2 tablespoons butter
3 cloves garlic (minced)
8 oz (225 g) mushrooms (sliced; cremini or button work well)
1 bunch asparagus (trimmed and cut into 2-inch pieces)
1 cup heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
½ teaspoon Italian seasoning
Salt and pepper to taste
Optional garnish:
Fresh parsley (chopped)
Extra Parmesan cheese
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain and set aside.
Prepare the Chicken
Season the chicken pieces with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes, stirring occasionally, until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
Sauté the Vegetables
In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Toss in the sliced mushrooms and cook for 4–5 minutes until they release their moisture and begin to brown.
Add the asparagus and cook for another 3–4 minutes until it becomes tender-crisp. You want the asparagus to retain a slight bite for texture and color.
Make the Cream Sauce
Reduce the heat to medium-low. Pour in the chicken broth and let it simmer for 2–3 minutes to deglaze the pan, scraping up any flavorful bits stuck to the bottom.
Add the heavy cream and stir well. Let the mixture simmer gently for about 3–5 minutes until it starts to thicken slightly. Stir in the Parmesan cheese and Italian seasoning, allowing the cheese to melt completely into the sauce.
Season with salt and pepper to taste.
Combine Everything
Return the cooked chicken to the skillet. Add the drained pasta and toss everything together until well coated in the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Cook for another 1–2 minutes to allow the flavors to meld together.
