Creamy Mushroom and Asparagus Chicken Penne
There’s something about creamy pasta that feels like a warm hug after a long day. I made this after a cozy rainy evening, and it instantly lifted everyone's mood around the table.
Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- Red pepper flakes optional, but highly recommended if you like a little kick!
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Cook your penne according to package instructions until al dente. Drain and set aside.
- Cook the Chicken
- While your pasta is doing its thing, heat olive oil in a large skillet over medium-high heat. Toss the chicken pieces with garlic powder, onion powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until golden and cooked through. Transfer the chicken to a plate and keep warm.
- Sauté the Veggies
- In the same skillet, melt the butter. Add minced garlic and sliced mushrooms. Cook for 3-4 minutes until the mushrooms soften and start to brown. Add the asparagus and cook for another 2-3 minutes, just until it turns bright green but still has a little snap.
- Make It Creamy
- Pour in the heavy cream, chicken broth, and sprinkle in the Italian seasoning. Stir in the Parmesan cheese until it melts into a dreamy, creamy sauce.
- Bring It All Together
- Add the cooked chicken and pasta back into the skillet. Toss everything together until well-coated in the sauce. If you're feeling fancy, a sprinkle of red pepper flakes really wakes up the flavors.
Notes
- Slightly undercook the penne so it can finish cooking in the sauce, absorbing more flavor and reaching the perfect texture.
- Sauté the mushrooms until golden brown to bring out their rich flavor before adding the asparagus and sauce.
