Ingredients
Scale
- 12 oz penne pasta
- 2 cups sliced mushrooms
- 1 bunch asparagus, trimmed
- 2 chicken breasts, sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook penne pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced chicken, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add garlic and sliced mushrooms. Sauté until mushrooms are golden and tender.
- Add asparagus to the skillet and cook for 2-3 minutes until slightly tender.
- Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens slightly.
- Return cooked chicken and pasta to the skillet, stirring well to coat everything in the creamy sauce.
- Garnish with chopped parsley and serve hot.
Notes
- Use fresh mushrooms and asparagus for best flavor.
- Adjust seasoning with salt and pepper as needed.
- For a lighter version, substitute heavy cream with half-and-half.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg