Chicken Penne with Mushroom and Asparagus

If Chicken Penne with Mushroom and Asparagus sounds like the kind of dinner that looks fancy but doesn’t demand fancy effort… hi, welcome, you’re in the right kitchen. This is one of those meals that feels like a warm hug after a long day—creamy, comforting, and full of “I totally have my life together” energy, even if your laundry is still living in the dryer.

I’m all about chicken dinners that actually fit real life. You know: busy weekdays, hungry people, and that one person who claims they “don’t like mushrooms” until they try them in a creamy sauce. (Funny how that works.)

Let’s make this Chicken Penne with Creamy Mushroom and Asparagus happen—no stress, no weird ingredients, and no culinary gymnastics.

Why You’ll Love This Chicken Penne with Mushroom and Asparagus

• It’s cozy but not heavy. Creamy sauce? Yes. Balanced by asparagus? Also yes.
• It feels restaurant-y. Like the kind of pasta you’d pay $22 for… but you’re wearing sweatpants.
• One skillet energy. Aside from boiling pasta, everything comes together in one pan.
• Great for picky eaters. The sauce smooths over a lot of “I don’t eat vegetables” drama.
• Leftovers are legit. This reheats like a champ (with one tiny trick I’ll share below).

Ingredients You’ll Need

Here’s what you’re working with (and honestly, it’s a dreamy lineup):

• 8 ounces penne pasta
• 2 chicken breasts, boneless and skinless
• 8 ounces mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Little note from my kitchen: If you’ve got pre-sliced mushrooms, use them. Convenience is not cheating—it’s survival.

How To Make Chicken Penne with Creamy Mushroom and Asparagus

1) Cook the pasta

Bring a pot of salted water to a boil and cook the penne according to the package directions until al dente. Drain and set aside.

Tip: Save about 1/2 cup of pasta water if you remember. If you forget, it’s okay. I forget all the time and somehow dinner still happens.

2) Season and cook the chicken

Pat the chicken breasts dry (this helps them brown instead of steaming). Season both sides with salt and pepper.

Heat olive oil in a large skillet over medium heat. Cook chicken until golden brown and cooked through, about 5–7 minutes per side depending on thickness. Remove chicken to a plate and let it rest.

Important but easy: Letting it rest keeps the chicken juicy—like it’s taking a tiny spa break before coming back to the party.

3) Sauté the mushrooms and garlic

In the same skillet (don’t wipe it out—those browned bits are flavor treasure), add sliced mushrooms and minced garlic. Sauté until the mushrooms are tender and golden, about 5 minutes.

If the mushrooms release liquid, just keep cooking. They’ll brown once the moisture cooks off. Patience, friend. The skillet knows what it’s doing.

4) Add asparagus

Toss in the asparagus pieces and cook for 3–4 minutes until tender-crisp.

You want the asparagus to still have a little bite—nobody is craving limp green sticks. (I said what I said.)

5) Bring back the chicken + add cream

Slice the cooked chicken into strips or bite-sized pieces (whatever mood you’re in). Return it to the skillet.

Pour in the heavy cream and stir everything together. Let it simmer a few minutes until it thickens slightly.

This is the moment your kitchen starts smelling like you hired someone to cook for you.

6) Add pasta and toss

Add the cooked penne pasta to the skillet and toss until everything is coated in that creamy goodness.

If the sauce feels too thick, splash in a little reserved pasta water (or even a small splash of water or broth). You’re aiming for silky, not cement.

7) Parmesan time

Sprinkle in the grated Parmesan and stir until it melts into the sauce.

Now taste and adjust—add more salt and pepper if needed. (Parmesan brings salt, so taste first before you go wild.)

8) Garnish and serve

Top with fresh parsley and serve immediately.

If you’re feeling extra: more Parmesan on top. Always more Parmesan.

My Best Tips for Creamy Pasta Success

• Don’t overcook the asparagus. Keep it bright green and crisp-tender so it stays fresh and doesn’t turn sad.
• Slice chicken evenly. If one side is way thicker, it’ll cook unevenly. You can lightly pound it or just slice it in half horizontally.
• Let the sauce simmer gently. Boiling cream hard can make it separate. Keep it cozy, not chaotic.
• If the sauce looks a little lumpy at first—don’t panic. Parmesan sometimes melts in stages. Keep stirring, lower the heat, and it’ll smooth out. It’s not broken, it’s just… finding itself.
• Want more flavor? A pinch of red pepper flakes or a squeeze of lemon at the end makes everything pop.

A Little Story From My Kitchen

This pasta became one of my go-to dinners during a season when life felt like a sprint—work, errands, and the kind of evenings where everyone is hungry right now. I made it once because I had chicken, mushrooms that were “use me today,” and asparagus I bought with big healthy intentions.

And then—magic. The creamy sauce pulled it all together, and suddenly it wasn’t just “pasta night,” it was pasta night that made everyone stop talking for a minute. (That’s how you know it’s good.)

Now it’s my reliable “I need comfort food but still want a vegetable involved” meal. Balance!

FAQs About Chicken Penne with Creamy Mushroom and Asparagus

Bring On the Cozy Pasta Magic

If you’re craving something comforting but still fresh and dinner-table impressive, Chicken Penne with Mushroom and Asparagus is the move. It’s creamy, satisfying, and just the right amount of “wow” for the effort involved—which, let’s be honest, is the dream.

Make it once and it’ll quietly slide into your regular rotation… right next to your favorite sweatpants. And if you try this Chicken Penne with Creamy Mushroom and Asparagus, I hope it brings a little calm (and a lot of creamy happiness) to your night. Happy cooking from my chicken-loving kitchen to yours.

Keep the Comfort Going (You’ll Love These Too)

If this Chicken Penne with Creamy Mushroom and Asparagus just earned a spot in your “make it again” dinner list, don’t stop here—these cozy, family-friendly favorites bring the same creamy, comforting vibes.

• Creamy Parmesan Orzo with Chicken and Asparagus — If you loved the asparagus in this pasta, this one keeps it front and center with a creamy, spoon-hugging sauce.
• Southern-Style Creamy Parmesan Chicken Pasta — More creamy, more comfort, and basically a “Tuesday night hero” when everyone’s hungry and you’re tired.
• Chicken in Creamy White Sauce with Mushroom — Mushroom lovers, this is your next move—rich, savory, and perfect when you want that cozy skillet magic again.
• Creamy Boursin Chicken Pasta — Super creamy, super easy, and the kind of dinner that makes people think you worked way harder than you did.

If you try this recipe (or any of these), scroll down and leave a ⭐⭐⭐⭐⭐ review—your stars and comments help other home cooks pick their next dinner, and they truly mean the world to me. Happy cooking!

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