Mushroom and Asparagus Chicken Penne

Mushroom and Asparagus Chicken Penne is the weeknight dinner in about 40 minutes. Tender chicken, earthy mushrooms, and crisp asparagus are all tossed together with penne pasta in a luscious Parmesan cream sauce that coats every single bite. You need just one skillet, a pot for the pasta, and a handful of simple grocery store ingredients.

Love More Recipes? Try My Fettuccine with Spinach and Asparagus or this Parmesan Orzo with Chicken and Asparagus next.

Why You’ll Love This Recipe

• Creamy, cheesy, and packed with flavor — comfort food at its absolute best.
• One skillet after the pasta cooks means minimal cleanup on a busy night.
• Uses simple, affordable ingredients you can find at any grocery store.
• Ready in 40 minutes — perfect for those evenings when everyone’s starving.
• Kid-approved and endlessly customizable with whatever veggies you have on hand.

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Ingredients You’ll Need

For the Pasta & Chicken

• 12 oz penne pasta
• 1 lb boneless, skinless chicken breast or thighs, diced into bite-size pieces
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• 2 tablespoons olive oil, divided
• 1 tablespoon butter

For the Vegetables & Sauce

• 10 oz mushrooms, sliced (cremini or button work great)
• 1 lb asparagus, cut into 2-inch pieces
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream (sub half-and-half for a lighter sauce)
• ¾ cup freshly grated Parmesan
• 1 teaspoon Italian seasoning
• Pinch of red pepper flakes (optional)
• Reserved pasta water for adjusting consistency

Why These Ingredients Work

Chicken thighs stay juicier and more forgiving than breasts in a skillet — but if your family prefers white meat, chicken breasts work beautifully here too. Seasoning the chicken well before it hits the pan is what builds the flavor foundation that carries through the whole dish.

Mushrooms bring a deep, savory earthiness that makes this sauce taste far more complex than its ingredient list suggests. Letting them cook properly — without crowding — gives you that golden, slightly caramelized edge that elevates everything.

Heavy cream and chicken broth together create a sauce that’s rich but not overwhelming. The reserved pasta water is your secret weapon — its starchiness helps the sauce cling to every piece of pasta and keeps the texture perfectly smooth.

Essential Tools and Equipment

• Large pot for pasta
• Large, deep skillet or sauté pan (12-inch works perfectly)
• Tongs or wooden spoon
• Colander
• Measuring cups
• Box grater for Parmesan
• Sharp knife and cutting board

Step-by-Step Instructions

Step 1: Cook the Pasta

Bring a large pot of well-salted water to a boil and cook the penne according to the package instructions until al dente. Before draining, scoop out about ½ cup of starchy pasta water and set it aside — you’ll need it for the sauce. Drain and set aside.

Step 2: Sauté the Chicken

Season the diced chicken with garlic powder, onion powder, salt, and pepper. Heat 1 tablespoon of olive oil in your large skillet over medium heat. Cook the chicken for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through — no pink remaining. Transfer to a plate and keep warm.

Step 3: Cook the Vegetables

In the same skillet, add the remaining tablespoon of olive oil and the butter. Add the mushrooms and cook for 5 to 6 minutes until golden. Add the asparagus and cook 3 to 4 more minutes until just tender-crisp — you want a little snap still in there.

Step 4: Build the Cream Sauce

Push the vegetables to the sides and add the minced garlic to the center of the pan. Cook for about 30 seconds until fragrant. Pour in the chicken broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom. Add the heavy cream and bring to a gentle simmer — don’t boil vigorously or the cream can break.

Step 5: Add Parmesan and Season

Stir in the grated Parmesan until completely melted and smooth. Add the Italian seasoning and red pepper flakes if using. Taste and adjust salt and pepper. If the sauce looks too thick, add a splash of that reserved pasta water to loosen it up.

Step 6: Combine and Serve

Return the cooked chicken to the skillet. Add the drained penne and toss everything together until every piece is coated in that gorgeous cream sauce. Let it cook together for 1 to 2 more minutes. Plate immediately and top with extra Parmesan and a crack of black pepper.

You Must Know

Do not overcook the asparagus — it should still have a slight bite when you add it to the sauce because it continues to soften after. Overcooked asparagus turns dull and mushy, and nobody wants that. Also, always use freshly grated Parmesan — the pre-shredded kind contains anti-caking agents that can make your sauce grainy and separated.

Personal Secret: Always cook pasta al dente, a full minute less than the package says, because it will continue cooking when you toss it in the hot cream sauce

Pro Tips & Cooking Hacks

• Use rotisserie chicken instead of raw chicken to save 10 minutes — just add it at the very end to warm through.
• Swap heavy cream for half-and-half for a lighter sauce that’s still delicious.
• Frozen asparagus works fine — thaw and pat dry before adding to the pan.
• Don’t rinse your pasta after draining — the starch on the surface helps the sauce cling.
• Add a squeeze of fresh lemon juice at the end for a bright, zingy contrast to the rich cream.

Flavor Variations & Suggestions

Swap the penne for rigatoni, farfalle, or even fettuccine — any pasta that holds sauce well works beautifully here. You can also add a handful of sun-dried tomatoes to the vegetables for a sweet-tangy depth that plays wonderfully against the cream.

For a slightly smokier version, use smoked paprika in place of regular garlic powder on the chicken. If you want to skip the meat entirely, double the mushrooms and add a cup of canned white beans — it’s surprisingly hearty and satisfying.

Make-Ahead Options

You can cook the chicken and vegetables ahead and refrigerate them separately for up to 2 days. When ready to serve, make the sauce fresh, add the pre-cooked components, and toss with freshly cooked pasta.

Fully assembled leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to revive the sauce — it does not freeze well due to the cream.

What to Serve With Mushroom and Asparagus Chicken Penne

A simple Caesar salad or a bowl of dressed mixed greens is the perfect no-fuss side for this rich pasta. The crunch and freshness balance the creamy sauce beautifully without stealing the show.

Warm garlic bread is practically non-negotiable here. You’ll want something to scoop up every last bit of that Parmesan cream sauce from the bowl.

Allergy Information

• Gluten: Contains pasta. Use certified gluten-free penne for a gluten-free version.
• Dairy: Contains cream, butter, and Parmesan. Substitute with full-fat coconut cream and dairy-free Parmesan.
• Eggs: None in this recipe as written.

Storage & Reheating

Store in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat and add a splash of cream or chicken broth, stirring gently until heated through. The microwave works for a quick reheat — cover and heat in 30-second intervals, stirring in between.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely. Chicken breasts work great — just be careful not to overcook them as they can dry out more quickly than thighs. Pull them off the heat the moment they’re no longer pink.

My sauce is too thick — what do I do?

Add the reserved pasta water a tablespoon at a time and stir over low heat until you reach the consistency you like. The starchy water loosens the sauce without diluting the flavor.

Can I substitute the asparagus?

Yes — broccoli florets, baby spinach, frozen peas, or zucchini all work well in place of asparagus. Just adjust the cooking time based on the vegetable you choose.

Can I make this dairy-free?

You can swap the heavy cream for full-fat coconut cream and use a dairy-free Parmesan or nutritional yeast. The flavor is slightly different but still very satisfying.

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