Chicken Pasta with Cream Sauce (Printable Version)

A fast meal showcasing juicy chicken, earthy mushrooms, and crisp asparagus, all coated in a garlicky Parmesan cream sauce.

# Ingredients:

→ Base Layer

01 - 2 chicken breasts without skin or bones, sliced into small bite-sized strips
02 - 8 oz of dry penne pasta (around 3 cups before cooking)

→ Veggie Mix

03 - 2 minced garlic cloves (feel free to add more if you’re really into garlic)
04 - A cup of asparagus with snapped woody ends, cut into 2-inch pieces
05 - 1 cup of sliced mushrooms (use button or cremini, whatever you like)

→ Creamy Sauce

06 - Half a cup of chicken broth
07 - 1 teaspoon of dried Italian herbs
08 - 1 cup of heavy whipping cream
09 - Half a cup of freshly grated Parmesan cheese

→ Seasonings & Extras

10 - 1 tablespoon olive oil for cooking stuff
11 - 1/4 teaspoon of black pepper
12 - 1/2 teaspoon of salt (plus a bit more for your pasta water boil)
13 - Optional: 1/2 teaspoon crushed red pepper flakes – skip this if you hate spicy food

# Steps:

01 - Fill up a big pot with water, toss in some salt (enough so it’s salty like the ocean!) and bring to a rolling boil. Drop the penne into the boiling water, letting it cook to that perfect al dente texture – firm but not hard. Check the packaging; it’ll typically take around 10-11 minutes. Once done, drain thoroughly but don’t rinse. A little starch helps stick the sauce to the pasta.
02 - Heat olive oil in a large pan over medium-high. As soon as the oil shimmers, toss in the chicken strips. Sprinkle a little salt and pepper over the chicken, and cook them till they’re no longer pink and golden on the outside, which takes about 5 to 7 minutes. Take them out once done, placing them on a plate nearby (try not to sneak too many pieces).
03 - Using the same pan (don’t clean it – leftover chicken bits are the best for flavor!), toss in the mushrooms. If needed, drizzle just a tiny bit more olive oil. Sauté for 3 minutes or until browned. Then throw in the asparagus pieces, cooking them for another couple minutes—don’t overdo it, they should stay a little firm. Add garlic, stirring around for 30 seconds until its aroma fills the air (but don’t burn it!).
04 - Pour chicken broth into the skillet and use your spoon or spatula to scrape up those flavorful browned bits from cooking the chicken. Stir in the cream, Parmesan cheese, Italian seasoning, and red chili flakes if you’re adding any. Let this mixture simmer for 3-4 minutes, moving it around here and there until it thickens. Too thick? Splash in a little extra broth to loosen it.
05 - Now, toss the cooked chicken back into the skillet, along with any juices left on the plate. Add the cooked penne and stir things around until everything is coated in that creamy sauce. Give the dish a minute to sit and soak in the flavors. If it needs more seasoning, sprinkle in extra salt or pepper to taste.
06 - Spoon this creamy pasta into serving bowls. Feeling fancy? Sprinkle some extra Parmesan on top before digging in. Enjoy while it's warm for the best flavor, but leftovers will stay good in the fridge for a couple of days.

# Notes:

01 - If it seems like the sauce is too runny, just let it simmer a little longer. Too thick? Add a small splash of broth or reserved pasta water.
02 - You can switch up the veggies in this – broccoli, peas, or even sun-dried tomatoes are fantastic alternatives.
03 - For a less heavy version, swap out the heavy cream for some half-and-half. It won’t be as rich, but still tasty!

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