Creamy Mushroom and Asparagus Chicken Penne

Creamy Mushroom and Asparagus Chicken Penne is a delicious, comforting pasta dish made with tender chicken, sautéed mushrooms, fresh asparagus, and penne pasta tossed in a rich, creamy garlic Parmesan sauce. Perfect for an easy family dinner or a satisfying weekend meal!

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Ingredients
For the Chicken

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
  For the Pasta
• 12 oz (340 g) penne pasta
• 1 tablespoon salt, for the pasta water
  For the Creamy Mushroom and Asparagus Sauce
• 2 tablespoons butter
• 8 oz (225 g) mushrooms, sliced
• 1 bunch fresh asparagus, trimmed and cut into 1–2-inch pieces
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup heavy cream
• ¾ cup chicken broth
• ¾ cup freshly grated Parmesan cheese
• ½ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• Salt, to taste
• ¼ teaspoon red pepper flakes (optional)
• 1 teaspoon fresh lemon juice (optional)
• 2 tablespoons fresh parsley, chopped
  Instructions
  Step 1: Cook the Penne Pasta

1. Bring a large pot of salted water to a boil.
2. Add the penne pasta and cook according to the package instructions until al dente.
3. Before draining, reserve about ½ cup of pasta water.
4. Drain the pasta and set aside.
   Step 2: Season and Cook the Chicken
5. Place the chicken pieces in a bowl.
6. Season with Italian seasoning, paprika, garlic powder, salt, and black pepper.
7. Heat the olive oil in a large skillet over medium-high heat.
8. Add the chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through to an internal temperature of 165°F (74°C).
9. Transfer the chicken to a plate and set aside.
   Step 3: Sauté the Mushrooms and Asparagus
10. In the same skillet, melt the butter over medium heat.
11. Add the sliced mushrooms and cook for 4–5 minutes until browned and their moisture has mostly evaporated.
12. Add the asparagus and cook for another 3–4 minutes until bright green and slightly tender.
13. Stir in the minced garlic and cook for 30 seconds until fragrant.
    Step 4: Prepare the Creamy Garlic Sauce
14. Sprinkle the flour over the vegetables and stir for about 1 minute.
15. Slowly pour in the chicken broth, stirring continuously to prevent lumps.
16. Add the heavy cream, Italian seasoning, black pepper, and optional red pepper flakes.
17. Simmer gently for 3–5 minutes until the sauce begins to thicken. Avoid boiling vigorously.
18. Stir in the Parmesan cheese until melted and smooth.
19. Taste and add salt as needed. Add lemon juice if you prefer a brighter flavor.
    Step 5: Combine Everything
20. Return the cooked chicken to the skillet.
21. Add the drained penne pasta and toss until everything is coated in the creamy sauce.
22. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
23. Cook for another 1–2 minutes, stirring gently so the flavors combine.
    Step 6: Garnish and Serve
24. Remove the skillet from the heat.
25. Sprinkle with fresh parsley and extra Parmesan cheese.
26. Serve immediately while warm and creamy.
    Nutrition Information
    Estimated per serving, based on 4 servings.
    Nutrient Amount
    Calories 650–750 kcal
    Protein 38–45 g
    Carbohydrates 55–65 g
    Total Fat 28–36 g
    Saturated Fat 14–19 g
    Fiber 4–6 g
    Sugar 4–7 g
    Sodium 500–850 mg

Nutrition values vary depending on the pasta brand, chicken size, cream, Parmesan, and amount of salt used.
Nut Information and Dietary Notes

• Nuts: The standard recipe contains no tree nuts or peanuts.
• Nut allergies: Check the labels on pasta, Parmesan, chicken broth, and seasonings for allergen statements and cross-contact warnings.
• Gluten-free option: Use gluten-free penne and replace the all-purpose flour with a suitable gluten-free thickener.
• Dairy-free option: Use unsweetened dairy-free cooking cream and a dairy-free Parmesan alternative. Check all labels for allergens.
• High-protein option: Add extra chicken or use a protein-enriched penne pasta.
• Lower-calorie option: Replace some heavy cream with milk or evaporated milk, understanding that the sauce may be less rich.
• Low-carb option: Replace the penne with zucchini noodles or another low-carb pasta alternative.
  Frequently Asked Questions (Q&A)
  Q1: Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs work wonderfully and provide extra tenderness and flavor. Cook them thoroughly to an internal temperature of 165°F (74°C).

Q2: Can I use frozen asparagus?

Yes. Thaw and drain it first if possible. Add it toward the end of cooking because frozen asparagus may become soft more quickly than fresh asparagus.

Q3: What mushrooms work best for this recipe?

Cremini, white button, and baby bella mushrooms are excellent choices. Cremini mushrooms offer a deeper, earthier flavor.

Q4: How can I make the sauce thicker?

Allow it to simmer gently for a few additional minutes, or add a little more Parmesan. Avoid adding too much flour directly to the finished sauce, as it may form lumps.

Q5: Can I make this recipe ahead of time?

You can cook the chicken and prepare the vegetables ahead of time. For the best creamy texture, cook the pasta and combine everything shortly before serving.

Q6: How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Refrigerate within 2 hours of cooking.

Q7: How do I reheat creamy chicken penne?

Reheat gently in a skillet over low heat with a splash of milk, cream, or chicken broth. Stir frequently until heated to 165°F (74°C).

Q8: Can I freeze this pasta?

Freezing is possible, but cream-based sauces can separate and asparagus may become soft after thawing. For the best texture, enjoy it freshly made or refrigerated.

Q9: Can I make this recipe without flour?

Yes. Omit the flour and let the cream sauce simmer until reduced, or use a small amount of cornstarch mixed with cold water to thicken it.

Q10: What can I serve with creamy mushroom and asparagus chicken penne?

Serve it with garlic bread, roasted vegetables, steamed broccoli, or a fresh green salad with lemon vinaigrette.
Helpful Tips for the Best Results

• Cook the mushrooms until browned to develop a deeper flavor.
• Avoid overcooking the asparagus; it should remain slightly crisp.
• Grate Parmesan cheese fresh for a smoother sauce.
• Keep the sauce at a gentle simmer to prevent separation.
• Reserve pasta water to help the sauce cling beautifully to the penne.
• Add lemon juice at the end for a fresh, balanced finish.