This chicken penne with mushroom and asparagus keeps things simple without skimping on flavor. Tender chicken, seared mushrooms, and crisp-tender asparagus come together in a silky, garlicky sauce that clings to every piece of pasta. It’s cozy enough for a quiet night in, yet special enough to share.
If you love a meal that tastes like it took hours but comes together in under an hour, this one’s for you. Make it once, and it’ll land in your regular rotation.
Table of Contents
What Makes This Recipe So Good
- Balanced flavors: Savory mushrooms, bright asparagus, and lightly seasoned chicken create depth without being heavy.
- Reliable texture: Al dente penne, juicy chicken, and vegetables with a little bite make every forkful satisfying.
- Weeknight fast: Everything cooks in one large skillet plus a pot of pasta water. Minimal cleanup, maximum flavor.
- Flexible sauce: A splash of cream makes it lush, but you can keep it lighter with broth and a pat of butter.
- Great leftovers: It reheats well and tastes just as good for lunch the next day.
Shopping List
- Penne pasta – 12 ounces
- Boneless, skinless chicken breasts – 1 to 1.25 pounds, thinly sliced
- Cremini or baby bella mushrooms – 8 ounces, sliced
- Asparagus – 1 bunch (about 1 pound), trimmed and cut into 1–2 inch pieces
- Yellow onion or shallot – 1 small, finely chopped
- Garlic – 3–4 cloves, minced
- Chicken broth – 1 cup (low sodium)
- Heavy cream – 1/2 cup (optional but recommended)
- Parmesan cheese – 1/2 cup, freshly grated
- Lemon – 1 (for zest and juice)
- Olive oil – 2–3 tablespoons
- Butter – 1–2 tablespoons
- Dry white wine – 1/4 cup (optional)
- Red pepper flakes – pinch (optional)
- Fresh parsley – small handful, chopped
- Kosher salt and black pepper
Instructions
- Boil the pasta: Bring a large pot of salted water to a rolling boil.
Cook penne until just shy of al dente (about 1 minute less than package directions). Reserve 1 cup pasta water, then drain.
- Prep the chicken: Pat chicken dry and slice thinly across the grain. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes if you like heat.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken in a single layer.
Cook 2–3 minutes per side until browned and just cooked through. Transfer to a plate; tent with foil.
- Sauté the mushrooms: Add another tablespoon of oil and 1 tablespoon butter to the same skillet. Add mushrooms and a pinch of salt.
Cook, undisturbed, for 2 minutes to brown, then stir and cook 3–4 minutes more until golden and their juices evaporate.
- Soften aromatics: Reduce heat to medium. Add chopped onion and a drizzle more oil if the pan looks dry. Cook 2–3 minutes until translucent.
Stir in garlic and cook 30 seconds until fragrant.
- Deglaze: Pour in white wine (if using) and scrape up browned bits. Let it reduce by half, about 1–2 minutes.
- Add asparagus: Stir in asparagus and cook 3–4 minutes until crisp-tender and bright green. Don’t overcook; it should keep a little snap.
- Build the sauce: Pour in chicken broth and bring to a gentle simmer.
Add cream and reduce heat to medium-low. Simmer 2–3 minutes to slightly thicken. Stir in lemon zest and a squeeze of lemon juice to brighten.
- Combine: Return chicken and any juices to the skillet.
Add drained penne. Toss well, adding splashes of reserved pasta water to loosen and help the sauce coat the pasta.
- Finish: Off the heat, stir in Parmesan and a small pat of butter for gloss. Taste and adjust with salt, pepper, and more lemon if needed.
Sprinkle with chopped parsley.
- Serve: Plate hot with extra Parmesan and a crack of black pepper. If you like a bit of heat, add a pinch more red pepper flakes.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 3–4 days. For best results, add a splash of water or broth before reheating to loosen the sauce.
Reheat gently on the stove over low heat or in the microwave in short bursts, stirring between intervals.
If you plan to make this ahead, cook the pasta a minute extra shy of al dente and keep the asparagus slightly underdone. That way they’ll finish perfectly when reheated. Avoid freezing; the sauce can separate and the asparagus may turn mushy.
Why This is Good for You
- Lean protein: Chicken breast delivers satisfying protein without a lot of saturated fat.
- Veg-forward: Asparagus and mushrooms add fiber, minerals, and antioxidants while keeping the dish light.
- Smart carbs: Penne provides energy and keeps you full.
You can swap in whole wheat for extra fiber.
- Balanced meal: Protein, carbs, and veggies in one skillet means steady energy and fewer cravings later.
Pitfalls to Watch Out For
- Overcooking the pasta: It will continue to cook in the sauce. Stop just shy of al dente.
- Soggy asparagus: Keep it bright and crisp. If it turns army green, it’s overdone.
- Steamed mushrooms: Crowded pans trap moisture.
Give them space and time to brown.
- Dry chicken: Thin slices cook fast. Pull them as soon as they’re opaque and springy.
- Flat flavors: Use lemon, salt, and Parmesan to bring the sauce to life. Taste and adjust before serving.
Recipe Variations
- Lighter sauce: Skip cream and finish with 1 tablespoon butter and extra pasta water for a silky, broth-based sauce.
- Creamier version: Increase cream to 3/4 cup and add an extra handful of Parmesan.
- Whole wheat or gluten-free: Swap in your favorite pasta.
Cook to firm and watch the timing closely.
- Chicken thighs: Use boneless, skinless thighs for more richness. Sear a minute or two longer.
- Herb swap: Try fresh basil or thyme instead of parsley. A pinch of dried Italian seasoning works in a pinch.
- Add-ins: Peas, spinach, or sun-dried tomatoes fit right in.
Fold in at the end so they don’t overcook.
- Lemon-forward: Add extra zest and finish with a lemony breadcrumb topping for crunch.
- Dairy-free: Use olive oil instead of butter and a splash of unsweetened oat cream or coconut milk. Skip the Parmesan or use a dairy-free alternative.
FAQ
Can I make this without cream?
Yes. Use only chicken broth, then finish with a tablespoon of butter and extra pasta water to emulsify.
You’ll still get a glossy, flavorful sauce.
What if I don’t have penne?
Any short, ridged pasta works well, like rigatoni, ziti, or fusilli. The key is a shape that holds onto the sauce and the bits of chicken and vegetables.
How do I avoid rubbery chicken?
Slice it thinly, sear over medium-high heat, and pull it as soon as it turns opaque with light browning. Resting it on a plate while you make the sauce helps keep it juicy.
Can I use pre-cooked chicken?
Absolutely.
Add shredded rotisserie chicken at the end when you combine the pasta and sauce. Warm it through gently so it doesn’t dry out.
How do I trim asparagus?
Hold a spear near the base and bend until it snaps; that’s the natural break between tough and tender parts. Use that as a guide to trim the rest.
What wine works best?
A dry white wine like Pinot Grigio or Sauvignon Blanc is ideal.
If you prefer not to cook with wine, just use a little extra broth and a touch more lemon.
Can I add more vegetables?
Yes. Peas, cherry tomatoes, or baby spinach are great additions. Add peas or tomatoes with the asparagus and fold spinach in at the end to wilt.
Wrapping Up
This chicken penne with mushroom and asparagus is the kind of recipe that feels both hearty and fresh.
It leans on simple techniques, good seasoning, and a few bright accents to deliver big flavor without fuss. Keep it light, make it creamy, or tailor it with your favorite add-ins. Either way, you’ll have a comforting bowl of pasta that’s ready any night of the week.
Chicken Penne With Mushroom and Asparagus – A Comforting, Weeknight-Friendly Pasta
Ingredients
Instructions
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook penne until just shy of al dente (about 1 minute less than package directions). Reserve 1 cup pasta water, then drain.
- Prep the chicken: Pat chicken dry and slice thinly across the grain. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes if you like heat.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken in a single layer. Cook 2–3 minutes per side until browned and just cooked through. Transfer to a plate; tent with foil.
- Sauté the mushrooms: Add another tablespoon of oil and 1 tablespoon butter to the same skillet. Add mushrooms and a pinch of salt. Cook, undisturbed, for 2 minutes to brown, then stir and cook 3–4 minutes more until golden and their juices evaporate.
- Soften aromatics: Reduce heat to medium. Add chopped onion and a drizzle more oil if the pan looks dry. Cook 2–3 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
- Deglaze: Pour in white wine (if using) and scrape up browned bits. Let it reduce by half, about 1–2 minutes.
- Add asparagus: Stir in asparagus and cook 3–4 minutes until crisp-tender and bright green. Don’t overcook; it should keep a little snap.
- Build the sauce: Pour in chicken broth and bring to a gentle simmer. Add cream and reduce heat to medium-low. Simmer 2–3 minutes to slightly thicken. Stir in lemon zest and a squeeze of lemon juice to brighten.
- Combine: Return chicken and any juices to the skillet. Add drained penne. Toss well, adding splashes of reserved pasta water to loosen and help the sauce coat the pasta.
- Finish: Off the heat, stir in Parmesan and a small pat of butter for gloss. Taste and adjust with salt, pepper, and more lemon if needed. Sprinkle with chopped parsley.
- Serve: Plate hot with extra Parmesan and a crack of black pepper. If you like a bit of heat, add a pinch more red pepper flakes.
