🍄 Creamy Mushroom & Asparagus Chicken Penne

Ingredients (4 servings)

For the pasta

• 300 g penne pasta

• Salt (for boiling)

For the chicken & sauce

• 2 tbsp olive oil

• 500 g chicken breast, cut into strips or cubes

• Salt & pepper (to season chicken)

• 2 tbsp butter

• 1 medium onion, finely chopped

• 3–4 cloves garlic, minced

• 250 g mushrooms, sliced (button, cremini, or mixed)

• 200–250 g asparagus, cut into 3–4 cm pieces

• 1 cup (240 ml) heavy cream

• ½ cup (120 ml) chicken broth

• ½ cup grated parmesan

• 1 tsp Italian seasoning

• ½ tsp chili flakes (optional)

• Fresh parsley for garnish

Instructions

1. Cook the pasta

1. Boil penne in salted water until al dente.

2. Drain and reserve ½ cup of pasta water.

2. Cook the chicken

1. Heat olive oil in a large pan.

2. Season chicken with salt and pepper.

3. Sear chicken 4–5 minutes until lightly golden and cooked through.

4. Remove and set aside.

3. Make the creamy sauce

1. In the same pan, melt the butter.

2. Add onions and cook 2–3 min until soft.

3. Add garlic and cook 30 sec.

4. Add mushrooms and sauté until browned and they release their moisture.

5. Add asparagus and cook 2–3 more minutes.

4. Combine everything

1. Add chicken broth and simmer 1 min.

2. Pour in the heavy cream.

3. Add Italian seasoning, chili flakes, and parmesan.

4. Simmer until thick and creamy (3–5 min).

5. Add the cooked chicken back in.

6. Add the pasta and toss to coat.

7. If too thick, add a splash of pasta water to adjust.

5. Serve

• Garnish with extra parmesan and fresh parsley.

• Serve warm and enjoy!