400g (14 oz) penne pasta (whole wheat or regular)
2 large boneless, skinless chicken breasts, sliced
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon Italian seasoning
For the Vegetables:
1½ cups fresh mushrooms, sliced (button or cremini)
1 cup fresh asparagus, cut into 1-inch pieces
4 cloves garlic, minced
1 small onion, finely chopped
For the Creamy Sauce:
1 cup heavy cream (or half-and-half)
½ cup chicken broth
¾ cup grated Parmesan cheese
1 tablespoon butter
1 teaspoon cornstarch (optional, for thickness)
½ teaspoon red chili flakes (optional)
Garnish:
Fresh parsley or basil
Extra Parmesan cheese
Step-by-Step Instructions
1️⃣ Cook the Penne Pasta
Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
Pro Tip: Al dente pasta holds creamy sauces better and doesn’t get mushy.
2️⃣ Season & Cook the Chicken
Season chicken slices with salt, pepper, paprika, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes until golden and fully cooked. Remove from skillet and set aside.
3️⃣ Sauté Mushrooms & Asparagus
In the same skillet, add butter and onions. Cook until soft and translucent. Add garlic and mushrooms, sauté until mushrooms release moisture and turn golden. Add asparagus and cook for 2–3 minutes until crisp-tender.
4️⃣ Make the Creamy Sauce
Lower the heat and pour in chicken broth and cream. Stir gently. Add Parmesan cheese and chili flakes. Simmer for 3–5 minutes until the sauce thickens slightly.
If you want extra thickness, mix cornstarch with 1 tablespoon water and stir it into the sauce.
5️⃣ Combine Everything
Add cooked chicken and penne pasta to the sauce. Toss well to coat evenly. Add reserved pasta water if needed to loosen the sauce. Taste and adjust seasoning.
6️⃣ Garnish & Serve
Top with fresh parsley or basil and extra Parmesan. Serve hot and enjoy!
Nutritional Benefits
This dish isn’t just delicious—it’s also nutrient-dense:
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