There’s something deeply satisfying about sitting down to a warm bowl of pasta after a long day—especially when it’s this creamy mushroom and asparagus chicken penne. The kind of dish that feels like a hug in a bowl, it’s rich without being heavy, hearty but balanced, and always comforting. Growing up, this kind of pasta often made its appearance on Sunday evenings, a quiet end to a bustling weekend. The aroma of garlic mingling with sautéed mushrooms would float through the house, drawing us all to the kitchen.
This particular combination of ingredients—chicken, mushrooms, asparagus, and penne pasta—feels both classic and elegant. It reflects a rustic Italian inspiration with a modern twist. Asparagus adds a snap of freshness that contrasts the creaminess, while mushrooms bring an earthy depth that anchors the dish. It’s the kind of recipe that can be made year-round but shines in spring when asparagus is at its peak.
It’s also a recipe that bridges moments—casual weeknight dinners, family gatherings, or even at-home date nights. With every bite, you’re tasting layers of texture and comfort, history and flavor. That’s the magic of creamy mushroom and asparagus chicken penne.

Why You’ll Love This Recipe:
- Comfort Food with a Fresh Twist – Creamy pasta gets a springtime upgrade with asparagus.
- One-Pan Wonder – A true weeknight hero with minimal cleanup.
- Family-Friendly – Mild flavors that everyone from toddlers to grandparents will love.
- Customizable – Swap in gluten-free pasta, dairy alternatives, or your favorite vegetables.
INGREDIENTS YOU’LL NEED:

- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- 2 cups mushrooms, sliced
- 1 bunch fresh asparagus, trimmed and cut into 1.5-inch pieces
- 4 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 2 cups uncooked penne pasta
- 2 cups low-sodium chicken broth
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
How to Make Creamy Mushroom and Asparagus Chicken Penne
A Step-by-Step Guide to Creamy Pasta Bliss
Step 1: Cook the Penne
Start by boiling a large pot of salted water. Add your penne and cook until al dente. Drain and set aside. This step lays the foundation for that perfect pasta bite—tender but still with a little chew.
Step 2: Sear the Chicken
Heat olive oil and butter in a large skillet over medium heat. Toss your chicken pieces with salt, pepper, and paprika, then add to the pan. Let them brown, about 6–7 minutes, until golden and juicy. Once cooked, remove and set aside.
Step 3: Sauté the Vegetables
In the same pan, add mushrooms. Let them cook undisturbed for a few minutes to develop that golden edge, then stir. Add garlic and Italian seasoning and cook until aromatic. Toss in the asparagus and sauté for another 2–3 minutes—just until tender-crisp.

Step 4: Make the Cream Sauce
Pour in the chicken broth and heavy cream. Bring it to a low simmer, letting the sauce gently thicken. Stir in Parmesan and red pepper flakes if you like a bit of kick. The sauce should coat the back of a spoon—luxurious and creamy.
Step 5: Bring It All Together
Return the chicken to the skillet along with the cooked penne. Toss to coat everything evenly, letting it simmer for another couple of minutes so the flavors can marry.
Step 6: Garnish and Serve
Serve hot, garnished with chopped parsley. You’ll get herby brightness in every bite—and it looks beautiful on the table.
Helpful Tips
- Slice Mushrooms Evenly: This ensures they cook at the same rate and develop even browning.
- Use Fresh Garlic: The flavor is deeper and richer than pre-minced varieties.
- Don’t Overcook Asparagus: You want it vibrant and just tender—never mushy.
- Balance the Sauce: If it gets too thick, add a splash of reserved pasta water or broth.

DETAILS:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal-friendly
NOTES:
- For a lighter version, swap heavy cream for half-and-half or unsweetened almond cooking milk.
- For extra flavor, try adding a squeeze of lemon juice before serving.

NUTRITIONAL INFORMATION (Approx. per serving):
- Calories: 630
- Protein: 40g
- Carbohydrates: 45g
- Fat: 31g
- Fiber: 4g
- Sugar: 4g
FREQUENTLY ASKED QUESTIONS:
Can I use a different pasta?
Absolutely. Fusilli, rotini, or farfalle all work beautifully and hold the sauce well.
Can I make it dairy-free?
Yes! Use a dairy-free cream alternative and a plant-based Parmesan.
Is this good for meal prep?
Yes, store in an airtight container in the fridge and reheat with a splash of broth or cream.
STORAGE INSTRUCTIONS:
- Refrigerate: Store leftovers for up to 3 days.
- Reheat: Warm on the stovetop with a bit of extra cream or broth to loosen the sauce.
- Not recommended for freezing due to the cream-based sauce.

Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Creamy Garlic Butter Chicken & Rotini in Parmesan Sauce
- Buffalo Chicken Alfredo Pasta
- Garlic Butter Chicken with Rigatoni and Parmesan
Conclusion
This creamy mushroom and asparagus chicken penne isn’t just a dinner—it’s a moment of pause, a plateful of love, and a perfect way to slow down and savor. Whether you’re cooking for one or sharing with many, it’s the kind of meal that brings people together. Simple ingredients, elevated by technique and love. Enjoy every bite—and don’t forget to pass the Parmesan.
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Creamy Mushroom and Asparagus Chicken Penne
Description
There’s something deeply satisfying about sitting down to a warm bowl of pasta after a long day—especially when it’s this creamy mushroom and asparagus chicken penne. The kind of dish that feels like a hug in a bowl, it’s rich without being heavy, hearty but balanced, and always comforting. Growing up, this kind of pasta often made its appearance on Sunday evenings, a quiet end to a bustling weekend. The aroma of garlic mingling with sautéed mushrooms would float through the house, drawing us all to the kitchen.
This particular combination of ingredients—chicken, mushrooms, asparagus, and penne pasta—feels both classic and elegant. It reflects a rustic Italian inspiration with a modern twist. Asparagus adds a snap of freshness that contrasts the creaminess, while mushrooms bring an earthy depth that anchors the dish. It’s the kind of recipe that can be made year-round but shines in spring when asparagus is at its peak.
It’s also a recipe that bridges moments—casual weeknight dinners, family gatherings, or even at-home date nights. With every bite, you’re tasting layers of texture and comfort, history and flavor. That’s the magic of creamy mushroom and asparagus chicken penne.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- 2 cups mushrooms, sliced
- 1 bunch fresh asparagus, trimmed and cut into 1.5-inch pieces
- 4 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 2 cups uncooked penne pasta
- 2 cups low-sodium chicken broth
- 1½ cups heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Cook the Penne
Start by boiling a large pot of salted water. Add your penne and cook until al dente. Drain and set aside. This step lays the foundation for that perfect pasta bite—tender but still with a little chew.
Step 2: Sear the Chicken
Heat olive oil and butter in a large skillet over medium heat. Toss your chicken pieces with salt, pepper, and paprika, then add to the pan. Let them brown, about 6–7 minutes, until golden and juicy. Once cooked, remove and set aside.
Step 3: Sauté the Vegetables
In the same pan, add mushrooms. Let them cook undisturbed for a few minutes to develop that golden edge, then stir. Add garlic and Italian seasoning and cook until aromatic. Toss in the asparagus and sauté for another 2–3 minutes—just until tender-crisp.
Step 4: Make the Cream Sauce
Pour in the chicken broth and heavy cream. Bring it to a low simmer, letting the sauce gently thicken. Stir in Parmesan and red pepper flakes if you like a bit of kick. The sauce should coat the back of a spoon—luxurious and creamy.
Step 5: Bring It All Together
Return the chicken to the skillet along with the cooked penne. Toss to coat everything evenly, letting it simmer for another couple of minutes so the flavors can marry.
Step 6: Garnish and Serve
Serve hot, garnished with chopped parsley. You’ll get herby brightness in every bite—and it looks beautiful on the table.
Notes
-
For a lighter version, swap heavy cream for half-and-half or unsweetened almond cooking milk.
-
For extra flavor, try adding a squeeze of lemon juice before serving.