The kitchen was unusually quiet one rainy afternoon, the kind where you just want something warm and comforting bubbling on the stove. I opened the fridge with no real plan—just a rough craving for something creamy and filling, but not too heavy.
A bunch of asparagus sat next to a container of mushrooms, both nearing their final days. Chicken breast was thawed and waiting. Penne pasta always has a spot in the pantry. It was one of those spontaneous cooking moments that felt effortless—and strangely exciting.
I started layering the flavors with garlic and onion powder on the chicken. As soon as the mushrooms hit the skillet, that earthy aroma filled the space. The asparagus gave it brightness and crunch. Then came the velvety cream and Parmesan cheese—simple pantry staples transformed into something that tasted like comfort in a bowl. Tossing in the penne brought it all together. The sauce clung to each piece like it was meant to be.
It didn’t feel like a “cheat meal.” It was hearty, yes, but fresh from the asparagus and light enough not to weigh me down. Every bite felt like a tiny celebration of textures—tender chicken, al dente pasta, creamy sauce, and snappy vegetables. It’s become my go-to on days that call for nourishment with a little elegance. And now, I’m sharing it with you.
Short Description
Creamy Mushroom and Asparagus Chicken Penne is a cozy, one-pan pasta dish made with tender chicken, earthy mushrooms, crisp asparagus, and a rich Parmesan cream sauce—perfect for weeknight dinners or casual hosting.
Key Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup sliced mushrooms
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Tools Needed
- Large skillet
- Pasta pot
- Strainer
- Cutting board & sharp knife
- Wooden spoon or silicone spatula
Cooking Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 9–11 minutes. Drain and set aside, saving about 1/4 cup of the pasta water in case you need to loosen the sauce later.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium heat. Add chicken pieces, garlic powder, onion powder, salt, and pepper.
Cook for 5–7 minutes, turning occasionally, until the chicken is golden brown and fully cooked through.
Step 3: Sauté the Vegetables
Add sliced mushrooms and asparagus directly into the skillet with the chicken. Sauté for 3–4 minutes until the mushrooms release their juices and the asparagus turns bright green and tender-crisp.
Step 4: Make the Cream Sauce
Pour in the heavy cream and reduce heat slightly. Let the mixture simmer gently for 2–3 minutes to thicken slightly.
Stir in the Parmesan cheese until melted and smooth. If the sauce gets too thick, add a splash of reserved pasta water to adjust the consistency.
Step 5: Combine Everything
Add the cooked penne to the skillet. Toss everything together so the sauce coats the pasta evenly. Let it cook for another minute on low heat to bring all the flavors together.
Step 6: Plate and Serve
Serve warm with extra grated Parmesan on top, if desired. Optional: Crack a bit of fresh black pepper over each plate for a little bite.
Why You’ll Love This Recipe
– Comes together in under 30 minutes
– Uses just one pan and one pot
– Elegant enough for guests, easy enough for weeknights
– Feels indulgent but can fit into a lighter meal plan
Mistakes to Avoid & Solutions
Overcooking the pasta: Penne should be al dente so it doesn’t turn mushy when tossed with sauce.
Solution: Test it a minute before the box recommends.
Dry chicken: Chicken breast dries out fast.
Solution: Cut it into even pieces and don’t overcook—5–7 minutes max.
Broken sauce: Cream sauces can split if cooked at too high heat.
Solution: Keep it at a gentle simmer and stir regularly.
Soggy asparagus: Asparagus only needs a few minutes.
Solution: Add it after the chicken starts to brown, not before.
Bland flavor: Not seasoning the chicken well is a missed opportunity.
Solution: Season every layer—chicken, veggies, and the sauce.
Serving and Pairing Suggestions
– Serve as a main dish with garlic bread or a green side salad.
– Add a glass of chilled Pinot Grigio or sparkling water with lemon slices.
– Great for family-style dinners or portioned plates.
– Can be dressed up with fresh herbs like parsley or thyme on top.
– Works well in lunchboxes the next day too.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: This dish can be frozen, but the sauce may separate. Reheat gently if frozen.
Reheating on stove: Add a splash of milk or cream and reheat on low, stirring frequently.
Microwave: Reheat in 30-second bursts, stirring in between. Cover with a damp paper towel to prevent drying.
FAQs
1. Can I use milk instead of heavy cream?
Yes, but it won’t be as rich. Whole milk with a bit of flour or cornstarch can thicken it up.
2. What kind of mushrooms work best?
Button or cremini mushrooms are ideal. If you want deeper flavor, try baby bellas or shiitake.
3. Can I substitute asparagus with another vegetable?
Absolutely—broccoli, zucchini, or spinach all work well and keep the freshness.
4. Is this dish gluten-free?
Not by default, but you can easily use gluten-free pasta to make it so.
5. How can I make this lower in calories?
Use half-and-half instead of heavy cream and go lighter on the Parmesan. Swap in zucchini noodles or whole wheat penne.
Tips & Tricks
– Let the chicken rest for a minute before slicing to keep it juicy.
– Use freshly grated Parmesan for better melting and flavor.
– Don’t skip saving pasta water—it can rescue your sauce if it thickens too much.
– Stir gently when combining pasta to avoid breaking it.
– To boost flavor, sauté a small minced garlic clove before adding cream.
Recipe Variations
1. Spinach & Sun-Dried Tomato Penne
Swap asparagus for 2 cups of baby spinach and add 1/4 cup chopped sun-dried tomatoes in oil. Add spinach at the end and let it wilt into the sauce. The tomatoes bring tang and richness.
2. Lemon Herb Chicken Penne
Add zest of 1 lemon and a squeeze of juice after the cream for brightness. Stir in 1 tsp of Italian seasoning with the chicken for more herbaceous flavor.
3. Spicy Chicken Alfredo Penne
Add 1/2 teaspoon red pepper flakes while cooking the chicken. You can also stir in 2 tablespoons of cream cheese for a thicker, slightly tangy twist.
4. Vegetarian Version
Omit chicken. Add more mushrooms (1.5 cups) and 1/2 cup green peas for protein and texture. Cook the same way.
Final Thoughts
This recipe taught me how much beauty lives in the balance of everyday ingredients. It’s the kind of dish that doesn’t beg for attention—but wins hearts with its simplicity. Cooking it feels a little like painting with soft colors: subtle, warm, satisfying. It’s a hug in the form of pasta, without the heavy hand.
It doesn’t demand any fancy techniques or hard-to-find items, just care and good timing. The flavors are clean, creamy, and familiar, but there’s enough variation in every bite to keep things interesting. For busy nights or calm Sunday dinners, it adapts. Add it to your list when you’re in the mood for comfort that doesn’t overwhelm.
And if your fridge is full of half-used veggies or you’ve got pasta to spare, trust this one—it turns what you have into something you’ll want to make again.
Creamy Mushroom And Asparagus Chicken Penne
Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup sliced mushrooms
- 1 cup asparagus cut into 1-inch pieces
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Boil a large pot of salted water. Add penne and cook until al dente, about 9–11 minutes. Drain and set aside, saving 1/4 cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add chicken, garlic powder, onion powder, salt, and pepper. Cook for 5–7 minutes until golden and cooked through.
- Add mushrooms and asparagus to the skillet. Sauté for 3–4 minutes until mushrooms soften and asparagus is tender-crisp.
- Pour in the heavy cream and reduce heat. Simmer for 2–3 minutes to thicken. Stir in Parmesan until smooth. Add pasta water if needed to loosen the sauce.
- Add cooked penne to the skillet. Toss to coat evenly and cook for 1 more minute on low heat.
- Serve warm with extra Parmesan and a crack of black pepper, if desired.
