The Story Behind Creamy Mushroom and Asparagus Chicken Penne
A Simple Creamy Pasta That Came From Leftovers
Creamy mushroom and asparagus chicken penne didn’t come from a cookbook—it was born right in my kitchen on a cool spring evening here in Asheville. I had half a bunch of asparagus, a handful of mushrooms, and one lonely chicken breast. I also had just enough cream left over from a dessert I’d flubbed the night before. With a box of penne and some grated parmesan, I threw it all together. What came out of the pan was creamy, flavorful, and unexpectedly delicious.
This creamy mushroom and asparagus chicken penne reminded me of home in Vermont. My mom cooked like that too—just making the most of what we had. She always kept asparagus on hand in spring and mushrooms in the freezer. Chicken and pasta were our dinner staples. When I took the first bite of this dish, it felt like a nod to those simple, comforting meals she used to serve after a long day.
Table of Contents
Creamy Mushroom and Asparagus Chicken Penne – Easy, Creamy Dinner You’ll Crave
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This creamy mushroom and asparagus chicken penne is a quick and satisfying dinner made with tender chicken, earthy mushrooms, fresh asparagus, and a rich garlic-Parmesan cream sauce that clings to every bite of penne.
Ingredients
2 chicken breasts, thinly sliced
8 oz penne pasta
1 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced
1 small yellow onion, diced
1 bunch asparagus, trimmed and cut into 2-inch pieces
1½ cups sliced mushrooms
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and black pepper to taste
Optional: red pepper flakes, lemon zest
Instructions
1. Bring a large pot of salted water to a boil. Cook penne until al dente, drain, and set aside.
2. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook until golden and cooked through, then remove and set aside.
3. Melt butter in the same skillet. Add onion and sauté until soft, then add garlic and stir for 30 seconds.
4. Add mushrooms and cook until browned. Stir in asparagus and cook for 2–3 minutes.
5. Pour in heavy cream and stir in Parmesan. Simmer until sauce slightly thickens.
6. Return cooked chicken to the skillet. Add penne and toss everything to coat in the sauce.
7. Taste and adjust seasoning. Serve hot with optional red pepper flakes or lemon zest.
Notes
You can substitute heavy cream with half-and-half or coconut cream.
Add spinach or sun-dried tomatoes for variation.
Store leftovers in an airtight container and reheat gently with a splash of milk or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 4g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
Why Creamy Mushroom and Asparagus Chicken Penne Just Works
What makes this creamy mushroom and asparagus chicken penne so satisfying is how everything blends. The chicken is seasoned and seared until golden. The mushrooms add deep umami, and the asparagus keeps things bright. The garlic-parmesan cream sauce coats every bite of penne without being too heavy. It’s rich, but balanced.
Whether you’re feeding a family or just want leftovers that reheat like a dream, this dish has you covered. It’s no surprise that it’s become one of the most visited recipes in my collection. If you love comfort food that’s easy to make and even easier to eat, try my chicken shepherd’s pie too—it’s a cozy dinner favorite packed with flavor.
How to Make Creamy Mushroom and Asparagus Chicken Penne
Ingredients for a Satisfying Creamy Chicken Pasta
To make creamy mushroom and asparagus chicken penne, you’ll need ingredients that are simple, fresh, and full of flavor. Most are probably already in your pantry or fridge. Here’s what to grab:
- 2 chicken breasts, sliced thin
- 8 oz penne pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1½ cups sliced mushrooms (cremini or white)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional: red pepper flakes and lemon zest
This dish shines when everything is prepped ahead. Trim the asparagus, slice the mushrooms, and have the garlic ready. That way, the cooking process stays quick and smooth.
Step-by-Step: Cooking Creamy Mushroom and Asparagus Chicken Penne
Start by bringing a large pot of salted water to a boil. Cook the penne until al dente, drain, and set it aside. Meanwhile, heat the olive oil in a large skillet. Season the chicken with salt and pepper, then sear until golden and cooked through—about 5 minutes per side. Remove it and set aside.
In the same skillet, melt butter and sauté the onion until soft. Add garlic and stir for 30 seconds. Toss in the mushrooms and cook until browned, then stir in asparagus and cook for 3 more minutes.
Now, pour in the cream and stir in the Parmesan. Let it simmer until slightly thickened. Add the chicken back in, then fold in the penne. Stir until everything is coated in the creamy sauce. Taste and adjust seasoning.
This creamy mushroom and asparagus chicken penne has a luxurious texture without feeling too heavy. If you want more easy pasta inspiration, you might enjoy my flavor-packed chicken enchilada casserole with white sauce—another hit for weeknight dinners.
Customizing and Storing Creamy Mushroom and Asparagus Chicken Penne
Easy Ways to Customize Your Creamy Chicken Penne
One of the best things about creamy mushroom and asparagus chicken penne is how flexible it is. This recipe adapts to your kitchen and your preferences. Don’t have heavy cream? You can use half-and-half or even whole milk with a little cornstarch. Need it dairy-free? Coconut cream works surprisingly well and adds a hint of sweetness.
For a leaner version, try using grilled chicken breast or shredded rotisserie chicken. If you’re skipping meat altogether, just load up on extra mushrooms and asparagus—they give this dish plenty of texture and richness on their own. Want to make it gluten-free? Use brown rice or chickpea penne. You could even toss in peas, baby spinach, or sun-dried tomatoes for added flavor.
This creamy mushroom and asparagus chicken penne also welcomes spice lovers. A pinch of red pepper flakes or a swirl of garlic chili oil turns the comfort up a notch.
How to Store and Reheat Leftovers the Right Way
Got leftovers? This dish keeps beautifully. Let the creamy mushroom and asparagus chicken penne cool completely before storing it in an airtight container. It’ll stay good in the fridge for up to four days.
To reheat, add a splash of milk or broth to loosen the sauce and warm it in a pan over low heat. Microwaving works too—just stir halfway through for even heat. The key is not overheating it, so the sauce stays creamy and smooth instead of breaking apart.
Planning ahead? You can make this creamy mushroom and asparagus chicken penne the night before. It reheats like a dream, making it perfect for meal prep or a low-stress dinner. It’s just as make-ahead friendly as my crowd-pleasing chicken taco casserole with rice, which also holds up well in the fridge.
Serving Ideas and Tips for Creamy Mushroom and Asparagus Chicken Penne
What to Serve With Creamy Mushroom and Asparagus Chicken Penne
When it comes to serving creamy mushroom and asparagus chicken penne, you don’t need much—it’s already a full meal in one bowl. But a little something on the side can take it from great to unforgettable.
A crisp green salad with lemon vinaigrette balances the richness of the cream sauce. Garlic bread or a warm baguette is perfect for soaking up every last drop of sauce. For something even more refreshing, try a side of roasted cherry tomatoes or a light cucumber salad.
If you’re hosting or just want to elevate dinner, a glass of chilled white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the creamy mushroom and asparagus chicken penne.
Final Cooking Tips You’ll Be Glad You Knew
To make your creamy mushroom and asparagus chicken penne really shine, don’t rush the sauce. Let it simmer gently after adding the cream and cheese, so everything melds and thickens just right. Use freshly grated Parmesan for a smoother texture—it melts better and gives the sauce that signature richness.
Also, don’t overcook the asparagus. It should stay bright green and slightly crisp to keep the dish balanced. Cook the pasta just to al dente, since it’ll continue cooking slightly when tossed with the hot sauce.
If you’re making a big batch or meal prepping, consider undercooking the pasta slightly so it holds up well when reheated. This dish also freezes okay—but for best texture, enjoy it fresh or within a few days.
For another cozy, creamy dish with simple ingredients and lots of flavor, check out my potato chicken ranch casserole. It’s a reader favorite for good reason.
Frequently Asked Questions About creamy chicken mushroom and asparagus penne
Can I use frozen asparagus in creamy chicken pasta?
Yes, you can use frozen asparagus for creamy mushroom and asparagus chicken penne. Just thaw it first and pat it dry to avoid excess moisture. Keep in mind that frozen asparagus tends to be softer, so add it at the very end of cooking to maintain some texture.
What’s the best substitute for heavy cream in mushroom chicken penne?
If you’re out of heavy cream, the best alternatives include half-and-half, whole milk with a bit of flour or cornstarch for thickening, or even unsweetened evaporated milk. For a dairy-free version, use canned coconut cream—just note it adds a subtle coconut flavor.
How do you keep chicken tender in creamy pasta dishes?
The key to tender chicken in creamy mushroom and asparagus chicken penne is not overcooking it. Slice the chicken thin, season it well, and sear it just until cooked through—about 4–5 minutes per side. Letting it rest before slicing helps lock in juices too.
Can I make creamy mushroom and asparagus penne ahead of time?
Absolutely. This dish reheats beautifully. You can make creamy mushroom and asparagus chicken penne up to 24 hours in advance. Store it in an airtight container in the fridge, and reheat gently with a splash of milk or broth to revive the creamy texture.
Conclusion About creamy mushroom and asparagus chicken penne recipe
There’s a reason penne pasta with creamy chicken mushrooms and asparagus is such a hit in my house—it’s comforting, easy to make, and packed with flavor. Whether you’re tossing it together on a weeknight or preparing it ahead for guests, this pasta delivers every time. The balance of fresh asparagus, savory mushrooms, juicy chicken, and creamy garlic-parmesan sauce is everything you want in one skillet. Plus, it’s endlessly adaptable for whatever’s in your fridge.
Thanks for joining me in the kitchen! If this recipe has a spot on your dinner table this week, I’d love to hear how it turned out. Now, let’s roll up our sleeves and keep making simple food that tastes like home.
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