Creamy Mushroom and Asparagus Chicken Penne (One-Pot Comfort Dinner)

This creamy mushroom and asparagus chicken penne combines tender chicken, crisp asparagus, and savory mushrooms in a velvety Parmesan sauce. Cozy, quick, and made in one pan!

A Cozy Weeknight Classic with Spring Garden Flair

There’s something so comforting about hearing pasta bubbling on the stove while the sun sets and the kids are tossing their backpacks by the door. This creamy mushroom and asparagus chicken penne is that kind of comfort. It’s warm, familiar, and made in a single pot—just right for weeknights when you’re short on time but still craving something special.

I remember one spring evening when Lily and I wandered into the corner market near our apartment. She spotted a bundle of fresh asparagus and said, “These look like the ones from Nonna’s garden.” We grabbed them, along with mushrooms and chicken, and that night’s dinner became a new family favorite. Since then, this creamy mushroom and asparagus chicken penne has become our go-to on busy soccer nights.

Between the savory mushrooms, juicy chicken, and crisp asparagus—all swirled into a rich Parmesan cream sauce—it tastes like a hug from the inside out. And the fact that it’s a one-pot creamy pasta? Even better. Less cleanup, more joy.

Eva’s Note:
We used to pick wild asparagus near our home in Tuscany when I was little. It was the kind of thing you had to look closely for, like a treasure hunt between olive trees. I think of that every time I trim fresh asparagus at our kitchen sink.

Ingredients for a Creamy One-Pot Penne

One of the best things about this creamy mushroom and asparagus chicken penne is how it pulls together simple ingredients you might already have in your kitchen. Everything cooks in one pan, so the flavors mingle beautifully—from the golden chicken to the tender veggies and rich Parmesan cream sauce.

Here’s what you’ll need:

• 12 oz (340g) penne pasta – Holds the sauce perfectly with its ridged shape
• 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces – Tender and quick to cook
• 8 oz (225g) mushrooms, sliced – I love using cremini for their earthy flavor, but button mushrooms work just fine
• 1 bunch asparagus, trimmed and cut into 2-inch pieces – Use the snap-test for freshness: bend the stalk gently near the bottom; if it breaks clean, it’s perfect
• 3 cloves garlic, minced – Adds just the right bite and aroma
• 1 cup heavy cream – For that luscious texture (see below for cream substitutes)
• ½ cup chicken broth – Helps the sauce come together and lightens it just a bit
• ½ cup freshly grated Parmesan – Adds depth and saltiness, key to the Parmesan cream sauce
• 2 tbsp olive oil – For sautéing the chicken and veggies
• 1 tbsp butter (optional) – I add this for extra richness when I’m not in a rush
• 1 tsp Italian seasoning – A blend of dried herbs that adds warmth and balance
• Salt & pepper, to taste – Don’t skip the taste test before serving
• Optional: red pepper flakes, fresh parsley, extra Parmesan – For garnish and a little heat if you like

Eva’s Note:
My kids have grown up with Parmesan cream sauce as a staple. Noah calls it “the good white sauce,” and honestly? I’ll take that over a Michelin star.

Ingredient Tips & Swaps:

• Chicken: You can use boneless thighs if you like a juicier cut. Just trim the fat and cook a little longer.
• Cream Substitutes: Want something lighter? Try half-and-half, Greek yogurt (for a tangy twist), or even cashew cream if you’re dairy-free.
• Pasta: Penne is classic, but rigatoni or fusilli also hold sauce beautifully in this one-pot creamy pasta.

Step-by-Step: How to Make Creamy Mushroom and Asparagus Chicken Penne

This dish may sound fancy, but it’s really just a simple, soul-warming easy weeknight pasta dinner that happens to look (and taste) a bit elevated. The secret is layering flavors—starting with a good sear on the chicken and finishing the pasta right in the Parmesan cream sauce.

Here’s how we do it in my kitchen:

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1. Prep everything before you start cooking.

Chop your chicken, slice the mushrooms, trim the asparagus, mince the garlic—you want it all ready to go. Trust me, this makes the whole process smoother.

Eva’s Note: Emma loves snapping the asparagus ends. We make a game of it—whoever gets the cleanest snap wins a taste test later.

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2. Sear the chicken.

Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through—about 5–6 minutes. Remove to a plate and set aside.

Tip: Don’t crowd the pan—if needed, do this in two batches to keep the chicken golden, not steamed.

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3. Sauté the mushrooms and garlic.

In the same pan, add the remaining 1 tablespoon olive oil (and butter, if using). Toss in the sliced mushrooms and cook until browned and their moisture has mostly evaporated—about 6 minutes. Stir in the garlic and cook 1 more minute, just until fragrant.

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4. Deglaze with broth and build the sauce.

Pour in the ½ cup chicken broth, scraping up any browned bits from the bottom (that’s flavor gold). Stir in the 1 cup heavy cream, ½ cup Parmesan, and Italian seasoning. Let it simmer gently until slightly thickened—about 4–5 minutes.

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5. Add penne and cook in the sauce.

Now here’s the one-pot creamy pasta magic: Stir in the uncooked penne pasta and enough water to just cover it (about 2–2½ cups). Bring to a boil, then lower to a simmer and cook uncovered for 10–12 minutes, stirring often, until the pasta is al dente and the sauce is creamy.

Tip: Learned this from a tiny trattoria near Florence—once pasta hits the pan, it soaks up every bit of flavor.

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6. Toss in asparagus and chicken.

Add the asparagus pieces and the cooked chicken back into the pan during the last 4–5 minutes of cooking. This keeps the asparagus crisp-tender and the chicken juicy.

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7. Adjust, garnish, and serve.

Taste and adjust seasoning. If the sauce gets too thick, add a splash of reserved pasta water to loosen it up.

Top with extra Parmesan, fresh parsley, or red pepper flakes if desired.

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Want another spring-inspired one-pot dish?

Try this vibrant pistachio butter pasta—it’s light, fresh, and full of garden flavor.

Substitutions & Seasonal Variations

One of the reasons this creamy mushroom and asparagus chicken penne is on heavy rotation in our house? It’s endlessly flexible. Whether you’re cooking from your crisper drawer, skipping dairy, or just want to shake things up a bit, this easy weeknight pasta dinner plays nice with all kinds of swaps.

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Lighter Options

If you’re aiming for something a little less rich—or you’re simply out of cream—try one of these:

• Half-and-half: Still creamy, just not as heavy.
• Greek yogurt: I use this when we want a tangier, lighter version in the summer. It’s extra nice chilled for lunch the next day.
• Cashew cream: So smooth and dairy-free. Just soak and blend raw cashews with water until silky.

Eva’s Note: One summer, I accidentally swapped in Greek yogurt instead of cream, and it turned out to be our new favorite picnic version. A little lighter, a little zingier, and still super comforting.

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Seasonal Add-Ins

Spring and summer bring so many garden treasures. Here are a few of my favorite ways to brighten things up:

• Peas: Add a cup of fresh or frozen peas along with the asparagus for a pop of sweetness.
• Cherry tomatoes: Halved and stirred in at the very end—they soften just enough and bring a juicy brightness.
• Spinach or arugula: Wilt a handful into the pan after cooking. Great for stretching the veggie count without extra prep.

Our backyard garden in Queens has a tiny raised bed, and every year we get more peas than we know what to do with. They go straight into dishes like this.

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Want it vegetarian?

Skip the chicken and double the mushrooms. You still get all the umami and hearty bite—so satisfying that no one ever misses the meat.

Make-Ahead & Reheating Tips

If you’re anything like me, you’re always looking for recipes that stretch beyond dinner—lunchboxes, leftovers, road trip meals. This creamy mushroom and asparagus chicken penne checks all those boxes. It’s just as good the next day (maybe even better), and with a few simple tricks, it reheats like a dream.

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Can I make it ahead of time?

Absolutely. You can:

• Cook the chicken and veggies the night before, then store them separately.
• Make the Parmesan cream sauce ahead and chill it in an airtight container.
• Boil the pasta fresh when you’re ready to eat, then toss everything together.

Eva’s Note: Letting the sauce cool completely before refrigerating helps it reheat without splitting. Trust me, I learned this the hard way on a school field trip lunch—split sauce and all.

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Reheating Tips

To keep that one-pot creamy pasta texture silky and luscious:

1. Reheat on the stovetop over low heat, stirring gently.
2. Add a splash of cream, broth, or reserved pasta water to loosen the sauce.
3. Avoid high heat—it can make the sauce separate or the asparagus mushy.

It also works great in the microwave—just cover it and heat in short bursts, stirring in between.

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Great for lunchboxes or road trips

This pasta has made it to:

• School lunchboxes (in thermos containers)
• Park picnic nights with the kids
• A long car ride to visit my cousin in New Jersey, tucked into Tupperware and still delicious hours later

Time-Saver Tip: Double the batch and store half for tomorrow. It tastes even better once the flavors have had a chance to mingle overnight.

Frequently Asked Questions about Creamy Mushroom and Asparagus Chicken Penne

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Q: Can you make creamy chicken pasta ahead of time?
✅ Yes! Prepare the chicken and sauce a day early, then reheat with a splash of cream before combining with freshly cooked pasta.

Eva’s Note: One Wednesday, I prepped everything during Emma’s ballet class. We walked back home, popped it all into the pan, and had dinner on the table in 10 minutes. Game changer.

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Q: What is the best way to cook asparagus for pasta?
✅ Sauté in olive oil for 3–4 minutes until bright green and tender-crisp. You want it to keep a little bite for texture.

Eva’s Tip: Let the kids snap the ends off the asparagus. It’s oddly satisfying and gives them a fun job that’s actually useful.

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Q: What can I use instead of cream in creamy pasta?
✅ You can swap in half-and-half, plain Greek yogurt, or cashew cream. Each one brings a slightly different texture and flavor—Greek yogurt for tang, cashew cream for dairy-free creaminess.

In summer, I often use Greek yogurt to keep it lighter. It’s perfect for warmer days when you still want cozy comfort.

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Q: Can I make this vegetarian?
✅ Definitely. Skip the chicken and double up on mushrooms—or even toss in some white beans for protein. The sauce is still rich and satisfying.

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Q: Will this dish freeze well?
✅ Not really. Cream-based sauces can separate after freezing. For best results, store in the fridge and eat within 3–4 days.

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Q: What’s the best pasta shape for creamy sauces?
✅ Penne is perfect here—it holds the sauce in every bite. But you can also use rigatoni, fusilli, or even farfalle if that’s what you’ve got.

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