Ingredients
Advertisement
For the Pasta:
12 oz (340 g) penne pasta
1 tablespoon olive oil
For the Chicken:
1 pound (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
For the Creamy Sauce:
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup sliced mushrooms
1 cup asparagus, cut into 2-inch pieces
1/2 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
For Garnish:
Fresh parsley, chopped
Extra Parmesan cheese
Directions
Advertisement
Cook the Pasta:
Boil the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, toss with olive oil to prevent sticking, and set aside.
Cook the Chicken:
Season and Sear: Season the chicken with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, until golden and cooked through. Remove from the skillet and set aside.
Make the Sauce:
Sauté the Veggies: In the same skillet, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Toss in the mushrooms and asparagus, cooking for 5–7 minutes until tender.
Deglaze and Simmer: Pour in the chicken broth and bring to a simmer, scraping any browned bits from the bottom of the pan. Stir in the heavy cream and Parmesan cheese. Simmer gently for 2–3 minutes until the sauce thickens slightly.
Add Chicken and Pasta: Return the cooked chicken to the skillet, along with the cooked penne. Toss everything together to coat the pasta and chicken in the creamy sauce.
Serve and Enjoy:
Garnish and Serve: Transfer the pasta to serving plates and garnish with fresh parsley and extra Parmesan cheese. Serve warm and watch the compliments roll in!
Tips for Success
For added flavor, use white wine to deglaze the pan instead of chicken broth.
Swap heavy cream for half-and-half if you prefer a lighter sauce.
Use your favorite pasta shape—rigatoni or fettuccine work beautifully, too!
Prep Time: 10 minutes | Cook Time: 25 minutes
Servings: 4
Advertisement
Leave a Comment