Creamy Mushroom and Asparagus Chicken Penne
Penne Pasta with Creamy Chicken, Mushrooms, and Asparagus
Ingredients:
12 oz penne pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 cups mushrooms, sliced
1 cup asparagus, trimmed and cut into 2-inch pieces
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth (unsalted)
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Directions:
Cook penne pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Season chicken pieces with garlic powder, onion powder, salt, and pepper. Sauté chicken until fully cooked, about 5-6 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add mushrooms and asparagus. Cook for 5-6 minutes, stirring occasionally, until tender. Remove vegetables and set aside.
Melt butter in the skillet over medium heat. Stir in flour and cook for 1-2 minutes until golden, forming a roux. Gradually whisk in chicken broth, ensuring no lumps remain.
Add heavy cream to the skillet, stirring until the sauce thickens. Stir in Parmesan cheese, red pepper flakes (if using), and adjust seasoning with salt and pepper.
Return cooked chicken, mushrooms, and asparagus to the skillet. Toss to coat evenly with the creamy sauce.
Add cooked penne pasta to the skillet and mix until everything is well combined. Heat for 1-2 minutes, ensuring the pasta is fully coated and warmed through.
Serve hot, garnished with additional Parmesan cheese if desired.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 4 servings