Description
A delightful one-pot pasta dish combining tender penne pasta, juicy chicken, and a silky, garlic-infused cream sauce with mushrooms and asparagus.
Ingredients
Scale
- 12 ounce penne pasta
- 2 boneless, skinless chicken breasts, sliced
- 2 tablespoon olive oil
- 2 tablespoon butter
- 8 ounce mushrooms, sliced
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the penne pasta according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water for later use.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the sliced chicken breasts with salt and pepper, then add them to the hot skillet. Cook the chicken for 5-6 minutes, flipping once, until it’s golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Toss in the sliced mushrooms and cook for 4-5 minutes, until they release their moisture and become tender. Add the asparagus pieces and continue cooking for 3-4 minutes, until the asparagus is bright green and tender-crisp.
- Once the vegetables are cooked, add the minced garlic and Italian seasoning to the skillet. Cook for 1 minute, stirring constantly, to allow the flavors to bloom and prevent the garlic from burning.
- Pour in the heavy cream and chicken broth, then bring the mixture to a gentle simmer. Allow the sauce to cook for 3-4 minutes, stirring occasionally, until it begins to thicken slightly.
- Stir in the grated Parmesan cheese until it’s fully melted and the sauce becomes smooth and creamy. Taste and adjust the seasoning with salt and pepper as needed.
- Add the cooked chicken back to the skillet, along with the drained penne pasta. Toss everything together until the pasta is well coated in the creamy sauce. If the sauce seems too thick, gradually add a splash or two of the reserved pasta water to reach your desired consistency.
- Garnish your Chicken Penne with Creamy Mushroom and Asparagus with freshly chopped parsley and a sprinkle of additional Parmesan cheese, if desired. Serve this delicious one-pot pasta immediately.
Notes
This dish reheats beautifully, so any leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg