Creamy Mushroom and Asparagus Chicken Penne

1. Bring a large pot of salted water to a boil.
2. Add the penne pasta and cook according to the package instructions until al dente.
3. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Season the chicken with garlic powder, onion powder, salt, and pepper.
3. Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until golden brown and fully cooked.
4. Remove the chicken from the skillet and set aside.

3. Sauté the Vegetables

1. In the same skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium heat.
2. Add the garlic and sauté until fragrant (about 30 seconds).
3. Add the mushrooms and cook for 5–6 minutes, or until they release their moisture and become golden.
4. Add the asparagus and cook for another 3–4 minutes, until tender-crisp.

4. Make the Creamy Sauce

1. Pour in the chicken broth and let it simmer for 2 minutes.
2. Stir in the heavy cream and Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly.
3. Add the Italian seasoning and red pepper flakes (if using) for flavor.
4. Season with additional salt and pepper to taste.