IngredientsFor the Pasta and Chicken: 2 boneless, skinless chicken breasts, thinly sliced 8 ounces penne pasta 1 tablespoon olive oil Salt and pepper to taste For the Creamy Mushroom and Asparagus Sauce: 1 cup mushrooms, sliced 1 bunch asparagus, trimmed and cut into 1-inch pieces 2 cloves garlic, minced 1 cup heavy cream ½ cup chicken broth ½ cup grated Parmesan cheese Fresh parsley for garnish (optional) PreparationStep 1: Cook the Pasta Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta, set aside, and reserve ½ cup of pasta water to adjust the sauce later if needed. Step 2: Cook the Chicken Heat the olive oil in a large skillet over medium heat. Season the sliced chicken breasts with salt and pepper, then add them to the pan. Cook for 5-6 minutes per side, or until golden brown and fully cooked. Transfer the chicken to a plate and set aside. Step 3: Sauté the Vegetables In the same skillet, add the sliced mushrooms and cook for 3-4 minutes, stirring occasionally. Add the asparagus and minced garlic, then continue to sauté for another 3 minutes, until the asparagus is tender but still slightly crisp. Step 4: Prepare the Creamy Sauce Reduce the heat to low and pour in the heavy cream and chicken broth. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pan for extra flavor. Add the grated Parmesan cheese and let the sauce simmer for 3-4 minutes until it thickens slightly. If the sauce becomes too thick, stir in a bit of reserved pasta water to loosen it. Step 5: Combine Everything Return the cooked chicken to the pan, along with the cooked penne pasta. Toss everything together, ensuring the pasta and chicken are well-coated in the creamy sauce.
Creamy Mushroom and Asparagus Chicken Penne
