Ingredients
Scale
- 200g penne pasta
- 2 tablespoons olive oil
- 1 pound chicken breast, sliced
- 1 cup sliced mushrooms
- 1 bunch asparagus, trimmed and chopped
- 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. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced chicken and cook until browned. Remove and set aside.
- In the same skillet, sauté garlic and mushrooms until fragrant and softened.
- Add chopped asparagus and cook for 3-4 minutes.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and sauce thickens.
- Return cooked chicken to the skillet, stir to combine, and season with salt and pepper.
- Add cooked pasta to the sauce, toss to coat evenly.
- Garnish with fresh parsley and serve hot.
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 fresh herbs for a more vibrant presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Saute, boil, simmer
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 125mg