Ever find yourself eyeing a pile of asparagus or a pack of mushrooms in your fridge and just kinda… blank out? That’s usually me, honestly. But creamy mushroom and asparagus chicken penne is like the hero move for those nights when you want dinner to taste like a five-star restaurant, without having to master any fancy methods. You get the creamy sauce, the juicy chicken, and somehow even picky kids settle in for more. There’s nothing complicated here. Just simple, hearty flavors that win you tons of points at the dinner table (if there was a scoreboard, I’d be MVP… ha).
Why I Love Making This Recipe
Let’s be real, I could eat pasta three times a week and not complain. But here’s the magic trick: creamy chicken penne jazzed up with fresh asparagus and mushrooms is one of those fuss-free meals you want to keep on repeat. The ingredients are basic but taste anything but boring together.
My first try? I almost messed the whole thing up tossing the chicken in before the mushrooms browned! Live and learn. Now I always sauté my veggies first so those mushrooms get the chance to get golden and nutty (trust me, don’t skip).
Another thing? Leftovers never last past lunch the next day, and that’s no exaggeration. You’ll scoop up every bit. Makes me wonder why people ever buy jarred pasta sauce.
“This recipe changed my mind about asparagus–it actually tastes amazing! Creamy, comforting, so easy. Absolute staple in our family.”
— Leah S.
Exact Steps To Make Creamy Mushroom and Asparagus Chicken Penne
Don’t overthink this. First off, get your pasta water boiling because timing matters if you want that sticky, creamy finish. I use penne, but the shape honestly isn’t life-or-death.
While that’s working, grab a big skillet–crowded mushrooms get soggy, and that’s just not right. Slice your mushrooms and chop asparagus smallish (bite-size is best). Sauté mushrooms by themselves until a bit golden, then pile in the asparagus for a few minutes, and move ‘em to a plate.
Use the same skillet for chicken. A sprinkle of salt and pepper, maybe toss in a bit of garlic. Brown up those chunks until juicy but not dry (check one, don’t guess).
Drop the veggies back in, pour in some cream (I go for heavy cream, but half-and-half if it’s all you got), and a handful of grated Parmesan. It’ll get all nice and thick by itself if you let it bubble gently.
Toss the drained penne straight in so it soaks up the sauce. If it gets too thick, just hit it with a splash of pasta water–that’s the old trick.
That’s really it. If it looks a little messy, all the better. Rustic, right?
Variations If You Want To Mix Things Up
No lie, this dish invites tweaks. It works with way more than just asparagus and mushrooms. Swap in broccoli or spinach if asparagus looks limp at the store. Sometimes, I add sun-dried tomatoes for zingy flavor.
Want less heavy? You can swap in milk and thicken with a spoon of flour. Extra protein? Bacon or pancetta.
I threw in some chili flakes once, and it was a hit at game night. If you’re vegetarian, skip the chicken and add more veg–even throw chickpeas in if you like. That’s the spirit.
Serving Suggestions and Quick Tips
- Top each bowl with a little zingy lemon zest for brightness.
- Don’t forget crusty bread (it’s basically a spoon when the creamy sauce is thick).
- Fresh parsley makes it look like something off of a cooking show, trust me.
- Serve right away. Leftovers thicken up, but a splash of cream or milk brings ‘em right back.
Storing and Reheating For Later
In my house, leftovers vanish pretty fast, but if you want to save a bit: let it cool first, then pop it in a tight-sealed container. The sauce thickens as it chills, so for reheating, just add a dash of milk (or water, if you’re desperate) and warm on the stove, gentle heat so it doesn’t all split.
You can freeze it, but honestly the sauce isn’t so dreamy after thawing. Best to eat fresh or use up next-day. I don’t bother freezing anymore.
Common Questions
Q: Can I use different pasta?
A: Totally. Penne’s classic, but rigatoni or even spirals work.
Q: How do I make it lighter?
A: Swap half-and-half for the cream, and use less cheese if you want.
Q: Do I have to use both mushrooms and asparagus?
A: Not a rule. Use what you like or what’s in the fridge.
Q: What if my sauce is too thick?
A: Add some pasta cooking water. Don’t use plain water, you’ll lose the flavor!
Q: Can I make this ahead?
A: Sure, just store everything together. It reheats best on the stove with a bit more liquid.
Definitely Try This Cozy Pasta For Dinner Soon
This creamy mushroom and asparagus chicken penne is honestly my go-to for tricky weeknights or when my brain just can’t handle more questions like, “What’s for dinner?” If you’re searching for something simple that brings all the comfort and a load of flavor, don’t hesitate. Let’s face it, you deserve a five-star bowl at home. Try it soon, and if you need a visual, here’s a quick Facebook recipe for Creamy Mushroom & Asparagus Chicken Penne—Don’t Lose This …. Honestly, you won’t regret giving it a whirl.
Creamy Mushroom and Asparagus Chicken Penne
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and creamy chicken pasta dish with asparagus and mushrooms that feels like a five-star meal made at home.
Ingredients
- 8 oz penne pasta
- 1 lb chicken breast, cubed
- 8 oz mushrooms, sliced
- 1 cup asparagus, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: garlic, lemon zest, fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté the sliced mushrooms until they are golden brown, then add chopped asparagus and cook for an additional 2-3 minutes. Remove the vegetables from the skillet and set aside.
- In the same skillet, add cubed chicken with a sprinkle of salt, pepper, and optional garlic. Cook until the chicken is browned and cooked through.
- Add the sautéed vegetables back into the skillet, then pour in the heavy cream and Parmesan cheese. Allow to simmer until thickened slightly.
- Toss the cooked penne pasta into the skillet, mixing it with the sauce. If the sauce is too thick, add a splash of pasta water to loosen it.
- Serve immediately, garnished with lemon zest and fresh parsley if desired.
Notes
For variation, try broccoli or spinach instead of asparagus, or add sun-dried tomatoes or bacon for extra flavor. Leftovers reheat well with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: creamy pasta, chicken penne, mushroom asparagus, comfort food, easy dinner
