There’s nothing quite like a big bowl of creamy pasta after a long day. It’s the kind of meal that feels like a warm hug—comforting, rich, and just downright satisfying. And when you add tender chicken, earthy mushrooms, and crisp asparagus to the mix? Oh, now we’re talking about a dinner that’s not only delicious but also packed with flavor and texture.

This Creamy Mushroom and Asparagus Chicken Penne is one of those recipes you’ll want to keep in your weeknight dinner rotation. It comes together in under an hour, uses simple ingredients, and has that restaurant-quality taste that makes everyone go back for seconds. The combination of juicy, seasoned chicken, perfectly cooked pasta, and a silky, cheesy sauce is pure magic. Plus, the asparagus and mushrooms add a fresh, slightly nutty balance to the richness of the cream.

Whether you’re cooking for family, meal-prepping for the week, or just craving something indulgent, this dish is sure to hit the spot. Let’s get started!

Step 1: Cook the Pasta

Before we dive into making that dreamy, creamy sauce, we need to get our pasta cooked to perfection. Penne is ideal for this dish because those little tube-shaped pieces do an amazing job of soaking up the sauce, ensuring every bite is loaded with flavor.

Bring a large pot of salted water to a rolling boil. (Pro tip: Salting the water helps enhance the pasta’s flavor—think of it as seasoning from the inside out!)
Add 12 ounces of penne pasta and cook according to the package instructions until al dente. You want the pasta to be tender but still have a slight bite to it.
Before draining, reserve ½ cup of pasta water. This is liquid gold when it comes to making the sauce silky and smooth later on.
Drain the pasta and set it aside while we work on the rest of the dish.

Step 2: Cook the Chicken

Now, let’s move on to the star protein of this dish—juicy, flavorful chicken. The key here is to get a beautiful golden brown sear on the chicken pieces, which adds a depth of flavor that takes this pasta to the next level.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.
While the oil is heating up, season 1 pound of bite-sized chicken pieces with 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper. This simple seasoning mix enhances the natural flavor of the chicken without overpowering the sauce.
Add the seasoned chicken to the skillet and cook for 5–7 minutes, stirring occasionally. You’re looking for a golden-brown crust on the outside and fully cooked, tender meat inside.
Once cooked, remove the chicken from the skillet and set it aside on a plate. Don’t worry—we’ll bring it back into the mix later!

Step 3: Sauté the Vegetables

We’re using the same skillet we cooked the chicken in, which means we’re keeping all those delicious browned bits at the bottom. That’s where the flavor lives!

Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter to the skillet over medium heat. The combination of butter and olive oil gives the vegetables a rich, slightly nutty taste while preventing the butter from burning.
Once the butter melts, add 2 cloves of minced garlic and sauté for about 30 seconds until fragrant. Trust me, this step alone will have your kitchen smelling incredible.
Toss in 8 ounces of sliced mushrooms and let them cook for 5–6 minutes. As they release their moisture, they’ll shrink slightly and turn a gorgeous golden brown. This is exactly what we want!
Now, add 1 bunch of asparagus (trimmed and cut into 2-inch pieces) and sauté for another 3–4 minutes. The asparagus should be tender but still have a little snap to it—nobody wants mushy asparagus!

At this point, the skillet is full of color and aroma, and you might be tempted to stop here and just dig in. But hold on—we’re about to take things to the next level.

Step 4: Make the Creamy Parmesan Sauce

Now for the best part—the sauce! This is where everything comes together, turning a simple pasta dish into something truly decadent.

Pour ½ cup of chicken broth into the skillet and let it simmer for 2 minutes. This helps deglaze the pan, loosening up all those flavorful bits stuck to the bottom.
Stir in 1 cup of heavy cream, then slowly add 1 cup of grated Parmesan cheese, stirring continuously until the cheese melts into the sauce.
Season with 1 teaspoon of Italian seasoning and a pinch of red pepper flakes (if you like a little heat).
Taste and adjust with salt and pepper as needed. If the sauce feels too thick at this point, don’t worry! We have that reserved pasta water from earlier to help smooth things out.

At this stage, the sauce should be rich, velvety, and completely irresistible. But we’re not done yet—we still need to bring everything together!

Step 5: Combine Everything

This is where the magic happens! Now that our sauce is smooth and luscious, it’s time to bring the pasta and chicken back into the mix.

Return the cooked chicken to the skillet and stir it into the sauce, making sure it’s well coated.
Add the cooked penne pasta and toss everything together. If the sauce seems too thick, gradually add some of the reserved pasta water until it reaches your desired consistency.
Let everything heat through for about 2 minutes, then remove from heat.

And just like that, you have a creamy, flavor-packed pasta dish that looks and tastes like something straight out of a restaurant. But the best part? You made it yourself—right in your own kitchen!

Frequently Asked Questions

1. Can I use a different type of pasta?

Absolutely! While penne is great because it holds onto the creamy sauce so well, you can swap it for fettuccine, rigatoni, or even spaghetti. Just be sure to adjust the cooking time based on the pasta type.

2. How do I make this dish lighter?

If you want a lighter version of this dish, you can substitute half-and-half or whole milk for the heavy cream. Keep in mind that the sauce may not be as thick and rich, but it will still be delicious! You can also reduce the Parmesan cheese slightly or use a lower-fat alternative.

3. What can I use instead of chicken?

This recipe is super versatile! Try swapping the chicken for shrimp, Italian sausage, or even tofu if you want a vegetarian option. If you go the vegetarian route, use vegetable broth instead of chicken broth.

4. How do I store and reheat leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or broth to loosen up the sauce, then warm it in a skillet over low heat. You can also microwave it in short bursts, stirring in between to prevent the sauce from separating.

5. Can I make this dish ahead of time?

You can prep most of the ingredients ahead! Cook the pasta, chicken, and vegetables separately, then store them in the fridge. When you’re ready to eat, heat everything up in a skillet with the sauce, adding a little extra broth or cream to bring it back to life.

6. What’s the best way to add more flavor?

A squeeze of fresh lemon juice at the end can brighten up the flavors. You can also add fresh basil, parsley, or a sprinkle of extra Parmesan on top for an extra layer of deliciousness!

Final Thoughts – Time to Dig In!

And that’s it—your creamy, dreamy Mushroom and Asparagus Chicken Penne is ready to be devoured! From the tender chicken to the perfectly sautéed vegetables and the rich, velvety sauce, every bite is packed with comfort and flavor.

What I love most about this dish is how simple yet elegant it is. It feels like something you’d order at a fancy restaurant, but it comes together so easily in your own kitchen. Whether you’re making it for a weeknight dinner, a special occasion, or meal prepping for the week, this recipe is guaranteed to be a hit.

Enjoy!

CREAMY MUSHROOM AND ASPARAGUS CHICKEN PENNE

Author: Mark's Recipe
Total Time: 35 mins

Print Recipe

Description

This creamy mushroom and asparagus chicken penne is a deliciously rich and comforting pasta dish. The tender chicken, earthy mushrooms, and crisp asparagus are coated in a luscious Parmesan cream sauce, making it a perfect meal for any occasion.

Instructions

1️⃣ 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 ½ cup of pasta water, then drain the pasta and set aside.

2️⃣ Cook the Chicken

Heat 1 tbsp 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.

3️⃣ Sauté the Vegetables

In the same skillet, heat the remaining 1 tbsp olive oil and butter over medium heat.

Add the minced garlic and sauté for 30 seconds until fragrant.

Add the mushrooms and cook for 5–6 minutes, until they release their moisture and become golden brown.

Add the asparagus and cook for another 3–4 minutes, until tender-crisp.

4️⃣ Make the Creamy Sauce

Pour in the chicken broth and let it simmer for 2 minutes.

Stir in the heavy cream and Parmesan cheese, stirring continuously until the cheese melts and the sauce thickens slightly.

Add Italian seasoning and red pepper flakes (if using).

Season with additional salt and pepper to taste.

5️⃣ Combine Everything

Return the cooked chicken to the skillet and toss to coat in the sauce.

Add the cooked penne pasta and mix until everything is evenly coated.

If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.

6️⃣ Serve

Plate the pasta and garnish with extra Parmesan cheese and freshly cracked black pepper.

Serve immediately and enjoy this creamy, comforting dish!

Notes

To make this dish lighter, you can use half-and-half instead of heavy cream.
Swap the chicken for shrimp or leave it out for a vegetarian option.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 15 mins
Cook Time: 20 mins

Mark's recipes