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

A delightful pasta dish featuring tender chicken, earthy mushrooms, and crisp asparagus, all enveloped in a rich, creamy Parmesan sauce.

Ingredients

Scale

12 oz penne pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1 tablespoon unsalted butter
2 cloves garlic, minced
8 oz mushrooms, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup heavy cream1 cup grated Parmesan cheese
1/2 cup chicken broth
1 teaspoon Italian seasoning
Red pepper flakes (optional)

Instructions

Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the penne pasta and cook according to the package instructions until al dente.
- Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Cook the Chicken
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Season the chicken with garlic powder, onion powder, salt, and pepper.
- Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked.
- Remove the chicken from the skillet and set aside.
Sauté the Vegetables
- In the same skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat.
- Add the minced garlic and sauté until fragrant (about 30 seconds).
- Add the sliced mushrooms and cook for 5–6 minutes, or until they release their moisture and become golden.
- Add the asparagus pieces and cook for another 3–4 minutes, until tender-crisp.
Prepare the Creamy Sauce
- Pour in the chicken broth and let it simmer for 2 minutes.
- Stir in the heavy cream and grated Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly.
- Add the Italian seasoning and red pepper flakes (if using) for added flavor.
- Season with additional salt and pepper to taste.
Combine Everything
- Return the cooked chicken to the skillet and toss to coat in the sauce.
- Add the cooked penne pasta and toss until everything is evenly coated.
- If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
Serve
- Plate the pasta and garnish with extra Parmesan cheese and freshly cracked black pepper, if desired.
- Enjoy your meal!

Notes

Cook pasta al dente – Slightly undercook the penne, as it will continue absorbing the sauce for a perfect texture.
Sauté mushrooms properly – Cook mushrooms until golden brown to enhance their flavor before adding the asparagus and sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Lunch
Method: Boiled, Simmered
Cuisine: Italian-American

Keywords: Creamy Mushroom and Asparagus Chicken Penne