Ingredients
Scale
- 8 ounces penne pasta
- 1 pound chicken breast, diced
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced
- 1 cup asparagus, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: In a large pot, cook the penne pasta according to package instructions. Drain and set aside.
- Sauté Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Cook Vegetables: In the same skillet, add the sliced mushrooms and chopped asparagus. Sauté for about 5 minutes until tender. Stir in the minced garlic and cook for an additional minute.
- Make the Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer, then add the grated Parmesan cheese. Stir until the cheese is melted and the sauce is creamy.
- Combine Everything: Add the cooked chicken and penne pasta to the skillet. Toss everything together until well coated in the creamy sauce. Adjust seasoning with salt and pepper if needed.
- Serve: Garnish with fresh chopped parsley before serving. Enjoy your Creamy Mushroom and Asparagus Chicken Penne! 🍽️❤️