Creamy Mushroom and Asparagus Chicken Penne
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)
INSTRUCTIONS
Cook Pasta: Boil penne pasta in salted water until al dente. Drain and set aside.
Cook Chicken: Heat olive oil in a skillet. Season chicken with garlic powder, onion powder, salt, and pepper. Sauté for 5-6 minutes until cooked. Set aside.
Sauté Vegetables: In the same skillet, cook mushrooms and asparagus for 5-6 minutes until tender. Remove and set aside.
Make Sauce: Melt butter, stir in flour, and cook for 1-2 minutes. Gradually whisk in chicken broth, then add heavy cream. Cook until thickened. Stir in Parmesan, red pepper flakes (optional), salt, and pepper.
Combine: Add chicken, vegetables, and pasta to the skillet. Toss to coat with the sauce. Heat through for 1-2 minutes.
Serve: Garnish with additional Parmesan if desired and serve hot.