There are some dinners I make when I want something that feels a little special without actually spending hours in the kitchen. This creamy mushroom and asparagus chicken penne is one of those recipes.

I usually reach for it when everyone is hungry and I need dinner to come together fairly quickly. You get tender pieces of chicken, earthy mushrooms, crisp-tender asparagus, and penne coated in a creamy, garlicky Parmesan sauce. Honestly, it’s hard to resist.

It’s also one of those wonderfully forgiving recipes. Don’t have penne? Use another short pasta. Want more vegetables? Toss them in. I sometimes add a little extra Parmesan at the end because, well, why not?

The finished dish is rich and cozy without being complicated, making it perfect for a weeknight family dinner, date-night meal, or Sunday comfort food.

Ingredients

For the Pasta

12 ounces (340 g) penne pasta
Salt, for the pasta water

For the Chicken

1 pound (450 g) boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the Vegetables

8 ounces (225 g) mushrooms, sliced
1 bunch asparagus, trimmed and cut into 1- to 2-inch pieces
3 cloves garlic, minced
1 tablespoon butter or olive oil

For the Creamy Sauce

1 cup heavy cream
1/2 cup chicken broth
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional
2 tablespoons chopped fresh parsley

How to Make Creamy Mushroom & Asparagus Chicken Penne

1. Cook the penne

Bring a large pot of salted water to a boil. Cook the penne according to the package directions until al dente.

Before draining, scoop out about 1 cup of pasta water and set it aside. I know it’s easy to forget this step, but that starchy water is incredibly useful for loosening the sauce later.

Drain the pasta and set it aside.

2. Prepare the chicken

Cut the chicken breasts into bite-sized pieces. Season them with Italian seasoning, salt, and black pepper.

Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5–7 minutes, stirring occasionally, until golden brown and cooked through.

Transfer the chicken to a plate and keep it nearby.

3. Sauté the mushrooms and asparagus

Add another tablespoon of butter or olive oil to the same skillet.

Add the sliced mushrooms and cook for about 4–5 minutes, stirring occasionally, until they’re nicely browned and their moisture has cooked off.

Add the asparagus and cook for another 3–4 minutes. You want it tender but still slightly crisp.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant.

4. Make the creamy Parmesan sauce

Reduce the heat to medium-low.

Pour in the chicken broth and heavy cream, scraping the bottom of the skillet with a wooden spoon. Those browned bits left from the chicken and mushrooms are packed with flavor.

Stir in the Italian seasoning, black pepper, and red pepper flakes if using.

Let the sauce gently simmer for 2–4 minutes. Don’t let it boil aggressively—the goal is to warm and slightly thicken the cream.

5. Add the Parmesan

Reduce the heat to low and gradually stir in the Parmesan cheese.

Keep stirring until the cheese melts into a smooth, creamy sauce.

If the sauce seems too thick, add a splash of the reserved pasta water. I usually start with a few tablespoons and add more as needed.

6. Bring everything together

Return the cooked chicken to the skillet, then add the drained penne.

Gently toss everything together until the pasta is coated in that creamy mushroom sauce and all the ingredients are evenly distributed.

Fold in the fresh parsley.

Taste and adjust the salt and pepper. If you’re anything like me, you’ll probably sneak a forkful at this point just to “check the seasoning.”

7. Serve

Spoon the creamy chicken penne into bowls and finish with a little extra Parmesan, freshly cracked black pepper, and chopped parsley.

Serve immediately while the sauce is warm and silky.

Cooking Tips for the Best Creamy Chicken Penne

Don’t overcook the asparagus.
A little bite is what makes it so good here. Overcooked asparagus can become soft and watery.

Brown the mushrooms properly.
Give them enough room in the skillet and let them cook until golden. This adds much more flavor than simply steaming them.

Use freshly grated Parmesan.
It melts much more smoothly into the sauce than many pre-shredded varieties.

Save your pasta water.
That starchy water can turn a sauce that’s too thick into the perfect consistency.

Don’t boil the cream sauce.
A gentle simmer is all you need. High heat can make a creamy sauce separate.

Season as you go.
The chicken, vegetables, pasta water, and sauce should each have enough seasoning. This makes the finished pasta taste much more flavorful.

Want more garlic? Go for it.
I usually use three cloves, but there’s absolutely nothing wrong with adding another one if you’re a garlic lover.

Easy Variations

Make It Spicy

Add extra red pepper flakes or a pinch of cayenne to the sauce.

Add More Vegetables

Baby spinach, broccoli, peas, or sun-dried tomatoes would all work beautifully.

Use a Different Pasta

Fettuccine, rigatoni, farfalle, or rotini can easily replace penne.

Make It Extra Cheesy

Add a little shredded mozzarella along with the Parmesan for an even richer pasta dish.

Lighten It Up

You can substitute half-and-half for heavy cream, although the sauce won’t be quite as rich and thick.

What to Serve With Creamy Mushroom & Asparagus Chicken Penne

This pasta is filling enough to serve on its own, but I love adding something fresh and simple on the side.

Try it with:

A crisp green salad
Garlic bread
Crusty French bread
Roasted vegetables
A simple tomato and cucumber salad
Steamed broccoli

For a cozy dinner, I usually go with garlic bread and a simple green salad. The salad adds a nice fresh contrast to the creamy pasta.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

The sauce will thicken as it chills, so when reheating, add a splash of chicken broth, milk, or cream before warming it gently on the stovetop or in the microwave.

I recommend reheating slowly and stirring occasionally. That helps bring the creamy texture back instead of ending up with dry pasta.

Approximate Nutrition Per Serving

Based on 6 servings; values are estimates and will vary depending on ingredients and portion sizes.

Calories: 610
Protein: 36 g
Carbohydrates: 55 g
Fat: 28 g
Saturated Fat: 14 g
Fiber: 4 g
Sugar: 5 g
Sodium: 620 mg

Frequently Asked Questions

1. Can I use chicken thighs instead of chicken breast?

Absolutely. Boneless, skinless chicken thighs work really well and tend to stay especially juicy. Just cut them into bite-sized pieces and cook until they reach 165°F (74°C) internally.

2. Can I make this pasta ahead of time?

Yes, although it’s best served fresh because the creamy sauce thickens as it sits. If making it ahead, reserve some pasta water or extra broth so you can loosen the sauce when reheating.

3. Can I use frozen asparagus?

You can, but fresh asparagus gives the best texture. If using frozen, add it toward the end of cooking and avoid overcooking it.

4. How can I make the sauce thicker?

Let the cream sauce simmer gently for a few extra minutes before adding the Parmesan. You can also add a little more Parmesan or use less pasta water.

5. Can I make this recipe without mushrooms?

Definitely. If mushrooms aren’t your thing, simply leave them out. You can add extra asparagus, spinach, broccoli, or another vegetable you enjoy.

Final Thoughts

This Creamy Mushroom & Asparagus Chicken Penne has become the kind of recipe I come back to when I want a dinner that feels homemade and comforting without making a huge production out of it.

The combination of golden chicken, savory mushrooms, fresh asparagus, tender penne, garlic, cream, and Parmesan just works. Honestly, once that creamy sauce starts coating the pasta, it’s pretty hard not to go back for seconds.