Servings: 3–4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 8 oz (about 225 g) penne pasta
- 2 boneless, skinless chicken breasts, sliced thin
- 1 tbsp olive oil (plus extra if needed)
- 1 cup mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup grated Parmesan cheese
- ½ tsp Italian seasoning
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes
- Optional garnish: chopped parsley or extra Parmesan
Instructions
-
Cook the pasta:
Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water. -
Cook the chicken:
In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper.
Add to the pan and cook 5–7 minutes until golden and cooked through. Remove and set aside. -
Sauté the vegetables:
In the same skillet, add mushrooms and cook 3–4 minutes until they start to brown.
Add asparagus and garlic, and cook another 2–3 minutes until tender-crisp. -
Make the creamy sauce:
Lower the heat to medium. Stir in the heavy cream and Parmesan cheese.
Add Italian seasoning, salt, pepper, and (if using) red pepper flakes.
Stir until the sauce thickens slightly (2–3 minutes). Add a splash of pasta water if it becomes too thick. -
Combine:
Return the chicken and cooked pasta to the skillet. Toss everything together until well-coated and heated through. -
Serve:
Top with extra Parmesan and a sprinkle of fresh parsley. Serve warm.
