Ingredients:
12 oz penne pasta
1 lb chicken breast, cut into bite-sized pieces
2 cups mushrooms, sliced
1 cup asparagus, trimmed and cut into 1-inch pieces
2 cups broth (chicken or vegetable)
1 cup heavy cream
1/2 cup Parmesan cheese, grated
2 tbsp butter
2 tbsp flour
1 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1/2 tsp red pepper flakes (optional)
Directions:
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and set aside.
Cook the Chicken: In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the chicken pieces, season with salt, pepper, garlic powder, and onion powder, and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the remaining butter. Add the mushrooms and cook for about 3 minutes until they release their moisture. Add the asparagus and cook for another 3 minutes until tender.
Make the Sauce: Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the broth while stirring continuously to prevent lumps. Let it simmer for about 2 minutes until slightly thickened.
Add Cream and Cheese: Lower the heat and stir in the heavy cream and Parmesan cheese. Cook for another 2-3 minutes until the sauce is creamy and well combined. Adjust seasoning with salt, pepper, and red pepper flakes if using.
Combine Everything: Return the cooked chicken and drained pasta to the skillet. Toss everything together until the pasta is well coated with the creamy sauce.
Serve: Plate the pasta and garnish with extra Parmesan if desired. Serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: Approximately 480 kcal per serving | Servings: 4