Chicken, Mushroom & Asparagus Penne Pasta

Ingredients

Pasta

• 12 oz penne pasta
• Salt (for boiling water)

Protein & Veggies

• 1 lb chicken breast, sliced into strips
• 1 tbsp olive oil
• 2 cups mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• Salt & black pepper

Creamy sauce

• 2 tbsp butter
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup chicken broth
• 1 tsp Italian seasoning
• Pinch of red pepper flakes (optional)

Instructions

1. Cook pasta
   Boil penne in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
2. Cook chicken
   Heat olive oil in a large skillet over medium-high heat.
   Season chicken with salt and pepper, then cook until golden and cooked through. Remove and set aside.
3. Sauté vegetables
   In the same pan, add mushrooms and cook until browned.
   Add asparagus and garlic, sauté 2–3 minutes until tender-crisp.
4. Make the sauce
   Add butter, chicken broth, and cream. Stir and bring to a gentle simmer.
5. Add cheese & seasoning
   Stir in Parmesan, Italian seasoning, and red pepper flakes. Let it thicken slightly.
6. Combine everything
   Add chicken and cooked pasta back into the pan. Toss to coat.
   Add a splash of reserved pasta water if needed to loosen the sauce.
7. Serve
   Finish with extra Parmesan and black pepper.

🔥 Tips for best results

• Don’t overcook asparagus—it should stay slightly crisp
• Sear chicken well for better flavor (don’t overcrowd the pan)
• Fresh Parmesan melts smoother than pre-shredded

🍽️ Optional upgrades

• Add spinach at the end for extra greens
• Swap cream for half-and-half for a lighter version
• Add lemon zest for brightness