Description
A creamy and satisfying pasta dish featuring chicken, mushrooms, and asparagus in a velvety sauce.
Ingredients
Scale
- 12 oz Penne Pasta
- Salt (for boiling water)
- 2 boneless, skinless Chicken Breasts (about 1 pound)
- 8 oz Mushrooms, sliced
- 1 bunch Asparagus, trimmed and cut into 1-inch pieces
- 3 cloves Garlic, minced
- 1 cup Heavy Cream
- ½ cup Parmesan Cheese, grated
- 1 cup Chicken Broth
- 2 tablespoons Olive Oil
- Salt & Pepper, to taste
Instructions
- Boil a large pot of salted water.
- Add the penne pasta and cook according to the package instructions, usually about 11-13 minutes. Reserve 1 cup of pasta water and then drain the rest.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Season the chicken breasts with salt and pepper.
- Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
- In the same skillet, add another tablespoon of olive oil.
- Toss in minced garlic, sliced mushrooms, and asparagus.
- Sauté for about 5-7 minutes or until tender and golden.
- Pour in the chicken broth and let it simmer for about 2 minutes.
- Add heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until creamy.
- Add cooked penne and sliced chicken into the skillet.
- Toss everything together until well coated.
- Plate the pasta and sprinkle with extra Parmesan and black pepper.
Notes
Feel free to substitute chicken with shrimp or tofu. You can also add red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg