Creamy Mushroom and Asparagus Chicken Penne

Total Time: 45 minutes (Active: 30 minutes | Passive: 15 minutes)
Difficulty: Easy to Medium
Yield: 4-6 generous servings

Welcome spring to your table with this elegant yet effortless one-pan pasta. Creamy Mushroom and Asparagus Chicken Penne combines tender, seared chicken breast with earthy cremini mushrooms and crisp-tender asparagus spears, all enveloped in a luxurious, herb-infused Parmesan cream sauce. It’s a restaurant-worthy dish that balances freshness and decadence, perfect for a quick weeknight upgrade or a relaxed weekend dinner party. The entire dish comes together in the time it takes to boil pasta, delivering maximum flavor with minimal cleanup.

Ingredients

For the Pasta & Protein:

12 ounces (340g) penne pasta
1 tablespoon kosher salt (for pasta water)
1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter

For the Vegetables & Sauce:

2 tablespoons unsalted butter, divided
1 tablespoon olive oil
10 ounces (285g) cremini or baby bella mushrooms, sliced ¼-inch thick
1 pound (450g) fresh asparagus, woody ends trimmed, cut into 2-inch pieces
4-5 garlic cloves, minced
1 tablespoon all-purpose flour
½ cup (120ml) dry white wine (such as Sauvignon Blanc) or chicken broth
1 ½ cups (360ml) heavy cream or full-fat half-and-half*
1 cup (240ml) low-sodium chicken broth
1 teaspoon Dijon mustard
1 cup (100g) finely grated Parmesan cheese, plus more for serving
¼ cup (15g) fresh parsley, chopped, plus more for garnish
2 tablespoons fresh chives or thyme leaves, chopped
Zest of ½ lemon (optional, for brightness)

For a lighter sauce, substitute half-and-half. For a richer sauce, use all heavy cream.

Equipment

Large pot
Large, deep skillet or sauté pan (at least 12-inch / 30cm)
Tongs
Wooden spoon or spatula
Measuring cups and spoons
Microplane or fine grater for Parmesan
Plate for resting chicken

Instructions

Step 1: Prep & Cook the Pasta (Time: 12 minutes | Intensity: Low)

Boil Water: Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt.
Cook Penne: Add the penne pasta and cook according to package directions for al dente (typically 10-12 minutes). Reserve 1 cup of the starchy pasta water before draining. This is crucial for adjusting sauce consistency later.
Drain: Drain the pasta and set aside. Do not rinse.

Pro-Tip: Time this step to coincide with the sauce finishing. Ideally, your pasta is drained just as the sauce is ready to be combined.

Step 2: Sear the Chicken (Time: 8-10 minutes | Intensity: Medium-High)

Season: Pat the chicken cubes very dry with paper towels. This ensures a proper sear. Place in a bowl and toss with garlic powder, onion powder, dried thyme, ¾ teaspoon salt, and ½ teaspoon black pepper.
Sear: Heat 1 tablespoon olive oil and 1 tablespoon butter in your large skillet over medium-high heat until the butter foams. Add the chicken in a single layer, ensuring pieces aren’t crowded (work in batches if needed). Cook without moving for 4-5 minutes to develop a golden-brown crust, then flip and cook for another 3-4 minutes until cooked through.
Rest: Transfer the cooked chicken to a clean plate. It will finish cooking from residual heat and be added back later. Do not wipe the skillet—the fond (browned bits) is flavor gold.

Intensity Note: This step requires active attention. A proper sear locks in juices and builds the foundational flavor in the pan.

Step 3: Sauté the Vegetables (Time: 8 minutes | Intensity: Medium)

Cook Mushrooms: Reduce heat to medium. Add 1 tablespoon each of butter and olive oil to the same skillet. Add the sliced mushrooms in a single layer. Let them cook, undisturbed, for 2-3 minutes to brown, then stir and sauté for 4-5 more minutes until deeply browned and their liquid has evaporated. Season with a pinch of salt.
Add Asparagus & Garlic: Push mushrooms to the side. Add the asparagus pieces and cook for 2-3 minutes, just until bright green and slightly tender but still crisp. Add the minced garlic to the center of the pan and cook for 1 minute until fragrant, then mix everything together.

Why the Order Matters: Mushrooms need high heat and time to release water and caramelize. Adding the asparagus later preserves its vibrant color and crisp-tender bite.

Step 4: Build the Cream Sauce (Time: 7-8 minutes | Intensity: Medium)

Make a Roux: Sprinkle the tablespoon of flour over the vegetable mixture. Stir constantly for 1 minute to cook off the raw flour taste.
Deglaze: Pour in the white wine (or broth), scraping up all the glorious browned bits from the bottom of the pan with your wooden spoon. Let it simmer for 1-2 minutes until reduced by half.
Add Liquids & Simmer: Slowly whisk in the heavy cream, chicken broth, and Dijon mustard. Bring the mixture to a gentle simmer (do not boil rapidly). Let it cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and can coat the back of a spoon.
Finish with Cheese & Herbs: Reduce heat to low. Gradually whisk in the grated Parmesan cheese until completely melted and smooth. Stir in most of the fresh parsley and chives (reserve some for garnish). Taste the sauce and adjust seasoning with salt and pepper. For a bright note, stir in the lemon zest now.

Step 5: Combine & Serve (Time: 5 minutes | Intensity: Low)

Bring it Together: Add the drained penne and reserved cooked chicken (along with any accumulated juices) to the skillet with the sauce. Gently toss everything to coat evenly and heat the chicken through, about 2-3 minutes.
Adjust Consistency: If the sauce is too thick, add the reserved pasta water, a few tablespoons at a time, until it reaches a silky, clinging consistency.
Final Garnish: Remove from heat. Garnish with the remaining fresh herbs, an extra crack of black pepper, and a final dusting of Parmesan cheese.

Nutritional Information (Per serving, based on 5 servings)

Calories: ~720 kcal
Total Fat: 38g
- Saturated Fat: 21g
Cholesterol: 165mg
Sodium: 780mg
Total Carbohydrates: 56g
- Dietary Fiber: 4g
- Sugars: 6g
Protein: 42g

Note: Nutritional information is an estimate. Values can vary based on specific ingredients (e.g., use of heavy cream vs. half-and-half, cheese brand, exact portion sizes).

The Last Bite: Serving, Storage & Culinary Insights

Serving Suggestion:
Serve this pasta immediately in shallow bowls while hot and creamy. A simple side salad of mixed greens with a sharp vinaigrette (like red wine or lemon) is the perfect foil to the dish’s richness. A slice of crusty, warm bread is non-negotiable for sopping up every last drop of sauce.

Storage & Reheating Instructions:
This dish stores well, though the asparagus will soften upon reheating.

Refrigerator: Store cooled leftovers in an airtight container for up to 3-4 days.
Freezer: Freezing is possible but not ideal for the asparagus texture. If freezing, store in an airtight container for up to 2 months.
How to Reheat: Gently reheat on the stovetop over medium-low heat, adding a splash of chicken broth, milk, or water to loosen the sauce. Stir frequently to prevent sticking or separation. Microwave reheating (in 60-second intervals, stirring between) also works in a pinch.

Chef’s Wisdom & Flavor Variations:

The Sear is Sacred: The fond (browned bits) left from searing the chicken is the flavor foundation of your sauce. Never skip deglazing with wine or broth—it unlocks all that caramelized goodness.
Mushroom Mastery: Let the mushrooms sear without crowding the pan. If they steam, they’ll release too much water and won’t brown properly, diluting your sauce.
Asparagus Integrity: To preserve the asparagus’s snap, add it towards the end of the vegetable sauté. For even cooking, ensure pieces are cut to a uniform size.
Sauce Security: Adding the cheese off the direct heat (or on very low) prevents it from seizing and becoming grainy. Always grate your own Parmesan from a block; pre-grated cheese contains anti-caking agents that prevent smooth melting.
Variation Playbook:
- Protein Swap: Substitute chicken with large shrimp (added in the last 2-3 minutes of cooking) or seasoned seared scallops.
- Vegetarian Twist: Omit chicken. Add 1 can of drained white beans or chickpeas when combining the pasta. Use vegetable broth.
- Herb Refresh: Tarragon or dill are beautiful, licorice-tinged substitutes for the thyme or chives.
- Lemon Lift: The optional lemon zest is highly recommended—its bright acidity cuts through the cream and elevates the spring vegetables.

This Creamy Mushroom and Asparagus Chicken Penne is more than a meal; it’s a technique-driven template for creating perfect one-pan pasta. It teaches the invaluable skills of proper searing, layering flavors, and crafting a balanced, restaurant-quality cream sauce at home. The result is a dish that feels both indulgent and fresh—a true celebration of the season