Description
A comforting bowl of pasta enveloped in a silky, creamy sauce, infused with rich flavors and nostalgia.
Ingredients
Scale
- 2 chicken breasts
- 8 oz penne pasta
- 1 cup mushrooms, sliced
- 1 cup asparagus, trimmed and cut into pieces
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup Parmesan cheese, grated
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the penne pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken breasts and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- Add mushrooms and asparagus to the same skillet. Sauté until tender, about 3-5 minutes.
- Add garlic and cook for another minute until fragrant.
- Pour in heavy cream and chicken broth. Bring to a simmer.
- Stir in Parmesan cheese and mix until melted and smooth.
- Slice the cooked chicken and add it back to the skillet along with the cooked pasta. Toss to combine, ensuring everything is coated with the sauce.
- Serve hot, garnished with fresh parsley.
Notes
Use freshly grated Parmesan cheese for better flavor. Don’t rush sautéing the veggies to enhance sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg