This Silky Parmesan Chicken Penne is the perfect balance of comfort and freshness. Tender bites of seasoned chicken, earthy mushrooms, and crisp asparagus are tossed with al dente penne in a rich, velvety Parmesan cream sauce. It’s a weeknight-friendly pasta that feels elegant and restaurant-worthy, yet comes together with simple ingredients and straightforward steps. Every forkful delivers creamy indulgence without being heavy, making it ideal for both family dinners and casual entertaining.
Ingredients
Pasta & Protein
- 400 g penne pasta
- 2 chicken breasts, diced
- Salt and cracked black pepper, to taste
Vegetables & Aromatics
- 250 g mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into thirds
- 3 cloves garlic, minced
Sauce & Finishing
- 2 tbsp olive oil
- 1 cup thickened cream
- ¾ cup freshly grated Parmesan cheese
- ½ cup reserved pasta cooking water
- Fresh parsley, finely chopped (for garnish)
Step-by-Step Instructions
- Cook the Pasta
Bring a large pot of well-salted water to a rolling boil.
Add the penne and cook until al dente according to package instructions.
Before draining, reserve ½ cup of the pasta cooking water.
Drain the pasta and set aside.
- Cook the Chicken
Heat the olive oil in a large skillet over medium-high heat.
Season the diced chicken generously with salt and cracked black pepper.
Add to the hot pan and sauté for 5–7 minutes, stirring occasionally, until golden on the outside and fully cooked through.
Transfer the chicken to a plate and set aside.
- Sauté the Vegetables
In the same pan, add the sliced mushrooms.
Cook for 4–5 minutes until they release their moisture and become browned and tender.
Add the asparagus and minced garlic.
Cook for 2–3 minutes, stirring frequently, until the asparagus turns vibrant green and the garlic is fragrant.
- Build the Sauce
Reduce the heat to medium.
Pour in the thickened cream and bring to a gentle simmer.
Stir in the grated Parmesan cheese, allowing it to melt smoothly into the sauce.
Add a splash of reserved pasta water and stir until the sauce becomes silky and coats the back of a spoon.
- Combine and Finish
Return the cooked chicken to the pan, followed by the drained pasta.
Gently toss everything together, adding more pasta water if needed to loosen the sauce and ensure even coating.
Taste and adjust seasoning with additional salt and pepper as needed.
- Serve
Remove from heat and garnish with freshly chopped parsley.
Serve warm while the sauce is perfectly creamy.
Tips, Variations & Storage
Tips
- Use freshly grated Parmesan for the smoothest sauce—pre-shredded cheese may not melt as well.
- Keep the sauce at a gentle simmer to prevent separation.
Variations
- Swap chicken for shrimp or salmon for a seafood version.
- Add spinach or peas for extra color and nutrients.
- Use rigatoni or fusilli if penne is unavailable.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of cream or water to revive the sauce.
Pairings
- Sides: Garlic bread, crusty baguette, or a simple green salad
- Salads: Lemon arugula salad or Caesar salad
- Wine: Chardonnay, Pinot Grigio, or a light Sauvignon Blanc
Quick Info
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: ~610 kcal per serving
- Cuisine: Italian-Inspired / Comfort Food
