Creamy Chicken Mushroom Pasta

The smell of sizzling garlic and fresh herbs floats through the air as this smooth pasta comes together in no time. You get juicy chicken, savory mushrooms, and crisp asparagus all wrapped up in a creamy sauce that hugs every bit of penne. Without hours of work, you've turned your basic weeknight dinner into something that feels like a treat.

The first time I whipped this up was when I spotted some awesome asparagus at the market last spring. My husband, who swears he's not into creamy pastas, went back for seconds and immediately asked for a repeat soon. Now it shows up on our table whenever asparagus looks great, but honestly, we swap in other veggies all year depending on what's in the produce section.

Tasty Ingredients

• Penne pasta: The tube shape grabs extra sauce in every bite. Go for ones with grooves—they really hold onto all that creamy sauce.
• Chicken breasts: Cutting them evenly helps them cook at the same speed. Sometimes I pick boneless thighs for a richer taste.
• Mushrooms: Cremini or plain white ones both work. Pick them fresh since they get tastier as they brown.
• Asparagus: These green spears make the dish pop. Try to find ones with tight tops and avoid those with thick, woody stems.
• Garlic: Fresh, finely chopped so it spreads throughout for maximum flavor but doesn't take over.
• Heavy cream: This is what makes the sauce so lush. Stick to real cream if you want it thick and extra smooth.
• Chicken broth: Adds a little salty, savory depth to balance things out. Homemade is even better if you've got some.
• Parmesan cheese: Real Parmigiano Reggiano makes it nutty and thickens the sauce. Freshly grated melts in nicer, but you can use pre-grated in a pinch.
• Fresh parsley: Gives the final dish some zing and color. Italian flat-leaf brings extra punch compared to curly.

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Easy Preparation

Getting the Pasta Just Right

Boil the penne in lots of salty water until it's just cooked but not mushy—usually one minute less than the box says. It'll cook a tad more once you mix with sauce. Save half a cup of the pasta water before draining. It comes in handy if your sauce gets too thick.

Perfectly Cooked Chicken

Pour a bit of olive oil in your pan and get it good and hot before adding the sliced chicken. Put it all in at once, flat, and don't crowd the pan. Let it get nice and brown on one side before flipping—this is where the flavor magic happens. Season while it cooks for the best taste.

Veggie Time

Keep using the same pan so all the tasty bits from the chicken help the veggies out. Let your mushrooms get deep color before messing with them—that means giving it time and not constantly stirring. Toss in asparagus later since it needs just a bit to stay crisp and bright.

Building That Creamy Sauce

Drop in the garlic and wait for the smell to hit. Add your liquids and let things start to bubble—this makes the cream a bit thicker and pulls in all the pan flavors. Take the pan off the heat before you add the Parmesan. Stir like crazy so the cheese melts in and nothing splits.

Cooking packs a punch when you turn a handful of ingredients into something tastier than you thought possible. Mushrooms soak up every bit of garlicky chicken goodness and release their own flavor right back, making the sauce layered and yummy. This one reminds me of how my grandma cooked: simple meals that always ended up a little bit special.

How to Serve

Scoop your pasta into big shallow bowls so you can see all the colors. A crusty baguette is awesome for mopping up extra sauce. Team it with a quick green salad and some lemon dressing to cut through the creamy sauce. If friends are over, pop open something like a Pinot Grigio or a gentle Chardonnay—they won't drown out the flavors.

Switch It Up

Want a twist? Use Italian sausage instead of chicken for a bolder bite. Got seafood fans? Throw in some shrimp or scallops at the end. Craving more greens? Stir in a handful of fresh spinach before serving. If asparagus is out of season, swap in broccoli or green beans—they're just as tasty and good for you.

Prep Ahead

Leftovers are actually even better the next day. Store extra portions in a sealed container in the fridge and they'll stay good for three days. For reheating, add a splash of milk or broth to loosen the sauce and warm gently on the stove. Skip the microwave if you can—the sauce stays smoother that way.

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Pro Tips

• Pop whole peppercorns in a warm pan for a minute before grinding—they'll taste much bolder
• Hang on to the tough ends of asparagus and simmer them in broth so you don't waste a bit of flavor
• A spoonful of cream cheese at the end makes everything extra silky with less cream

Out of all the pastas I've made, this one stays in rotation for a reason. Chicken, mushrooms, and asparagus plus a dreamy sauce just work—every time. No matter how rushed the night is, taking two extra minutes to brown your mushrooms and reduce the sauce pays off. Dinner goes quiet when the family digs in... and that's the true sign you nailed it.

Recipe FAQs

→ Can I switch out the pasta type?

Sure, try bow ties, rotini, or fusilli instead.

→ What's a lighter option for this dish?

Use milk with a spoonful of flour or try half-and-half.

→ Can I replace the veggies?

Absolutely! Peas, spinach, or even broccoli are great swaps.

→ How should I store any leftovers?

Keep in the fridge for up to 3 days. Add a little milk when reheating.

→ How do I make it meat-free?

Omit chicken and swap the chicken broth for vegetable broth.