A rich and comforting creamy chicken penne loaded with tender chicken, earthy mushrooms, and crisp asparagus in a luscious Parmesan cream sauce. Perfect for Sunday dinners or cozy weeknight meals.
Ingredients
1 pound penne pasta
2 tablespoons olive oil
2 chicken breasts, diced
Salt and pepper, to taste
2 cups mushrooms, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
3 cloves garlic, minced
1 small onion, finely chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes (optional)
Fresh parsley, chopped, for garnish
Instructions
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Cook penne according to package directions until al dente. Drain and set aside.
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Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook until golden and fully cooked, about 6–8 minutes. Remove chicken and set aside.
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In the same skillet, sauté mushrooms for 4–5 minutes. Add onion and garlic and cook until fragrant.
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Add asparagus and cook 2–3 minutes until crisp-tender.
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Lower heat and stir in heavy cream, Parmesan, thyme, and red pepper flakes. Simmer until slightly thickened.
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Return chicken to the skillet, tossing to coat in the sauce.
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Add cooked penne and gently combine.
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Garnish with parsley and serve immediately.