Creamy Mushroom Asparagus Chicken Penne
There’s something deeply satisfying about a bowl of creamy pasta at the end of a long day. Not just any pasta, but one that strikes a perfect balance between rich, savoury, and fresh. This Mushroom Asparagus Chicken Penne is exactly that. It’s a dish that has evolved in my kitchen over the years, starting as a simple chicken pasta and gradually becoming this refined yet straightforward recipe that hits all the right notes. The earthy depth of chestnut mushrooms, the fresh, green snap of asparagus, and tender chunks of chicken are all brought together in a glossy parmesan and cream sauce that clings to every piece of penne.
This is my go-to recipe when I need something that feels a bit special for a weeknight, but comes together in about 30 minutes. It’s the kind of meal that makes the whole family happy; the sauce is rich enough for the adults to appreciate, but mild and creamy enough that the younger ones are happy, too. We’re combining simple, high-quality ingredients to create a truly memorable chicken dinner that tastes like it took far more effort than it actually did.
Whether you’re cooking for your family or looking for a reliable dish to serve guests, this chicken penne recipe is a fantastic choice. It’s substantial, flavourful, and looks beautiful in the bowl with its flecks of green parsley and asparagus. It’s one of those recipes that, once you make it, will undoubtedly find its way into your regular meal rotation.
Recipe Overview
This Mushroom Asparagus Chicken Penne is a beautifully balanced one-pan sauce dish served with pasta. You can expect a rich, savoury flavour profile from the browned mushrooms and chicken, complemented by the fresh, vibrant taste of asparagus. The sauce is creamy without being heavy, thanks to a careful balance of double cream, chicken stock, and sharp Parmesan. After making this dozens of times, I found that taking a moment to properly brown the mushrooms is key; it releases so much more of their deep, umami flavour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Mushroom Asparagus Chicken Penne
- Genuine Flavour: The combination here is just superb. The earthy mushrooms are sautéed in butter until golden, the chicken is juicy, and the asparagus provides a wonderful, fresh crunch that cuts through the creamy parmesan sauce perfectly.
- Ready in 35 Minutes: From start to finish, you can have this complete, satisfying meal on the table in about half an hour, making it ideal for busy weeknights.
- Flexible Recipe: Don’t have chicken? It works wonderfully with prawns. You could also swap the chestnut mushrooms for shiitake for an even deeper flavour, or add a pinch of dried chilli flakes with the garlic for a gentle warmth.
- Great for Casual Gatherings: This dish always gets compliments when friends come over for a casual dinner. It feels elevated but is so straightforward to prepare, leaving you more time with your guests.
- Family Tested: My kids absolutely devour this every time I make it. They love hunting for the pieces of chicken and mushrooms coated in that delicious sauce.
Ingredients You’ll Need
For a dish this simple, the quality of your ingredients really shines through. I always recommend using a block of Parmesan and grating it yourself. The pre-grated stuff often contains anti-caking agents that can make your sauce a bit grainy. Freshly grated Parmesan melts into a gloriously smooth and glossy sauce.
- 300g penne pasta
- 2 large chicken breasts (approx. 400g), cut into 2cm cubes
- 1 bunch fresh asparagus (approx. 250g), tough ends snapped off and stalks cut into 2cm pieces
- 200g chestnut mushrooms, wiped clean and sliced
- 2 tbsp olive oil
- 30g unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 200ml double cream
- 100ml chicken stock
- 50g Parmesan cheese, freshly grated, plus extra for serving
- Small bunch of fresh parsley, finely chopped
- Salt and freshly ground black pepper
Adam’s Tip: Don’t wash your mushrooms under the tap! They’re like little sponges and will absorb water, which prevents them from browning nicely. A quick wipe with a damp piece of kitchen roll is all they need.
How to Make Mushroom Asparagus Chicken Penne
The process for this creamy pasta is quite efficient. We get the pasta cooking first, and while that’s happening, we build the sauce in a separate pan. It all comes together at the end in a matter of minutes.
- Cook the Pasta & Asparagus: Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. For the final 3 minutes of cooking time, add the chopped asparagus to the pot. Before draining, reserve about 250ml (a large mugful) of the starchy pasta water. Drain the pasta and asparagus and set aside.
- Sear the Chicken: While the pasta is cooking, heat 1 tablespoon of olive oil in a large, deep frying pan or sauté pan over a medium-high heat. Season the cubed chicken with salt and pepper, then add it to the hot pan in a single layer. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium and add the remaining olive oil and the butter to the same pan. Once the butter is melted, add the finely chopped onion and cook for 4-5 minutes, stirring occasionally, until it has softened and become translucent.
- Brown the Mushrooms: Add the sliced mushrooms to the pan. Turn the heat up slightly and cook for 5-6 minutes, stirring infrequently, until they have released their moisture and are nicely browned. This step is crucial for developing their deep, earthy flavour. Add the minced garlic and cook for one more minute until fragrant.
- Build the Sauce: Pour the chicken stock into the pan to deglaze it, using a wooden spoon to scrape up any flavourful browned bits stuck to the bottom. Let it bubble and reduce for a minute.
- Make it Creamy: Stir in the double cream and bring the sauce to a gentle simmer. Let it bubble away for 2-3 minutes to thicken slightly.
- Add the Cheese: Reduce the heat to low. Add the freshly grated Parmesan cheese and stir continuously until it has completely melted into the sauce, creating a smooth and glossy consistency. I find that turning the heat right down before adding the cheese is the best way to prevent it from splitting.
- Combine Everything: Return the cooked chicken to the pan, along with the drained penne and asparagus. Toss everything together gently until the pasta and other ingredients are fully coated in the creamy sauce.
- Adjust and Season: If the sauce seems a little too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency. Season generously with salt and black pepper to taste. Stir through most of the chopped fresh parsley.
- Serve Immediately: Divide the Mushroom Asparagus Chicken Penne among four warm bowls. Garnish with the remaining fresh parsley and an extra grating of Parmesan cheese.
Tips From My Kitchen
- Temperature Control is Key: When you add the double cream and Parmesan, your enemy is high heat. It can cause the dairy to curdle or separate. Always lower the heat to a gentle simmer before adding them for a silky-smooth sauce every time.
- The Secret Step: I learned that reserving pasta water is a game-changer for any pasta sauce. That cloudy water is full of starch, which acts as a natural emulsifier and thickener. As explained by food science experts at Serious Eats, it helps the sauce cling beautifully to the penne rather than pooling at the bottom of the bowl.
- Make-Ahead Prep: To get ahead, you can chop your onion, garlic, mushrooms, and asparagus in the morning or the day before. You can also cube the chicken. Keep everything in separate airtight containers in the fridge, and dinner will come together even faster.
- Storage and Reheating: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I recommend warming it gently in a pan over a low heat with a splash of milk or chicken stock to loosen the sauce, which will have thickened in the cold.
Common Mistakes to Avoid
- Overcrowding the pan: When you cook the chicken and mushrooms, make sure they have enough space. If the pan is too crowded, they will steam instead of browning, and you’ll miss out on a huge amount of flavour. Cook them in two batches if your pan isn’t large enough.
- Boiling the Cream Sauce: Once the cream is in, the sauce should never come to a rolling boil. A gentle simmer is all you need to thicken it. Boiling can cause the sauce to split and become oily.
- Forgetting the Pasta Water: Don’t just tip all that liquid gold down the drain! The starchy water is essential for creating the perfect sauce consistency. If you forget, a mix of chicken stock and a pinch of cornflour can help in a pinch, but it’s not quite the same.
What to Serve With Mushroom Asparagus Chicken Penne
This is very much a complete meal in a bowl, but if you want to stretch it further or add some accompaniments, here are a few ideas that work beautifully:
- A Crisp Green Salad: The richness of the creamy pasta is balanced perfectly by a simple, sharp salad. Our Classic House Salad with Red Wine Vinaigrette offers a lovely acidic counterpoint.
- Garlic Bread: A few slices of warm, crusty garlic bread are almost essential for mopping up any leftover sauce at the bottom of the bowl.
- Wine Pairing: A dry, crisp white wine like a Sauvignon Blanc or an unoaked Chardonnay complements the creamy sauce and cuts through the richness without overpowering the dish.
Frequently Asked Questions
Mushroom Asparagus Chicken Penne
Ingredients
Method
- Cook the Pasta & Asparagus: Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. For the final 3 minutes of cooking time, add the chopped asparagus to the pot. Before draining, reserve about 250ml (a large mugful) of the starchy pasta water. Drain the pasta and asparagus and set aside.
- Sear the Chicken: While the pasta is cooking, heat 1 tablespoon of olive oil in a large, deep frying pan or sauté pan over a medium-high heat. Season the cubed chicken with salt and pepper, then add it to the hot pan in a single layer. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium and add the remaining olive oil and the butter to the same pan. Once the butter is melted, add the finely chopped onion and cook for 4-5 minutes, stirring occasionally, until it has softened and become translucent.
- Brown the Mushrooms: Add the sliced mushrooms to the pan. Turn the heat up slightly and cook for 5-6 minutes, stirring infrequently, until they have released their moisture and are nicely browned. This step is crucial for developing their deep, earthy flavour. Add the minced garlic and cook for one more minute until fragrant.
- Build the Sauce: Pour the chicken stock into the pan to deglaze it, using a wooden spoon to scrape up any flavourful browned bits stuck to the bottom. Let it bubble and reduce for a minute.
- Make it Creamy: Stir in the double cream and bring the sauce to a gentle simmer. Let it bubble away for 2-3 minutes to thicken slightly.
- Add the Cheese: Reduce the heat to low. Add the freshly grated Parmesan cheese and stir continuously until it has completely melted into the sauce, creating a smooth and glossy consistency. I find that turning the heat right down before adding the cheese is the best way to prevent it from splitting.
- Combine Everything: Return the cooked chicken to the pan, along with the drained penne and asparagus. Toss everything together gently until the pasta and other ingredients are fully coated in the creamy sauce.
- Adjust and Season: If the sauce seems a little too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency. Season generously with salt and black pepper to taste. Stir through most of the chopped fresh parsley.
- Serve Immediately: Divide the Mushroom Asparagus Chicken Penne among four warm bowls. Garnish with the remaining fresh parsley and an extra grating of Parmesan cheese.
Notes
This Mushroom Asparagus Chicken Penne is a true staple in our home, bringing a little bit of luxury to our midweek meals. It’s a joy to cook and even more of a joy to eat. I hope you and your family enjoy it as much as we do. I’d love to hear how it turns out for you, so please feel free to leave a comment below and let me know!
– Adam
