Chicken Mushroom Asparagus Penne
A nutrient-dense and high-protein pasta dish featuring lean chicken breast, earthy cremini mushrooms, and crisp asparagus. This Italian-inspired meal balances complex carbohydrates with high-quality protein, making it an excellent recovery meal or a quick, savory dinner for busy weeknights. The pasta ridges perfectly capture the light, savory pan sauce, ensuring every bite is flavor-packed and deeply satisfying.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: High Protein
Ingredients
12 oz penne pasta (whole wheat or legume-based)
1.5 lbs chicken breast, cut into thin strips
2 cups cremini mushrooms, thickly sliced
1 bunch fresh asparagus, woody ends removed and cut into 2-inch pieces
3 cloves garlic, minced
0.5 cup low-sodium chicken broth
2 tbsp extra virgin olive oil
0.3 cup freshly grated Parmesan cheese
Sea salt and black pepper to taste
Instructions
Boil a large pot of salted water and cook the penne until al dente.
Reserve 0.5 cup of pasta water, then drain the penne.
Season chicken strips with sea salt and black pepper.
Heat 1 tbsp olive oil in a large skillet and sear chicken until golden and cooked through; remove from pan.
In the same skillet, add remaining oil and sauté mushrooms until browned.
Add asparagus and garlic, sautéing for another 3 minutes until tender-crisp.
Return the chicken to the skillet and add the chicken broth.
Stir in the cooked pasta and reserved pasta water, tossing to coat.
Top with grated Parmesan cheese and serve warm.
Notes
Always ensure the chicken reaches an internal temperature of 165°F. You can add a pinch of red pepper flakes for heat or a squeeze of fresh lemon juice at the end for brightness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 95mg