Creamy Mushroom & Asparagus Chicken Penne

• temps total: 6 minutes

Ingrédients

12 oz penne pasta

1 lb chicken breast, sliced into thin strips

1 tablespoon olive oil

2 tablespoons butter

2 cups sliced mushrooms (cremini or button)

1 bunch asparagus, trimmed and cut into 2-inch pieces

3 cloves garlic, minced

1 ½ cups heavy cream

½ cup chicken broth

1 cup Parmesan cheese, grated

½ teaspoon Italian seasoning

Salt & black pepper, to taste

Optional: red pepper flakes for a touch of heat

Fresh parsley for garnish

Instructions

Cook the pasta: Boil penne in salted water until al dente. Drain and set aside.

Sear the chicken: In a large skillet, heat olive oil. Season chicken with salt, pepper, and Italian seasoning. Cook until golden and done, then remove and set aside.

Sauté the veggies: In the same pan, melt butter and add mushrooms. Cook until browned, then add garlic and asparagus. Sauté for 2–3 minutes until fragrant.

Make the sauce: Pour in heavy cream and chicken broth. Simmer for 3–5 minutes until slightly thickened.

Combine everything: Stir in Parmesan cheese until melted and creamy. Add the chicken and pasta back in, toss to coat evenly.

Serve warm, topped with fresh parsley and an extra sprinkle of Parmesan.

Helpful Tip

To make it extra rich, stir in a tablespoon of cream cheese or a squeeze of lemon juice at the end for brightness.

Nutrition (per serving)

Calories: 560 | Protein: 38g | Carbs: 48g | Fat: 22g | Sugar: 4g