Creamy Mushroom and Asparagus Chicken Penne
If you’re searching for a dish that’s creamy, flavorful, and oh-so-satisfying, look no further than Creamy Mushroom and Asparagus Chicken Penne! This delightful pasta dish brings together tender chicken, fresh asparagus, and earthy mushrooms all enveloped in a rich and creamy sauce.
Servings: 4 servings
Calories: 550kcal
Equipment
- Large Pot
- Skillet
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
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- 1. Cook the penne pasta in salted boiling water until al dente. Drain and set aside.
- 2. 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.
- 3. Add sliced mushrooms and asparagus. Sauté for 3-4 minutes until tender.
- 4. Pour in the heavy cream and bring to a gentle simmer.
- 5. Stir in grated Parmesan cheese until melted and creamy. If needed, add a splash of pasta water to adjust the consistency.
- 6. Add the cooked penne pasta, tossing to coat evenly in the sauce. Cook for an additional minute.
- 7. 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
Calories: 550kcal | Fat: 32g