Creamy Mushroom and Asparagus Chicken Penne
Creamy Mushroom and Asparagus Chicken Penne is a hearty, flavorful pasta dish packed with tender chicken, sautéed mushrooms, fresh asparagus, and a rich, creamy sauce.
Ingredients
- 12 oz penne pasta
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 cups sliced mushrooms
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Cook penne pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
- In the same skillet, add mushrooms and cook until they release their moisture and become golden brown.
- Add asparagus and cook for another 3-4 minutes until tender-crisp.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and chicken broth. Bring to a simmer.
- Add Parmesan cheese and Italian seasoning, stirring until the sauce thickens slightly.
- Return the cooked chicken to the skillet along with the drained penne pasta. Toss everything together to coat evenly in the sauce.
- Adjust seasoning with salt and pepper as needed.
- Garnish with chopped parsley and serve warm.
Notes
- For extra richness, add a tablespoon of butter with the cream.
- Use rotisserie chicken for a faster meal prep option.
- Substitute spinach for asparagus if preferred.