There’s something undeniably comforting about a bowl of creamy pasta at the end of a long day. Imagine gathering around the table on a cool evening, the aroma of garlic, sautéed mushrooms, and tender chicken filling the kitchen as anticipation builds. Mouthwatering Creamy Mushroom Asparagus Chicken Penne is the kind of meal that transforms an ordinary weeknight into something special.

This recipe was inspired by spring dinners when asparagus is at its peak—fresh, vibrant, and bursting with flavor. Combining seasonal vegetables with hearty pasta and juicy chicken creates a balanced, satisfying dish that feels both indulgent and wholesome. It’s a recipe that brings together simple ingredients in a way that feels elegant enough for guests, yet easy enough for a cozy family meal.

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Why You’ll Love This Creamy Mushroom Asparagus Chicken Penne

This pasta dish strikes the perfect balance between richness and freshness. The creamy sauce wraps around each piece of penne, while mushrooms add earthy depth and asparagus brings a pop of color and texture. Tender, seasoned chicken provides protein, making this a complete and satisfying meal.

Here’s why it’s destined to become a favorite:

• Comforting yet fresh: The creaminess is balanced by crisp-tender asparagus.

• One-pan sauce: Minimal cleanup and maximum flavor.

• Perfect for any occasion: From weeknight dinners to casual gatherings.

• Customizable: Easily adjust vegetables or seasoning to suit your taste.

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Ingredients You’ll Need

For the pasta and chicken:

• 12 ounces (340 g) penne pasta

• 2 tablespoons (30 ml) olive oil

• 1 ½ pounds (680 g) boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 teaspoon (5 g) salt

• ½ teaspoon (2 g) black pepper

• 1 teaspoon (3 g) Italian seasoning

• ½ teaspoon (2 g) paprika

For the vegetables and sauce:

• 2 tablespoons (28 g) unsalted butter

• 8 ounces (225 g) cremini or white mushrooms, sliced

• 1 bunch asparagus (about 12 ounces / 340 g), trimmed and cut into 2-inch pieces

• 3 cloves garlic, minced

• 2 tablespoons (16 g) all-purpose flour

• 1 ½ cups (360 ml) low-sodium chicken broth

• 1 cup (240 ml) heavy cream

• ¾ cup (75 g) freshly grated Parmesan cheese

• ½ teaspoon (2 g) salt, or to taste

• ¼ teaspoon (1 g) black pepper, or to taste

• 1 tablespoon (15 ml) lemon juice

• 2 tablespoons (8 g) chopped fresh parsley for garnish

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Step-by-Step Instructions

1. Cook the Penne

Bring a large pot of salted water to a boil. Add 12 ounces (340 g) penne pasta and cook according to package instructions until al dente. Reserve ½ cup (120 ml) of pasta water, then drain and set aside.

Cooking the pasta just to al dente ensures it won’t become mushy when combined with the sauce later.

2. Season and Sear the Chicken

While the pasta cooks, heat 2 tablespoons (30 ml) olive oil in a large skillet over medium-high heat.

Season 1 ½ pounds (680 g) chicken pieces with:

• 1 teaspoon (5 g) salt

• ½ teaspoon (2 g) black pepper

• 1 teaspoon (3 g) Italian seasoning

• ½ teaspoon (2 g) paprika

Add the chicken to the hot skillet in a single layer. Cook for 5–7 minutes, turning occasionally, until golden brown and fully cooked (internal temperature of 165°F / 74°C). Remove from the skillet and set aside.

3. Sauté the Mushrooms and Asparagus

In the same skillet, melt 2 tablespoons (28 g) unsalted butter.

Add:

• 8 ounces (225 g) sliced mushrooms

• 1 bunch asparagus (12 ounces / 340 g), cut into pieces

Sauté for 5–6 minutes until the mushrooms release their moisture and become golden, and the asparagus is crisp-tender.

Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.

4. Create the Creamy Sauce

Sprinkle 2 tablespoons (16 g) all-purpose flour over the vegetables. Stir continuously for 1–2 minutes to cook out the raw flour taste.

Gradually whisk in:

• 1 ½ cups (360 ml) chicken broth

• 1 cup (240 ml) heavy cream

Simmer for 3–5 minutes until the sauce thickens.

Add:

• ¾ cup (75 g) grated Parmesan cheese

• ½ teaspoon (2 g) salt

• ¼ teaspoon (1 g) black pepper

• 1 tablespoon (15 ml) lemon juice

Stir until smooth and creamy.

5. Combine Everything

Return the cooked chicken to the skillet. Add the drained penne pasta and toss gently to coat in the sauce.

If the sauce is too thick, add a splash of the reserved pasta water (up to ½ cup / 120 ml) until you reach your desired consistency.

Simmer for 2–3 minutes to allow flavors to meld.

6. Garnish and Serve

Sprinkle with 2 tablespoons (8 g) fresh parsley and extra Parmesan if desired. Serve immediately while hot and creamy.

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Tips for the Best Creamy Mushroom Asparagus Chicken Penne

Use Freshly Grated Parmesan

Pre-grated cheese often contains anti-caking agents that prevent smooth melting. Grating your own ensures a silky sauce.

Don’t Overcook the Asparagus

You want it vibrant green and slightly crisp. Overcooked asparagus can turn mushy and dull in color.

Let the Sauce Simmer Gently

Avoid boiling the cream sauce aggressively, as it can separate. A gentle simmer keeps it smooth and luscious.

Cut Chicken Evenly

Uniform pieces cook evenly, ensuring tender bites throughout the dish.

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Variations and Substitutions

• Add spinach: Stir in 1 cup (30 g) fresh baby spinach at the end until wilted.

• Swap pasta shapes: Try fettuccine, rigatoni, or farfalle.

• Make it lighter: Replace heavy cream with ¾ cup (180 ml) half-and-half plus ¼ cup (60 ml) milk.

• Boost the flavor: Add a pinch of red pepper flakes for mild heat.

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Serving Suggestions

This dish pairs beautifully with:

• A simple mixed green salad with lemon vinaigrette

• Garlic bread or warm crusty bread

• Roasted cherry tomatoes for added brightness

Because the pasta is rich and creamy, light and fresh sides complement it perfectly.

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Storage and Reheating Tips

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

To reheat:

• Add a splash of milk or chicken broth (2–3 tablespoons / 30–45 ml).

• Warm gently on the stovetop over low heat or in the microwave in short intervals.

Avoid overheating to maintain the creamy texture.

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Frequently Asked Questions

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

Absolutely. Boneless, skinless chicken thighs are an excellent substitute for chicken breasts in this Creamy Mushroom Asparagus Chicken Penne. Thighs tend to be juicier and slightly more flavorful due to their higher fat content. If using thighs, cut 1 ½ pounds (680 g) into bite-sized pieces just as you would with chicken breasts. Cooking time remains similar—about 6–8 minutes in the skillet—until the internal temperature reaches 165°F (74°C). Because thighs are more forgiving, they are less likely to dry out if slightly overcooked. This makes them a great option for beginner cooks or for those who prefer richer-tasting poultry in creamy pasta dishes.

2. How do I prevent the cream sauce from becoming too thick or clumpy?

The key to a smooth, creamy sauce lies in technique. First, cook the 2 tablespoons (16 g) of flour with the butter and vegetables for at least 1–2 minutes to remove the raw taste. When adding 1 ½ cups (360 ml) chicken broth and 1 cup (240 ml) heavy cream, pour gradually while whisking constantly. This prevents lumps from forming. Keep the heat at medium or medium-low; high heat can cause the cream to reduce too quickly and thicken excessively. If your sauce becomes too thick, simply add reserved pasta water a little at a time—up to ½ cup (120 ml)—until you achieve your desired consistency. Pasta water works beautifully because its starch helps maintain a silky texture.

3. Can I make this dish ahead of time?

Yes, but with slight adjustments for best results. You can prepare the chicken and vegetable cream sauce up to 24 hours in advance and store it separately in the refrigerator. Cook the pasta fresh when ready to serve for optimal texture. If you fully assemble the dish ahead of time, the pasta will continue absorbing the sauce as it sits. To refresh it, add ¼ to ½ cup (60–120 ml) chicken broth or milk while reheating gently on the stovetop. Stir frequently and avoid high heat to keep the sauce from separating. While it’s always best freshly made, careful reheating keeps it creamy and delicious.

4. Is this recipe suitable for meal prep?

This Creamy Mushroom Asparagus Chicken Penne works very well for meal prep. Divide the finished dish into airtight containers in individual portions. It will keep in the refrigerator for up to 3 days. Because the sauce thickens as it cools, plan to add 1–2 tablespoons (15–30 ml) of milk or broth per portion when reheating. For best results, reheat slowly rather than using high heat. If you’re planning multiple days of meals, slightly undercook the asparagus during initial preparation so it maintains its texture after reheating. The flavors actually deepen over time, making leftovers especially satisfying.

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Final Thoughts

Mouthwatering Creamy Mushroom Asparagus Chicken Penne is more than just a pasta dish—it’s a celebration of comforting flavors and fresh ingredients coming together in perfect harmony. The earthy mushrooms, vibrant asparagus, tender chicken, and silky Parmesan cream sauce create a layered flavor experience that feels both indulgent and balanced.

What makes this recipe truly special is its versatility. It adapts beautifully to seasonal changes, family preferences, and pantry availability. Whether you’re cooking for a quiet weeknight dinner, hosting friends, or preparing meals ahead for a busy week, this pasta delivers reliability and flavor every single time.

There’s also something deeply satisfying about creating a creamy sauce from scratch. Watching it thicken, stirring in freshly grated cheese, and seeing it cling perfectly to the penne transforms simple ingredients into something restaurant-worthy. Yet the process remains approachable and uncomplicated.

Food has a way of bringing people together, and this dish does exactly that. It invites second helpings, sparks conversation, and fills the kitchen with warmth. Once you make it, it’s likely to earn a permanent place in your dinner rotation.

So gather your ingredients, heat up your skillet, and treat yourself to a bowl of creamy, savory goodness that’s sure to become a household favorite.

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