Description
A one-pan meal that combines tender chicken, vibrant asparagus, and mushrooms in a rich cream sauce over penne pasta, perfect for busy weeknights and family gatherings.
Ingredients
- 8 oz penne pasta
- 1 lb chicken breast, diced
- 1 cup mushrooms, sliced
- 1 cup asparagus, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a pot of salted water to a boil and cook the penne pasta until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced chicken and cook until it’s no longer pink, about 5-7 minutes.
- Add garlic, mushrooms, and asparagus to the skillet. Sauté until vegetables are tender, about 3-4 minutes.
- Pour in chicken broth and simmer for about 3 minutes.
- Stir in heavy cream and Parmesan cheese, mixing continuously until the sauce thickens, about 2-3 minutes.
- Add the drained penne to the skillet, tossing it gently in the creamy sauce until well coated.
- Finish with salt and pepper to taste.
- Plate the pasta and garnish with fresh parsley before serving.
Notes
Feel free to substitute chicken with chickpeas or tempeh for a vegetarian version. Experiment with different vegetables like broccoli or spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian