What the heck is this?
This is comfort food that went to culinary school. We’re talking tender chicken with a perfect golden sear, earthy mushrooms that taste like they came from some fancy forest, crisp-tender asparagus that still has some bite, and the creamiest sauce that coats every single piece of penne like it was meant to be. It’s the kind of dish that makes you feel like you should be paying $24 for it at a restaurant, but plot twist — you’re making it in your own kitchen for a fraction of the cost. The best part? It looks incredibly sophisticated but is actually pretty straightforward once you get the timing down.
Why You’ll Love This Recipe
- Restaurant-quality without the restaurant prices or pants requirement
- One-pan wonder — less cleanup, more eating time
- Perfectly balanced — protein, veggies, and carbs all playing nice
- Impressive enough for date night, easy enough for Tuesday
- Creamy without being heavy — rich but not “need a nap” rich
- Customizable — swap in whatever veggies you have
The Good Stuff You’ll Need
For the Chicken & Pasta:
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta
- Salt and black pepper to taste
- 2 tbsp olive oil
For the Veggie Stars:
- 8 oz baby bella or cremini mushrooms, sliced
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 1/2 medium onion, diced
For the Dreamy Sauce:
- 1/2 cup dry white wine (or chicken broth)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp butter
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1/4 tsp red pepper flakes (optional)
For Finishing:
- Extra Parmesan for serving
- Fresh parsley, chopped
- Freshly cracked black pepper
Let’s Do This
Step 1: Get Your Pasta Game Right
Bring a large pot of salted water to boil.
Cook penne according to package directions until al dente.
Reserve 1 cup pasta water before draining — trust me on this one.
Step 2: Sear That Chicken to Perfection
Season chicken pieces generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken until golden brown and cooked through, about 6-8 minutes total.
Remove chicken and set aside — don’t clean the pan, those brown bits are flavor gold.
Step 3: Mushroom Magic
In the same skillet, add mushrooms (add a bit more oil if needed).
Cook without stirring for 3-4 minutes to get that beautiful caramelization.
Stir and cook another 2-3 minutes until golden and tender.
Season with salt and pepper, then remove and set aside.
Step 4: Asparagus Action
Add asparagus to the same pan and sauté for 3-4 minutes until bright green and crisp-tender.
Add garlic and onion, cook for another 2 minutes until fragrant.
Don’t overcook the asparagus — it should still have some snap.
Step 5: Sauce It Up
Pour in wine (or broth) and scrape up all those delicious brown bits.
Let it simmer for 2 minutes to cook off the alcohol.
Add heavy cream, thyme, and red pepper flakes if using.
Simmer until slightly thickened, about 3-4 minutes.
Step 6: The Grand Assembly
Return chicken and mushrooms to the pan.
Add cooked pasta and toss everything together.
Gradually add Parmesan cheese, tossing until melted and creamy.
Add pasta water a splash at a time if the sauce seems too thick.
Taste and adjust seasoning — more salt? More pepper? You’re the boss.
Step 7: Serve Like a Pro
Plate it up and top with extra Parmesan, fresh parsley, and cracked black pepper.
Serve immediately while the sauce is silky and perfect.
Serving Suggestions
Serve with a simple Caesar salad and crusty bread for the full restaurant experience.
A nice Pinot Grigio or Chardonnay pairs beautifully with this.
Perfect for date nights when you want to impress without ordering takeout.
Great for meal prep — just add a splash of cream when reheating.
Switch It Up
Protein Swap: Try it with shrimp, salmon, or even Italian sausage.
Veggie Variations: Sub in broccoli, zucchini, or sun-dried tomatoes.
Herb Garden: Fresh basil or tarragon instead of thyme for different vibes.
Lighter Version: Use half-and-half instead of heavy cream, add more pasta water.
Cheese Upgrade: Mix in some Gruyère or fontina for extra richness.
Pro Tips for Pasta Perfection
Don’t crowd the chicken — cook in batches if your pan isn’t big enough.
Save that pasta water — it’s liquid gold for adjusting sauce consistency.
Room temperature cream mixes better and is less likely to curdle.
Fresh Parmesan melts way better than the pre-grated stuff.
Timing is key — have everything prepped before you start cooking.
Make-Ahead Magic
You can prep all the ingredients ahead of time and store separately.
The sauce can be made a day ahead — just reheat gently and thin with pasta water.
Leftovers keep for 3 days in the fridge and reheat beautifully with a splash of cream.
Don’t freeze this one — the cream sauce doesn’t love the freezer.
Questions People Actually Ask
Q: Can I use milk instead of heavy cream? A: You can, but add a tablespoon of flour to help it thicken and don’t let it boil.
Q: My sauce broke/curdled. What happened? A: Probably too much heat. Remove from heat, whisk in some pasta water to bring it back.
Q: Can I make this without wine? A: Absolutely! Just use extra chicken broth or even just pasta water.
Q: How do I know when asparagus is done? A: It should be bright green and still have a slight crunch — mushy asparagus is sad asparagus.
Q: Can I use a different pasta shape? A: Sure! Rigatoni, farfalle, or fettuccine all work great. Just match the cooking time.
Q: This seems rich. Any lighter options? A: Use half-and-half, add extra vegetables, and use less cheese. Still delicious, less guilt.
Print
Creamy Mushroom and Asparagus Chicken Penne: The Fancy Restaurant Dish You Can Actually Make at Home
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
This is comfort food that went to culinary school. We’re talking tender chicken with a perfect golden sear, earthy mushrooms that taste like they came from some fancy forest, crisp-tender asparagus that still has some bite, and the creamiest sauce that coats every single piece of penne like it was meant to be. It’s the kind of dish that makes you feel like you should be paying $24 for it at a restaurant, but plot twist — you’re making it in your own kitchen for a fraction of the cost. The best part? It looks incredibly sophisticated but is actually pretty straightforward once you get the timing down.
Ingredients
For the Chicken & Pasta:
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta
- Salt and black pepper to taste
- 2 tbsp olive oil
For the Veggie Stars:
- 8 oz baby bella or cremini mushrooms, sliced
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 1/2 medium onion, diced
For the Dreamy Sauce:
- 1/2 cup dry white wine (or chicken broth)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp butter
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1/4 tsp red pepper flakes (optional)
For Finishing:
- Extra Parmesan for serving
- Fresh parsley, chopped
- Freshly cracked black pepper
Instructions
Bring a large pot of salted water to boil.
Cook penne according to package directions until al dente.
Reserve 1 cup pasta water before draining — trust me on this one.
Season chicken pieces generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken until golden brown and cooked through, about 6-8 minutes total.
Remove chicken and set aside — don’t clean the pan, those brown bits are flavor gold.
In the same skillet, add mushrooms (add a bit more oil if needed).
Cook without stirring for 3-4 minutes to get that beautiful caramelization.
Stir and cook another 2-3 minutes until golden and tender.
Season with salt and pepper, then remove and set aside.
Add asparagus to the same pan and sauté for 3-4 minutes until bright green and crisp-tender.
Add garlic and onion, cook for another 2 minutes until fragrant.
Don’t overcook the asparagus — it should still have some snap.
Pour in wine (or broth) and scrape up all those delicious brown bits.
Let it simmer for 2 minutes to cook off the alcohol.
Add heavy cream, thyme, and red pepper flakes if using.
Simmer until slightly thickened, about 3-4 minutes.
Return chicken and mushrooms to the pan.
Add cooked pasta and toss everything together.
Gradually add Parmesan cheese, tossing until melted and creamy.
Add pasta water a splash at a time if the sauce seems too thick.
Taste and adjust seasoning — more salt? More pepper? You’re the boss.
Plate it up and top with extra Parmesan, fresh parsley, and cracked black pepper.
Serve immediately while the sauce is silky and perfect.
Notes
Serve with a simple Caesar salad and crusty bread for the full restaurant experience.
A nice Pinot Grigio or Chardonnay pairs beautifully with this.
Perfect for date nights when you want to impress without ordering takeout.
Great for meal prep — just add a splash of cream when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~520 kcal per serving
- Protein: ~35g