One-Pan Chicken Penne (Printable Version)
# What You'll Need:
→ For the Pasta & Chicken
01 -
12 oz penne pasta
02 -
2 tbsp olive oil
03 -
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
1 tsp salt
07 -
½ tsp black pepper
08 -
½ tsp red pepper flakes (optional, for heat)
→ For the Sauce & Vegetables
09 -
1 cup asparagus, trimmed & cut into 1-inch pieces
10 -
1 cup mushrooms, sliced
11 -
3 cloves garlic, minced
12 -
1 cup heavy cream
13 -
½ cup chicken broth
14 -
½ cup grated Parmesan cheese
15 -
½ tsp Italian seasoning
16 -
1 tbsp butter
→ For Garnish
17 -
Fresh parsley, chopped
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil and cook the penne pasta until al dente, according to package instructions. Drain and set aside.
02 -
Heat 1 tbsp olive oil in a large skillet over medium heat. Add chicken pieces, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Cook until golden brown and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
03 -
In the same skillet, add remaining olive oil and butter. Sauté mushrooms and asparagus for 3-4 minutes, until softened.
04 -
Stir in minced garlic and cook for 30 seconds, until fragrant. Pour in heavy cream and chicken broth, stirring well. Let it simmer for 2-3 minutes.
05 -
Stir in Parmesan cheese and Italian seasoning, cooking until the sauce thickens slightly.
06 -
Return the cooked chicken and pasta to the skillet, tossing everything together until evenly coated in the creamy sauce. Let it cook for another 2 minutes to absorb flavors.
07 -
Remove from heat and sprinkle with fresh parsley. Serve warm and enjoy!
# Helpful Notes:
01 -
Want Extra Flavor? Add a splash of white wine before adding the broth.
02 -
Cheese Swap: Try Pecorino Romano or Asiago for a different cheesy twist.
03 -
Make It Lighter: Use half-and-half instead of heavy cream, or swap in Greek yogurt for extra protein.
04 -
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or broth for best texture.