Name: Indulge in Creamy Mushroom and Asparagus Chicken Penne Tonight!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces penne pasta; 2 tablespoons olive oil; 1 pound boneless, skinless chicken breast, cut into bite-sized pieces; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup sliced mushrooms (cremini or your choice); 1 cup asparagus, trimmed and cut into 1-inch pieces; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1/2 cup chicken broth

Why You’ll Love This Recipe

I love how simple yet rich this pasta dish is. The cream sauce clings perfectly to the penne, coating each bite with flavor. The chicken adds satisfying protein, the mushrooms bring deep, earthy notes, and the asparagus gives a fresh, crisp contrast. It’s a complete meal in one skillet, which means fewer dishes to wash later—always a win in my book. I also like that it’s easy to customize with different herbs or cheeses, depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 ounce penne pasta
2 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup sliced mushrooms
1 cup asparagus, trimmed and cut into 1-inch pieces
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup chicken broth

Directions

I bring a large pot of salted water to a boil and cook the penne until al dente, then drain and set it aside.
In a large skillet over medium heat, I heat the olive oil. I season the chicken with garlic powder, onion powder, salt, and pepper, then cook for about 5-7 minutes until it’s golden and cooked through.
Using the same skillet, I add the sliced mushrooms and asparagus. I sauté them for 3-4 minutes until the mushrooms are soft and the asparagus is tender but still bright green.
I pour in the chicken broth and heavy cream, stirring well and letting the sauce simmer for about 3-4 minutes until it slightly thickens.
I add the cooked chicken and penne back into the skillet, sprinkle in the Parmesan cheese, and stir everything together until the pasta is evenly coated in the creamy sauce.
I taste and adjust with a bit more salt and pepper if needed before serving warm.

Servings and timing

This recipe serves 4 and takes about 30 minutes in total—10 minutes to prep and 20 minutes to cook.

Variations

When I’m in the mood to switch things up, I try adding sun-dried tomatoes or spinach for extra color and depth. Sometimes I replace the Parmesan with Asiago or Pecorino Romano for a sharper flavor. For a lighter version, I use half-and-half instead of heavy cream. And if I want a smoky kick, I sprinkle in a touch of smoked paprika or add a few red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk or chicken broth to loosen the sauce before warming it over low heat on the stove. It also reheats well in the microwave—just be sure to stir halfway through for even heating. I don’t recommend freezing it since the creamy sauce can separate after thawing.

FAQs

Can I use a different type of pasta?

Yes, I often use fettuccine, rigatoni, or farfalle when I want to change things up. The creamy sauce works beautifully with most pasta shapes.

What type of mushrooms work best for this recipe?

I like using cremini (baby bella) mushrooms for their deep flavor, but white button mushrooms or even a mix with shiitake or portobello also work wonderfully.

Can I make this recipe vegetarian?

Absolutely. I simply omit the chicken and use vegetable broth instead of chicken broth. I sometimes add extra mushrooms or even some chickpeas for a heartier texture.

How can I make the sauce thicker?

If I want a thicker sauce, I let it simmer a bit longer to reduce, or I stir in a little extra Parmesan cheese. It creates a richer, creamier consistency.

What can I serve with this pasta?

I like pairing it with a crisp green salad or garlic bread. The freshness of the salad balances the creaminess of the pasta perfectly.

Conclusion

This Creamy Mushroom and Asparagus Chicken Penne is a dish I always look forward to making. It’s rich, flavorful, and quick enough for a weeknight yet elegant enough for guests. Every bite is a perfect mix of creamy, savory, and fresh flavors that keep me coming back for more. It’s one of those meals that truly satisfies both my craving for comfort and my love of good food.