Chicken, Mushroom & Asparagus Penne Pasta—rich, comforting, and packed with flavor 🍝🍗🍄✨
Ingredients:
For the pasta:
250g penne pasta
1 tbsp salt (for boiling water)
For the chicken:
2 chicken breasts (cut into bite-sized pieces)
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
For the sauce:
1 tbsp butter
1 tbsp olive oil
1 cup mushrooms (sliced)
1 bunch asparagus (trimmed and cut into 2-inch pieces)
3–4 garlic cloves (minced)
1 cup heavy cream
1/2 cup chicken broth (or pasta water)
1/2 cup grated parmesan cheese
1/2 tsp Italian seasoning
Salt and black pepper to taste
1 tbsp lemon juice (optional, for brightness)
Optional:
Red chili flakes
Fresh parsley (chopped)
Instructions:
Cook penne pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Heat olive oil in a large pan over medium-high heat.
Season chicken with salt, pepper, and paprika.
Cook chicken for 5–6 minutes until golden and fully cooked. Remove and set aside.
In the same pan, add butter and olive oil.
Add mushrooms and cook until browned and their moisture evaporates (about 5 minutes).
Add asparagus and cook for 3–4 minutes until tender-crisp.
Stir in garlic and cook for 30 seconds until fragrant.
Pour in cream and chicken broth. Stir and bring to a gentle simmer.
Add parmesan cheese and Italian seasoning. Mix until the sauce becomes creamy and slightly thickened.
Return cooked chicken to the pan, then add drained pasta. Toss everything together.
If needed, add a splash of reserved pasta water to loosen the sauce.
Finish with lemon juice (optional), adjust seasoning, and sprinkle chili flakes or parsley if desired.
Serving tip:
Serve hot with extra parmesan on top and a side of garlic bread for a complete meal 😍
Pro tip:
Don’t overcook asparagus—it should stay slightly crisp for the best texture and color.
