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This creamy mushroom and asparagus chicken penne combines tender pasta, juicy chicken, and fresh vegetables in a rich, velvety sauce. It's the pasta dish I created when I wanted to elevate a weeknight dinner into something restaurant-worthy without spending hours in the kitchen.
I first made this recipe when entertaining last minute guests and had to work with what was in my refrigerator. It was such a hit that it's now my go to impressive yet simple dinner when I want to treat myself or loved ones.
Ingredients
- Penne pasta: The ridges and tube shape perfectly catch the creamy sauce
- Chicken breasts: Protein packed and mild flavor that takes on the seasonings beautifully
- Mushrooms: Earthy flavor adds depth choose cremini for best flavor
- Asparagus: Bright spring flavor that pairs perfectly with cream sauce select stalks with tight tips
- Garlic: Foundation flavor that enhances all the other ingredients
- Heavy cream: Creates the luxurious sauce base substitute half and half for lighter option
- Chicken broth: Adds savory depth to balance the richness of cream
- Parmesan cheese: Adds nutty saltiness and helps thicken the sauce
- Italian seasoning: Herb blend that complements pasta dishes perfectly
- Red pepper flakes: Optional heat that cuts through the richness
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea to properly flavor the pasta from the inside out. Add the penne and cook until al dente usually 9 to 11 minutes but check your package instructions. You want the pasta slightly firm as it will continue cooking when mixed with the hot sauce. Reserve about 1/4 cup of pasta water before draining in case you need to loosen the sauce later.
- Cook the Chicken:
- Heat olive oil in a large skillet until it shimmers but doesn't smoke. Add the sliced chicken breasts in a single layer without overcrowding to ensure proper browning. Season with salt and pepper directly in the pan. Let the chicken cook undisturbed for 3 minutes before flipping to develop a golden crust. Cook for another 2 to 4 minutes until the internal temperature reaches 165°F. Remove to a plate and tent loosely with foil to keep warm.
- Sauté the Vegetables:
- In the same skillet using the flavorful fond left from cooking the chicken add the sliced mushrooms. Allow them to cook undisturbed for 1 to 2 minutes to develop caramelization before stirring. Once the mushrooms start to brown add the asparagus pieces and continue cooking until the asparagus turns bright green but remains crisp. Add the minced garlic last as it cooks quickly and can burn easily cook just until fragrant about 30 seconds.
- Make the Cream Sauce:
- Pour in the chicken broth while the pan is still hot using a wooden spoon to scrape up all the browned bits from the bottom of the pan these contain tremendous flavor. Reduce the heat to medium low before adding the heavy cream to prevent it from separating. Sprinkle in the Parmesan cheese in small batches stirring continuously to create a smooth sauce. Add the Italian seasoning and red pepper flakes if using. Allow the sauce to gently simmer never boil until it coats the back of a spoon about 3 to 4 minutes.
- Combine and Serve:
- Return the chicken to the skillet along with any accumulated juices these add flavor to the sauce. Add the drained pasta directly to the skillet and toss everything together using tongs to ensure every piece of pasta is coated with sauce. If the sauce seems too thick add a splash of the reserved pasta water. Taste and adjust seasonings adding more salt pepper or red pepper flakes as needed. Serve immediately in warmed bowls garnished with additional grated Parmesan if desired.
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The mushrooms are truly the unsung heroes of this dish. I discovered that allowing them to properly brown before adding the other ingredients creates a much deeper flavor profile. My daughter who typically avoids mushrooms always asks for seconds of this pasta saying the mushrooms taste completely different when prepared this way.
Make Ahead Options
This pasta dish can be prepared up to two days in advance. Cook everything except the pasta store the sauce separately in an airtight container in the refrigerator. When ready to serve cook fresh pasta and reheat the sauce gently on the stovetop adding a splash of broth if needed to loosen it up. Combine with the fresh pasta and serve. This method ensures the pasta stays perfectly al dente rather than becoming soggy.
Easy Substitutions
The beauty of this recipe lies in its flexibility. Swap spinach for asparagus when out of season or use thyme rosemary and sage instead of Italian seasoning for a different flavor profile. Turkey cutlets work beautifully in place of chicken especially around holiday times when you might have leftovers. For a vegetarian version replace chicken with extra mushrooms or add white beans for protein. The sauce works with any pasta shape though tubes or shapes with ridges hold the sauce best.
Wine Pairing Suggestions
This creamy mushroom and asparagus chicken penne pairs wonderfully with a medium bodied white wine. A lightly oaked Chardonnay complements the creamy sauce while a crisp Pinot Grigio provides a refreshing contrast to the richness. For red wine lovers a lighter Pinot Noir works beautifully with the earthy mushrooms without overpowering the delicate asparagus flavors. Serve the wine slightly cooled around 55°F for whites and 60°F for reds to best enhance the pasta experience.
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This creamy pasta is the perfect combination of comfort and elegance sure to impress every time you serve it.
Frequently Asked Questions
- → Can I use a different type of pasta?
Absolutely! While penne works wonderfully with this dish, other medium-sized pasta shapes like farfalle, fusilli, or rigatoni would work equally well. The key is choosing a shape that will hold the creamy sauce in its crevices.
- → How can I make this dish vegetarian?
To make this dish vegetarian, simply omit the chicken and substitute vegetable broth for the chicken broth. You could add extra mushrooms or include other vegetables like bell peppers or zucchini for additional substance and flavor.
- → Can I prepare this ahead of time?
While best served fresh, you can prepare components ahead of time. Cook the pasta and store separately from the sauce. When ready to serve, gently reheat the sauce, add the pasta, and toss until warmed through. You may need to add a splash of cream or broth to revive the consistency.
- → What can I substitute for heavy cream?
For a lighter option, you can substitute half-and-half or whole milk thickened with a tablespoon of flour. For a dairy-free version, full-fat coconut milk or cashew cream would work, though these will slightly alter the flavor profile.
- → What sides pair well with this pasta dish?
A simple green salad with a lemon vinaigrette makes an excellent light side. Garlic bread or a crusty baguette is perfect for soaking up the delicious cream sauce. For a more substantial meal, consider serving with roasted vegetables or a light soup as a starter.
- → How do I know when the pasta sauce is thick enough?
The sauce should coat the back of a spoon and leave a clear line when you run your finger through it. It will also thicken slightly as it cools, so it's best to remove it from heat when it's just slightly thinner than your desired final consistency.