Creamy Mushroom & Asparagus Chicken Penne

Tender chicken, earthy mushrooms, crisp asparagus, and penne come together in a light, creamy garlic sauce. It’s comforting without feeling too heavy, with plenty of savory flavor in every bite.

Ingredients

• 12 oz penne pasta
• 2 chicken breasts, boneless and skinless, cut into bite-sized pieces
• 1 tablespoon olive oil
• 2 cups mushrooms, sliced
• 1½ cups asparagus, cut into 1-inch pieces
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup low-sodium chicken broth
• ¾ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon black pepper
• Salt, to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Extra Parmesan, for serving

Instructions

1. Cook the penne according to the package directions until al dente. Reserve about ½ cup of the pasta water, then drain.
2. Heat olive oil in a large skillet over medium-high heat. Season the chicken with paprika, black pepper, and a little salt. Add the chicken and cook until golden and cooked through. Transfer to a plate.
3. In the same skillet, add the onion and mushrooms. Cook for 4–5 minutes until the mushrooms soften and begin to brown.
4. Add the asparagus and cook for another 3–4 minutes. Stir in the garlic and Italian seasoning and cook for about 30 seconds.
5. Pour in the chicken broth, scraping up any flavorful browned bits from the bottom of the pan. Let it simmer for 2 minutes.
6. Reduce the heat and stir in the heavy cream. Add the Parmesan and gently simmer until the sauce becomes creamy.
7. Return the cooked chicken to the skillet. Add the penne and toss everything together. If the sauce is too thick, add a little reserved pasta water until it reaches the consistency you like.
8. Finish with lemon juice and fresh parsley. Taste and adjust the seasoning.
9. Serve warm with extra Parmesan on top.

Helpful Tips

• Don’t overcook the asparagus; it should stay slightly crisp.
• For extra flavor, let the mushrooms brown well before adding the cream.
• A splash of pasta water helps the sauce cling beautifully to the penne.
• You can substitute broccoli, spinach, or zucchini for the asparagus.
• For a lighter sauce, use half-and-half instead of heavy cream.

Related Q&A

Can I use another type of pasta?
Yes. Rigatoni, farfalle, fusilli, or spaghetti all work well.

Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs will give the dish an even richer flavor.

Can I make it without heavy cream?
Yes. Half-and-half or evaporated milk can be used for a lighter creamy sauce.

How do I keep the sauce creamy?
Keep the heat fairly low after adding the cream and Parmesan, and avoid boiling the sauce aggressively.

Can I add spinach?
Yes. Stir in a couple of handfuls of fresh spinach at the end and let it wilt into the sauce.