Creamy Mushroom & Asparagus Chicken Penne Recipe in 7 Easy Steps

Nothing beats a comforting plate of pasta, especially when it’s loaded with tender chicken, fresh asparagus, and earthy mushrooms smothered in a creamy sauce. This creamy mushroom & asparagus chicken penne recipe is one you’ll want to add to your regular dinner rotation. It’s straightforward and packed with flavor, making it a perfect weeknight meal for busy cooks.

this Recipe

You’ll love how simple it is to make this chicken penne dish with just seven easy steps. The creamy sauce blends beautifully with the penne pasta while the asparagus adds a fresh, crisp bite. Let’s dive in and get cooking!

Why You’ll Love This Recipe

• Quick and easy: Ready in under 40 minutes from start to finish.
• Balanced flavors: Creamy sauce with earthy mushrooms and bright asparagus.
• Hearty and filling: Tender chicken breast adds satisfying protein.
• Perfect for weeknights: Uses common pantry and fridge ingredients.
• Family-friendly: Mild flavors that appeal to both kids and adults.

Ingredients

Gather these fresh and pantry ingredients to make this creamy mushroom & asparagus chicken penne.

• 12 ounces penne pasta
• 2 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 8 ounces cremini mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1/2 cup yellow onion, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 cup chicken broth
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon dried Italian seasoning
• Salt and black pepper to taste
• 1/3 cup grated Parmesan cheese, plus extra for garnish
• Fresh parsley for garnish

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 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 and cook the penne pasta according to package instructions until al dente, about 10-11 minutes. Drain and set aside.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook until golden and cooked through, about 6-7 minutes. Remove chicken and set aside.
3. In the same skillet, add remaining tablespoon of olive oil. Sauté the onions and garlic until translucent and fragrant, about 2-3 minutes. Add the sliced mushrooms and cook until they soften and release moisture, about 5 minutes.
4. Add the asparagus pieces and cook for another 3-4 minutes until tender-crisp. Season with salt and pepper to taste.
5. Reduce heat to medium and stir in the butter until melted. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to make a roux.
6. Gradually whisk in the milk and chicken broth, stirring continuously to avoid lumps. Cook until the sauce thickens, about 3-4 minutes. Stir in the red pepper flakes, Parmesan cheese, and return the cooked chicken to the skillet. Mix well to combine.
7. Add the cooked penne pasta to the skillet and gently toss everything together until evenly coated in the creamy sauce. Heat through for 1-2 minutes, then remove from heat. Garnish with fresh parsley and extra Parmesan before serving.

Tips for the Best Results

• Use fresh asparagus for the best texture; avoid overcooking to keep it crisp.
• Cut chicken into uniform pieces to ensure even cooking.
• Don’t skip making the roux—it’s key to a smooth, creamy sauce.
• Reserve a little pasta water to thin the sauce if it gets too thick.
• Add a splash of white wine when cooking mushrooms for extra depth of flavor (optional).

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The creamy sauce may thicken upon cooling; stirring in a splash of milk or broth when reheating can restore its silky texture.

For longer storage, freeze the dish in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and gently reheat on the stovetop over low heat or in the microwave, adding liquid as needed.

Frequently Asked Questions

Can I use other types of pasta for this recipe?

Yes, you can substitute penne with rigatoni, fusilli, or farfalle. Just adjust cooking times according to the pasta’s package instructions to ensure it stays al dente.

Is this recipe suitable for dairy-free diets?

This recipe contains milk, butter, and Parmesan cheese, so it is not dairy-free. However, you can use plant-based milk, vegan butter, and dairy-free cheese substitutes to make it suitable for dairy-free diets.

Can I prepare the sauce ahead of time?

You can prepare the creamy mushroom and asparagus sauce a few hours ahead and refrigerate it. When ready, reheat gently and toss with freshly cooked pasta and chicken for best texture and flavor.

What’s the best way to reheat without drying out the chicken penne?

Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth to prevent the sauce from drying out and to maintain creaminess.