Creamy Mushroom Asparagus Penne

This creamy mushroom and asparagus chicken penne blends tender chicken, earthy mushrooms, and fresh asparagus in a rich, velvety sauce that feels like a warm hug on a plate. The perfect dish for busy weeknights or weekend dinners when you crave something satisfying yet elegant.

I first made this to use up some fresh asparagus and mushrooms in the fridge but ended up loving the balance of flavors so much it became one of our family’s go-to meals on repeat.

Ingredients You Need

• 2 tablespoons olive oil: for a flavorful cooking base
• 2 tablespoons unsalted butter: adds richness and helps brown the chicken
• 2 boneless skinless chicken breasts diced: for tender protein
• 1 teaspoon salt: seasons the dish perfectly
• ½ teaspoon ground black pepper: adds subtle heat
• 1 teaspoon paprika: gives the chicken that warm smoky note
• 2 cups sliced mushrooms: provide an earthy depth choose firm and fresh
• 1 bunch fresh asparagus trimmed and cut into pieces: offers a crisp texture
• 4 garlic cloves minced: deliver aromatic depth
• 1 teaspoon dried Italian seasoning: blends classic savory herbs
• 2 cups uncooked penne pasta: that holds sauce well and cooks evenly
• 2 cups low-sodium chicken broth: builds a flavorful liquid base without overpowering
• 1½ cups heavy cream: for that indulgent creamy sauce
• ½ cup grated Parmesan cheese: brings salty umami richness
• ¼ teaspoon crushed red pepper flakes: optional for a subtle kick
• Fresh parsley chopped: fresh for a bright herbaceous garnish

Detailed Cooking Directions

Cook the Penne:

Bring a large pot of salted water to a boil. Add your penne and cook just until al dente to hold texture after mixing with sauce. Drain and set aside.

Sear the Chicken:

Heat olive oil and butter in a large skillet over medium heat. Toss the diced chicken with salt, pepper, and paprika. Add the chicken pieces and let them brown undisturbed for about 6 to 7 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.

Sauté the Vegetables:

In the same skillet, add mushrooms. Let them cook without stirring for a few minutes to develop a golden edge. Then stir to prevent burning. Add garlic and Italian seasoning, cooking until fragrant. Toss in the asparagus pieces and sauté for another 2 to 3 minutes just until tender but still crisp.

Make the Cream Sauce:

Pour in the chicken broth and heavy cream. Bring gently to a low simmer so the sauce thickens slowly, developing luscious creaminess. Stir in grated Parmesan cheese and crushed red pepper flakes if you want a bit of heat. The sauce should coat the back of a spoon thickly.

Bring It All Together:

Return the cooked chicken to the skillet along with the reserved penne pasta. Toss everything well to coat with the sauce. Let it simmer together for a couple more minutes so all the flavors meld beautifully.

Garnish and Serve:

Serve hot, topped generously with freshly chopped parsley for a burst of color and fresh flavor.

One of my favorite touches in this dish is letting the mushrooms brown without stirring much at first — it develops a beautiful caramelized flavor that makes the whole dish sing. This meal has often been a centerpiece during cozy dinners when gathering around the table becomes a treasured moment.

Smart Storage Tips

Store leftovers in an airtight container in the fridge and consume within three days to maintain freshness. Reheat gently on the stove or microwave adding a splash of chicken broth to revive the creamy sauce’s luscious texture. You can freeze portions but avoid overfreezing cream-based sauces as texture may slightly change thaw gently in the fridge before reheating.

Ingredient Variations

Swap chicken breasts for tender strips of turkey or even shrimp for a seafood twist. Use a medley of mushrooms like cremini, shiitake, and button for added earthiness. Try substituting half the heavy cream with full-fat coconut milk for a dairy-free version that still feels creamy.

Perfect Pairing Ideas

Serve alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness. Crusty garlic bread or focaccia makes excellent dippers for the sauce you won’t want to waste. A dry white wine such as Pinot Grigio or Sauvignon Blanc enhances the flavors without overpowering the dish.

Seasonal Makeovers

In spring, boost the asparagus with tender baby peas or fava beans for extra freshness. In autumn, swap asparagus with roasted butternut squash or sweet potatoes to bring cozy warmth. Add sun-dried tomatoes and fresh basil in summer to brighten up the creamy sauce.

This dish always brings back memories of simple yet satisfying family dinners where every ingredient shines together. The combination of textures and flavors makes it a comforting favorite that effortlessly elevates weeknight cooking into something truly special.

Frequently Asked Questions

→ How can I ensure the chicken stays juicy?

Cook the chicken over medium heat and avoid overcrowding the pan. Let it brown undisturbed for a few minutes before turning to keep it moist and flavorful.

→ What’s the best way to cook asparagus for this dish?

Trim and cut asparagus into 1.5-inch pieces, then sauté with mushrooms and garlic until it’s tender-crisp to maintain a fresh texture and vibrant color.

→ Can I use a different pasta shape?

Yes, you can substitute penne with other pasta like rigatoni or fusilli that hold sauces well and complement the creamy texture.

→ How do I achieve a creamy sauce without it breaking?

Simmer heavy cream gently with chicken broth and add Parmesan slowly while stirring. Avoid boiling vigorously to prevent curdling.

→ Is it possible to make this lighter without losing creaminess?

Substitute half-and-half for heavy cream to reduce fat, or use a blend of milk and cream cheese for a lighter yet creamy texture.