Creamy Mushroom and Asparagus Chicken Penne
A delicious creamy mushroom and asparagus chicken penne dish that’s perfect for any occasion.
Equipment
- skillet
- pot
Ingredients
Pasta
- 12 oz penne pasta
Cooking Oil
- 2 tablespoons olive oil
Chicken
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Vegetables
- 1 cup sliced mushrooms
- 1 cup asparagus, cut into 1-inch pieces
Sauce
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
Cooking Instructions
- Cook the penne pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add the chicken, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes until browned and cooked through.
- Add sliced mushrooms and asparagus. Sauté for 3-4 minutes until tender.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in grated Parmesan cheese until melted and creamy. If needed, add a splash of pasta water to adjust the consistency.
- Add the cooked penne pasta, tossing to coat evenly in the sauce. Cook for an additional minute.
- Serve warm, garnished with extra Parmesan if desired.
Notes
For a variation, substitute asparagus with broccoli or spinach. Store leftovers in an airtight container for up to 3 days, reheating gently with a splash of cream or broth.
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 32gFat: 32gSaturated Fat: 15gCholesterol: 100mgSodium: 400mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 250mgIron: 2mg
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