Creamy Mushroom Asparagus Chicken Penne (Print Version)

# Ingredients:

→ Pasta

01 - 340g penne pasta

→ Protein

02 - 450g boneless, skinless chicken breast, cut into bite-sized pieces

→ Vegetables

03 - 225g mushrooms, sliced
04 - 1 bunch asparagus, trimmed and cut into 5cm pieces
05 - 2 cloves garlic, minced

→ Sauce

06 - 240ml heavy cream
07 - 100g grated Parmesan cheese
08 - 120ml chicken broth
09 - 1 teaspoon Italian seasoning
10 - Red pepper flakes (optional)

→ Seasonings

11 - 1 teaspoon garlic powder
12 - 1 teaspoon onion powder
13 - Salt and pepper, to taste

→ Fats

14 - 2 tablespoons olive oil
15 - 1 tablespoon unsalted butter

# Instructions:

01 - Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 120ml of pasta water, then drain the pasta and set aside.
02 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken with garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
03 - In the same skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat. Add the minced garlic and sauté until fragrant (about 30 seconds). Add the sliced mushrooms and cook for 5–6 minutes, or until they release their moisture and become golden. Add the asparagus pieces and cook for another 3–4 minutes, until tender-crisp.
04 - Pour in the chicken broth and let it simmer for 2 minutes. Stir in the heavy cream and grated Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly. Add the Italian seasoning and red pepper flakes (if using) for added flavor. Season with additional salt and pepper to taste.
05 - Return the cooked chicken to the skillet and toss to coat in the sauce. Add the cooked penne pasta and toss until everything is evenly coated. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
06 - Plate the pasta and garnish with extra Parmesan cheese and freshly cracked black pepper, if desired.

# Notes:

01 - Cook pasta al dente – Slightly undercook the penne, as it will continue absorbing the sauce for a perfect texture.
02 - Sauté mushrooms properly – Cook mushrooms until golden brown to enhance their flavor before adding the asparagus and sauce.

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