Ingredients
Scale
Before we get cooking, let’s gather our ingredients. Here’s what you’ll need:
- 8 ounces penne pasta
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup fresh asparagus, cut into 1-inch pieces
- 8 ounces mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the penne pasta in salted boiling water until al dente, then drain.
- In a skillet, heat olive oil and sauté the diced chicken until browned and cooked through. Set aside.
- In the same skillet, cook asparagus for 3 minutes, then add mushrooms and garlic, cooking until tender.
- Reduce heat, add heavy cream and Parmesan cheese, stirring until melted. Return chicken to the skillet.
- Mix in the cooked penne, ensuring it’s well-coated with the sauce. Adjust seasoning.
- Garnish with parsley and serve immediately.
Notes
- For added flavor, consider using fresh herbs.
- This dish can be made ahead and reheated for meals later in the week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg