When it comes to easy, satisfying dinners, few things hit the spot like a big bowl of creamy pasta. This Chicken Penne Pasta with Creamy Asparagus and Mushrooms is the perfect blend of comforting and fresh. Tender chicken, earthy mushrooms, and crisp-tender asparagus come together in a velvety Parmesan cream sauce that clings beautifully to every bite of pasta.

It’s a one-skillet meal that feels restaurant-worthy but is surprisingly simple to make at home. Whether you’re feeding a family or whipping up a cozy meal for two (with leftovers!), this recipe is weeknight-friendly, yet elegant enough for entertaining.

In this first part, we’ll walk you through the ingredients you’ll need and how to get the pasta and chicken perfectly prepped and ready for the creamy magic that follows.

INGREDIENTS YOU’LL NEED

• 12 oz penne pasta
• 2 tbsp olive oil
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1 cup sliced mushrooms (cremini or button)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 ½ cups heavy cream
• ½ cup grated Parmesan cheese
• ½ tsp Italian seasoning
• Optional: red pepper flakes for heat
• Fresh chopped parsley for garnish

This recipe yields about 4 generous servings and is easy to double if you’re feeding a crowd or want leftovers for lunch the next day.

STEP 1: COOK THE PENNE PASTA

Start by cooking your penne pasta according to the package directions. You want it al dente—firm but tender—since it’ll finish cooking slightly when combined with the sauce later.

Drain the pasta and set it aside, reserving a little pasta water if you want to loosen the sauce later.

STEP 2: SEAR THE CHICKEN

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the bite-sized pieces of chicken, season with salt and pepper, and cook until golden on the outside and cooked through—this takes about 6 to 8 minutes depending on the size of your pieces.

Once done, remove the chicken from the skillet and set aside. Don’t worry if there are browned bits in the pan—those will add flavor to the sauce.

STEP 3: COOK THE GARLIC AND MUSHROOMS

In the same skillet, add the minced garlic and sliced mushrooms. Sauté for 3 to 4 minutes, or until the mushrooms are browned and tender. Stir frequently to prevent the garlic from burning.

This step builds a rich, savory base for your creamy sauce while keeping the dish layered with flavor.

STEP 4: ADD THE ASPARAGUS

Next, stir in the asparagus and cook for another 3 to 4 minutes, just until it’s tender but still bright green. You want it to hold a bit of bite so it doesn’t get mushy once added to the final dish.

The combination of the mushrooms and asparagus gives this dish a perfect balance of heartiness and freshness.

CREATING THE CREAMY SAUCE AND BRINGING IT ALL TOGETHER

Now that your pasta is cooked, the chicken is golden, and your skillet is brimming with the rich aroma of garlic, mushrooms, and asparagus, it’s time to tie everything together with a luxuriously creamy sauce. This part is what takes this dish from simple to sensational.

This sauce is velvety, cheesy, and perfectly seasoned to coat every bite of pasta and chicken. It’s a comforting yet light dish thanks to the brightness of the asparagus and the earthiness of the mushrooms.

Let’s finish building this flavor-packed pasta dinner step by step.

STEP 5: POUR IN THE HEAVY CREAM

Lower the heat to medium, then slowly pour 1 ½ cups of heavy cream into the skillet. Use a wooden spoon or spatula to gently scrape the bottom of the pan and incorporate all those flavorful browned bits from cooking the chicken and vegetables.

Bring the cream to a gentle simmer—don’t let it boil—and let it cook for 1–2 minutes to start thickening slightly.

STEP 6: STIR IN THE PARMESAN AND SEASONING

Next, add ½ cup of grated Parmesan cheese and ½ teaspoon of Italian seasoning. Stir well and let the sauce simmer for 3–5 minutes, or until it thickens enough to coat the back of a spoon.

The Parmesan melts into the cream to form a silky, cheesy sauce with just the right amount of saltiness. You can also stir in a pinch of red pepper flakes here if you like a little bit of heat.

Tip: If the sauce gets too thick, stir in a splash of reserved pasta water or a bit more cream to loosen it.

STEP 7: ADD BACK THE CHICKEN AND PASTA

Now it’s time to return the cooked chicken to the skillet, followed by the drained penne pasta. Gently toss everything together until the pasta is evenly coated and the chicken is fully warmed through.

Give the dish a taste and adjust seasoning if needed. You might want to add a little more salt, pepper, or Parmesan—don’t be shy about making it your own.

STEP 8: GARNISH AND SERVE

Right before serving, sprinkle the pasta with chopped fresh parsley for a pop of color and freshness. You can also top with additional Parmesan for an extra cheesy finish.

Scoop into warm bowls and serve immediately for the best texture and flavor.

CHICKEN PENNE PASTA WITH CREAMY ASPARAGUS AND MUSHROOMS: FAQ AND FINAL THOUGHTS

By now, your kitchen smells amazing and your plate is filled with tender chicken, al dente penne, and a dreamy Parmesan cream sauce. It’s hard to beat a recipe that’s this comforting, flavorful, and simple to prepare. But before you dig in for seconds—or plan your next batch—here are some common questions that come up when making this dish.

1. Can I use a different type of pasta?
Yes! Penne works beautifully, but you can substitute with fettuccine, rigatoni, rotini, or even spaghetti. Just choose a pasta that holds sauce well.

2. What if I don’t have heavy cream?
You can use half and half for a lighter version, though the sauce won’t be quite as rich. For a non-dairy option, unsweetened coconut cream or oat cream can work in a pinch, though the flavor may vary slightly.

3. Can I make this dish vegetarian?
Absolutely. Skip the chicken and add more mushrooms or even sautéed zucchini or bell peppers. You can also stir in canned white beans or chickpeas for added protein.

4. How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat or in the microwave. Add a splash of milk or cream to help bring the sauce back to life.

5. Can I make this ahead of time?
You can prep the ingredients in advance—cook the chicken, chop the vegetables, and even make the sauce. But for best texture, it’s recommended to cook the pasta fresh and combine just before serving.

6. What can I serve with this pasta?
A crisp green salad or simple garlic bread makes a great pairing. Roasted broccoli or steamed green beans also complement the flavors nicely without overpowering the dish.

CONCLUSION: A NEW WEEKLY FAVORITE

This Chicken Penne Pasta with Creamy Asparagus and Mushrooms has everything you want in a weeknight dinner—comfort, flavor, and just enough elegance to make it feel special. It’s a reliable, flexible, and crowd-pleasing recipe that’s easy to adapt to what you have on hand.

Whether you’re cooking for your family or whipping up something impressive for guests, this dish is a true winner. And the best part? It all comes together in under an hour, with just one pan for the sauce and skillet cooking.

Give it a try and let us know how you made it your own—did you add red pepper flakes, swap in shrimp, or go full vegetarian? Leave a comment, share your variations, and don’t forget to bookmark this recipe. You’ll want it on repeat.

Enjoy every bite!

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