Creamy Mushroom and Asparagus Chicken Penne: Italian Pasta
This creamy mushroom and asparagus chicken penne combines earthy vegetables and tender protein in a velvety sauce. You must keep the heat low once the cream is added; over-heating can cause the sauce to split and lose its texture. Deglaze the pan with 120 ml chicken broth to scrape up browned bits for a deeper flavour. Ensure the chicken reaches an internal temperature of 74°C (165°F) and let it rest for 2 minutes before slicing.
Creamy Mushroom and Asparagus Chicken Penne: Italian Pasta
Recipe cardIngredients
Watch how it's made
Instructions
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Cook the penne
Fill a large pot with water and add a pinch of sea salt. Bring the water to a full, rolling boil before adding the pasta. Cook for 7–8 minutes until al dente, then drain using a colander so the pasta does not overcook.
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Sear the chicken
Season the chicken breasts with salt and pepper, then pat them dry with a paper towel to ensure a better sear. Heat olive oil in a skillet over medium-high heat. Cook for 4–5 minutes per side until the internal temperature reaches 74°C (165°F).
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Rest the meat
Remove the chicken from the pan and let it rest on a board. This allows the juices to redistribute through the meat. Rest the chicken for 2 minutes before slicing.
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Sauté the vegetables
Lower the heat to medium and sauté minced garlic for 30 seconds until fragrant. Add sliced mushrooms and stir occasionally for 4 minutes until they release moisture and brown. Add asparagus and cook for 3 minutes until vibrant green.
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Deglaze and simmer
Stir in chicken broth to deglaze the pan, scraping up the browned bits for maximum flavour. Reduce the heat to low and pour in the heavy cream. Simmer gently for 3–4 minutes until the sauce thickens slightly.
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Finish the sauce
Stir in the grated Parmesan cheese until the sauce is melted and silky. Taste the mixture and adjust the seasoning with salt or pepper. Slice the chicken into strips and return them to the skillet.
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Combine and serve
Toss the cooked penne into the sauce until each piece is well coated. Serve immediately with chopped fresh parsley. Pair the dish with a crisp side salad or warm banana-bread-croutons.
Keep the heat low once you add the cream. If the temperature is too high, the sauce may split, causing the fat to separate from the liquid. You will see small oil droplets on the surface if this happens; lower the heat immediately to maintain a velvety texture.
What to serve with it
Pair this pasta with toasted ciabatta slices to provide a crunchy contrast to the sauce. You can also serve the dish over a bed of lightly dressed arugula for brightness. A splash of lemon juice added just before serving lifts the richness of the heavy cream and Parmesan cheese.
Storing and reheating
Cool the dish to room temperature within 30 minutes of cooking. Keep it refrigerated for no more than 4 days. When reheating, use low heat and add a splash of chicken broth or milk to restore the creamy consistency and prevent the sauce from becoming too thick.
Getting the texture right
Keep the heat low after you pour in the cream. High temperatures cause the fats to separate, which splits the sauce and destroys the velvety texture. If the sauce thickens too much during the simmer, thin it with a small amount of chicken broth or milk.
Choosing the cut
Use boneless skinless chicken breast for a lean, tender result. Ensure the chicken reaches an internal temperature of 74°C (165°F) to ensure it is safe to eat. Let the meat rest for 2 minutes before slicing to keep the juices inside the meat.
Nutrition per serving
- Calories
- 550
- Protein
- 38.5 g
- Carbs
- 32.0 g
- Fat
- 31.2 g
- Fiber
- 4.1 g
- Sugar
- 5.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What are the ingredients for creamy mushroom and Asparagus chicken Penne?
You need penne pasta, chicken breast, button mushrooms, asparagus, heavy cream, chicken broth, Parmesan cheese, garlic, olive oil, sea salt, black pepper, and fresh parsley. These ingredients combine to create a rich, savoury sauce with earthy and fresh notes.
How do I make creamy mushroom sauce for chicken?
Sauté garlic and mushrooms, then add asparagus and deglaze with chicken broth. Stir in heavy cream and simmer on low heat before melting in grated Parmesan. This sequence ensures the mushrooms brown properly and the sauce remains smooth without splitting.
How do I make creamy mushroom and chicken pasta?
Cook penne until al dente while you brown seasoned chicken in a skillet. Remove the meat and prepare the cream sauce with mushrooms and asparagus in the same pan. Toss the pasta and sliced chicken back into the sauce to coat everything evenly.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
