Description
A creamy and satisfying pasta dinner featuring golden-seared chicken, tender penne, fresh asparagus, and mushrooms in a garlic-Parmesan sauce. Perfect for weeknights yet elegant enough for guests.
Ingredients
2 tablespoons olive oil
1 pound boneless skinless chicken breasts, sliced into strips
Salt and black pepper, to taste
8 oz penne pasta
2 cups asparagus, trimmed and cut into 2-inch pieces
8 oz mushrooms, sliced
3 cloves garlic, minced
1 tablespoon butter
1 cup heavy cream
0.5 cup grated Parmesan cheese
0.25 teaspoon crushed red pepper flakes (optional)
Fresh parsley, for garnish
Instructions
1. Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and cook until golden and cooked through, about 6–8 minutes. Remove and set aside.
2. In a separate pot, boil penne pasta in salted water until al dente. Reserve ½ cup of the water, drain pasta, and set aside.
3. In the same skillet, melt butter. Sauté mushrooms and asparagus for 4–6 minutes. Add garlic and cook for 1 minute.
4. Pour in heavy cream, stir in Parmesan cheese and crushed red pepper flakes. Simmer for 2–3 minutes. Loosen with reserved pasta water if needed.
5. Add chicken and cooked pasta to the sauce. Toss to coat and heat through. Garnish with fresh parsley and serve warm.
Notes
Use freshly grated Parmesan for best melt and flavor.
Don’t overcook asparagus; it should stay bright and slightly crisp.
Add pasta water gradually to get your desired sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 3g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg
Keywords: Creamy chicken pasta, mushroom penne, asparagus pasta