Description
A comforting pasta dish with creamy sauce, tender chicken, vibrant asparagus, and earthy mushrooms, perfect for busy weeknights.
Ingredients
Scale
- 8 oz penne pasta
- 1 lb chicken breast, diced
- 1 cup asparagus, chopped
- 1 cup mushrooms, sliced
- 2 cups heavy cream
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Olive oil for cooking
Instructions
- Start by cooking the penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until it’s browned and cooked through—about 6-8 minutes.
- Toss in the minced garlic, mushrooms, and chopped asparagus. Sauté everything together until the vegetables are tender, around 4-5 minutes.
- Pour in the chicken broth and bring to a simmer, allowing the flavors to meld.
- Stir in the heavy cream and grated Parmesan cheese, mixing until well combined and creamy.
- Add the cooked penne pasta to the skillet, tossing everything gently to coat the pasta with the sauce. Heat through for 1-2 minutes.
- Serve warm and enjoy every creamy bite!
Notes
For a lighter or vegetarian option, substitute chicken for turkey or use plant-based cream. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg