make? This Quick Creamy Chicken Penne with Mushrooms and Asparagus is the perfect solution for busy weeknights. Tender pieces of chicken breast are sautéed to golden perfection, then tossed with earthy mushrooms and crisp-tender asparagus in a rich, creamy garlic-Parmesan sauce. Combined with perfectly cooked penne pasta, this dish delivers comfort, freshness, and elegance all in one pan. Whether you’re cooking for family or hosting guests, this easy pasta recipe is guaranteed to impress—without the stress!
Why You’ll Love This Recipe
- Quick and easy: Ready in 30 minutes
- Rich and creamy with just the right balance of flavors
- Perfect way to use fresh spring asparagus
- Simple ingredients, big comfort
Ingredients
- 2 chicken breasts, sliced
- 8 oz pasta (penne, fettuccine, or your favorite)
- 1 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 cup sliced mushrooms (baby bella or white button)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- ½ cup reserved pasta water (as needed)
Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve ½ cup of the pasta water before draining. Set aside.
Step 2: Cook the chicken
Meanwhile, heat olive oil in a large skillet over medium-high heat. Season the sliced chicken breasts with salt and pepper. Sauté for 5–6 minutes, or until cooked through and golden. Remove from skillet and set aside.
Step 3: Sauté the vegetables
In the same skillet, melt butter. Add garlic and sauté for 30 seconds until fragrant. Stir in the mushrooms and cook for 3–4 minutes until softened. Next, add asparagus and cook 4–6 minutes until bright green and tender-crisp.
Step 4: Make the sauce
Reduce heat to medium. Pour in the heavy cream and stir to combine. Let simmer 2–3 minutes until slightly thickened. Stir in Parmesan cheese and cook until melted and smooth. Season with salt and pepper to taste.
Step 5: Combine and serve
Add the cooked chicken and pasta to the skillet. Toss everything until evenly coated. Use reserved pasta water to thin the sauce if needed.
Serve hot, garnished with extra Parmesan and black pepper.
Suggested Side Dishes
- Garlic Bread: Crispy edges and buttery garlic flavor pair beautifully with the creamy sauce.
- Caesar Salad: A crisp, tangy salad balances the richness of the pasta.
- Oven-Roasted Veggies: Add color and variety to your dinner plate.
Common Mistakes to Avoid
- Overcooking the asparagus: It should be tender but still crisp. Watch it closely during the sauté stage.
- Skipping the reserved pasta water: This starchy liquid is key to creating a smooth, silky sauce.
- Using pre-shredded Parmesan: Freshly grated cheese melts better and adds richer flavor.
- Cooking chicken on low heat: This can dry it out. Searing on medium-high helps lock in moisture and flavor.
Storage & Reheating
- Allow pasta to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days.
- To reheat, warm gently in a skillet over medium-low heat. Add a splash of cream or milk to revive the sauce. You can also microwave in 30-second intervals, stirring between each, until heated through.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prep the chicken and veggies up to a day in advance. The dish is best served fresh, but leftovers reheat well.
What other pasta shapes work well?
This recipe works great with penne, fettuccine, rigatoni, or farfalle. Use what you have!
Can I make it dairy-free?
Yes, use coconut cream or a plant-based alternative. Nutritional yeast and dairy-free Parmesan can replace the cheese.
What protein substitutes work?
Try shrimp, turkey, tofu, or chickpeas if you’re looking to change up the protein.
Final Thoughts
Creamy chicken asparagus mushroom pasta is one of those dishes that feels both comforting and impressive. Whether you’re feeding your family or entertaining guests, this one-pan pasta never disappoints. Serve it with garlic bread and a fresh salad for a complete, satisfying dinner.
Creamy Chicken Asparagus Mushroom Pasta
Ingredients
- 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 2 cups asparagus (cut into 2-inch pieces)
- 1 cup sliced mushrooms (white or cremini)
- 3 cloves garlic (minced)
- Lime slices or mint sprigs for serving
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- 8 oz pasta (penne, fettuccine, or your choice)
- Optional: pinch of red pepper flakes, fresh parsley for garnish
Instructions
- 1. Cook pasta according to packagedirections. Drain and set aside.2. In a large skillet over mediumheat, heat olive oil and butter. Add chicken, season with salt and pepper, andsauté until golden and cooked through. Remove and set aside.3. In the same skillet, add mushroomsand asparagus. Sauté for 4–5 minutes until tender-crisp. Add garlic and sautéfor 1 more minute.4. Pour in the heavy cream and bringto a gentle simmer. Stir in Parmesan cheese and let the sauce thicken slightly.5. Return chicken to the skillet, addcooked pasta, and toss everything together until well coated. Adjust seasoningif needed.6. Garnish with parsley and red pepperflakes if desired. Serve hot!
Notes
- You can substitute chicken with shrimp or tofu.
- For a lighter version, use half-and-half instead of heavy cream.
- Don’t overcook the asparagus—aim for tender but crisp.
