Creamy Mushroom and Asparagus Chicken Penne
Ingredients:
12 oz penne pasta
2 tablespoons olive oil
2 chicken breasts, sliced thin
1 teaspoon salt
1/2 teaspoon black pepper
2 cups mushrooms, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1 teaspoon Italian seasoning
Fresh parsley, chopped (for garnish)
Directions:
Cook the penne pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat.
Season chicken with salt and pepper, and cook in the skillet until golden and cooked through, about 6-7 minutes. Remove and set aside.
In the same skillet, add mushrooms and asparagus, sautéing for about 4-5 minutes until tender.
Add garlic and cook for another 1 minute until fragrant.
Pour in chicken broth to deglaze the skillet, scraping up any browned bits from the bottom.
Stir in heavy cream, Parmesan cheese, and Italian seasoning. Let simmer for 2-3 minutes until slightly thickened.
Return the chicken to the skillet and toss in the cooked penne pasta.
Mix well to coat everything evenly with the creamy sauce.
Garnish with fresh parsley and serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 620 kcal | Servings: 4 servings
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