When I think of dishes that bring everyone to the table with big smiles, Creamy Chicken Penne is at the top of the list. It’s one of those magical meals that feels luxurious, but is simple enough to whip up on a busy weeknight. This version combines tender chicken with sautéed mushrooms and fresh asparagus in a rich, velvety sauce that hugs every bite of penne pasta.
Whether it’s summer and you want something satisfying but not too heavy, or it’s winter and you’re craving a warm, cozy bowl of goodness, this creamy chicken penne delivers. It’s a true American classic with touches of rustic charm – comfort food, elevated.
Why You’ll Love Creamy Chicken Penne
- ✅ Balanced Flavors – Creamy sauce meets the earthiness of mushrooms and the freshness of asparagus.
- ✅ Weeknight Friendly – Simple ingredients, fast prep, one hearty skillet meal.
- ✅ Perfect for All Seasons – Light enough for summer, rich enough for winter.
Ingredients (Serves 8)
- 1 lb (450g) penne pasta
- 2 tbsp olive oil
- 4 boneless, skinless chicken breasts, thinly sliced
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 small onion, finely diced
- 4 garlic cloves, minced
- 2 cups mushrooms (cremini or button), sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 ½ cups heavy cream
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional)
- ½ tsp red pepper flakes (optional)
- Fresh parsley or basil for garnish
How to Make Creamy Chicken Penne
1. Cook the Pasta
Boil penne in salted water until al dente. Drain and set aside, reserving ½ cup of pasta water in case the sauce needs loosening.
2. Cook the Chicken
Season sliced chicken with salt, pepper, and garlic powder. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through (6–8 minutes). Transfer to a plate.
3. Sauté the Vegetables
In the same pan, add remaining oil. Sauté onions until soft, about 2 minutes. Add garlic and cook until fragrant. Toss in mushrooms and cook until browned and tender, about 5 minutes.
4. Add the Asparagus
Stir in asparagus and cook another 3–4 minutes until bright green and slightly tender.
5. Make the Cream Sauce
Add chicken broth and stir to deglaze the pan. Pour in heavy cream and simmer on low. Stir in Dijon mustard and chili flakes for a little extra zip.
6. Add the Cheese and Chicken
Stir in Parmesan cheese until melted. Return cooked chicken to the skillet and simmer everything together for 3–4 minutes.
7. Combine with Pasta
Toss in the penne and gently stir to coat. If the sauce is too thick, add a splash of reserved pasta water. Serve warm and garnish with fresh herbs.
Tips for Perfect Pasta
- Creaminess Tip: Use full-fat cream for the richest texture.
- Cheese Upgrade: Add some Pecorino Romano for a saltier bite.
- Make It Spicy: Add more red pepper flakes if you like a little heat.
Seasonal Pairing Ideas
- Summer: Pair with a crisp garden salad and lemonade.
- Winter: Serve with garlic bread and a warm bowl of roasted tomato soup.
Leftovers & Storage
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Warm over low heat with a splash of cream or broth.
- Freezing? Not ideal due to the cream, but you can freeze it for up to 2 months.
Health Highlights
- Chicken: A lean protein that makes this meal filling without being heavy.
- Asparagus: High in fiber, folate, and antioxidants.
- Mushrooms: Loaded with vitamins and bring a deep, umami flavor.
This dish hits all the marks for balanced, nutritious comfort food.