Creamy Mushroom Asparagus Chicken Penne

Creamy Mushroom Asparagus Chicken Penne is the kind of comforting yet elevated pasta dish that feels both indulgent and approachable. First, tender penne is coated in a silky cream sauce, while juicy chicken, earthy mushrooms, and crisp asparagus create layers of flavor and texture. Meanwhile, garlic and parmesan add depth, and black pepper brings just enough warmth to balance the richness.

Although creamy pasta dishes feel modern, versions of cream-based sauces date back centuries in Italian-inspired cooking. Over time, cooks adapted them using local ingredients, which is exactly why this dish feels so timeless yet fresh. Additionally, asparagus adds brightness and a subtle snap, keeping the sauce from feeling heavy.

Because everything comes together in one pan after boiling the pasta, this recipe stays simple while still feeling special. Whether you’re cooking for family or hosting friends, this dish delivers comfort, elegance, and reliability. Most importantly, it’s the kind of recipe you’ll return to again and again.

Recipe Yield: 4 servings

INGREDIENTS

12 oz penne pasta
1 lb boneless skinless chicken breasts, sliced
8 oz mushrooms, sliced
1 cup asparagus spears, cut into 2-in pieces
3/4 cup freshly grated parmesan cheese
3 cloves garlic, minced
2 tbsp olive oil
3 tbsp unsalted butter
1 1/4 cup heavy cream
1/2 cup chicken broth
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp Italian seasoning
2 tbsp chopped fresh parsley

INSTRUCTIONS

1. Cook the pasta:
First, bring a large pot of salted water to a boil. Then, cook penne until al dente. Reserve 1/2 cup pasta water, drain, and set aside.

2. Sauté the chicken:
Meanwhile, heat olive oil in a large skillet over medium heat. Add chicken, season lightly with salt and pepper, and cook until golden and fully cooked to an internal temperature of 165°F (74°C). Remove from the skillet and set aside.

3. Cook the vegetables:
Next, melt butter in the same skillet. Add mushrooms and cook until browned. Then add asparagus and cook just until tender-crisp.

4. Build the sauce:
Afterward, stir in garlic and cook briefly. Pour in chicken broth and heavy cream, stirring constantly. Let simmer until slightly thickened.

5. Finish the dish:
Return chicken to the skillet, add parmesan, seasoning, and cooked pasta. Toss gently, adding reserved pasta water if needed.

6. Garnish and serve:
Finally, sprinkle with parsley and serve warm.

Helpful Tips to Perfect This Recipe

• Balance the sauce: If the sauce thickens too much, gradually add reserved pasta water to keep it silky and glossy.
• Cook asparagus just right: Add it after mushrooms so it stays bright and crisp, not mushy.
• Use freshly grated parmesan: Pre-shredded cheese won’t melt smoothly and may affect texture.