Chicken Mushroom Pasta (Print-Friendly Version)
Rich pasta with creamy sauce, tender chicken, mushrooms, and fresh asparagus. Quick to cook, perfect for any weeknight.
# Ingredients:
→ Essentials
01 -
2 chicken breasts, cut into slices
02 -
200g sliced mushrooms
03 -
250g of penne pasta
04 -
1 small bunch of asparagus, trimmed and cut into bite-sized pieces
→ For the Sauce
05 -
1/2 cup grated Parmesan
06 -
1/2 cup chicken broth
07 -
1 cup of heavy cream
08 -
3 garlic cloves, finely chopped
→ To Season and Decorate
09 -
Fresh parsley, chopped to sprinkle on top
10 -
Salt and black pepper to your taste
11 -
2 tablespoons of olive oil
# Steps:
01 -
Follow package directions to cook your pasta. Drain well, then put it aside for now.
02 -
Warm some olive oil in a big pan over medium heat. Toss in the chicken slices, letting them cook until they turn golden and are cooked all the way through. Set aside once done.
03 -
Use the same pan to cook the mushrooms and asparagus until soft, which takes about 5 minutes. Toss in the garlic for a short minute till it's fragrant.
04 -
Add heavy cream along with the chicken broth into the pan. Keep stirring while it simmers. Mix in Parmesan cheese until the sauce thickens. Add salt and pepper at the end.
05 -
Toss in the chicken and pasta to coat them well in the sauce. Sprinkle some fresh parsley over the top, then serve while hot.
# Notes:
01 -
Feel free to pick other pasta shapes if desired.
02 -
Swap for peas or broccoli if asparagus isn’t your thing.
03 -
Keep leftovers in the fridge for up to 3 days.