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–+ servings
Chicken Penne with Mushroom and Asparagus

Creamy Chicken Penne with Mushroom and Asparagus Delight

This Creamy Chicken Penne with Mushroom and Asparagus is a quick and satisfying recipe perfect for dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Penne Pasta Cooked until al dente.
For the Protein
  • 2 pieces Boneless, Skinless Chicken Breasts Seasoned and cooked until golden.
For the Vegetables
  • 8 ounces Mushrooms (sliced) Consider using pre-sliced.
  • 1 bunch Asparagus (trimmed, cut into bite-sized pieces) Cook until tender-crisp.
  • 2 cloves Garlic (minced)
For the Sauce
  • 1 cup Heavy Cream Essential for creamy sauce.
  • 1/2 cup Parmesan Cheese (grated) Melts beautifully in sauce.
For Cooking
  • 2 tablespoons Olive Oil For sautéing.
  • to taste Salt Adjust according to taste.
  • to taste Black Pepper Adjust according to taste.
For Garnish
  • 1 tablespoon Fresh Parsley (for garnish) Adds color and flavor.

Equipment

  • Large pot
  • Skillet
  • Colander

Method
 

Step-by-Step Instructions
  1. Boil the pasta in salted water for 10-12 minutes until al dente, drain, and set aside.
  2. Heat olive oil in a skillet. Season chicken breasts with salt and pepper. Cook for 5-7 minutes on each side until golden brown and cooked through, then let rest.
  3. Sauté mushrooms and garlic in the same skillet for about 5 minutes until golden brown.
  4. Add asparagus to the skillet and cook for another 3-4 minutes until tender and bright green.
  5. Pour in heavy cream and simmer for 3-5 minutes to thicken.
  6. Combine pasta with the sauce and vegetables, mixing well.
  7. Stir in grated Parmesan until melted and well combined.
  8. Garnish with fresh parsley and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

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