Creamy Chicken, Mushroom & Asparagus Penne – The Ultimate Comfort Pasta! 
Rich, creamy, and packed with flavor! This pasta combines juicy chicken, earthy mushrooms, and fresh asparagus in a velvety Parmesan sauce. Perfect for a cozy weeknight meal that everyone will love!
Ingredients (Serves 4-6)
- 12 oz (340g) penne pasta
- 2 tbsp olive oil
- 1 lb (450g) boneless, skinless chicken breasts (cut into bite-sized pieces)
- Salt & black pepper (to taste)
- 8 oz (225g) mushrooms (sliced)
- 1 bunch asparagus (trimmed & cut into 1-inch pieces)
- 3 cloves garlic (minced)
- 1 cup (240ml) heavy cream
- ½ cup (120ml) chicken broth
- ½ cup (50g) grated Parmesan cheese
- 1 tsp dried thyme
- Fresh parsley (for garnish, optional)
Step-by-Step Cooking Instructions
Cook the pasta:
- Boil penne pasta in salted water until al dente.
- Drain and set aside.
Sauté the chicken:
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Season chicken with salt & pepper, then cook until golden brown and fully cooked.
- Remove from the skillet and set aside.
Cook the veggies:
- In the same skillet, add the remaining 1 tbsp olive oil.
- Sauté mushrooms & asparagus for 5-7 minutes until tender.
- Stir in garlic and cook for 1 minute until fragrant.
Make the creamy sauce:
- Pour in heavy cream & chicken broth, then stir in Parmesan cheese & thyme.
- Simmer for a few minutes until the sauce thickens slightly.
Bring it all together:
- Add the cooked pasta & chicken back into the skillet.
- Toss everything together until coated in the luscious sauce.
Serve & enjoy!
- Garnish with fresh parsley, if desired.
- Serve hot & watch everyone ask for seconds!
Pro Tips & Variations
Lighter option? Swap heavy cream for half-and-half or milk.
Extra flavor? A splash of white wine enhances the sauce beautifully. 
Veggie-friendly? Swap chicken for tofu or extra mushrooms.
Weight Watchers Points: ~10 points per serving.
Try it today & impress your family! 