Creamy Chicken Penne with Mushrooms & Asparagus wraps tender slices of chicken, earthy cremini mushrooms, and vibrant asparagus in a velvety Parmesan cream sauce that clings to every penne. A subtle hint of garlic and shallots adds depth, while a splash of chicken broth and reserved pasta water creates the perfect silky texture. This intermediate-level dish strikes the ideal balance between comfort and elegance, making it a weeknight hero or a cozy dinner party centerpiece. Get your ingredients ready, and let’s turn simple pantry staples into a memorable, crave-worthy meal.
Key Ingredients
Let’s gather everything you need to build that luscious sauce and perfectly cooked pasta.
- 12 ounces penne pasta: Pillowy tubes that trap the cream sauce and bits of garlic in every bite.
- 1 pound boneless skinless chicken breasts, thinly sliced: Lean protein that sears golden and soaks up savory flavors.
- 8 ounces cremini mushrooms, sliced: Earthy fungi that add a meaty texture and umami punch.
- 1 bunch asparagus, trimmed and cut into 1-inch pieces: Bright, tender spears that bring a fresh crunch.
- 3 cloves garlic, minced: Aromatic flavor base that infuses the sauce with warmth.
- 1 small shallot, minced: Delicate sweetness that rounds out the garlic’s bite.
- 2 tablespoons olive oil: Heart-healthy fat for searing chicken and veggies.
- 2 tablespoons butter: Adds richness and helps build a silky sauce.
- 1 cup heavy cream: The backbone of that indulgent, velvety finish.
- 1/2 cup chicken broth: Deglazes the pan while adding savory depth.
- 1/2 cup grated Parmesan cheese: Melts into a smooth, salty cream that coats every penne.
- 1 teaspoon salt: Enhances all the flavors.
- 1/2 teaspoon black pepper: Provides gentle heat and balance.
- 2 tablespoons chopped fresh parsley: Bright herb garnish for a pop of color and freshness.
How To Make Creamy Chicken Penne with Mushrooms & Asparagus
This recipe comes together in about 30–35 minutes, balancing stove-top multitasking with moments to stir, simmer, and savor that incredible sauce. You’ll start by cooking the pasta, then sear chicken until golden, sauté the vegetables, deglaze the pan, and finish everything by tossing it all in the creamy Parmesan mixture so each component is perfectly coated.
1. Bring a large pot of salted water to a rolling boil. Add penne and cook until al dente, about 10 minutes. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
2. Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat until shimmering.
3. Add the chicken slices and season with half the salt and pepper. Sear until golden and nearly cooked through, about 5 minutes, then transfer the chicken to a plate and set aside.
4. In the same skillet, add the mushrooms and asparagus. Sauté until tender and browned in spots, about 4 minutes.
5. Add the shallot and garlic, cooking just until fragrant, about 1 minute, being careful not to let the garlic burn.
6. Pour in the chicken broth to deglaze the pan, scraping up any fond on the bottom. Stir in the heavy cream and bring to a gentle simmer.
7. Stir in the Parmesan cheese until fully melted and the sauce is smooth. If it’s too thick, whisk in the reserved pasta water a little at a time until you reach your desired consistency.
8. Return the chicken to the skillet along with the cooked penne. Toss everything together to coat evenly, cooking for 1–2 minutes to heat through.
9. Season with the remaining salt and pepper, then sprinkle with chopped parsley just before serving.
Serving Suggestions
This dish shines on its own, but a few thoughtful additions turn it into a full experience. These serving ideas will take your plate from great to unforgettable.
- Serve with a crisp green salad dressed in lemon vinaigrette to cut through the richness.
- Offer warm garlic bread or a toasted baguette for dipping into every last drop of sauce.
- Pair with a chilled glass of Chardonnay or a light white wine to complement the creamy texture.
- Finish with extra grated Parmesan and a sprinkle of red pepper flakes for a dash of heat and visual appeal.
Tips For Perfect Creamy Chicken Penne with Mushrooms & Asparagus
Nailing this cozy pasta is all about timing, temperature, and a few easy swaps. Keep these pointers in mind for a stress-free cooking session and the creamiest results every time.
- Substitute half-and-half for heavy cream to create a lighter sauce that’s still luxuriously smooth.
- Try adding a pinch of red pepper flakes when you sauté mushrooms and asparagus for a gentle kick.
- Use gluten-free pasta to make this dish suitable for those with gluten sensitivities—just watch the cooking time on your package.
- Store any leftovers in an airtight container in the fridge for up to 3 days, then reheat gently to maintain that silky texture.
How To Store It
Leftovers can be just as vibrant as the first serving if you store them properly. Here are a few methods to keep your Creamy Chicken Penne tasting fresh and indulgent.
- Refrigerate in airtight containers: Cool completely, then cover to prevent drying out and absorb only up to 3 days.
- Freeze in portions: Divide into freezer-safe containers, leaving room for expansion; freeze up to 2 months.
- Store pasta and sauce separately: For the best texture, keep the penne and sauce in individual containers and combine when reheating.
- Reheat gently: Warm over medium-low heat with a splash of cream, milk, or reserved pasta water to revive the sauce’s creaminess.
Frequently Asked Questions
Here are quick answers to the most common questions about this velvety weeknight favorite.
- How long does it take to prepare and cook this Creamy Chicken Penne with Mushrooms & Asparagus?
Overall it takes about 30–35 minutes. Boiling the penne al dente takes 10 minutes, cooking the chicken about 5 minutes, sautéing the vegetables another 4 minutes, then simmering the sauce and combining everything for 5–10 minutes.
- My sauce is too thick—how can I thin it out without losing flavor?
Stir in the reserved ½ cup of pasta water a little at a time until you reach your desired consistency. The starchy water will loosen the sauce without diluting flavor. If you’re out of pasta water, add a splash of chicken broth or extra cream.
- Can I make substitutions for dietary preferences or what I have on hand?
Yes—swap half-and-half for heavy cream to lighten the sauce, use gluten-free penne to make it gluten-free, or substitute cremini mushrooms with button or shiitake. You can also replace chicken with cooked shrimp or turkey slices, and add red pepper flakes for heat.
- How should I store and reheat leftovers to maintain creaminess and flavor?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat, adding a splash of cream, milk, or pasta water to restore sauce creaminess and prevent drying out.
- Any tips for cooking the chicken so it stays tender and juicy?
Slice the chicken thinly and season with salt and pepper before cooking. Sear over medium-high heat just until golden and nearly cooked through (about 5 minutes), then remove from the pan. Finishing it in the sauce helps lock in moisture.
- Can I prep parts of this dish in advance to save time on the day I serve it?
Absolutely. You can slice the chicken, trim asparagus, and slice mushrooms a day ahead. Mince garlic and shallot and store them in an airtight container. Cook the pasta al dente and refrigerate it separately; just reheat briefly in the sauce when ready to serve.
What Makes This Special
This Creamy Chicken Penne with Mushrooms & Asparagus works its magic by marrying simple ingredients—tender chicken, earthy cremini, crisp asparagus—with a silky Parmesan sauce that clings to every pasta tube. The secret lies in the reserved pasta water and the quick deglaze step, which deepen the flavors and give you that restaurant-quality finish at home. Don’t forget to print this article and stash it in your recipe binder for when dinner inspiration strikes. If you give it a whirl or have questions, drop a comment—I’d love to hear how yours turns out!
Creamy Chicken Penne with Mushrooms & Asparagus
Description
Tender chicken mingles with sautéed mushrooms and crisp asparagus, all enveloped in a silky Parmesan cream sauce clinging to every penne. The aroma of garlic and shallots adds a warm, inviting depth.
Ingredients
Instructions
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Bring a large pot of salted water to a boil and cook penne until al dente, about 10 minutes. Reserve 1/2 cup pasta water and drain.
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Meanwhile heat olive oil and butter in a large skillet over medium-high heat.
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Add chicken slices and season with half the salt and pepper. Cook until golden and almost cooked through, about 5 minutes, then remove chicken and set aside.
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In the same skillet add mushrooms and asparagus and cook until tender, about 4 minutes.
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Add shallot and garlic and sauté for 1 minute until fragrant.
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Pour in chicken broth to deglaze the pan, scraping up any brown bits, then stir in heavy cream and bring to a gentle simmer.
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Stir in Parmesan cheese until melted and sauce is smooth. If sauce is too thick, add reserved pasta water a little at a time.
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Return chicken to the skillet along with cooked penne and toss to coat evenly. Cook for 1-2 minutes to heat through.
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Season with remaining salt and pepper and sprinkle with chopped parsley before serving.
Note
- Substitute half-and-half for a lighter sauce if desired.
- Try adding a pinch of red pepper flakes for extra heat.
- Use gluten-free pasta to make this dish gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
