How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days . When reheating, add a splash of milk, cream, or water and warm gently on the stove or in the microwave. Cream sauce thickens as it sits—this brings it back to silky.

Can I substitute the heavy cream?

You can, but the sauce will be less rich. Half-and-half works, or whole milk plus a little extra Parmesan. Just keep the heat low so it doesn’t separate.

What if I don’t like mushrooms?

You can swap mushrooms for spinach (stir it in at the end) or even diced zucchini. But if you’re “not a mushroom person,” I still suggest trying them here—this creamy sauce is basically a disguise with benefits.

Can I use a different pasta shape?

Absolutely. Rotini, rigatoni, farfalle—whatever you’ve got. Pasta is pasta, and dinner needs to happen.

6 Must-Try Chicken Penne with Mushroom and Asparagus Magic

Q: Can I make Chicken Penne with Creamy Mushroom and Asparagus ahead of time?

Yes, with one caveat: creamy pasta is best fresh, but you can prep pieces ahead. Cook the chicken and chop the veggies earlier in the day. Then dinner comes together fast when you’re ready.

Description

Creamy, cozy, and packed with flavor—this Chicken Penne with Creamy Mushroom and Asparagus is an easy weeknight pasta with tender chicken, sautéed mushrooms, and crisp asparagus in a Parmesan cream sauce.

Ingredients

Scale

8 ounces penne pasta
2 boneless, skinless chicken breasts
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, to taste
Black pepper, to taste
Fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Cook the penne pasta according to the package directions. Drain and set aside.
Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken until golden and cooked through. Remove and set aside.
In the same skillet, sauté mushrooms and garlic until mushrooms are soft and lightly browned.
Add asparagus and cook 3–4 minutes until tender-crisp.
Slice the cooked chicken and return it to the skillet. Pour in the heavy cream and simmer a few minutes until the sauce thickens slightly.
Add the cooked pasta and toss until coated in the creamy sauce.
Stir in Parmesan until melted and smooth. Taste and add more salt and pepper if needed.
Garnish with fresh parsley and serve warm.

Notes

For the best texture, don’t overcook the asparagus—it should stay bright green and slightly crisp.

If the sauce gets too thick, add a small splash of pasta water, milk, or cream to loosen it.

Leftovers reheat best with a splash of milk or cream stirred in.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1/4 recipe)
Calories: 620 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 28 g
Saturated Fat: 13 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 125 mg