Hello, I’m Sam. Since retiring, I’ve come to appreciate meals that feel comforting without being complicated. This recipe is one of my reliable go-to dishes, with easy steps, warm flavors, and nothing fussy. If you enjoy simple, everyday cooking, this one will fit right into your routine. It comes together on weeknights and makes a good leftover lunch, too. For another easy chicken idea try Chicken Cutlets Recipe.
Why This Recipe Works
- Minimal steps, so you can get a warm meal on the table quickly.
- Comforting flavor, because a cream sauce makes everything feel homey.
- Pantry-friendly ingredients, yet fresh enough for spring with asparagus.
- Great for beginners, the techniques are forgiving and clear.
- Easy cleanup, one main pan for the sauce and chicken, plus the pasta pot.
- Reliable every time, so you can count on good results whether you are rushed or relaxed.
Ingredients
- 12 ounces penne pasta
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 8 ounces cremini or white mushrooms, sliced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped (about 1/2 cup)
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup chopped fresh parsley for garnish
Step-by-Step Cooking Guide
First, bring a large pot of salted water to a boil, and cook the penne until just shy of al dente, about 1 to 2 minutes less than package directions. Then drain, reserving one cup of the starchy pasta water. Save that; it helps the sauce cling to the pasta.
Meanwhile, heat a large skillet over medium-high heat, add the olive oil, and when it shimmers, add the chicken pieces in a single layer. Cook without crowding, turning occasionally, until golden on the outside and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside.
Lower the heat to medium, add the butter, then the chopped onion. Cook until translucent, stirring, for about 3 minutes. Add the mushrooms, and then cook until they release their moisture and start to brown, about 5 minutes. Add the garlic and dried thyme, and cook for 30 seconds until fragrant.
Pour in the chicken broth to deglaze the pan, scraping the bottom with a wooden spoon, and allow it to reduce by about half for 2 to 3 minutes. Next, stir in the heavy cream and bring the mixture to a gentle simmer. Let it thicken slightly, then add the Parmesan cheese, lemon juice, salt, and pepper. Stir until the cheese melts and the sauce becomes silky.
Add the asparagus and cooked chicken back into the skillet, and simmer gently for about 3 to 4 minutes, until the asparagus is bright and tender but still has a little bite. Finally, add the drained penne to the skillet, tossing to combine. If the sauce seems thick, loosen it with a splash of the reserved pasta water, one tablespoon at a time, until you reach the texture you like.
Serve right away, sprinkled with fresh parsley and extra Parmesan. This Creamy Mushroom and Asparagus Chicken Penne is best warm and fresh, but it also keeps well for a next-day lunch.
Tips and Helpful Notes
- To prevent overcooking chicken, remove it from the pan the moment it is opaque and registers 165 degrees F, because it will continue to rest.
- Adjust seasoning at the end, because the cheese and reserved pasta water can change saltiness.
- For a lighter version, use half-and-half instead of heavy cream, however the sauce will be thinner.
- Shortcut: use rotisserie chicken if you need to save time, and add it at the end to warm through.
- Make-ahead: cook the components separately, then toss briefly on the stovetop when ready to serve.
Serving Suggestions
Serve this pasta with a crisp green salad and crusty bread for sopping up the sauce. Also, a simple lemon wedge brightens the dish at the table.
For cozy sides, try Creamy Cheddar Potato Chowder for a hearty starter, or pair it lightly with Cheesy Broccoli Chicken Baked Potatoes when you want something a bit more indulgent.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, so loosen with a splash of milk or broth when reheating.
Reheat gently on the stovetop over low heat, stirring often, or microwave in short bursts to avoid overcooking the chicken and making the pasta gummy.
FAQs
Can I use dried asparagus or frozen vegetables?
Frozen asparagus works, but add it a little earlier in the sauce so it cooks through. Avoid dried asparagus, because it will not rehydrate properly for this dish.
What can I substitute for heavy cream?
You can use half-and-half or a mixture of milk and a tablespoon of flour to thicken. However, heavy cream gives the richest texture and the most reliable results.
Is this recipe freezer friendly?
You may freeze the cooked components without the pasta for up to 2 months. Thaw overnight and reheat gently, then toss with freshly cooked pasta.
Conclusion
This Creamy Mushroom and Asparagus Chicken Penne is an honest, comforting meal that comes together without fuss. It balances tender chicken, earthy mushrooms, and bright asparagus in a silky sauce that clings to every noodle.
If you keep a few simple staples on hand, you can make this on a weeknight and still feel like you served something special. Cook it, share it, and take comfort in a good, steady dinner that is easy to trust.