There’s something magical about a creamy pasta dish done right. It’s warm, indulgent, and deeply comforting—yet when balanced with fresh vegetables and tender protein, it feels satisfying without being heavy. This Creamy Chicken, Mushroom, and Asparagus Penne Pasta checks all the boxes. It’s rich but not overwhelming, hearty but still fresh, and elegant enough to serve guests while being easy enough for a busy weeknight.
This recipe is one of those dependable meals you’ll find yourself coming back to again and again. The tender chicken is lightly seasoned and perfectly sautéed, the mushrooms add an earthy depth, and the asparagus brings a bright, fresh bite that cuts through the creaminess. Everything is tied together with a silky Parmesan cream sauce that clings beautifully to every piece of penne.
Whether you’re cooking for your family, meal-prepping for the week, or looking for a dish that will make your Facebook followers ask for the recipe, this one delivers.
Why You’ll Love This Recipe
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One-pan sauce, minimal cleanup
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Ready in about 35–40 minutes
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Balanced flavors: creamy, savory, fresh
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Customizable with different veggies or proteins
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Perfect for leftovers and reheating
This pasta tastes like something you’d order at a cozy Italian restaurant, but it’s made with simple, accessible ingredients you probably already have.
Ingredients
(Serves 4–6)
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12 oz (340g) penne pasta
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2 tablespoons olive oil
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1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
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Salt and freshly ground black pepper, to taste
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8 oz (225g) mushrooms, sliced (button or cremini work best)
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1 bunch asparagus, trimmed and cut into 1-inch pieces
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3 cloves garlic, minced
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1 cup (240 ml) heavy cream
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½ cup (120 ml) chicken broth
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½ cup (50g) grated Parmesan cheese, plus more for serving
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1 teaspoon dried thyme
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Fresh parsley, chopped (optional, for garnish)
Ingredient Notes and Substitutions
Penne Pasta
Penne is ideal because its ridges hold onto the creamy sauce, but feel free to substitute with rigatoni, fusilli, or farfalle. Whole wheat or gluten-free pasta also works well.
Chicken
Boneless, skinless chicken breasts keep things lean, but chicken thighs will add extra richness if you prefer juicier meat.
Mushrooms
Cremini mushrooms offer a deeper, more “meaty” flavor, but white button mushrooms are perfectly fine. For a gourmet twist, try a mix of mushrooms like shiitake or oyster.
Asparagus
Fresh asparagus adds brightness and texture. If asparagus isn’t in season, you can substitute green beans, zucchini, or even peas.
Heavy Cream
Heavy cream gives the sauce its luxurious texture. For a lighter option, you can use half-and-half, though the sauce will be slightly thinner.
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package instructions until al dente—tender but still slightly firm to the bite.
Before draining, reserve about ½ cup of the pasta cooking water. This starchy water can help loosen the sauce later if needed. Drain the pasta and set aside.
Step 2: Season and Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat.
Season the chicken pieces generously with salt and black pepper. Add them to the hot pan in a single layer. Cook for about 4–6 minutes, turning occasionally, until the chicken is golden brown and cooked through.
Once done, remove the chicken from the pan and set it aside on a plate.
Step 3: Sauté the Mushrooms and Asparagus
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the asparagus pieces and cook for another 2–3 minutes, just until tender but still bright green. You want the asparagus to retain a slight crunch.
Step 4: Add Garlic and Build the Sauce
Lower the heat to medium. Add the minced garlic to the pan and sauté for 30–60 seconds, just until fragrant. Be careful not to burn it.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly.
Next, stir in the heavy cream, dried thyme, and a pinch of salt and pepper. Allow the sauce to gently simmer for 3–5 minutes, until it thickens slightly.
Step 5: Add Parmesan and Combine Everything
Gradually stir in the grated Parmesan cheese, letting it melt into the sauce. The sauce should become smooth, creamy, and glossy.
Return the cooked chicken to the pan, along with any juices on the plate. Stir to coat everything evenly.
Add the cooked penne pasta and toss gently until every piece is coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Step 6: Taste and Finish
Taste the pasta and adjust seasoning with more salt, pepper, or Parmesan if needed.
Remove from heat and let the pasta rest for 2–3 minutes before serving. This allows the sauce to settle and cling perfectly to the pasta.
Serving Suggestions
Serve this pasta hot, topped with:
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Extra grated Parmesan cheese
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Freshly cracked black pepper
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Chopped parsley for a pop of color
Pair it with:
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A crisp green salad with lemon vinaigrette
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Garlic bread or warm crusty bread
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A glass of chilled white wine like Pinot Grigio or Sauvignon Blanc
Tips for the Best Creamy Pasta
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Don’t overcook the pasta – Al dente is key so it doesn’t get mushy in the sauce.
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Use freshly grated Parmesan – Pre-shredded cheese doesn’t melt as smoothly.
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Keep the heat gentle when adding cream to prevent curdling.
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Season in layers – Season the chicken, vegetables, and sauce for maximum flavor.
Variations and Add-Ins
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Spicy Kick: Add red pepper flakes or a pinch of cayenne
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Extra Veggies: Spinach, sun-dried tomatoes, or roasted bell peppers
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Cheesy Upgrade: Add a handful of mozzarella or fontina for extra richness
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Protein Swap: Shrimp or salmon work beautifully in this dish
Storage and Reheating
Refrigeration:
Store leftovers in an airtight container for up to 3 days.
Reheating:
Reheat gently on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce.
Freezing:
Cream-based sauces don’t freeze perfectly, but you can freeze this dish for up to one month. Thaw overnight in the fridge and reheat slowly.
Final Thoughts
This creamy chicken, mushroom, and asparagus penne is the kind of recipe that becomes a household favorite. It’s comforting without being boring, rich without being heavy, and simple enough to make any night of the week. Whether you’re feeding a crowd or just treating yourself to a cozy dinner, this dish delivers every time.