Tender seasoned chicken, sautéed mushrooms, crisp-tender asparagus, and penne pasta tossed in a rich, creamy garlic Parmesan sauce. It’s comforting, flavorful, and perfect for an easy weeknight dinner.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6
Ingredients
Chicken
1½ lb (680 g) boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
Pasta & Vegetables
12 oz (340 g) penne pasta
8 oz (225 g) mushrooms, sliced
1 bunch asparagus, trimmed and cut into 1½-inch pieces
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tbsp olive oil
Creamy Parmesan Sauce
2 tbsp butter
1½ cups heavy cream
½ cup chicken broth
¾ cup freshly grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp black pepper
¼ tsp red pepper flakes, optional
½ tsp salt, or to taste
1 tsp fresh lemon juice
Garnish
2 tbsp fresh parsley, chopped
Extra Parmesan
Lemon wedges
Freshly cracked black pepper
Instructions
1. Cook the Penne
Bring a large pot of salted water to a boil.
Cook the penne according to the package directions until al dente.
Before draining, reserve 1 cup of pasta water.
Drain the pasta and set aside.
2. Season the Chicken
Pat the chicken breasts dry.
Season both sides with Italian seasoning, garlic powder, paprika, salt, and black pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 165°F (74°C).
Transfer the chicken to a plate and let it rest for 5 minutes.
Slice into bite-sized pieces.
3. Sauté the Mushrooms
Using the same skillet, add another tablespoon of olive oil if needed.
Add the sliced mushrooms.
Cook for 4–6 minutes, stirring occasionally, until golden brown and most of their moisture has evaporated.
4. Add the Asparagus & Onion
Add diced onion and asparagus.
Cook for 3–4 minutes, until the asparagus is bright green and just tender.
Add minced garlic and cook for another 30–60 seconds, stirring constantly.
Be careful not to burn the garlic.
5. Make the Creamy Sauce
Reduce the heat to medium.
Add the butter and let it melt.
Pour in the heavy cream and chicken broth.
Add Italian seasoning, black pepper, red pepper flakes, and a little salt.
Simmer gently for 3–5 minutes, stirring occasionally.
Don’t let the sauce boil aggressively.
6. Add Parmesan
Lower the heat.
Gradually stir in the freshly grated Parmesan cheese.
Continue stirring until the cheese melts and the sauce becomes smooth and creamy.
Add the lemon juice.
If the sauce is too thick, add reserved pasta water 1–2 tablespoons at a time until it reaches your preferred consistency.
7. Combine Everything
Add the cooked penne and sliced chicken to the skillet.
Gently toss everything together until the pasta is completely coated in the creamy sauce.
Fold in the mushroom and asparagus mixture.
Cook for another 1–2 minutes over low heat so all the flavors come together.
8. Garnish & Serve
Remove from heat.
Top with fresh parsley, extra Parmesan, and freshly cracked black pepper.
Serve immediately with lemon wedges.
Tips for the Best Creamy Chicken Penne
Don’t overcook the asparagus. It should remain slightly crisp.
Use freshly grated Parmesan for the smoothest sauce.
Keep the sauce at a gentle simmer rather than a rapid boil.
Reserve pasta water—it can loosen and help emulsify the sauce.
Let the chicken rest before slicing so it stays juicy.
Brown the mushrooms well before adding the cream for deeper flavor.
Add Parmesan over low heat to help prevent the sauce from becoming grainy.
Easy Variations
Extra Garlic
Add 1–2 additional cloves of garlic for a stronger garlic flavor.
Spinach
Add 2–3 cups fresh baby spinach during the final few minutes.
Sun-Dried Tomato
Add ⅓ cup chopped sun-dried tomatoes for a sweet, tangy Mediterranean-style twist.
Spicy
Add extra red pepper flakes or a pinch of cayenne.
Lighter Version
Use half-and-half instead of heavy cream. The sauce will be lighter and slightly less rich.
Extra Protein
Add more chicken or stir in cooked shrimp.
Vegetarian
Omit the chicken and increase the mushrooms and asparagus. Vegetable broth can replace chicken broth.
What to Serve With It
This creamy pasta pairs well with:
Garlic bread
Crusty Italian bread
Simple green salad
Caesar salad
Roasted broccoli
Tomato cucumber salad
Steamed green beans
Roasted Brussels sprouts Nut & Allergen Information
Peanuts: None in the recipe as written.
Tree nuts: None in the recipe as written.
Dairy: Contains butter, heavy cream, and Parmesan.
Gluten: Penne pasta typically contains wheat. Use certified gluten-free penne for a gluten-free version.
Eggs: Some dried pasta may contain eggs, depending on the brand. Check the package.
Soy: No soy is required in the recipe, but check packaged pasta, broth, and Parmesan if necessary.
Fish/Shellfish: None.
Vegetarian: No, as written. A vegetarian version is easy by omitting chicken and using vegetable broth.
Vegan: No. Use plant-based cream, butter, and Parmesan alternatives and omit chicken for a vegan version.
Allergy note: If cooking for someone with a serious allergy, check individual product labels for allergens and cross-contact warnings.
Approximate Nutrition
Per serving, assuming 6 servings:
Calories: ~650
Protein: ~40 g
Carbohydrates: ~57 g
Fat: ~31 g
Fiber: ~5 g
Sugar: ~6 g
Sodium: ~650 mg
Nutrition is an estimate and will vary depending on pasta, chicken, cream, cheese, and portion sizes.
Q&A
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs work wonderfully and tend to be extra juicy. Cook until the thickest part reaches 165°F (74°C).
Can I use frozen asparagus?
Yes, although fresh asparagus provides better texture. Add frozen asparagus directly to the skillet and cook until heated through.
What mushrooms work best?
Cremini, baby bella, white button, or sliced portobello mushrooms are all excellent choices.
Can I make this without heavy cream?
Yes. Half-and-half works well. You can also use evaporated milk for a lighter sauce.
Why did my Parmesan sauce become grainy?
The heat may have been too high when the cheese was added. Lower the heat and add Parmesan gradually while stirring.
Can I make this ahead of time?
Yes, but creamy pasta is best freshly made. If preparing ahead, keep the sauce slightly looser because the pasta will absorb liquid as it sits.
How long do leftovers last?
Store in an airtight container in the refrigerator for 3–4 days.
How do I reheat creamy pasta?
Reheat gently in a skillet over low-medium heat. Add a splash of milk, cream, broth, or water while stirring to bring the sauce back to a creamy consistency.
Can I freeze it?
You can, but cream-based sauces may separate slightly after freezing and thawing. For best texture, freeze the chicken and vegetables separately if possible.
Can I use another pasta shape?
Absolutely. Fettuccine, rigatoni, rotini, farfalle, or spaghetti all work.
Can I add spinach?
Yes! Add fresh spinach during the final 2–3 minutes and stir until wilted.
Can I make it gluten-free?
Yes. Use gluten-free penne and verify that your broth and seasonings are gluten-free.
Is this recipe low-carb?
Traditional penne makes it relatively high in carbohydrates. For a lower-carb version, substitute zucchini noodles, shirataki noodles, or hearts-of-palm pasta.
Can I make it more protein-rich?
Yes. Use extra chicken and serve with a high-protein side such as Greek-yogurt-based salad dressing or a vegetable side with cottage cheese.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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