How to make creamy mushroom sauce for chicken?

To make a creamy mushroom sauce for chicken, sauté mushrooms and garlic in butter, then add heavy cream and grated Parmesan. Simmer until thickened, and season to taste. This same technique is used in chicken creamy mushroom and asparagus penne, delivering rich, velvety flavor in every bite.

What to put in chicken and mushroom pasta?

Great chicken and mushroom pasta should include a creamy element (like heavy cream or cream cheese), aromatics like garlic and onion, and a flavor booster like Parmesan. In creamy mushroom and asparagus chicken penne, asparagus adds a fresh contrast that balances the richness beautifully.

How to make creamy mushroom sauce easily?

The easiest way to make creamy mushroom sauce is by combining sautéed mushrooms, garlic, cream, and Parmesan in one pan. Stir gently and avoid boiling. This quick method is the foundation of the sauce in creamy mushroom and asparagus penne chicken .

How to make a nice creamy sauce for chicken?

A nice creamy sauce for chicken uses heavy cream, broth for depth, and cheese for body. Whisk until smooth, and let it simmer. It should coat a spoon without being too thick. This is exactly how the sauce is built in creamy mushroom and asparagus chicken penne—simple but delicious.

Creamy Mushroom and Asparagus Chicken Penne – Top 1-Pot Pasta of 2025 Here’s Why

Description

Creamy mushroom and asparagus chicken penne is a rich, savory pasta dish made with juicy chicken, earthy mushrooms, crisp asparagus, and a velvety Parmesan sauce.

Ingredients

12 oz penne pasta

2 tablespoons olive oil

1 lb boneless skinless chicken breast, cubed

Salt and black pepper to taste

1 tablespoon butter

8 oz mushrooms (cremini or white), sliced

1 bunch asparagus, trimmed and chopped into 2-inch pieces

3 garlic cloves, minced

1 cup heavy cream

1/2 cup chicken broth

3/4 cup grated Parmesan cheese

Optional: chopped parsley and red pepper flakes for garnish

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Instructions

1. Cook the penne in salted boiling water until al dente. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Season chicken with salt and pepper and cook until golden and fully done. Remove from skillet and set aside.

3. Add butter to the same skillet. Sauté mushrooms for about 4 minutes.

4. Add asparagus and garlic, cooking until asparagus is tender-crisp.

5. Pour in cream and chicken broth. Stir and simmer for 3–4 minutes to slightly thicken.

6. Stir in Parmesan until melted and smooth.

7. Return the cooked chicken to the pan.

8. Add cooked penne pasta and toss everything until well coated in sauce.

9. Serve hot with a sprinkle of parsley or chili flakes if desired.

Notes

Use freshly grated Parmesan for best results.

If you want to lighten the dish, use half-and-half instead of heavy cream.

You can make the sauce ahead and refrigerate for up to 2 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American