Description
A creamy, comforting pasta dish featuring tender chicken, earthy mushrooms, and fresh asparagus.
Ingredients
Scale
- 8 oz penne pasta
- 2 chicken breasts, diced
- 1 cup asparagus, chopped
- 1 cup mushrooms, sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced chicken and cook for 5-7 minutes until golden brown and fully cooked.
- Add the minced garlic, chopped asparagus, and sliced mushrooms to the skillet. Sauté for 4-5 minutes until the vegetables soften.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and well combined.
- Add the drained penne to the skillet, tossing to coat in the creamy sauce. Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan or fresh herbs if desired.
Notes
For a lighter option, you can use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg