Description

This Creamy Mushroom and Asparagus Chicken Penne is a rich and satisfying one-pan meal packed with tender chicken, sautéed mushrooms, crisp asparagus, and penne pasta all tossed in a silky, garlic-Parmesan cream sauce. It’s a perfect weeknight dinner that feels a little fancy but comes together fast.

Ingredients

12 oz penne pasta
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
2 tbsp olive oil
2 tbsp butter
8 oz mushrooms, sliced (white or cremini)
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1/4 tsp crushed red pepper flakes (optional)
Fresh parsley, chopped (for garnish)

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Instructions

Cook the penne pasta in salted water according to package directions. Reserve 1/2 cup of pasta water, then drain and set aside.
Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and cook the chicken until golden and cooked through, about 6–7 minutes. Remove and set aside.
In the same skillet, melt the butter. Add mushrooms and sauté for 4–5 minutes until browned.
Add asparagus and cook for another 3–4 minutes, until just tender.
Stir in the garlic and cook for 30 seconds, then pour in the heavy cream and chicken broth. Bring to a simmer.
Stir in Parmesan cheese and red pepper flakes (if using), then add the cooked pasta and chicken back to the skillet. Toss to coat everything in the sauce.
If the sauce is too thick, stir in a bit of the reserved pasta water to loosen it up.

Serve warm, garnished with chopped parsley and extra Parmesan if desired.

Notes

You can use half-and-half instead of cream for a lighter version.
Swap asparagus for broccoli or spinach if needed.
Great for meal prep — leftovers reheat well!