Creamy mushroom asparagus chicken penne delivers weeknight ease with restaurant flair. Tender chicken, caramelized mushrooms, and crisp asparagus come together in a luscious garlic-Parmesan cream sauce that coats every piece of penne. It’s balanced, satisfying, and customizable use rotisserie chicken for speed, add a squeeze of lemon for brightness, or sprinkle red pepper flakes for gentle heat. Ready in about 30 minutes, this pasta is perfect for family dinners, date nights, or meal prep. Serve with a simple salad and warm bread for a complete, crowd-pleasing plate of creamy mushroom asparagus chicken penne.
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Why You’ll Love This Creamy Mushroom Asparagus Chicken Penne
When dinner needs to be fast, flavorful, and a little bit fancy, creamy mushroom asparagus chicken penne checks every box. This dish combines juicy sautéed chicken, earthy mushrooms, and crisp-tender asparagus with a luxuriously silky cream sauce that clings to every ridge of penne. It’s the kind of comfort food that feels restaurant-worthy yet relies on smart pantry staples and a few fresh ingredients. The result is a balanced bowl: savory depth from mushrooms, brightness from asparagus, and satisfaction from perfectly cooked pasta wrapped in a velvety garlic-Parmesan sauce.
What makes creamy mushroom asparagus chicken penne stand out is its harmony of textures and flavors. The mushrooms bring umami richness, the asparagus adds snap and freshness, and the chicken provides lean protein to make this a complete, one-pan-inspired meal. The sauce is quick to build start by sautéing aromatics in butter and olive oil, deglaze with broth, and finish with cream and Parmesan for a glossy finish. A touch of lemon lifts the sauce, while optional red pepper flakes add a gentle hum of heat without overpowering the creamy base.
This recipe is weeknight-friendly but elegant enough for guests, scaling easily for family gatherings or meal prep. You can customize it with whole-wheat or gluten-free pasta, swap in peas or spinach when asparagus isn’t in season, or use rotisserie chicken to shorten the cook time. With minimal prep and maximum payoff, creamy mushroom asparagus chicken penne is the dependable dinner you’ll return to again and again comforting, bright, and irresistibly creamy in every bite.
creamy mushroom asparagus chicken penne
Equipment
- Large pot for pasta
- 12-inch skillet or sauté pan
- Colander and tongs
- – Wooden spoon or spatula
- Measuring cups and spoons
- Microplane (for Parmesan and lemon zest)
Ingredients
- 12 oz 340 g penne
- 1 lb 450 g chicken breasts, thinly sliced
- 8 oz 225 g cremini or button mushrooms, sliced
- 1 lb 450 g asparagus, trimmed and cut into 1–2 inch pieces
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 –4 cloves garlic minced
- 1/2 tsp kosher salt plus more to taste
- 1/2 tsp black pepper divided
- 1/4 tsp red pepper flakes optional
- 1 cup 240 ml low-sodium chicken broth
- 1 cup 240 ml heavy cream (or 3/4 cup cream + 1/4 cup milk)
- 3/4 cup 70 g freshly grated Parmesan, plus more for serving
- 1 tsp lemon zest + 1–2 tsp lemon juice to taste
- 2 tbsp chopped parsley optional garnish
Instructions
- Cook pasta: Boil penne in well-salted water until al dente. Reserve 1/2 cup pasta water; drain.
- Sear chicken: Season chicken with 1/4 tsp salt and 1/4 tsp pepper. Heat olive oil in a large skillet over medium-high. Sauté chicken 4–6 minutes until just cooked. Transfer to a plate.
- Sauté mushrooms: Add butter to the skillet. Cook mushrooms with a pinch of salt 4–5 minutes until browned and moisture evaporates.
- Add asparagus & garlic: Stir in asparagus and cook 2–3 minutes until bright green and crisp-tender. Add garlic and red pepper flakes; cook 30–60 seconds until fragrant.
- Build the sauce: Pour in chicken broth; simmer 2 minutes, scraping browned bits. Reduce heat to medium-low, add cream, and simmer gently 2–3 minutes until slightly thickened.
- Finish: Return chicken to the pan. Stir in Parmesan, lemon zest, and lemon juice. Season with remaining pepper and salt to taste. If too thick, add reserved pasta water a splash at a time.
- Toss pasta: Add penne to the skillet and coat in sauce. Warm 1–2 minutes.
- Serve: Plate creamy mushroom asparagus chicken penne and garnish with parsley and extra Parmesan.
Notes
Storage Options
- Refrigerator: Store in an airtight container for 3–4 days. Reheat gently with a splash of milk or broth to loosen the sauce.
- Freezer: Best enjoyed fresh, but you can freeze up to 2 months. Thaw overnight and rewarm slowly, adding liquid as needed.
- Make-Ahead: Cook pasta 1–2 minutes shy of al dente, cool separately, and combine with sauce when reheating.
Tips for Success
- Salt the pasta water: It’s the first chance to season the pasta itself.
- Mind the simmer: Keep cream at a gentle bubble to prevent separation.
- Use freshly grated Parmesan: It melts smoother and thickens the sauce better than pre-shredded.
- Reserve pasta water: Starchy water helps emulsify and adjust sauce consistency.
Additional Tips and Variations
- Lighter option: Use half-and-half and add 1 tsp cornstarch slurry for body.
- Herb twist: Stir in 1 tsp Italian seasoning or fresh basil at the end.
- Add-ins: Peas, sun-dried tomatoes, or spinach work beautifully.
- Protein swap: Try turkey, shrimp (cook separately), or crispy pancetta.
- Gluten-free: Use GF penne and confirm broth is GF.
Frequently Asked Questions (FAQ)
Can I use rotisserie chicken?
Yes—stir in 3 cups shredded rotisserie chicken during the final simmer to warm through.
How do I keep the sauce from curdling?
Avoid high heat after adding cream and bring acidic ingredients (lemon) in at the end.
Can I make it without cream?
Use evaporated milk or whole milk with 1–2 tbsp cream cheese for a creamy texture.
What pasta shapes work?
Penne, rigatoni, or rotini all hold the sauce well.
Conclusion
Elegant yet effortless, creamy mushroom asparagus chicken penne delivers a perfectly balanced plate of comfort. With tender chicken, bright asparagus, and a rich, garlicky Parmesan sauce, it’s a weeknight winner you’ll crave on repeat.