Description
A delicious and creamy pasta dish with mushrooms, asparagus, and chicken, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 oz penne pasta
- Salt for the pasta water
- 2 boneless, skinless chicken breasts (about 1 lb total)
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Boil a large pot of salted water, add penne pasta, and cook until al dente. Drain and set aside.
- While pasta cooks, season chicken with salt and pepper, and heat olive oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden brown and cooked through. Remove from skillet and slice.
- In the same skillet, sauté mushrooms for 3-4 minutes, then add asparagus and garlic. Cook for another 2-3 minutes.
- Pour in heavy cream, bring to a simmer, and stir in Italian seasoning and Parmesan cheese until melted.
- Add cooked penne and sliced chicken to the skillet, tossing to combine. Adjust consistency with reserved pasta water if necessary.
- Serve in bowls, garnished with fresh parsley if desired.
Notes
Feel free to swap in frozen veggies or pre-cooked chicken for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg