Description
This rich and creamy pasta dish combines tender chicken, earthy mushrooms, crisp asparagus, and a luscious garlic parmesan sauce over penne. A perfect weeknight meal!
Ingredients
Units
Scale
- 12 oz penne pasta
- 2 boneless, skinless chicken breasts, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Cook the pasta: Boil penne according to package instructions until al dente. Drain and set aside.
- Season & cook the chicken: Season chicken with salt, pepper, and Italian seasoning. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through (about 5-6 minutes). Remove and set aside.
- Sauté veggies: Add 1 tablespoon olive oil and butter to the same pan. Sauté onion, garlic, and mushrooms for 3-4 minutes. Add asparagus and cook for another 3 minutes until tender-crisp.
- Make the sauce: Pour in heavy cream and chicken broth. Bring to a simmer, then stir in Parmesan cheese and red pepper flakes. Let simmer until slightly thickened.
- Combine & serve: Return chicken and pasta to the pan, tossing to coat in the sauce. Cook for 2 minutes until everything is warmed through. Garnish with fresh parsley and serve hot!
Notes
- Use shrimp or tofu instead of chicken for variety.
- Substitute half-and-half for a lighter version.
- Store leftovers in an airtight container for up to 3 days.
