Description
Warm and rich dish perfect for weeknights, featuring chicken, mushrooms, and asparagus in a creamy sauce over penne pasta.
Ingredients
Scale
- 8 oz penne pasta
- 2 chicken breasts, diced
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil
Instructions
- Cook the penne pasta according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium heat.
- Add the diced chicken and cook until browned and cooked through.
- Add the minced garlic and stir for a few seconds until fragrant.
- Add the sliced mushrooms and asparagus and sauté until tender.
- Pour in the heavy cream and bring it to a gentle simmer.
- Stir in the grated Parmesan cheese until the sauce is smooth.
- Toss the cooked penne with the chicken and creamy sauce in the skillet.
- Season with salt and pepper to taste.
- Serve warm and enjoy.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Can be reheated with a splash of milk or cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken pasta, creamy pasta, weeknight dinner, comfort food, easy recipe