Creamy Mushroom and Asparagus Chicken Penne (Print Version)
# Ingredients:
→ For the Pasta and Chicken:
01 -
12 oz penne pasta
02 -
2 tbsp olive oil
03 -
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
Salt and pepper, to taste
→ For the Creamy Sauce:
07 -
1 tbsp unsalted butter
08 -
2 cloves garlic, minced
09 -
8 oz mushrooms, sliced
10 -
1 bunch asparagus, trimmed and cut into 2-inch pieces
11 -
1 cup heavy cream
12 -
1 cup grated Parmesan cheese
13 -
1/2 cup chicken broth
14 -
1 tsp Italian seasoning
15 -
Red pepper flakes (optional)
# Instructions:
01 -
Boil salted water. Cook pasta al dente. Reserve 1/2 cup pasta water. Drain and set aside.
02 -
Heat 1 tbsp olive oil in skillet. Season chicken with garlic powder, onion powder, salt, and pepper. Cook 5-7 minutes until golden and cooked. Set aside.
03 -
Heat remaining olive oil and butter in skillet. Add minced garlic, sauté 30 seconds. Add mushrooms, cook 5-6 minutes. Add asparagus, cook 3-4 minutes.
04 -
Pour in chicken broth, simmer 2 minutes. Stir in heavy cream and Parmesan, cook until thickened. Add Italian seasoning and red pepper flakes. Season with salt and pepper.
05 -
Return chicken to skillet, toss in sauce. Add pasta, toss. Use reserved pasta water to adjust consistency.
06 -
Plate pasta, garnish with Parmesan and black pepper. Serve warm.
# Notes:
01 -
Swap penne for fettuccine or rigatoni.
02 -
Use half-and-half for a lighter version.
03 -
Store leftovers in fridge up to 3 days. Reheat with milk or cream.
04 -
Add sun-dried tomatoes or bacon.