Creamy Mushroom Asparagus Chicken Penne

This dish is creamy, comforting, and feels fancy enough for company but is easy enough for a weeknight dinner.

1. Cook the Pasta

Bring a large pot of salted water to a rolling boil.
Add the penne and cook according to package directions until al dente (usually 10-12 minutes).
Before draining, reserve about ½ cup of the pasta water. Drain the pasta and set it aside.

2. Cook the Chicken

While the pasta cooks, pat the diced chicken dry with a paper towel. Season generously with salt and pepper.
In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken in a single layer. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through.
Use a slotted spoon to remove the chicken from the pan and set it aside on a plate.

3. Sauté the Vegetables

In the same skillet (don’t wipe it out—the browned bits are flavor!), melt the butter over medium heat.
Add the sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until they release their liquid and start to brown.
Add the asparagus pieces and cook for 2-3 minutes, until they turn bright green and are slightly tender.
Add the minced garlic and cook for 1 minute until fragrant.

4. Make the Cream Sauce

Pour the chicken broth into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan (this is called deglazing).
Reduce the heat to medium-low and stir in the heavy cream and Italian seasoning (if using).
Let the sauce simmer gently for 2-3 minutes until it thickens slightly.

5. Combine Everything

Stir in the grated Parmesan cheese until melted and the sauce is smooth.
Return the cooked chicken to the skillet.
Add the drained penne pasta.
Toss everything together until the pasta and chicken are evenly coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.

6. Serve

Taste and adjust seasoning with more salt and pepper if needed.
Garnish with fresh parsley and extra grated Parmesan cheese. Serve immediately.

Don’t Overcook the Asparagus: You want it tender-crisp. Adding it to the pan for just 2-3 minutes before the cream ensures it keeps a little bite and a bright green color.
Pasta Water is Liquid Gold: The starchy reserved pasta water helps the sauce cling to the pasta better than plain water. Add it a tablespoon at a time until the sauce reaches your desired consistency.
Cheese Matters: Use freshly grated Parmesan from a block. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy instead of silky smooth.
Make it a One-Pot Meal: To save on dishes, you can cook the pasta directly in the skillet. After removing the chicken and veggies, add the broth and an extra cup of water, bring to a boil, add the pasta, and cook until al dente. Then stir in the cream and cheese.

Nutritional Estimate (per serving):