Description
A rich and comforting pasta dish featuring tender chicken, earthy mushrooms, and fresh asparagus tossed in a creamy garlic parmesan sauce with penne.
Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 2 chicken breasts, cut into bite-sized pieces
- Salt and black pepper to taste
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions
- Cook penne pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until golden and fully cooked. Remove and set aside.
- In the same skillet, add butter and sauté garlic until fragrant.
- Add mushrooms and cook until softened, about 4–5 minutes.
- Add asparagus and cook for another 3–4 minutes until tender-crisp.
- Pour in chicken broth and heavy cream, stirring to combine.
- Add Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until the sauce thickens.
- Return cooked chicken to the skillet and mix well.
- Add cooked penne and toss until everything is well coated in the sauce.
- Garnish with chopped parsley and serve warm.
Notes
- Use freshly grated Parmesan for best flavor and smooth sauce.
- Do not overcook asparagus to maintain its bright color and slight crunch.
- You can substitute half-and-half for a lighter sauce.
- Add a squeeze of lemon juice for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American