Description
This creamy chicken penne pasta is packed with sautéed mushrooms, tender asparagus, and golden seared chicken—all tossed in a velvety Parmesan cream sauce. It’s a restaurant-style dinner made easily at home in under 45 minutes!
Ingredients
8 ounces penne pasta
2 boneless, skinless chicken breasts, thinly sliced
1 tablespoon olive oil
1 cup sliced mushrooms
1 cup asparagus, cut into 2-inch pieces
2 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes, optional
Instructions
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Bring a large pot of salted water to a boil and cook penne pasta according to package directions until al dente. Drain and set aside.
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In a large skillet, heat olive oil over medium-high heat. Season sliced chicken with salt and pepper. Cook for 5 to 7 minutes until chicken is golden and cooked through. Remove from skillet and set aside.
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In the same skillet, sauté mushrooms for 3 minutes. Add asparagus and cook for another 2 minutes until tender-crisp. Stir in minced garlic and cook for 30 seconds.
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Deglaze the pan with chicken broth, scraping up any bits from the bottom. Add heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Stir and simmer for 3 to 4 minutes until the sauce thickens slightly.
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Return the cooked chicken and pasta to the skillet. Toss everything together until coated evenly in the creamy sauce. Adjust seasoning if needed and serve warm.
Notes
Use freshly grated Parmesan for the best flavor and texture. You can substitute asparagus with broccoli or spinach if desired. To lighten the dish, use half-and-half in place of heavy cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American / Italian-Inspired