If you’ve been craving a cozy, flavor-packed dinner that doesn’t take hours to pull together, this Creamy Mushroom and Asparagus Chicken Penne is about to become your new best friend. Whether you’re juggling work, kids, or just trying to get something other than cereal on the table tonight, this recipe checks all the boxes: quick, delicious, and totally comforting.
I still remember the first time I whipped this up after a chaotic Monday. I had a hungry family, an almost-empty fridge, and zero energy. But somehow, a little pasta, some spring veggies, and a splash of cream turned into a dinner that had everyone asking for seconds (and thirds!).
Let’s dive into why this mushroom and asparagus chicken penne will have a permanent spot in your meal rotation.
Table of contents
Why You’ll Love This Mushroom and Asparagus Chicken Penne
- One-Pot Wonder: Less dishes = more time to catch up on your favorite shows. (Looking for more cozy meals? Try our Ultimate Beefaroni Recipe).
- Fast & Flavorful: Ready in about 30 minutes.
- Fresh and Creamy: Bright spring vegetables meet luscious creamy sauce.
- Versatile: Fancy enough for a date night, easy enough for a Tuesday night.
Ingredients You’ll Need
- 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
- Salt and pepper, to taste
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- Red pepper flakes (optional, but highly recommended if you like a little kick!)
How to Make This Easy Chicken Penne Recipe
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook your penne according to package instructions until al dente. Drain and set aside.
2. Cook the Chicken
While your pasta is doing its thing, heat olive oil in a large skillet over medium-high heat. Toss the chicken pieces with garlic powder, onion powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate and keep warm.
(Love easy chicken dinners? You might also enjoy our Crockpot Chicken and Gravy recipe for another comforting meal.)
3. Sauté the Veggies
In the same skillet, melt the butter. Add minced garlic and sliced mushrooms. Cook for 3–4 minutes until the mushrooms soften and start to brown. Add the asparagus and cook for another 2–3 minutes, just until it turns bright green but still has a slight crunch.
(If you love mushrooms, check out our flavorful Lion’s Mane Mushroom Recipe for a unique twist.)
4. Make It Creamy
Pour in the heavy cream, chicken broth, and sprinkle in the Italian seasoning. Stir in the Parmesan cheese until it melts into a dreamy, creamy sauce.
5. Bring It All Together
Add the cooked chicken and pasta back into the skillet. Toss everything together until well-coated in the sauce. If you’re feeling fancy, a sprinkle of red pepper flakes really wakes up the flavors.
Chicken pieces, seasoned with black pepper and herbs, cooked until tender and juicy
Cooking Tips for the Perfect One-Pot Chicken Pasta
- Don’t Overcook the Asparagus: You want that fresh snap! Think “crisp-tender,” not “sad and soggy.”
- Reserve Some Pasta Water: If your sauce feels a little too thick, a splash of the pasta water can help thin it out and make everything silky.
- Mix Up Your Veggies: If asparagus isn’t in season, swap in peas or baby spinach for a spring vegetable pasta twist.
(Looking for another creamy dinner idea? You’ll love our Creamy Beef Pasta — rich, hearty, and easy to make.)
A Little Story From My Kitchen…
This creamy mushroom and asparagus chicken penne became a weeknight staple for us right after one of those “what’s for dinner?!” panics. It was spring, the farmer’s market was bursting with gorgeous asparagus, and honestly, I needed a win. The combo of hearty chicken, earthy mushrooms, and the bright crunch of asparagus in a creamy, cheesy sauce? Total lifesaver. Plus, seeing my family’s faces light up after that first bite is the kind of kitchen magic that makes all the last-minute cooking chaos so worth it.
FAQs About This Mushroom Asparagus Chicken Dinner
Can I use a different type of pasta? Absolutely! Fusilli, farfalle, or even spaghetti would work beautifully.
How can I store leftovers? Store any leftover chicken and asparagus pasta in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or milk to loosen up the sauce.
Can I make it lighter? You can swap the heavy cream for half-and-half or even a dairy-free alternative for a lighter creamy mushroom pasta.
Can I make it vegetarian? Sure! Skip the chicken and add more mushrooms or toss in some chickpeas for a hearty meatless option.
(Need another chicken dish idea? Try our family favorite Chicken and Waffles Recipe or a fresh Chicken Caesar Salad.)
When life gets busy but your cravings demand something a little extra, this Creamy Mushroom and Asparagus Chicken Penne is here for you. With simple ingredients, easy steps, and comforting flavors, it’s a spring vegetable pasta that feels like a hug on a plate. Trust me, this one’s going to become your weeknight hero too.
(For even more easy comfort food ideas, check out our 5-Step Chicken and Dressing Recipe.)
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
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- Red pepper flakes optional, but highly recommended if you like a little kick!
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Cook your penne according to package instructions until al dente. Drain and set aside.
- Cook the Chicken
- While your pasta is doing its thing, heat olive oil in a large skillet over medium-high heat. Toss the chicken pieces with garlic powder, onion powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate and keep warm.
- Sauté the Veggies
- In the same skillet, melt the butter. Add minced garlic and sliced mushrooms. Cook for 3-4 minutes until the mushrooms soften and start to brown. Add the asparagus and cook for another 2-3 minutes, just until it turns bright green but still has a little snap.
- Make It Creamy
- Pour in the heavy cream, chicken broth, and sprinkle in the Italian seasoning. Stir in the Parmesan cheese until it melts into a dreamy, creamy sauce.
- Bring It All Together
- Add the cooked chicken and pasta back into the skillet. Toss everything together until well-coated in the sauce. If you’re feeling fancy, a sprinkle of red pepper flakes really wakes up the flavors.
Notes
- Slightly undercook the penne so it can finish cooking in the sauce, absorbing more flavor and reaching the perfect texture.
- Sauté the mushrooms until golden brown to bring out their rich flavor before adding the asparagus and sauce.