Creamy Mushroom Asparagus Chicken Penne (Print Version)
# Ingredients:
→ Pasta
01 -
8 oz penne pasta
→ Protein
02 -
2 boneless, skinless chicken breasts, sliced
→ Vegetables
03 -
1 cup mushrooms, sliced
04 -
1 cup asparagus, cut into 5 cm pieces
05 -
2 cloves garlic, minced
→ Sauce
06 -
1 cup heavy cream
07 -
1/2 cup chicken broth
08 -
1/2 cup grated Parmesan cheese
09 -
1 tsp Italian seasoning
10 -
1/2 tsp salt
11 -
1/4 tsp black pepper
12 -
1/2 tsp red pepper flakes (optional)
→ Oil
13 -
1 tbsp olive oil
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Drain and set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add sliced chicken, season with salt and pepper, and cook for 5-7 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.
03 -
In the same skillet, add a bit more oil if needed and sauté mushrooms for 3 minutes. Add asparagus and cook for another 2 minutes until tender-crisp. Stir in garlic and cook for 30 seconds until fragrant.
04 -
Pour in chicken broth and scrape up any bits from the pan. Add heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir until the sauce is smooth and begins to thicken, about 3-4 minutes.
05 -
Return the chicken to the skillet and add the cooked pasta. Toss everything together until well coated in the creamy sauce. Adjust seasoning if needed and serve hot.
# Notes:
01 -
For best results, cook the pasta until just al dente as it will continue to soften slightly when tossed with the hot sauce.