Description
A cozy, creamy pasta packed with tender chicken, earthy mushrooms, and fresh asparagus.
Ingredients
Scale
- 2 Chicken breast
- 8 oz Penne pasta
- 8 oz Mushrooms
- 1 cup Heavy cream
- 1 cup Asparagus
- 2 tbsp Olive oil
- 2 Garlic cloves
- 1 cup Chicken broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1/2 cup Parmesan cheese
- Fresh parsley for garnish
Instructions
- Cook penne in salted water until al dente; reserve ½ cup pasta water and drain.
- Season chicken with salt, pepper, and Italian seasoning; sauté in olive oil until golden and cooked through. Remove and slice.
- In the same pan, sauté mushrooms until browned, then add garlic and asparagus until just tender.
- Pour in chicken broth and simmer briefly to reduce.
- Stir in heavy cream and Parmesan, cooking until the sauce thickens.
- Add cooked penne and chicken, tossing to coat; loosen with pasta water if needed.
- Finish with chopped parsley and extra Parmesan.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Feel free to add other vegetables like spinach or bell peppers.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg