Last Tuesday, I was staring into my fridge wondering what magic I could conjure from random leftovers when inspiration struck. A handful of fresh asparagus spears, some button mushrooms past their prime, and leftover grilled chicken transformed into this absolutely divine Creamy Mushroom Asparagus Chicken Pasta. My family devoured every last bite, and now it’s become our go-to weeknight dinner when we want something that feels fancy but doesn’t require a culinary degree.

 

Ingredients

For the Creamy Mushroom Asparagus Chicken Pasta:

• 12 oz (340g) penne or fettuccine pasta
• 1 lb (450g) boneless chicken breast, cut into bite-sized pieces
• 8 oz (225g) button or cremini mushrooms, sliced
• 1 lb (450g) fresh asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 1 medium shallot, finely diced
• 1 cup (240ml) heavy cream
• ½ cup (120ml) dry white wine (optional)
• ½ cup (50g) freshly grated Parmesan cheese
• 3 tbsp (45ml) olive oil
• 2 tbsp (30g) butter
• 1 tsp dried thyme
• ½ tsp garlic powder
• Salt and black pepper to taste
• Fresh parsley for garnish

 

Step-by-Step Instructions

Preparing Your Base

1. Cook pasta according to package directions until al dente; reserve 1 cup pasta water.
2. Season chicken pieces generously with salt, pepper, and garlic powder.
3. Heat olive oil in large skillet over medium-high heat until shimmering.
4. Sear chicken for 6-7 minutes until golden brown and cooked through.
5. Remove chicken to plate; cover with foil to keep warm.

Building the Creamy Mushroom Asparagus Base

6. Add butter to same skillet; let foam subside completely.
7. Sauté mushrooms for 5 minutes until golden and moisture evaporates.
8. Add shallot and garlic; cook 1 minute until fragrant.
9. Pour wine (if using); scrape up browned bits and simmer 2 minutes.
10. Add asparagus and thyme; cook 3-4 minutes until tender-crisp.

 

Bringing It All Together

11. Pour heavy cream; bring to gentle simmer, stirring constantly.
12. Return chicken to skillet with any accumulated juices.
13. Add cooked pasta and half the Parmesan; toss to combine.
14. Adjust consistency with reserved pasta water if too thick.
15. Season generously with salt and pepper; garnish with parsley.

Pro Tips & Variations

Make It Restaurant-Quality: Use a mix of wild mushrooms like shiitake, oyster, and cremini for deeper, more complex flavors that elevate this chicken pasta dish.

Lighter Version: Substitute half-and-half for heavy cream and add extra pasta water to maintain that silky texture without the heaviness.

Seasonal Twist: In fall, swap asparagus for Brussels sprouts or broccoli florets. The earthy mushroom cream sauce pairs beautifully with heartier vegetables.

Prep-Ahead Hack: Pre-cut all vegetables and chicken the night before. Store separately in the fridge, and dinner comes together in under 20 minutes.

Storage & Reheating

Store leftover Creamy Mushroom Asparagus Chicken Pasta in the refrigerator for up to 3 days in an airtight container. The cream sauce may separate slightly, which is completely normal.

Reheating Instructions: Add 2-3 tablespoons of milk or cream to a skillet over medium-low heat. Add pasta and gently warm, stirring frequently, until heated through to 165°F internal temperature as recommended by the FDA. Avoid microwaving if possible, as it can make the sauce grainy.

For best results, I don’t recommend freezing this dish since cream-based sauces tend to break when thawed.

FAQs

Can I use frozen asparagus in this recipe? Fresh asparagus works best for texture, but if using frozen, thaw completely and pat dry. Add it during the last 2 minutes of cooking to prevent mushiness.

What’s the best pasta shape for this dish? Penne, rigatoni, or fettuccine work wonderfully. The key is choosing a shape that holds the creamy sauce well and complements the chicken and vegetable pieces.

Can I make this dairy-free? Yes! Substitute coconut cream for heavy cream and nutritional yeast for Parmesan. The flavor will be different but equally delicious.

Nutrition & Serving Suggestions

Per Serving (serves 4):

• Calories: 620
• Protein: 42g
• Carbohydrates: 48g
• Fat: 28g
• Fiber: 4g
• Sodium: 580mg

Perfect Pairings: This rich pasta pairs beautifully with a crisp Sauvignon Blanc or Pinot Grigio. For non-alcoholic options, try sparkling water with lemon or a light herbal iced tea.

Serve alongside a simple arugula salad with lemon vinaigrette and crusty garlic bread for a complete restaurant-worthy meal at home.

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About the Author: Sarah has been developing family-friendly recipes for over 8 years, specializing in weeknight dinners that taste like weekend indulgences.

Published: May 23, 2025
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4