This creamy and comforting pasta dish is packed with tender chicken, earthy mushrooms, and fresh asparagus. Perfect for a weeknight dinner, this recipe will have your Facebook followers asking for seconds!
Ingredients
(Serves 4-6)
12 oz (340g) penne pasta
2 tbsp olive oil
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
8 oz (225g) mushrooms, sliced
1 bunch asparagus, trimmed and cut into 1-inch pieces
3 cloves garlic, minced
1 cup (240ml) heavy cream
½ cup (120ml) chicken broth
½ cup (50g) grated Parmesan cheese
1 tsp dried thyme
Fresh parsley (optional, for garnish)
Instructions
1. Cook the pasta:
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
2. Cook the chicken:
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Season the chicken with salt and pepper, then cook until golden brown and cooked through. Remove from the skillet and set aside.
3. Cook the vegetables:
In the same skillet, add the remaining 1 tbsp olive oil. Sauté the mushrooms and asparagus until tender, about 5-7 minutes. Add the garlic and cook for 1 minute, or until fragrant.
4. Make the sauce:
Stir in the heavy cream, chicken broth, Parmesan cheese, and thyme. Bring to a simmer and cook until the sauce thickens slightly.
5. Combine and serve:
Add the cooked pasta and chicken to the skillet. Toss to coat everything in the sauce.
Garnish with fresh parsley, if desired, and serve hot.