Creamy Mushroom and Asparagus Chicken Penne

Ingredients

For the Pasta:

• 12 oz penne pasta

• 2 tablespoons olive oil

• 1 tablespoon butter

For the Chicken and Vegetables:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

• 8 oz mushrooms, sliced (button or cremini)

• 1 bunch asparagus, trimmed and cut into 1-2 inch pieces

• 2-3 cloves garlic, minced

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

For the Creamy Sauce:

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1/2 cup freshly grated Parmesan cheese

• Additional Parmesan for serving

• Fresh parsley for garnish (optional)

Instructions

1. 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.

2. Prepare the chicken: Season chicken pieces with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large skillet over medium heat. Cook chicken for 5-7 minutes until golden brown and cooked through. Remove from pan and set aside.

3. Sauté the vegetables: In the same skillet, add butter. Add sliced mushrooms and asparagus pieces. Sauté for 3-5 minutes until mushrooms are tender and asparagus is crisp-tender. Add minced garlic and cook for another minute until fragrant.

4. Create the sauce: Pour in heavy cream and chicken broth. Add Italian seasoning and bring to a gentle simmer. Let it cook for 3-4 minutes until slightly thickened.

5. Add cheese: Stir in Parmesan cheese until melted and sauce becomes creamy. If sauce is too thick, add a splash of pasta water to thin it out.

6. Combine everything: Return cooked chicken to the skillet. Add the cooked penne pasta and toss everything together until well coated with the creamy sauce. Cook for 1-2 minutes to heat through.

7. Serve: Garnish with additional Parmesan cheese and fresh parsley if desired. Serve immediately while hot.

Serves: 4-6 people
Total time: 30-35 minutes