🍝 Creamy Mushroom and Asparagus Chicken Penne

Tender chicken, sautéed mushrooms, and crisp asparagus tossed in a rich creamy sauce with perfectly cooked penne. A full one-pan style dinner!

🥣 FULL RECIPE

✅ Ingredients (4 servings)

For the Pasta

• 10–12 oz penne pasta (about 3 cups dry)

• Salt for boiling water

For the Chicken

• 1 lb chicken breast, sliced or cubed

• 1 tablespoon olive oil

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• Salt & pepper to taste

For the Creamy Mushroom–Asparagus Sauce

• 1 tablespoon butter

• 1 tablespoon olive oil

• 8 oz mushrooms, sliced (button or cremini)

• 1 bunch asparagus, chopped into 1–2″ pieces

• 3–4 garlic cloves, minced

• 1 cup heavy cream (or half-and-half for lighter)

• ½ cup chicken broth

• ½ cup grated Parmesan cheese

• ½ teaspoon Italian seasoning

• ¼ teaspoon chili flakes (optional)

• Salt & pepper to taste

Optional Add-Ins

• Sun-dried tomatoes (2 tbsp, chopped)

• Spinach (1 cup)

• Lemon zest (½ tsp)

🍽️ Instructions

1. Cook the penne

Boil in salted water according to package instructions.
Reserve ½ cup pasta water, then drain and set aside.

2. Cook the chicken

1. Season chicken with garlic powder, paprika, salt, and pepper.

2. Heat olive oil in a large skillet over medium-high.

3. Cook chicken 5–7 minutes until golden and fully cooked.

4. Remove to a plate.

3. Sauté mushrooms & asparagus

1. In the same pan, add butter + olive oil.

2. Add mushrooms and sauté 3–4 minutes until browned.

3. Add asparagus and cook 2–3 minutes (keep them bright and slightly crisp).

4. Add garlic and cook 30 seconds until fragrant.

4. Make the creamy sauce

Add to the pan:

• heavy cream

• chicken broth

• Italian seasoning

• chili flakes (optional)

Simmer 2–3 minutes, then stir in the Parmesan until smooth.

5. Bring it together

1. Return chicken to the skillet.

2. Add cooked penne.

3. Toss everything together.

4. If the sauce is too thick → add reserved pasta water

5. Season with salt, pepper, and Parmesan.

6. Serve

Garnish with:

• fresh parsley

• extra Parmesan

• a squeeze of lemon (optional)

Serve warm and creamy!

⭐ Tips for the Best Texture

• Don’t overcook the asparagus; keep it crisp-tender.

• Brown mushrooms for deeper flavor—don’t overcrowd the pan.

• Penne holds creamy sauces well, but you can use farfalle or rigatoni too.

• Add pasta water gradually for a silky sauce.

❓ Q&A About Creamy Mushroom & Asparagus Chicken Penne

Q1: Can I make this without heavy cream?

Yes! Replace with:

• half-and-half

• whole milk + 1 tablespoon flour

• coconut milk (dairy-free)

Q2: Can I use leftover chicken?

Definitely! Rotisserie or pre-cooked chicken works — just stir it in during the final step.

Q3: What if I don’t have asparagus?

Great substitutes:

• Broccoli

• Peas

• Green beans

• Spinach

Q4: Can I make it gluten-free?

Yes — use gluten-free penne and ensure broth/cream are GF.

Q5: How do I reheat leftovers without drying out?

Add:

• a splash of milk

• or a bit of chicken broth
  Reheat on low heat.

Q6: Can I add extra flavor?

Try:

• Lemon zest

• Sun-dried tomatoes

• White wine (¼ cup added before cream)

• Fresh basil

Q7: Can I make it vegetarian?

Yes — skip the chicken and add:

• extra mushrooms

• tofu

• chickpeas

• roasted cauliflower.