Ingredients
Scale
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 8 oz mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add sliced mushrooms and cook until tender. Add minced garlic and cook for another minute.
- Add asparagus pieces and cook until tender yet crisp.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce is creamy. Season with salt and pepper.
- Return cooked chicken to the skillet, toss with the sauce and vegetables.
- Add cooked penne pasta and mix well. Garnish with fresh parsley before serving.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- For extra flavor, add a pinch of red pepper flakes.
- Use cooked leftover chicken for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: High-Protein
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg