Weight Watchers Creamy Mushroom and Asparagus Chicken Penne
Weight Watchers Creamy Mushroom and Asparagus Chicken Penne combines tender chicken, earthy mushrooms, fresh asparagus, and penne in a creamy garlic-Parmesan sauce. Light cream cheese and fat-free Greek yogurt help create a comforting texture without relying on a large amount of heavy cream. It's a practical weeknight dinner that provides protein, vegetables, and pasta in one satisfying dish. Measure your portions and verify the Points in your current WW app to see how it fits your personal budget.
Ingredients
- 8 ounces dry penne pasta
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 8 ounces cremini or white mushrooms sliced
- 1 pound asparagus trimmed and cut into 1½-inch pieces
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 3 garlic cloves minced
- 1 cup low-sodium chicken broth
- 4 ounces light cream cheese softened and cubed
- ½ cup plain fat-free Greek yogurt
- ¼ cup finely grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon black pepper plus more to taste
- ½ teaspoon salt or to taste
- 1 –2 teaspoons lemon juice optional
- 2 tablespoons chopped fresh parsley optional
Instructions
- Bring a large pot of water to a boil. Cook the penne according to the package instructions until al dente. Reserve ½ cup of pasta water, drain the pasta, and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, season lightly, and cook for approximately 5–7 minutes, turning as needed, until the thickest pieces reach 165°F (74°C). Transfer to a clean plate.
- Add the mushrooms and onion to the skillet. Cook for 5–7 minutes, stirring occasionally, until the mushroom moisture evaporates and the edges begin to brown.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Add the asparagus and cook for 3–5 minutes until bright green and just tender.
- Reduce the heat to medium-low. Pour in the chicken broth and add the cream cheese, Italian seasoning, onion powder, and remaining black pepper. Stir until the cream cheese melts into a smooth sauce.
- Stir in the Parmesan until melted. If the sauce is too thick, add reserved pasta water or extra broth a tablespoon at a time.
- Return the chicken and cooked penne to the skillet. Toss gently for 1–2 minutes until everything is coated in sauce.
- Remove the skillet from the heat. Let it stand for about 30 seconds, then stir in the Greek yogurt. Add lemon juice if desired and adjust the seasoning.
- Divide into six equal portions and garnish with parsley if using. Serve warm.