Creamy Mushroom and Asparagus Chicken Penne
Indulge in creamy mushroom and asparagus chicken penne made with tender chicken, earthy mushrooms, crisp asparagus, Parmesan, and a rich cream sauce
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup fresh mushrooms thinly sliced
- 1 cup asparagus trimmed and cut into 1-inch segments
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Cook the Pasta: Boil penne pasta in salted water until al dente, then drain and set aside, reserving a little pasta water.
- Sauté the Chicken: Heat olive oil in a skillet, add chicken with garlic powder, onion powder, salt, and pepper, and cook until golden and fully cooked.
- Cook the Pasta: Stir in mushrooms and asparagus, cooking for 3–4 minutes until softened but still vibrant.
- Make the Sauce: Pour in heavy cream, stir gently, and bring the mixture to a light simmer.
- Melt the Cheese: Add Parmesan cheese, stirring until melted into a smooth, creamy sauce; thin with pasta water if needed.
- Combine with Pasta: Add the cooked penne to the skillet, tossing until the pasta is fully coated in the sauce.
- Serve: Plate the creamy mushroom and asparagus chicken penne, garnish with extra Parmesan or black pepper, and serve immediately.