Ingredients
Scale
Pasta
- 340g penne pasta
Protein
- 450g boneless, skinless chicken breast, cut into bite-sized pieces
Vegetables
- 225g mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 5cm pieces
- 2 cloves garlic, minced
Sauce
- 240ml heavy cream
- 100g grated Parmesan cheese
- 120ml chicken broth
- 1 teaspoon Italian seasoning
- Red pepper flakes (optional)
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Fats
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Instructions
- Bring a large pot of salted water to a boil. Cook penne until al dente. Reserve 120ml pasta water, then drain and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with garlic powder, onion powder, salt, and pepper. Cook for 5–7 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, heat remaining olive oil and butter. Sauté minced garlic for 30 seconds, then add mushrooms. Cook 5–6 minutes until golden. Add asparagus and cook another 3–4 minutes until tender-crisp.
- Add chicken broth and simmer for 2 minutes. Stir in heavy cream and Parmesan, letting the sauce thicken slightly. Season with Italian seasoning, red pepper flakes (optional), salt, and pepper.
- Return chicken to the skillet. Add pasta and toss everything to combine. Gradually add reserved pasta water to adjust sauce consistency.
- Serve hot, garnished with extra Parmesan and black pepper if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 4–6
- Calories: 610 per serving