Creamy Mushroom & Asparagus Chicken Penne
Ingredients:
For the Pasta:
12 oz penne pasta
1 lb boneless, skinless chicken breasts, cubed
2 tablespoons olive oil
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon Italian seasoning
For the Creamy Sauce:
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup sliced mushrooms cremini or button
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon lemon zest
Salt and pepper, to taste
Fresh parsley, chopped for garnish
Directions:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Prepare the Chicken:
In a large skillet, heat olive oil over medium heat.
Season the cubed chicken with salt, pepper, garlic powder, and Italian seasoning.
Cook the chicken for 6-8 minutes or until fully cooked and golden brown. Remove from skillet and set aside.
Sauté the Vegetables:
In the same skillet, melt butter over medium heat.
Add minced garlic and cook until fragrant about 1 minute.
Add mushrooms and sauté until tender, about 5 minutes.
Stir in the asparagus and cook for another 3-4 minutes until slightly tender but still crisp.
Make the Cream Sauce:
Pour in chicken broth and heavy cream, stirring to combine.
Bring to a simmer and stir in Parmesan cheese and lemon zest until the sauce thickens slightly.
Season with salt and pepper to taste.
Combine and Serve:
Add cooked pasta and chicken back into the skillet, stirring to coat everything evenly in the creamy sauce.
Cook for 2-3 more minutes until heated through.
Garnish with fresh parsley and extra Parmesan if desired.
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes
Kcal: 620 kcal Servings: 4 servings
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