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12 oz (340 g) penne pasta
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2 medium chicken breasts, cut into bite-sized pieces
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8 oz (225 g) mushrooms, sliced
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1 bunch asparagus, trimmed and cut into 2-inch pieces
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1 cup heavy cream
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½ cup chicken broth
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¾ cup freshly grated Parmesan cheese
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3 cloves garlic, minced
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2 tbsp olive oil
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2 tbsp butter
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½ tsp Italian seasoning
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½ tsp paprika
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½ tsp black pepper, or to taste
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¾ tsp salt, or to taste
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¼ tsp red pepper flakes (optional)
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2 tbsp chopped fresh parsley
Full cooking instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain.
Step 2: Cook the chicken
Toss the chicken with salt, pepper, paprika, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes, turning occasionally, until golden and the center reaches 165°F (74°C). Transfer to a plate.
Step 3: Sauté the vegetables
Melt the butter in the same skillet. Add the mushrooms and cook for 4–5 minutes until browned. Add the asparagus and cook for another 3–4 minutes until tender-crisp. Stir in the garlic and cook for 30 seconds.
Step 4: Make the creamy sauce
Pour in the chicken broth and scrape up the browned bits. Add the heavy cream and optional red pepper flakes. Simmer gently for 2–3 minutes. Stir in the Parmesan until melted and smooth. Avoid boiling vigorously.
Step 5: Combine everything
Return the chicken to the skillet. Add the drained pasta and toss until evenly coated. Cook for 1–2 minutes. Add reserved pasta water a little at a time if the sauce is too thick.
Step 6: Garnish and serve
Sprinkle with fresh parsley, extra Parmesan, and freshly ground black pepper. Serve immediately while the sauce is creamy and warm.
Quick recipe
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Boil penne pasta until al dente; reserve some pasta water.
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Season and sauté chicken until cooked through.
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Sauté mushrooms, asparagus, and garlic in butter.
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Add broth and cream, then stir in Parmesan to make the sauce.
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Toss in chicken and pasta; loosen with pasta water if needed.
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Garnish with parsley and extra Parmesan.
Nutrition information (estimated)
Per serving, based on 4 servings:
| Nutrient | Approx. amount |
|---|---|
| Calories | 620–720 kcal |
| Protein | 38–45 g |
| Carbohydrates | 55–65 g |
| Fat | 25–35 g |
| Fiber | 4–6 g |
| Sugar | 4–7 g |
| Sodium | 600–900 mg |
Values vary depending on the cream, Parmesan, pasta brand, and portion size.
Nut information and allergens
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Peanuts: None intentionally added.
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Tree nuts: None intentionally added.
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Contains dairy: Heavy cream, butter, and Parmesan.
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Contains gluten: Regular penne pasta; use gluten-free pasta if needed.
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Other: Check packaged ingredients for allergen warnings and cross-contact.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or broth to restore the creamy sauce.