Category:Main Dish / Pasta / Italian-Inspired Cuisine
Ingredients
Scale
12 oz penne pasta
1 lb chicken breasts, cut into bite-sized pieces
8 oz mushrooms, sliced
1 bunch asparagus, trimmed and cut into 2-inch pieces
3–4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
3/4 cup freshly grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
Instructions
Cook Pasta: Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Season Chicken: Cut chicken into bite-sized pieces and season with salt and pepper.
Cook Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes until golden and cooked through. Remove to a plate.
Cook Vegetables: Add remaining olive oil to the skillet. Cook mushrooms for 3-4 minutes until browned. Add asparagus and cook 3 minutes more. Add garlic and cook 30 seconds.
Make Sauce: Pour in chicken broth and scrape up any browned bits. Add heavy cream and simmer for 2-3 minutes until slightly thickened.
Add Cheese: Reduce heat to medium-low. Stir in Parmesan cheese until melted and smooth.
Combine: Return chicken to skillet with drained pasta. Toss until well coated. Add reserved pasta water if needed to thin the sauce.
Finish: Season with salt and pepper. Garnish with fresh parsley and serve immediately.