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Sometimes the best recipes come from improvising in your own kitchen. One spring evening, I had leftover penne, some rotisserie chicken, and a bundle of fresh asparagus. My fridge also offered up mushrooms, garlic, and a small container of cream. That’s when inspiration hit: creamy mushroom and asparagus chicken penne. I threw it all together, hoping for the best—and let me tell you, it was a hit. The sauce was rich but not heavy, the asparagus brought freshness, and the mushrooms gave it that earthy depth.
This article walks you through making this dish from scratch, why it’s a weeknight dinner dream, how to riff on it with your own ingredients, and answers to common cooking questions. Whether you’re feeding picky eaters or cooking just for yourself, this pasta won’t disappoint.
Why This Creamy Mushroom and Asparagus Chicken Penne Hits the Spot
It Starts With Ingredients You Already Know
Let me tell you how this dish came together one evening after a long shift. I wasn’t in the mood to make something complicated, but I still wanted dinner to be comforting. I had some rotisserie chicken from the night before, a bundle of asparagus that was starting to look a little too floppy, and a container of mushrooms that needed using. Toss in a half-box of penne and a bit of cream, and suddenly, creamy mushroom and asparagus chicken penne was born.
It wasn’t just good—it was downright crave-worthy. The asparagus brought a bright, green snap that cut through the richness of the cream. The mushrooms added earthy flavor, and the chicken made it a true meal. It reminded me of the balance I aim for in dishes like my Fiery Chicken Ramen with Creamy Garlic Sauce—bold but approachable.
And don’t think you need to follow some strict blueprint here. That’s the beauty of this kind of pasta. If you don’t have fresh asparagus, use frozen. Got thighs instead of breast meat? Even better for flavor. This dish doesn’t ask for perfection, just fresh(ish) ingredients and a hot stove.
The Chicken Makes It Hearty
What I love most about creamy mushroom and asparagus chicken penne is that it doesn’t leave you hungry. The protein from the chicken gives it staying power, making it ideal for a workweek dinner or a post-gym refuel. It’s got that perfect balance of carbs, fats, and protein—kind of like what I aim for with quick hits like my Garlic Butter Steak Lightning Noodles.
You can use grilled, baked, or even leftover roast chicken here. Chop or shred it before adding it to the sauce, and let it soak up all that creamy goodness. The sauce comes together in one pan with just a few steps, which is how I like to cook—less cleanup, more flavor. It’s all about that harmony: creamy without being heavy, flavorful without needing a spice cabinet explosion.
This is a dish that doesn’t need a fancy garnish or perfect plating. Serve it family-style in a big bowl, let folks help themselves, and you’ve got a recipe that brings people together just as easily as it comes together on the stove.
How to Make Creamy Mushroom and Asparagus Chicken Penne at Home
Gather Your Ingredients First
Before you turn on the stove, take a few minutes to get everything prepped. This isn’t the kind of recipe where you want to be slicing mushrooms while your cream’s boiling over. Trust me—I’ve been there.
Here’s what you’ll need to make about 4 servings of creamy mushroom and asparagus chicken penne:
| Ingredient | Amount |
|---|---|
| Penne pasta | 12 oz (about 3/4 box) |
| Cooked chicken (shredded or diced) | 2 cups |
| Fresh asparagus, trimmed & cut into 2” pieces | 1 bunch (about 1 lb) |
| Mushrooms, sliced | 8 oz |
| Heavy cream | 1 cup |
| Parmesan cheese, grated | 1/2 cup |
| Garlic, minced | 2 cloves |
| Olive oil or butter | 2 tbsp |
| Salt & black pepper | To taste |
If you’re out of penne, feel free to swap in rigatoni or rotini—just something that can hold onto that sauce. And if you love creamy sauces, you might also enjoy my brownie refrigerator cake as a dessert after this meal.
Step-by-Step Instructions That Keep It Simple
- Cook your pasta: Bring a big pot of salted water to a boil and cook your penne just until al dente—don’t overdo it. Drain and set aside, but save about ½ cup of pasta water.
- Sauté your veggies: In a large skillet, heat the olive oil or butter over medium-high. Add mushrooms and let them cook without stirring for about 2 minutes (they’ll brown better that way). Then add garlic and asparagus, cooking another 3–4 minutes until everything is tender but still bright.
- Add the chicken to the pan: Mix well and cook until the chicken is thoroughly warmed. If you’re using cold leftovers, this is where it gets cozy.
- Make the creamy sauce: Pour in the cream and reduce the heat to medium. Simmer for 5 minutes, allowing the sauce to thicken slightly.
- Combine it all: Add the cooked pasta, grated Parmesan, and a splash of the reserved pasta water if the sauce needs loosening. Toss everything until it’s coated and creamy.
- Season to taste: Salt and pepper are your best friends here. Don’t be shy.
Serve this dish hot, garnished with a little extra cheese or chopped parsley if you’re feeling fancy. It’s just as good reheated the next day—maybe even better.
Creative Twists on Creamy Mushroom and Asparagus Chicken Penne
Make It Fit Your Diet (or Mood)
Creamy mushroom and asparagus chicken penne is more than a one-way recipe—it’s a base you can adjust to fit how you eat. Need it gluten-free? Swap in your favorite GF pasta. Watching dairy? Use oat milk or coconut cream to replace the heavy cream. Going meatless? Skip the chicken and double up on mushrooms or toss in cannellini beans.
Ingredient Swaps That Work
You don’t need to run to the store every time you want to make creamy mushroom and asparagus chicken penne. Use what you’ve got:
- No penne? Try rotini, rigatoni, or even linguine.
- No asparagus? Broccoli, snap peas, or frozen peas work well.
- Out of Parmesan? A spoon of cream cheese or some mozzarella can step in.
- No mushrooms? Try zucchini, leeks, or a handful of spinach.
If you’re looking for inspiration on similar flexible dinners, check out this Chicken and Asparagus Penne recipe for another creamy take with pantry staples.
Don’t be afraid to experiment—some of the best meals come from working with what’s on hand. That’s how I discovered the blend of texture and flavor in my Garlic Butter Steak Lightning Noodles—another fast, flavor-packed winner from a pantry raid.
How to Store, Reheat, and Prep Creamy Mushroom and Asparagus Chicken Penne
Meal Prep Tips to Save Time
Creamy mushroom and asparagus chicken penne is an ideal dish for prepping ahead. You can cook the chicken, boil the pasta, and even make the sauce the day before. Store each component in separate airtight containers in the fridge to keep flavors fresh. When you’re ready to eat, reheat and combine everything on the stove with a splash of cream or pasta water.
To simplify weeknight cooking, slice mushrooms and prep asparagus early in the week. You’ll cut down on time and keep stress out of the kitchen. Prepping in advance gives you space to enjoy your meals—just like with easy meals from the Quick Viral Eats collection.
Reheating and Storing the Right Way
The leftovers keep well and are even more flavorful the next day. The cream sauce thickens in the fridge, but it smooths right out with a little moisture during reheating. Avoid freezing if you can—the dairy tends to split and lose its creamy texture.
Here’s a quick reference table:
| Storage Method | Details |
|---|---|
| Refrigerator | Store in airtight containers up to 3 days |
| Freezer | Not recommended; sauce may separate when thawed |
| Reheat on Stove | Use medium-low heat; stir frequently; add cream or water if needed |
| Reheat in Microwave | Heat in 30-second bursts; stir in between for even warming |
For a smoother reheat, add a splash of milk or a drizzle of olive oil. It keeps the pasta glossy and revives the creaminess of the sauce. Whether it’s lunch the next day or dinner two nights later, creamy mushroom and asparagus chicken penne stays satisfying with just a little care.
FAQs About Creamy Mushroom and Asparagus Chicken Penne
What can I use instead of heavy cream?
Half-and-half or whole milk combined with a little flour can help thicken the sauce. For a non-dairy option, unsweetened oat milk or cashew cream also works well, though the sauce may be slightly less rich.
Can I make this dish vegetarian?
Yes, simply leave out the chicken and double the mushrooms or add white beans for protein. The result is still hearty, flavorful, and satisfying.
What kind of mushrooms work best?
Cremini or baby bella mushrooms offer deep, earthy flavor, but white button mushrooms or even shiitake can also be used based on your taste and availability.
How do I prevent the pasta from sticking when reheating?
Toss the pasta with a little olive oil before storing. When reheating, stir in a splash of water or milk and mix frequently to bring back the creamy texture.
Conclusion
Creamy mushroom and asparagus chicken penne is one of those dishes that checks every box—comforting, customizable, and totally doable even on a weeknight. Whether you’re using leftovers, meal-prepping for the week, or tossing something together on the fly, it’s a recipe you’ll keep coming back to.
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Creamy mushroom and asparagus chicken penne
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Rich, creamy mushroom and asparagus chicken penne packed with flavor, ready in 30 minutes. Great for weeknight dinners or leftovers.
Ingredients
12 oz penne pasta
2 cups cooked chicken, shredded or diced
1 bunch asparagus, trimmed and chopped
8 oz mushrooms, sliced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp olive oil or butter
Salt and pepper to taste
Instructions
1. Cook penne in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat oil in skillet. Sauté mushrooms 2 mins. Add garlic and asparagus, cook 4 mins.
3. Stir in cooked chicken and heat through.
4. Pour in cream and simmer until thickened, about 5 mins.
5. Add pasta, Parmesan, and splash of pasta water. Stir until creamy.
6. Season with salt and pepper. Serve hot.
Notes
Use gluten-free pasta for a gluten-free version.
Add a spoonful of cream cheese for extra richness.
For vegetarian option, replace chicken with white beans or extra mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 610
- Sugar: 4g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg
Keywords: creamy mushroom and asparagus chicken penne