Description
A comforting and satisfying creamy chicken pasta dish with mushrooms and asparagus, perfect for weeknight meals.
Ingredients
Scale
- 12 oz penne pasta
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper to taste
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- ½ cup chicken broth
- 1 tbsp unsalted butter
- ¼ cup fresh parsley, chopped
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, add the olive oil. Once hot, add the chicken pieces and season with salt and black pepper. Cook until golden brown and fully cooked, about 5-6 minutes. Remove chicken from the skillet and set aside.
- In the same skillet, add the unsalted butter and sauté the minced garlic for about 30 seconds until fragrant. Add the mushrooms and asparagus, cooking for 3-4 minutes until tender.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for 2 minutes.
- Incorporate the grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. Stir until the sauce thickens slightly.
- Return the cooked chicken to the skillet and add the drained penne pasta. Toss until pasta is well coated with the creamy sauce.
- Garnish with freshly chopped parsley and serve warm.
Notes
Garnish with extra Parmesan and serve with a salad or garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken, pasta, creamy, penne, mushrooms, asparagus
