Ingredients
Scale
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup sliced mushrooms
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Cook the penne pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add chicken, garlic powder, onion powder, salt, and pepper. Cook 5-7 minutes until browned and cooked through.
- Add mushrooms and asparagus. Sauté 3-4 minutes until tender.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until melted and creamy. Add a splash of pasta water if needed to adjust consistency.
- Add cooked penne pasta, tossing to coat evenly in the sauce. Cook an additional minute.
- Serve warm, garnished with extra Parmesan if desired.
Notes
- Substitute asparagus with broccoli or spinach for variation.
- Store leftovers in an airtight container for up to 3 days, reheating gently with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: American