Creamy Mushroom & Asparagus Chicken Penne: Easy 7-Step Recipe

There’s something incredibly comforting about a creamy pasta dish that combines tender chicken, earthy mushrooms, and fresh asparagus. This creamy mushroom asparagus chicken penne recipe brings all those flavors together in just seven simple steps, making it perfect for a weeknight dinner or a cozy weekend meal.

this Recipe

You’ll love how easy it is to whip up this dish with everyday ingredients, yet it tastes like something special. The creamy sauce clings perfectly to the penne, and the mix of veggies and chicken makes it both hearty and fresh.

Why You’ll Love This Recipe

• Rich and creamy sauce with fresh mushrooms and asparagus
• Quick and straightforward 7-step cooking process
• Perfect balance of protein, veggies, and pasta in one dish
• Great for meal prep or feeding a family of four
• Can be customized with your favorite herbs and cheese

Ingredients

Gather these fresh ingredients to create this creamy mushroom asparagus chicken penne. The quantities serve about 4 people.

• 12 ounces penne pasta
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 ounces cremini mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces (about 1 cup)
• 3 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 small yellow onion, finely chopped
• 1/2 cup dry white wine (optional, can substitute chicken broth)
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: Approximately 550 per serving

How to Make Creamy Mushroom & Asparagus Chicken Penne: An Incredible 7-Step Recipe

1. Bring a large pot of salted water to a boil. Add 12 ounces penne pasta and cook according to package directions until al dente. Drain and set aside.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season 1 pound chicken pieces with salt and pepper, then sauté until golden and cooked through, about 6-8 minutes. Remove chicken and set aside.
3. In the same skillet, add 1 tablespoon olive oil, then sauté 8 ounces sliced mushrooms and 1 small chopped onion for 5 minutes until softened and browned.
4. Add 3 cloves minced garlic and cook for 1 minute until fragrant. Pour in 1/2 cup white wine (or chicken broth) to deglaze the pan, scraping up browned bits. Let simmer for 2-3 minutes to reduce slightly.
5. Stir in 1 1/2 cups heavy cream and 1 teaspoon dried thyme. Bring to a gentle simmer, then add 1 cup chopped asparagus. Cook for 3-4 minutes until asparagus is tender but still crisp.
6. Return the cooked chicken to the skillet. Add the drained penne pasta and 1/2 cup grated Parmesan cheese. Toss everything together gently to combine and heat through for 2 minutes. Season with salt and pepper to taste.
7. Serve warm, garnished with fresh parsley and extra Parmesan if desired.

Tips for the Best Results

• Don’t overcook the asparagus to keep a nice crunch and bright color.
• Use freshly grated Parmesan for the best flavor and smooth melting.
• If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
• Let the wine reduce well before adding cream to avoid a watery sauce.
• Cook pasta just until al dente since it will finish cooking in the sauce.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The creamy sauce thickens when chilled; add a splash of milk or cream when reheating to loosen it up.

You can freeze the cooked dish for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave, stirring occasionally to maintain creaminess.

Frequently Asked Questions

Can I use other types of pasta?

Yes, penne works great, but you can also use rigatoni, fusilli, or farfalle. Just adjust cooking times according to the pasta type.

What can I substitute for heavy cream?

If you want a lighter version, half-and-half or whole milk mixed with a bit of flour can work, but the sauce won’t be as rich or thick.

Can I make this dish vegetarian?

Absolutely! Simply omit the chicken and add extra mushrooms or another protein like tofu or tempeh for a vegetarian version.

How do I keep the chicken tender?

Be careful not to overcook the chicken; sauté it just until it’s no longer pink inside, about 6-8 minutes. Cutting the chicken into even bite-sized pieces helps it cook evenly.