Creamy Mushroom and Asparagus Chicken Penne
Step 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.
Cook for an additional 2 minutes, allowing the flavors to meld together.
Step 6: Garnish and Serve
