Description
Indulge in this delightful Creamy Mushroom and Asparagus Chicken Penne, featuring tender chicken, vibrant asparagus, and earthy mushrooms enveloped in a rich, velvety sauce for an unforgettable meal.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups penne pasta
- 1 cup fresh asparagus, chopped
- 1 cup mushrooms, sliced
- 3 cloves fresh garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup low-sodium chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Gather all ingredients. Chop asparagus into bite-sized pieces, slice mushrooms thinly, and mince garlic.
- Cook the Pasta: In a large pot of salted boiling water, cook penne according to package instructions until al dente (about 8 minutes). Drain and set aside.
- Sauté the Chicken: In a large skillet over medium heat, add olive oil. Season chicken breasts with salt and pepper. Cook for about 6 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
- Sauté Vegetables: In the same skillet, add more olive oil if necessary. Sauté minced garlic for about 30 seconds until fragrant. Add sliced mushrooms and asparagus; cook for about five minutes until tender.
- Make the Creamy Sauce: Pour in heavy cream and chicken broth while scraping bits off the bottom of the skillet. Stir in grated Parmesan cheese until melted into a creamy sauce.
- Combine Everything: Add cooked penne back into the skillet along with sliced chicken. Toss gently until everything is well-coated with sauce.
- Serve: Transfer to plates and sprinkle with additional Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: Approximately one cup (250g)
- Calories: 620
- Sugar: 4g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 120mg