Ingredients
(Using your list + the small additions needed to make a proper sauce)
- 2 boneless, skinless chicken breasts, sliced
- 8 oz penne pasta
- 1 tbsp olive oil
- 1 cup mushrooms, sliced
- 1 bunch asparagus, trimmed & cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup light cream (or half-and-half)
- 1/3 cup Parmesan cheese (optional but recommended)
- Salt & black pepper, to taste
- 1 tbsp butter (optional, for richer flavor)
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook penne according to package directions until al dente.
- Reserve ½ cup pasta water, then drain and set aside.
2. Cook the Chicken
- Season sliced chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken 4–6 minutes, until lightly browned and cooked through.
- Remove to a plate and set aside.
3. Sauté the Vegetables
- In the same skillet, add butter (optional).
- Add mushrooms and cook 3–4 minutes until softened.
- Add asparagus and cook another 3–4 minutes until bright green.
- Stir in the minced garlic; cook 30 seconds until fragrant.
4. Make the Creamy Sauce
- Pour in chicken broth; simmer 2 minutes.
- Add light cream and bring to a gentle simmer.
- Stir in Parmesan until melted and smooth (optional but delicious).
- Season with extra salt and pepper to taste.
- If the sauce is too thick, add a splash of reserved pasta water.
5. Combine Everything
- Add the cooked chicken back into the skillet.
- Add the drained penne pasta.
- Toss until everything is coated in the creamy sauce.
- Simmer 1–2 minutes to meld flavors.
Serve With
✨ Extra Parmesan
✨ Fresh parsley
✨ A squeeze of lemon for brightness
