Creamy Chicken Penne Pasta (Print Format)

Rich and creamy pasta with chicken, mushrooms and asparagus. One-pan dinner ready in just 35 minutes for busy weeknights.

# Ingredients:

→ Pasta and Protein

01 - 12 oz penne pasta
02 - 1 pound boneless, skinless chicken breast, diced into bite-sized chunks

→ Fresh Vegetables

03 - 1 cup mushrooms, sliced nice and thick
04 - 1 cup fresh asparagus, trimmed and cut into 1-inch pieces

→ Seasonings and Oil

05 - 2 tablespoons olive oil
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - Salt and freshly ground black pepper to taste

→ Creamy Sauce

09 - 1 cup heavy cream
10 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving

# Steps:

01 - Bring a large pot of salted water to a boil and cook the penne until it's al dente, following the package directions. Drain and set aside, saving a cup of pasta water just in case.
02 - Heat olive oil in a large skillet over medium heat. Season the chicken pieces with garlic powder, onion powder, salt, and pepper, then cook for 5-7 minutes until golden brown and cooked through.
03 - Toss in the sliced mushrooms and asparagus pieces. Cook everything together for 3-4 minutes until the vegetables are tender but still have a nice bite.
04 - Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally to prevent sticking.
05 - Stir in the grated Parmesan cheese until it melts completely and creates a smooth, creamy sauce. If it seems too thick, add a splash of that reserved pasta water.
06 - Add the cooked penne to the skillet and toss everything together until the pasta is well coated with that creamy sauce. Cook for just another minute to heat through.
07 - Serve immediately while hot, with extra Parmesan cheese on the side for anyone who wants to pile it on.

# Tips:

01 - Feel free to swap the asparagus for broccoli florets or fresh spinach if that's what you have on hand.
02 - Save some pasta water before draining - it's perfect for thinning out the sauce if it gets too thick.
03 - This dish is best served fresh and hot, but leftovers keep well for up to 3 days in the fridge.
04 - When reheating leftovers, add a splash of cream or chicken broth to bring back that creamy texture.

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