Prep time: 15 mins | Cook time: 20 mins | Servings: 4
Ingredients
1 lb boneless, skinless chicken breasts, cubed
8 oz penne pasta
8 oz cremini or button mushrooms, sliced
1 bunch fresh asparagus, woody ends trimmed, cut into 1.5-inch pieces
3 cloves garlic, minced
2 tbsp olive oil
2 tbsp unsalted butter
1 cup heavy cream
1/2 cup chicken broth
1/2 cup freshly grated Parmesan cheese
1 tsp Italian seasoning
Salt and freshly cracked black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Cook Pasta: Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water, and set aside.
2. Sear Chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season cubed chicken with salt, pepper, and 1/2 teaspoon Italian seasoning. Add to skillet and cook for 5–7 minutes until golden and cooked through. Transfer chicken to a plate.
3. Sauté Veggies: In the same skillet, melt butter with remaining olive oil. Add sliced mushrooms and cook for 4–5 minutes until browned. Add asparagus pieces and minced garlic; cook for another 3 minutes until asparagus is tender-crisp.
4. Make Sauce: Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Stir in remaining Italian seasoning, bring to a gentle simmer, and cook for 3–4 minutes until sauce slightly thickens.
5. Combine: Reduce heat to low and stir in Parmesan cheese until melted and smooth. Return cooked chicken and penne to skillet, tossing to coat everything in cream sauce. (Add reserved pasta water if needed to loosen sauce).
6. Serve: Garnish with fresh parsley and extra cracked black pepper before serving hot.