Go Back

creamy mushroom asparagus chicken penne

A 30-minute skillet pasta featuring tender chicken, savory mushrooms, and fresh asparagus in a velvety garlic-Parmesan cream sauce. Creamy mushroom asparagus chicken penne is comforting, bright, and company worthy without the fuss.
Print Recipe Pin Recipe

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

Slice chicken thinly for fast, even cooking.
Brown mushrooms well to concentrate umami for the sauce.
Lemon adds brightness; adjust to taste at the end.