This comforting pasta dish combines tender chicken breast, earthy sliced mushrooms, and crisp-tender asparagus spears tossed in a rich, velvety cream sauce. It is a complete, restaurant-quality meal made entirely from scratch that comes together in under thirty minutes.
Ingredients
Pasta: 8 oz penne pasta
Protein: 2 boneless, skinless chicken breasts, sliced into bite-sized strips
Vegetables: 1 cup mushrooms (sliced), 1 bunch asparagus (trimmed and cut into 1-inch pieces)
Aromatics: 2 cloves garlic, minced
Cooking Fat: 1 tbsp olive oil
Sauce Base: 1 cup heavy cream
Cheese: 1/2 cup grated Parmesan cheese
Seasoning: Salt and freshly cracked black pepper to taste
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and set aside.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. Season the sliced chicken breasts with salt and black pepper. Add the chicken to the skillet and sauté for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Step 3: Sauté the Vegetables and Aromatics
In the same skillet, turn the heat down to medium. Add the sliced mushrooms and cut asparagus pieces. Cook for about 4 to 5 minutes until the mushrooms are browned and the asparagus is tender-crisp. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 4: Build the Cream Sauce
Pour the heavy cream into the skillet with the vegetables, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer. Reduce the heat to low and stir in the grated Parmesan cheese until completely melted and smooth.
Step 5: Combine and Serve
Return the cooked chicken and drained penne pasta to the skillet. Toss everything together thoroughly until the pasta is coated in the cream sauce. If the sauce is too thick, stir in a splash of the reserved pasta water to loosen it. Season with extra black pepper to taste. Divide into bowls and serve immediately as depicted in image_2.png.