Ingredients
- 12 oz (340 g) penne pasta
- 2 chicken breasts, cut into bite-sized pieces
- 1 bunch asparagus, trimmed and cut into pieces
- 8 oz (225 g) mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon Italian seasoning
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
1. Cook the pasta: Boil the penne in salted water according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning. Cook for 5–7 minutes until golden and cooked through. Remove and set aside.
3. Sauté the vegetables: Add butter to the same skillet. Cook the mushrooms for 4–5 minutes until browned. Add the asparagus and cook for another 3–4 minutes. Stir in the minced garlic and cook for 30 seconds.
4. Make the creamy sauce: Pour in the chicken broth and heavy cream. Simmer gently for 2–3 minutes, then stir in the Parmesan cheese until smooth.
5. Combine everything: Return the chicken to the skillet. Add the cooked pasta and toss until coated. Add a splash of reserved pasta water if the sauce is too thick.
6. Serve: Season to taste, garnish with fresh parsley and extra Parmesan, and serve warm.
Tips for the Best Pasta
- Use freshly grated Parmesan for a smoother sauce.
- Avoid overcooking the asparagus so it stays bright green and tender-crisp.
- Add red pepper flakes for a little heat.
- For a lighter version, replace half the cream with milk.
Enjoy your creamy chicken and vegetable pasta!