Ingredients
Scale
- 12 oz penne pasta
- 2 boneless, skinless chicken breasts, sliced
- 1 cup sliced mushrooms
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced chicken and cook until browned and cooked through. Remove from skillet.
- In the same skillet, add garlic, mushrooms, and asparagus. Sauté until vegetables are tender.
- Reduce heat, stir in heavy cream and Parmesan cheese. Cook until the sauce thickens slightly.
- Return the cooked chicken to the skillet. Toss in the cooked pasta and stir to combine.
- Season with salt and pepper. Garnish with fresh parsley before serving.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- For added flavor, sprinkle with red pepper flakes or lemon zest.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available with gluten-free pasta
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 125mg