🍝 Creamy Mushroom & Asparagus Chicken Penne

🧾 Ingredients

• 2 cups penne pasta
• 2 chicken breasts, cut into bite-sized pieces
• 1 cup mushrooms, sliced
• 1 cup asparagus, cut into 1–2 inch pieces
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated parmesan cheese
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tsp Italian seasoning
• Salt & black pepper (to taste)
• Optional: chili flakes for heat
• Fresh parsley (for garnish)

👩‍🍳 Instructions

1. Cook pasta
   Boil penne in salted water until al dente. Drain and set aside.
2. Cook chicken
   Heat olive oil in a pan.
   Season chicken with salt, pepper, and Italian seasoning.
   Cook until golden and fully done. Remove and set aside.
3. Sauté vegetables
   In the same pan, add butter.
   Cook mushrooms until soft and slightly golden.
   Add asparagus and cook for 2–3 minutes.
   Stir in garlic.
4. Make creamy sauce
   Pour in chicken broth and heavy cream.
   Let simmer for a few minutes.
   Add parmesan cheese and stir until smooth.
5. Combine everything
   Add cooked chicken and pasta into the sauce.
   Toss well until everything is coated.
6. Finish
   Taste and adjust seasoning.
   Garnish with parsley and chili flakes if desired.

🍽️ Serving Ideas

• Serve with garlic bread
• Pair with a fresh green salad
• Add extra parmesan on top

❓ Q&A

Q1: Can I use another pasta?
Yes, fusilli, fettuccine, or spaghetti work great.

Q2: What can replace asparagus?
Broccoli, spinach, or green beans are good options.

Q3: How to make it lighter?
Use half-and-half or milk instead of heavy cream.

Q4: Can I make it vegetarian?
Skip chicken and add more mushrooms or tofu.

Q5: How to store leftovers?
Keep in fridge for up to 3 days. Reheat with a splash of milk or broth.