This creamy mushroom and asparagus chicken penne is a rich, comforting pasta dish made with tender chicken slices, sautéed mushrooms, crisp asparagus, and penne tossed in a velvety garlic-Parmesan cream sauce. It’s a perfect weeknight dinner—quick, hearty, and bursting with flavor.
Ingredients
2 boneless, skinless chicken breasts, sliced
8 oz (225g) penne pasta
1 tbsp olive oil
1 cup mushrooms, sliced
1 cup asparagus, cut into 2-inch pieces
3 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
½ cup grated Parmesan cheese
1 tbsp butter
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
Instructions
1. Cook the Pasta
Bring a pot of salted water to a boil.
Add penne and cook until al dente (about 10–12 minutes).
Drain and set aside.
2. Cook the Chicken
Heat olive oil in a large skillet over medium-high heat.
Add sliced chicken, season with salt and pepper, and cook until browned and cooked through (6–7 minutes).
Remove chicken from the skillet and set aside.
3. Sauté the Vegetables
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